Influences of thioalcohols on the release of aromas in sesame-flavor baijiu

被引:7
作者
Yang, Shiqi [1 ,2 ,3 ]
Lv, Silei [1 ,2 ,3 ]
Xu, Ling [4 ]
Zhang, Fengguo [4 ]
Zhao, Jiwen [4 ]
Li, Hehe [1 ,2 ,3 ]
Sun, Jinyuan [1 ,2 ,3 ]
Sun, Baoguo [1 ,2 ,3 ]
机构
[1] Beijing Technol & Business Univ, Key Lab Geriatr Nutr & Hlth, Minist Educ, Beijing 100048, Peoples R China
[2] Beijing Technol & Business Univ, Key Lab Brewing Mol Engn China Light Ind, Beijing 100048, Peoples R China
[3] Beijing Technol & Business Univ, Beijing Lab Food Qual & Safety, Beijing 100048, Peoples R China
[4] Shandong Bandaojing Co Ltd, Zibo 256300, Shandong, Peoples R China
关键词
Baijiu; Perceptual interaction; 2-Furylmethanethiol; Benzenemethanethiol; Flavor; GAS CHROMATOGRAPHY-OLFACTOMETRY; EXTRACT DILUTION ANALYSIS; QUANTITATIVE MEASUREMENTS; ODOR THRESHOLD; ESTER ODORANTS; INTENSITY; ALCOHOLS; RECOMBINATION; SYNERGISM; LIQUOR;
D O I
10.1016/j.foodres.2024.114733
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study investigated the interactions between 2-furylmethanethiol, benzenemethanethiol, and 18 skeletal aroma-active compounds as well as four aroma notes in sesame-flavor baijiu based on the Feller Additive Model, the Odor Activity Value (OAV) Approach, and the Sigma-Tau ( sigma- tau) plots. In addition, a predictive model for the interactions between 2-furylmethanethiol and esters was developed, and the determinants of the interaction results in complex systems were explored. The results reveal that both thioalcohols interacted with the skeletal aroma-active compounds in a similar trend, where 2-furylmethanethiol tends to enhance the release of fruit and acid aroma. Moreover, the intensity of the thiols and their intensity ratio to the notes were the determinants of the interaction results in the multivariate blended system, with the lower the concentration of the thiols, the closer the ratio was to 1, and the more likely that additive interactions would take place. Predictive modeling showed that 2-furylmethanethiols were more likely to have additive or synergistic effects with esters when the olfactory thresholds of the esters were between 75.86 and 199.53 mu g/L. Conversely, masking effects were more likely.
引用
收藏
页数:15
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