« Previous Abstract"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"    Next AbstractEvaluation of the Perceptual Interactions Between Higher Alcohols and Off-Odor Acids in Laimao Baijiu by sigma-tau Plot and Partition Coefficient »

Molecules

Title:		Characterization of Odor-Active Volatiles and Odor Contribution Based on Binary Interaction Effects in Mango and Vodka Cocktail
Author(s):		Niu Y; Wang P; Xiao Q; Xiao Z; Mao H; Zhang J;
Address:		"School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA. School of Chemical and Environmental Engineering, Shanghai Institute of Technology, Shanghai 201418, China"
Journal Title:		Molecules
Year:		2020
Volume:		20200228
Issue:		5
Page Number:		-
DOI:		10.3390/molecules25051083
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Thirty-six volatile compounds, composed of 18 esters, 10 terpenes, and 8 others, were detected by headspace-solid phase microextraction (HS-SPME) equipped with gas chromatography-mass spectrometry (GC-MS) in mango and vodka cocktail. Moreover, these compounds were detected by olfactometry using aroma intensities. Comparing these compounds revealed that the aroma intensities (AIs) of limonene, 3-carene, myrcene, beta-caryophyllene, and citronellyl propanoate were higher than others (AIs >/= 4). In this context, limonene was selected as the reference compound on the basis of the strongest component model. The aim of this study was to determine the perceptual interaction between limonene and 3-carene, myrcene, beta-caryophyllene, citronellyl propanoate, respectively, in a binary mixture. In addition, feller's addition model revealed that limonene presented an addition effect when combined with 3-carene, myrcene, beta-caryophyllene, and citronellyl propanoate. It could be stated that these compounds played an important role in the aroma of mango and vodka cocktail. The results demonstrated that molecular structure and the ratio between compounds affected the synergistic effect, and compounds with similar structure and aroma were more prone to undergo addition and synergy"
Keywords:		*Alcoholic Beverages Mangifera/*chemistry Odorants/*analysis Olfactometry Volatile Organic Compounds/*analysis perceptual interaction synergistic effect volatile compounds;
Notes:		"MedlineNiu, Yunwei Wang, Pinpin Xiao, Qing Xiao, Zuobing Mao, Haifang Zhang, Jun eng 2016YFA0200304/National Key Research and Development Program Nanotechnology Specific Project/ 21878187/National Natural Science Foundation of China/ Switzerland 2020/03/04 Molecules. 2020 Feb 28; 25(5):1083. doi: 10.3390/molecules25051083"