Ma Yue, Guilbert Anaïs, Béno Noëlle, Tang Ke, Xu Yan, Thomas-Danguin Thierry
Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France.
Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France.
Food Chem. 2023 Dec 15;429:136881. doi: 10.1016/j.foodchem.2023.136881. Epub 2023 Jul 16.
The perception of food odor, derived from complex mixtures of odorants, remains poorly understood. This study investigated how key odorants of icewine influence odor mixture perception and mixture-induced perceptual interactions. A multichannel olfactometer was used to deliver 90 mixtures to 36 trained participants who used a Rate-All-That-Apply method to rate the odor samples. Results showed that adding odorants to a mixture affected both the characteristic odor of the individual component and other odor characteristics, revealing specific perceptual interactions. Combining up to six odorants with icewine odor influenced a maximum of two odor characteristics in the mixture, regardless of the specific combination. Interestingly, adding odorants had a stronger impact on the overall mixture odor profile than omitting them, particularly when manipulating fewer than three odorants. These findings emphasize the complexity of odor mixture perception and provide new insights into the influence of key odorants on the aroma of wine.
源自多种气味剂复杂混合物的食物气味感知，目前仍知之甚少。本研究调查了冰酒的关键气味剂如何影响气味混合物感知以及混合物诱导的感知相互作用。使用多通道嗅觉计向36名经过训练的参与者提供90种混合物，这些参与者采用全选评分法对气味样本进行评分。结果表明，向混合物中添加气味剂会影响单个成分的特征气味以及其他气味特征，揭示了特定的感知相互作用。将多达六种气味剂与冰酒气味混合，无论具体组合如何，最多会影响混合物中的两种气味特征。有趣的是，添加气味剂对整体混合物气味特征的影响比去除它们更强，尤其是在处理少于三种气味剂时。这些发现强调了气味混合物感知的复杂性，并为关键气味剂对葡萄酒香气的影响提供了新的见解。
