FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (14): 218-225.doi: 10.7506/spkx1002-6630-20200527-334

• Component Analysis • Previous Articles     Next Articles

Aroma Perceptual Interactions among Ester Compounds and Their Effects on Sensory Attributes of Huangjiu

YU Haiyan, XIE Jingru, XIE Tong, CHEN Chen, AI Lianzhong, TIAN Huaixiang   

  1. (1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China;2. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
  • Published:2021-07-27

Abstract: Gas chromatography-mass spectrometry (GC-MS) coupled with an external standard method was used for the quantification of 20 esters in four typical types of Huangjiu. Gas chromatography-olfactometry (GC-O) was used to determine the odor traits of 14 odor-active esters. Further, four important ester compounds were selected for perceptual interaction investigation by sensory analysis and the S-curve method. Synergistic effects were observed in binary mixtures of ethyl lactate (a) with ethyl acetate (b), and ethyl phenylacetate (c) with ethyl 2-methylbutanoate (d). At 50% correct detection probability, the overall odor thresholds of Huangjiu aromatic reconstitution were reduced from 8.04% (V/V) to 4.32% (V/V), and 11.56% (V/V) to 2.28% (V/V) by these two mixtures (a/b, c/d), respectively. Besides, the a/b (90:10, m/m) and c/d (93:7, m/m) mixtures could obviously enhance the intensity of fruity aroma compared with the single compounds. It was indicated that there was a synergistic aroma enhancing effect between these ester compounds, which affected the fruity aroma of Huangjiu. These results will provide a theoretical foundation for Huangjiu flavor regulation.

Key words: Huangjiu; ester compounds; odor threshold; S-curve; aroma perceptual interaction

CLC Number: