芳香
气味
化学
壬醛
三硫化二甲酯
八醛
食品科学
酵母
己醛
臭鼬
愈创木酚
麦芽醇
偏最小二乘回归
吲哚试验
风味
二甲基二硫化物
有机化学
生物化学
硫黄
催化作用
统计
数学
作者
Zhuolin Wang,Qing Xiao,Jinda Zhuang,Tao Feng,Chi‐Tang Ho,Shiqing Song
标识
DOI:10.1021/acs.jafc.9b06751
摘要
Gas chromatography-olfactometry coupled with sensory analysis and partial least-squares regression (PLSR) analysis led to the identification of the odorants responsible for the different flavors of four yeast extracts. Sensory analysis showed that LA00L had an intense sulfurous attribute, and LA00 was characterized by fatty and green notes, FA31 exhibited the floral odor, while KA02 had strong phenolic, animal, fermented, roasted, and caramellic notes. A total of 37 key aroma compounds with odor activity values greater than 1 were determined. 2,4-Di-tert-butylphenol and methional were the most potent aroma compounds. In addition, the key aroma compounds in LA00L were nonanal, dimethyl disulfide, and γ-decalactone. Octanal, dimethyl disulfide, and benzeneacetaldehyde were the key aroma compounds in LA00. In FA31, styrene, benzeneacetaldehyde, and acetophenone were the key aroma compounds, while indole, 2-methoxyphenol, benzeneacetaldehyde, and p-cresol contributed significantly to the aroma of KA02. PLSR showed that p-cresol and indole were significantly responsible for the phenolic and animal notes inducing the off-flavor (yeasty odor) of yeasty extracts. More significantly, indole was first reported to have an important effect on yeasty odor.
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