Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany.
J Agric Food Chem. 2024 May 8;72(18):10548-10557. doi: 10.1021/acs.jafc.4c01276. Epub 2024 Apr 26.
Mead was analyzed by using the concept of molecular sensory science for the identification of key odorants. A total of 29 odor-active compounds were identified in mead by using gas chromatography olfactometry (GCO). Flavor dilution (FD) factors of identified compounds ranged from 1 to 16,384, compounds with FD factors ≥32 were quantitated by using stable isotopically substituted odorants as internal standards or external standard method, and odor activity values (OAVs) were calculated. Fifteen compounds showed OAVs ≥1: aldehydes (2-phenylacetaldehyde, 3-(methylsulfanyl)propanal), 4-hydroxy-3-methoxybenzaldehyde), esters (ethyl 3-methylbutanoate, ethyl propanoate, ethyl octanoate), alcohols (2-phenylethan-1-ol, 3- and 2-methylbutan-1-ol, 3-(methylsulyfanyl)propan-1-ol), furanons (4-hydroxy-2,5-dimethylfuran-3(2)-one, 3-hydroxy-4,5-dimethylfuran-2(5)-one), acids (3- and 2-methylbutanoic acid, acetic acid), 1,1-diethoxyethane, and 4-methylphenol. 2-Phenylacetaldehyde (OAV, 3100) was suggested as the compound with the biggest influence on the aroma of mead, followed by 4-hydroxy-2,5-dimethylfuran-3(2)-one (OAV, 1900), 3-(methylsulfanyl)propanal (OAV, 890), and 2-phenylethan-1-ol (OAV, 680). Quantitative olfactory profile analysis revealed strong honey, malty, and alcoholic impressions. Omission experiments revealed that 3-(methylsulfanyl)propanal, 2-phenylethan-1-ol, 4-hydroxy-2,5-dimethylfuran-3(2)-one, ethyl propanoate, ethyl 3-methylbutanoate, 2-phenylacetaldehyde, 3- and 2-methylbutanoic acid, 3-hydroxy-4,5-dimethylfuran-2(5)-one, and 4-hydroxy-3-methoxybenzaldehyde were the key odorants in the mead. Determining concentrations of key odorants in important production steps showed that the fermentation and maturation stages had the strongest effect on the formation of mead aroma.
利用分子感官科学的概念对蜂蜜酒进行了分析，以确定关键的气味活性物质。采用气相色谱-嗅闻法（GCO）共鉴定出 29 种呈味活性化合物。鉴定出的化合物的风味稀释（FD）因子范围为 1 至 16384，FD 因子≥32 的化合物采用稳定同位素标记的气味物质作为内标或外标法进行定量，并计算气味活值（OAV）。15 种化合物的 OAV≥1：醛类（2-苯乙醛、3-（甲硫基）丙醛、4-羟基-3-甲氧基苯甲醛），酯类（乙基 3-甲基丁酸酯、丙酸乙酯、辛酸乙酯），醇类（2-苯乙醇、3-和 2-甲基丁醇、3-（甲硫基）丙醇），呋喃酮类（4-羟基-2,5-二甲基-3(2)-呋喃酮、3-羟基-4,5-二甲基-2(5)-呋喃酮），酸类（3-和 2-甲基丁酸、乙酸），1,1-二乙氧基乙烷和 4-甲基苯酚。2-苯乙醛（OAV，3100）被认为是对蜂蜜酒香气影响最大的化合物，其次是 4-羟基-2,5-二甲基-3(2)-呋喃酮（OAV，1900）、3-（甲硫基）丙醛（OAV，890）和 2-苯乙醇（OAV，680）。定量嗅觉分析显示具有强烈的蜂蜜、麦芽和酒精印象。缺失实验表明，3-（甲硫基）丙醛、2-苯乙醇、4-羟基-2,5-二甲基-3(2)-呋喃酮、丙酸乙酯、乙基 3-甲基丁酸酯、2-苯乙醛、3-和 2-甲基丁酸、3-羟基-4,5-二甲基-2(5)-呋喃酮和 4-羟基-3-甲氧基苯甲醛是蜂蜜酒中的关键气味物质。在重要生产步骤中确定关键气味物质的浓度表明，发酵和成熟阶段对蜂蜜酒香气的形成影响最大。
