State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, Dijon, France.
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
Food Chem. 2021 Aug 15;353:129483. doi: 10.1016/j.foodchem.2021.129483. Epub 2021 Mar 6.
This study explored the impact of perceptual interactions on the odor intensity of 222 binary mixtures designed from 72 odorants found in food products. Odor intensity was rated by 30 trained subjects. The results showed that in most cases, the components' odor was perceived within the mixture and their intensity remained the same as in the unmixed situation in 54.3% of cases. Masking was the second major effect (44.8%) and occurred more frequently when components' pleasantness was significantly different. Synergy occurred in a small number of cases (0.9%) and only for four compounds. The overall odor intensity of the mixture was determined to be equal to the strongest component in most cases (73.9%), while partial addition was observed as the second most frequent effect (21.7%), especially when the components had equal intensity. Overall, this work provides general rules about the outcome to expect when mixing key components of food aromas.
本研究探讨了感知相互作用对 222 种由食品中发现的 72 种气味物质组成的二元混合物气味强度的影响。30 名经过训练的受试者对气味强度进行了评价。结果表明，在大多数情况下，混合物中能感知到各成分的气味，在 54.3%的情况下，其强度与未混合时相同。掩蔽是第二种主要效应（44.8%），当各成分的愉悦度差异显著时更容易发生掩蔽效应。协同作用发生的情况较少（0.9%），仅针对四种化合物。在大多数情况下（73.9%），混合物的整体气味强度取决于最强的成分，而部分添加则是第二种最常见的效应（21.7%），尤其是当各成分强度相同时。总的来说，这项工作为混合食品香气的关键成分时可预期的结果提供了一般规则。
