Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu.

Journal: Food research international (Ottawa, Ont.)
PMID: 32036909

Abstract

Aldehydes are important in the aroma of Huangjiu and contribute the almond and sweet aromas to Huangjiu. The perceptual interactions of 3 important aldehyde compounds were investigated using S-curves. Three volatiles, benzaldehyde, furfural, and vanillin, reduced the "olfactory threshold" of an aromatic reconstitution (AR) from 24.2 mL/L to 11.0, 14.8 and 9.00 mL/L (AR/matrix, mL/L), respectively. Furthermore, synergistic effects were observed in a benzaldehyde and furfural mixture (71:29, m/m) wherein the overall olfactory threshold value was reduced from 17.0 mL/L to 2.60 mL/L. In addition, these compounds could increase or decrease the intensity of sensory descriptors even at subthreshold concentrations, and the profiles confirmed that they had synergistic effects with other compounds in Huangjiu. In particular, when benzaldehyde and furfural were present in the actual concentration ratio determined in Huangjiu (71:29, m/m), the enhancement of the Qu and sweet aromas became significant, which indirectly indicated synergy between them.

Authors

  • HaiYan Yu
    Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.
  • Tong Xie
    Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.
  • Jingru Xie
    Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.
  • Chen Chen
    The George Institute for Global Health, Faculty of Medicine, University of New South Wales, Sydney, NSW, Australia.
  • LianZhong Ai
    School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
  • HuaiXiang Tian
    Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China. Electronic address: tianhx@sit.edu.cn.

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