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Food Chem

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(s):		Niu Y; Wang P; Xiao Z; Zhu J; Sun X; Wang R;
Address:		"Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: niuge211@sina.com"
Journal Title:		Food Chem
Year:		2019
Volume:		20180917
Issue:
Page Number:		143 - 153
DOI:		10.1016/j.foodchem.2018.09.102
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
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 sigma/tau 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"
Keywords:		"Adult Chromatography, Gas/methods/statistics & numerical data Esters/analysis Female Fermentation Food Analysis/methods/statistics & numerical data Gas Chromatography-Mass Spectrometry/methods Humans Male Odorants/*analysis Principal Component Analysis *P;"
Notes:		"MedlineNiu, Yunwei Wang, Pinpin Xiao, Zuobing Zhu, Jiancai Sun, Xiaoxin Wang, Ruolin eng England 2019/02/07 Food Chem. 2019 Mar 1; 275:143-153. doi: 10.1016/j.foodchem.2018.09.102. Epub 2018 Sep 17"