Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis
Guangnan Wang, Si Jing, Xinlei Wang, Fuping Zheng, Hehe Li, Baoguo Sun +1 more
Journal of Agricultural and Food Chemistry
Abstract
By applying the aroma extract dilution analysis, 13 esters were found to have high FD factors in the <i>Laobaigan</i> flavor type of Baijiu. These were then quantified using GC-MS. In addition, 35 nonvolatile organic acids were quantified by a derivatization method combined with GC-MS. The perceptual interactions of lactic acid and ethyl lactate and that of lactic acid and ethyl acetate were studied through the olfactory threshold. The S curve was used to evaluate the changes in the olfactory thresholds. After adding lactic acid (1142, 20 000, and 53 703 mg/L), the olfactory thresholds of ethyl lactate (1000, 724, and 295 mg/L) and ethyl acetate (398, 324, and 257 mg/L) decreased obviously, which revealed that lactic acid gave additive or synergistic odor effects for the two esters. Furthermore, it was discovered that as the concentrations of lactic acid increased, the extent of the interaction among these compounds was also greater in the mixture.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
lactic acid decrease olfactory threshold of ethyl acetate
“After adding lactic acid (1142, 20 000, and 53 703 mg/L), the olfactory thresholds of ethyl acetate (398, 324, and 257 mg/L) decreased obviously, which revealed that lactic acid gave additive or syner...”
lactic acid decrease olfactory threshold of ethyl lactate
“After adding lactic acid (1142, 20 000, and 53 703 mg/L), the olfactory thresholds of ethyl lactate (1000, 724, and 295 mg/L) decreased obviously, which revealed that lactic acid gave additive or syne...”