酯类化合物香气感知相互作用及其对黄酒感官属性的影响

通过气相色谱-质谱技术结合外标法对4种典型黄酒中的酯类物质进行定量分析,气相色谱-嗅闻法测定14种气味活性酯的气味特点.基于以上分析,选定4种重要酯类进行感知相互作用的感官评定和S-型曲线测定.在乳酸乙酯(a)与乙酸乙酯(b)、苯乙酸乙酯(c)与2-甲基丁酸乙酯(d)的二元混合物中检测到了协同作用.在50％正确检测率下...

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

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.