Orthonasal and Retronasal Perception of Some Green Leaf Volatiles Used in Beverage Flavors

Abstract

Orthonasal perception of six green leaf volatiles (GLVs) classified only hexanal, (E)-2-hexenal, and (Z)-3-hexen-1-yl formate as green. (Z)-3-Hexen-1-yl hexanoate and (Z)-3-hexen-1-yl 3-methylbutyrate were more floral, and (Z)-3-hexen-1-yl acetate fell between the two groups. For retronasal perception, classification along a bipolar green-fruity scale is proposed for describing these GLVs. Data from grouping and dissimilarity tests as well as from sensory profiling show green character for these compounds in standard beverage bases having low Brix or high acidity. As the Brix value increases (or acidity decreases) within the limits encountered in commercial beverages, the character becomes fruity. Several tastant-dependent changes in intensity scores for retronasal descriptors were shown to occur for mixtures of GLVs. The GLVs did not affect intensity scores for gustatory descriptors.