The perception interaction of complex fruits aroma system: Including binary, ternary, quaternary, and with different chain length, functional groups and substituent positions compounds
Zuobing Xiao, Longxue Liu, Junbo He, Yunwei Niu, Jiancai Zhu, Jing Zhang
Abstract
The perceptual interactions between key aroma compounds (binary, ternary, and quaternary) of fruits were comprehensively evaluated using thresholds, odor activity values, Feller's additive model (S-curve), σ-τ diagram, and U model. Meanwhile, support vector machine (SVM) was initially introduced to evaluate and compare the 5 methods for selecting the most appropriate approach for investigating fruits aroma interaction. Finally, the effects of aroma molecular structure characteristics (chain length, functional group and substituent site) on the interaction was investigated. The results showed that S-curve, σ-τ diagram and U model are suitable for the binary and ternary systems, and σ-τ diagram and U model are suitable for quaternary systems. Furthermore, the functional groups strongly (P < 0.05) influenced the perception interactions. Especially, the greater the difference in carbon chain length, the more significant the synergistic effect of aldehydes and alcohols with similar chains, and the substituent site had no significant effect on aroma interactions.