Study On Key Aroma Compounds And Sensory Evaluation Of Synergism Among Odorants In Light Aroma-type Liquors

The key aroma compounds were identified and sensory interaction among odorants were investigated in five light aroma-type liquors in this study.(1)The violate components were identified by liquid-liquid extraction(LLE)combined with gas chromatography-mass spectrometry(GC-MS),gas chromatography olfactometry(GC-O),gas chromatography-flame photometric detection(GC-FPD)and gas chromatography-nitrogen phosphorus detector(GC-NPD).The result showed that a total of 80 odorants were detected in five light aroma-type liquors.The 60 aroma compounds with FD?16 were selected by aroma extraction dilution analysis(AEDA).According to quantification and the calculation of odor activity values(OAV),27 key aroma compounds were further screened out.The correlation between 27 key aroma compounds,seven sensory attributes(alcoholic,acid,sweet,fruity,grassy,floral and fermentation)and five light aroma-type liquor samples was evaluated through partial least-squares regression(PLSR)analysis.Finally the importance of these 27 key aroma compounds was verified by the recombination experiment.(2)The odor thresholds of eighteen key esters and 35 binary mixture were determined by a three-alternative forced-choice(3-AFC)procedure.And the perceptual interaction of odor pairs was investigated by threshold method and ?-?method.It was shown that odor pairs with similar structure or aroma generally exhibited a synergistic or additive effect(31 odor pairs),and odor pairs with low aroma intensity(?<0.5)generally had a synergistic or compromise effect.Moreover,the aroma impact adding floral-note odorants(ethyl phenylacetate and phenylethyl acetate)at three different concentrations to the fruity esters aroma expression in model solution was investigated by flash gas chromatography electronic nose.The result shown that a mask effect of fruity note was occurred when adding ethyl phenylacetate at various levels(100,2500,58000ppb)and the mask effect was significant(p<0.05)at the threshold level(2500ppb).It was noticed that sweet note was significantly enhanced(p<0.01)by adding phenylethyl acetate at threshold level(3200 ppb).(3)The perceptual interaction of 24 binary mixtures consist of 10 alcohols,aldehydes and ketones were studied by threshold method,?-? model method,S-curve method and OAV method.When mixed at different concentration(threshold concentration and measured concentration),the interactions that occurred were different,indicating that different concentration ratios were the driving force of the aroma intensity and were also the main factors affecting the interaction.In addition,these three methods(S-curve method,?-? method and the OAV method)were more suitable for studying interaction between aroma compounds in light aroma-type liquors.