期刊
FOODS
卷 9, 期 2, 页码 -出版社
MDPI
DOI: 10.3390/foods9020183
关键词
Langjiu; ester compounds; perceptual interactions; Feller's additive model; OAV; vector model
资金
- National Natural Science Foundation of China [21878187]
- National Key Research and Development Program Nanotechnology Specific Project [2016YFA0200304]
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
The volatile compounds of three Langjiu (Honghualangshi, HHL, Zhenpinlang, ZPL, and Langpailangjiu, LPLJ) were studied by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 31, 30, and 30 ester compounds making a contribution to aroma were present in the HHL, ZPL, and LPLJ samples, respectively. From these esters, 16 compounds were identified as important odour substances, and their odour activity values (OAVs) were greater than 1. The key ester components were selected as: ethyl acetate, ethyl 2-methylbutyrate, ethyl 3-methyl butyrate, ethyl hexanoate, and ethyl phenylacetate by aroma extract dilution analysis (AEDA), odour activity value (OAV), and omission testing. Five esters were studied for perceptual interactions while using Feller's additive model, OAV, and a vector model. Among these mixtures, they all have an enhancing or synergistic effect. Among these mixtures, one mixture presented an additive effect and nine mixtures showed a synergistic effect.
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