Study On Perceptive Interaction Of Apple And Rosa Roxburghii Tratt By The Mean Of Threshold

The key aroma compounds were identified and sensory interaction among odourants were investigated in apple and rosa roxburghii tratt in this study.In this study,thirty one compounds of juiced apples from three different varieties were identified and quantified by gas chromatography-olfactometry(GC-O)and gas chromatography-mass spectrometry(GC-MS)analysis.Among the compounds,there are twenty kinds of esters.Six esters were selected as the key odour-active compounds by omission Tests.Perceptual interaction among esters was investigated through odour thresholds and intensity.Most of these mixtures followed an addition behavior.Ethyl butanoate and butyl acetate had a synergistic effect.Sensory analysis revealed that fruity,sour and green notes were enhanced significantly by adding the binary mixture of ethyl butanoate and butyl acetate(E&B).Electronic nose(e-nose)data showed that,compared with the individual ester,the response values of E&B were increased on four sensors.Moreover,with regard to partial least squares regression(PLSR),fruity,sour and green notes attribute covaried well with five sensors of e-nose.The present study would provide a theoretical basis for understanding the aroma characteristic of apple juice,hoping to be helpful for the improvement of apple juice aroma and flavour.Thirty seven compounds of rosa roxburghii tratt were identified and quantified by gas chromatography-olfactometry(GC-O)and gas chromatography-mass spectrometry analysis.The key notes were confirmed by omission Tests.Possible interaction among compounds and key notes was investigated through odour intensity determination and odour thresholds.Full factorial design was used to evaluate the notes contribution to the whole odour.One important finding was the major effect of order interactions,fruity note(X1)and woody note(X4)especially,emphasizing the existence of complex interactions occurring between odour notes.The interaction X1X4 was further investigated.The woody note had a positive effect when the fruity note was also in the mixture but tends to show a negative effect otherwise.