Abstract：
:The ester aroma profiles of five Chinese cherry wines and the perceptual interaction among esters were investigated in this study. 24 esters were identified by Gas chromatography-olfactometry (GC-O) and Gas Chromatography-Mass Spectrometer (GC-MS). According to addition/omission analysis, seven volatile compounds among them were selected and studied using sensory profiling and multivariate statistic methods such as Principal Component Analysis (PCA). In sensory analysis, a significant reduction of olfactory threshold for total aromatic reconstitution was induced by the addition among each of them in Feller's additive model, which demonstrated their synergistic effects. The σ/τ plot showed that most of them were followed by a partial addition behavior. Furthermore, PCA indicated that the addition among each of them had a significant effect on fruity, floral, sweet and fermentation aroma intensity. Specifically, ethyl decanoate and methyl salicylate at sub-threshold concentrations were also likely to contribute to overall aroma. The results of perceptual interaction were mainly influenced by chemical structure and molecular polarity.
journal_name
Food Chemjournal_title
Food chemistryauthors
Niu Y,Wang P,Xiao Z,Zhu J,Sun X,Wang Rdoi
10.1016/j.foodchem.2018.09.102subject
Has Abstractpub_date
2019-03-01 00:00:00pages
143-153eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31673-Xjournal_volume
275pub_type
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