Abstract
Thirty-six volatile compounds, composed of 18 esters, 10 terpenes, and 8 others, were detected by headspace-solid phase microextraction (HS-SPME) equipped with gas chromatography-mass spectrometry (GC-MS) in mango and vodka cocktail. Moreover, these compounds were detected by olfactometry using aroma intensities. Comparing these compounds revealed that the aroma intensities (AIs) of limonene, 3-carene, myrcene, β-caryophyllene, and citronellyl propanoate were higher than others (AIs ≥ 4). In this context, limonene was selected as the reference compound on the basis of the strongest component model. The aim of this study was to determine the perceptual interaction between limonene and 3-carene, myrcene, β-caryophyllene, citronellyl propanoate, respectively, in a binary mixture. In addition, feller’s addition model revealed that limonene presented an addition effect when combined with 3-carene, myrcene, β-caryophyllene, and citronellyl propanoate. It could be stated that these compounds played an important role in the aroma of mango and vodka cocktail. The results demonstrated that molecular structure and the ratio between compounds affected the synergistic effect, and compounds with similar structure and aroma were more prone to undergo addition and synergy.
Highlights
The aroma is an important driver of the consumers’ acceptance
A total of 36 odor-active compounds were perceived by gas chromatography-olfactometry (GC-O) with the aroma intensity (AI)
These are mainly derived from the fatty acid and acetate esters formed enzymatically during fermentation [13] in base wine and produced during the growth process of the added mango juice [14], which contributes to fruity and floral sensory properties to the cocktail [15,16]
Summary
The aroma is an important driver of the consumers’ acceptance. It is affected by the combination of various aromatic ingredients. It’s known that the contribution of a single aroma compound to the aroma of food is not limited to its concentration in the food material itself and is affected by its odor threshold in the food matrix [1]. It has been shown that the contribution of aroma compounds to the overall aroma depends on the value of its odor activity value (OAV) [2]. Many studies have attempted to investigate the mechanism of perceptual interaction base in binary mixtures or more complex mixtures.
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