酯类化合物香气感知相互作用及其对黄酒感官属性的影响
Aroma Perceptual Interactions among Ester Compounds and Their Effects on Sensory Attributes of Huangjiu
于海燕 1谢静茹 1解铜 1陈臣 1艾连中 2田怀香1
作者信息
- 1. 上海应用技术大学香料香精技术与工程学院,上海 201418
- 2. 上海理工大学医疗器械与食品学院,上海 200093
- 折叠
摘要
通过气相色谱-质谱技术结合外标法对4种典型黄酒中的酯类物质进行定量分析,气相色谱-嗅闻法测定14种气味活性酯的气味特点.基于以上分析,选定4种重要酯类进行感知相互作用的感官评定和S-型曲线测定.在乳酸乙酯(a)与乙酸乙酯(b)、苯乙酸乙酯(c)与2-甲基丁酸乙酯(d)的二元混合物中检测到了协同作用.在50％正确检测率下,这2种混合物(a/b、c/d)分别使黄酒重组体系的整体香气阈值从8.04％(V/V)降到了4.32％和从11.56％降到了2.28％.另外,当a/b混合物和c/d混合物以特定的质量比(90∶10和93∶7)加入香气重组体系中时,果香味强度比单个物质加入时显著提高.研究表明,黄酒酯类化合物之间存在协同增香作用,而且会对黄酒的果香味产生影响.上述结果可为黄酒的风味调控提供理论依据.
Abstract
Gas chromatography-mass spectrometry (GC-MS) coupled with an external standard method was used for the quantification of 20 esters in four typical types of Huangjiu.Gas chromatography-olfactometry (GC-O) was used to determine the odor traits of 14 odor-active esters.Further,four important ester compounds were selected for perceptual interaction investigation by sensory analysis and the S-curve method.Synergistic effects were observed in binary mixtures of ethyl lactate (a) with ethyl acetate (b),and ethyl phenylacetate (c) with ethyl 2-methylbutanoate (d).At 50％ correct detection probability,the overall odor thresholds of Huangjiu aromatic reconstitution were reduced from 8.04％ (V/V) to 4.32％ (V/V),and 11.56％ (V/V) to 2.28％ (V/V) by these two mixtures (a/b,c/d),respectively.Besides,the a/b (90∶10,m/m)and c/d (93∶7,m/m) mixtures could obviously enhance the intensity of fruity aroma compared with the single compounds.It was indicated that there was a synergistic aroma enhancing effect between these ester compounds,which affected the fruity aroma of Huangjiu.These results will provide a theoretical foundation for Huangjiu flavor regulation.
关键词
黄酒/酯类化合物/气味阈值/S-型曲线/香气感知相互作用Key words
Huangjiu/ester compounds/odor threshold/S-curve/aroma perceptual interaction引用本文复制引用
基金项目
出版年
2021
国家科技期刊平台
NSTL
维普
万方数据