| Title: | "Investigation on the interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu by Feller Additive Model, Odor Activity Value and Partition Coefficient" |
| Author(s): | Yang S; Zhang G; Xu L; Duan J; Li H; Sun J; Sun B; |
| Address: | "Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business, University, Beijing 100048, China. Shandong Bandaojing Co Ltd, Zibo 256300, Shandong, China. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business, University, Beijing 100048, China. Electronic address: xyzhehe@126.com" |
| DOI: | 10.1016/j.foodchem.2023.135451 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu was evaluated by Feller's additive model and Odor Activity Value Approach, and the reason for the interaction can promote the release of fruity and caramel aromas of ethyl caproate, ethyl was explored by the Partition Coefficient Approach. The interaction results indicated that 1,3-dimethyltrisulfide caprate and furan-2-ylmethanol. Others showed masking effect. The Partition Coefficient showed that the effect of 1,3-dimethyltrisulfide on the volatility of esters was one of the reasons for the interaction affecting the flavor perception, and the volatility of ethyl esters with longer carbon chains at high phase ratio (PRs) is more likely to be promoted. Besides, the prediction model was initially proposed: y = 2.0112 ln(x) + 0.1461, which indicated that esters with the olfactory threshold lower than 33.80 mug/L are more likely to have positive effects with 1,3-dimethyltrisulfide, the negative effect is more likely to occur conversely" |
| Keywords: | "Odorants *Sesamum Smell Esters Fruit *Volatile Organic Compounds 1, 3-Dimethyltrisulfide Partition coefficient Perceptual interaction Sesame-flavor baijiu;" |
| Notes: | "MedlineYang, Shiqi Zhang, Guihu Xu, Ling Duan, Jiawen Li, Hehe Sun, Jinyuan Sun, Baoguo eng England 2023/01/19 Food Chem. 2023 Jun 1; 410:135451. doi: 10.1016/j.foodchem.2023.135451. Epub 2023 Jan 11" |
