Effect of matrix on the aroma sensorial expression of Osmanthus fragrans in Kuei Hua Chen Chiew

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED Journal of Food Composition and Analysis Pub Date : 2024-11-08 DOI:10.1016/j.jfca.2024.106945

Yining Sun , Lei Zhang , Cuiping Liu , Yongfeng Yang , Zichen Wang , Hao Song , Jingming Li

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Abstract

To develop a low-alcohol, low-sugar Kuei Hua Chen Chiew (KHCs) without compromising its flavor profile, it is essential to investigate the impact of matrix substances in wine on the overall aroma and taste of KHCs. In this study, gas chromatography–mass spectrometry and food sensory evaluation methods were used to identify the key aromatic components related to the aroma characteristics of Osmanthus fragrans. Ten specific compounds were found to significantly influence the fragrance profile of O. fragrans. Sensory analysis further identified four primary aroma attributes of O. fragrans: floral, fruity, sweet, and herbal notes. Simulated KHCs solutions were prepared to examine the effects of sugar and ethanol on osmanthus aroma and related compounds. Increased sugar content enhanced floral, fruity, and sweet aromas in the system, while ethanol addition intensified herbal notes and associated volatile compounds.

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基质对桂花陈醋香气感官表达的影响

为了在不影响桂花陈酿风味的前提下开发低酒度、低糖分的桂花陈酿，有必要研究酒中基质物质对桂花陈酿整体香气和口感的影响。本研究采用气相色谱-质谱法和食品感官评价法来确定与桂花香特征相关的主要芳香成分。研究发现，十种特定化合物对桂花的香气特征有显著影响。感官分析进一步确定了桂花的四种主要芳香属性：花香、果香、甜香和草本香。制备了模拟 KHCs 溶液，以研究糖和乙醇对桂花香气及相关化合物的影响。糖含量的增加增强了系统中的花香、果香和甜香，而乙醇的添加则强化了草本香味和相关的挥发性化合物。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.