University of Hohenheim, Department of Food Chemistry and Analytical Chemistry (170a), Garbenstraße 28, 70599 Stuttgart, Germany.
University of Hohenheim, Department of Flavor Chemistry (150h), Fruwirthstraße 12, 70599 Stuttgart, Germany.
Food Chem. 2024 Dec 15;461:140803. doi: 10.1016/j.foodchem.2024.140803. Epub 2024 Aug 8.
The correlations and differences of the key odorants were systematically conducted among three sweetness of goji wines by the sensomics approach. After aroma (extract) dilution analysis, 67, 67, and 66 odorants were screened in sweet goji wine, semi-dry goji wine, and dry goji wine, in which, 63 odorants were identified in all goji wines. Determination of 53 odorants revealed a total of 30 odorants with the concentrations surpassing their olfactory thresholds. Overall, the odor activity values (OAVs) of ketones decreased, while esters, alcohols, phenols, and aldehydes increased with the decrease in sweetness in goji wine samples. Nevertheless, (E)-β-damascenone, trans- and cis-whisky lactones, and 3-methyl-2,4-nonanedione, evoked cooked apple-like, coconut-like, and hay-like odor impressions in goji wines and showed the highest OAVs. A reliable evaluation of the aroma contributions was executed as aroma recombinations and suggested a successful evaluation of key odorants in goji wines.
采用感观组学的方法，系统地比较了三种不同甜度枸杞酒中的关键香气成分的相关性和差异性。经过香气（萃取物）稀释分析，在甜型枸杞酒、半干型枸杞酒和干型枸杞酒中分别筛选出了 67、67 和 66 种香气成分，其中 63 种香气成分在所有枸杞酒中均被鉴定出来。测定了 53 种香气成分，结果表明，共有 30 种香气成分的浓度超过了它们的嗅觉阈值。总的来说，随着枸杞酒样品甜度的降低，酮类的气味活度值（OAV）降低，而酯类、醇类、酚类和醛类则增加。然而，（E）-β-大马酮、反式和顺式威士忌内脂以及 3-甲基-2,4-壬二酮在枸杞酒中产生了煮苹果、椰子和干草的气味印象，具有最高的 OAV。通过香气重组进行了对香气贡献的可靠评估，并提出了对枸杞酒中关键香气成分的成功评估。
