| Title: | "Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold, S-Curve, and sigma-tau Plot Methods" |
| Address: | "College of Enology, Northwest A&F University, Yangling 712100, China. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. Shaanxi Engineering Research Center for Viti-viniculture, Yangling 712100, China. Shaanxi Key Laboratory for Viti-viniculture, Yangling 712100, China" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "To analyze the contribution of fruity esters on wine aroma perception, the interaction levels between 12 esters and key odorants of Hutai-8 rose wine were investigated using threshold, S-curve, and sigma-tau plot methods, and the aroma enhancement performance of esters was verified by using addition experiments. Results indicated that esters enhance the sweet, floral, and fruity traits of citronellol, beta-damascenone, and nerolidol, especially at subthreshold levels. Meanwhile, esters increased the floral and fruity characteristics of key fermentative odorants mainly by additive effects, with acetate esters possessing a better synergy ability. In contrast, the synergy levels between binary esters were less influenced by the concentration but more by the compound structure and aroma. Additionally, moderately subjoining the type and content of esters in wine proved that their synergy effects improved the sweet trait and decreased the sour fruit trait. This finding characterized that the contribution of esters to the wine aroma was obtained by the combined synergy of odorants at a suitable concentration" |
| Keywords: | *Odorants Fruit *Wine Candy Esters addition experiment aroma enhancement fruity ester key odorant perceptual synergistic effect; |
| Notes: | "MedlineLi, Na Li, Guanyu Li, Aihua Tao, Yongsheng eng 2023/09/07 J Agric Food Chem. 2023 Sep 20; 71(37):13869-13879. doi: 10.1021/acs.jafc.3c03733. Epub 2023 Sep 7" |
