Evaluation of Perceptual Interactions between Ester Aroma Components in Langjiu by GC-MS, GC-O, Sensory Analysis, and Vector Model

• Main Authors: Yunwei Niu, Ying Liu, Zuobing Xiao
• Format: Article
• Language: English
• Published: MDPI AG 2020-02-01
• Series: Foods
• Subjects: langjiu; ester compounds; perceptual interactions; feller’s additive model; oav; vector model
• Online Access: https://www.mdpi.com/2304-8158/9/2/183

The volatile compounds of three Langjiu (“Honghualangshi, HHL”, “Zhenpinlang, ZPL”, and “Langpailangjiu, LPLJ”) were studied by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 31, 30, and 30 ester compounds making a contribution to aroma were present in the HHL, ZPL, and LPLJ samples, respectively. From these esters, 16 compounds were identified as important odour substances, and their odour activity values (OAVs) were greater than 1. The key ester components were selected as: ethyl acetate, ethyl 2-methylbutyrate, ethyl 3-methyl butyrate, ethyl hexanoate, and ethyl phenylacetate by aroma extract dilution analysis (AEDA), odour activity value (OAV), and omission testing. Five esters were studied for perceptual interactions while using Feller’s additive model, OAV, and a vector model. Among these mixtures, they all have an enhancing or synergistic effect. Among these mixtures, one mixture presented an additive effect and nine mixtures showed a synergistic effect.