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  • Title: Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC-MS, GC-O, odor threshold and sensory analysis: An insight at the molecular level.
    Author: Niu Y, Wang P, Xiao Z, Zhu J, Sun X, Wang R.
    Journal: Food Chem; 2019 Mar 01; 275():143-153. PubMed ID: 30724180.
    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.
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