关于芳香物质相互作用的研究和电脑图对光味 Baijiuu 气味感知相关的气味感知之间的相关性
Zhen Wang1,2, Xiaoyue Chang3, Wenjun Hao4
1Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Journal of agricultural and food chemistry
|July 16, 2024
概括
这项研究揭示了芳香化合物如何在Light-flavor Baijiu (LFB) 中相互作用. 电脑电图 (EEG) 技术在评估气味感知和嗅觉敏感度方面表现有前途.
科学领域:
- 食品化学 食品化学
- 感官科学 感官科学
- 神经科学是一个神经科学.
背景情况:
- 淡味的Baijiu (LFB) 是一种受欢迎的烈酒,以其复杂的芳香特征而闻名.
- 了解芳香化合物相互作用对于LFB质量控制和风味开发至关重要.
- 分析香味相互作用的传统方法在范围和灵敏度上可能受到限制.
研究的目的:
- 在LFB相关的乙醇-水矩阵中识别芳香化合物值.
- 分析LFB中关键芳香化合物的协同和对抗相互作用.
- 探索电脑电图 (EEG) 技术对嗅觉评估和香味相互作用特征的有用性.
主要方法:
- 在52%乙醇水溶液中确定14种芳香化合物的气味值.
- 应用费勒添加剂模型和气味活性值 (OAVs) 来分析香味化合物相互作用.
- 使用电脑电图 (EEG) 来测量大脑活动对芳香刺激的反应.
主要成果:
- 确定了14种芳香化合物的值,为它们对LFB芳香的贡献提供了定量基础.
- 发现β-damascenone与和酒精主要表现出协同作用,但与酸具有掩盖作用.
- 脑电图分析显示了阿尔法频段的嗅觉敏感度提高,并证明了脑电图能够反映气味强度和相似性.
结论:
- 在LFB中芳香化合物的相互作用是复杂的,涉及到协同作用和掩盖作用.
- 电脑电图 (EEG) 技术为客观的嗅觉评估提供了一种新且有效的方法.
- 脑电图可以区分添加性气味效应和细微的气味相似性,为先进的感官分析铺平了道路.
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