Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds
Han Zhao, Li‐Juan Chai, Wei Zhang, Xiaojuan Zhang, Zhen-Ming Lu, Songtao Wang, Shen Cai-hong, Jin‐Song Shi, Zheng-Hong Xu
Abstract
1-Propanol is an important aroma compound in sauce-flavor Baijiu. However, the mechanism by which it affects the aroma of sauce-flavor Baijiu has not been fully investigated. In this study, an instrumental and perceptual analysis was employed to assess the impact of 1-propanol on the flavor and volatile compounds in sauce-flavor Baijiu. The combination of sensory evaluation and electronic tongue analysis revealed that 1-propanol diminished the floral and fruity flavor and increased the bitterness and astringency. According to SHS/GC–MS analysis, 1-propanol mainly inhibited the volatility of ethyl acetate, ethyl butyrate, ethyl valerate, and ethyl hexanoate. Further, the Feller additive model and odor activity value method confirmed the four binary mixtures formed by 1-propanol and four esters had masking effects. Finally, the partition coefficients were calculated to clarify the relationship between volatility and interaction of compounds. • High concentration of 1-propanol reduced the floral and fruity flavor. • 1-Propanol reduced the volatility of four ethyl esters. • Perceptual interactions between 1-propanol and ethyl esters were masking effects. • Volatility changes were responsible for the perceptual interactions.