Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu

Aldehydes are important in the aroma of Huangjiu and contribute the almond and sweet aromas to Huangjiu. The perceptual interactions of 3 important aldehyde compounds were investigated using S-curves. Three volatiles, benzaldehyde, furfural, and vanillin, reduced the olfactory threshold of an aromatic reconstitution (AR) from 24.2 mL/L to 11.0, 14.8 and 9.00 mL/L (AR/matrix, mL/L), respectively. Furthermore, synergistic effects were observed in a benzaldehyde and furfural mixture (71:29, m/m) wherein the overall olfactory threshold value was reduced from 17.0 mL/L to 2.60 mL/L. In addition, these compounds could increase or decrease the intensity of sensory descriptors even at subthreshold concentrations, and the profiles confirmed that they had synergistic effects with other compounds in Huangjiu. In particular, when benzaldehyde and furfural were present in the actual concentration ratio determined in HuatWiu (71:29, m/m), the enhancement of the Qu and sweet aromas became significant, which indirectly indicated synergy between them.