Yining Sun , Lei Zhang , Cuiping Liu , Yongfeng Yang , Zichen Wang , Hao Song , Jingming Li
{"title":"基质对桂花陈醋香气感官表达的影响","authors":"Yining Sun , Lei Zhang , Cuiping Liu , Yongfeng Yang , Zichen Wang , Hao Song , Jingming Li","doi":"10.1016/j.jfca.2024.106945","DOIUrl":null,"url":null,"abstract":"<div><div>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 <em>Osmanthus fragrans</em>. Ten specific compounds were found to significantly influence the fragrance profile of <em>O. fragrans</em>. Sensory analysis further identified four primary aroma attributes of <em>O. fragrans</em>: 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.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106945"},"PeriodicalIF":4.0000,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of matrix on the aroma sensorial expression of Osmanthus fragrans in Kuei Hua Chen Chiew\",\"authors\":\"Yining Sun , Lei Zhang , Cuiping Liu , Yongfeng Yang , Zichen Wang , Hao Song , Jingming Li\",\"doi\":\"10.1016/j.jfca.2024.106945\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>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 <em>Osmanthus fragrans</em>. Ten specific compounds were found to significantly influence the fragrance profile of <em>O. fragrans</em>. Sensory analysis further identified four primary aroma attributes of <em>O. fragrans</em>: 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.</div></div>\",\"PeriodicalId\":15867,\"journal\":{\"name\":\"Journal of Food Composition and Analysis\",\"volume\":\"137 \",\"pages\":\"Article 106945\"},\"PeriodicalIF\":4.0000,\"publicationDate\":\"2024-11-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Composition and Analysis\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0889157524009797\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0889157524009797","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Effect of matrix on the aroma sensorial expression of Osmanthus fragrans in Kuei Hua Chen Chiew
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.
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.
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