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首页> 外文会议>Food flavor : Chemistry, sensory evaluation, and biological activity >Some Mutual Interactions between Lactones and Other Aroma Constituents of Food Present in Concentrations below Their Odor Threshold
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Some Mutual Interactions between Lactones and Other Aroma Constituents of Food Present in Concentrations below Their Odor Threshold

机译：食物中的内酯和其他香气成分之间的某些相互作用以其气味阈值以下的浓度存在

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摘要

To investigate the contribution of subthreshold aroma constituents to the flavor of food, mutual interaction between saturated gamma- and delta lactones (C_6- C_(12)) and some minor odorants found in various food materials was investigated by sensory evaluation. By the triangle test, the detection odor threshold value of the mixture of (E)-2-hexenyl hexanoate and each of 4-octanolide, 5-hexanolide, 5-nonanolide and 5-decanolide at the ratio of 90:10 decreased significantly from 1 ppm to 0.1 ppm. The (Z)-3-hexenol and the mixture of (Z)-3-hexenol and saturated gamma and delta lactones (C_6- C_(12)) were evaluated by the same method. The odor intensity of the mixture of (Z)-3-hexenol and each of the following eight lactones such as 4- and 5-hexanolide, 4-octanolide, 4- and 5-nonanolides, 5-decanolide, and 4- and 5-undecanolides present in each concentration below their odor threshold was enhanced significantly. In addition, the odor intensity was enhanced significantly in the mixture of d-limonene + 4-hexanolide, vanillin + 5-hexanolide, and citronellol + both 4-, and 5-hexanolides. The effect of addition of 4-hexanolide on self-adaptation in concentration below its odor threshold to thernmodel solution of some supra-threshold odorants was also studied. The presence of 4-hexanolide in the (E)-2-hexenyl hexanoate and (Z)-3-hexenol suppressed self-adaptation and the prolongation of the odor sensation by mutural interaction between two odorants was indicated.
机译：为了研究亚阈值香气成分对食品风味的贡献，通过感官评估研究了饱和γ-内酯和δ-内酯（C_6-C_（12））与在各种食品原料中发现的一些微量气味之间的相互作用。通过三角试验，（E）-2-己烯基己酸酯与4-辛醇化物，5-己醇化物，5-壬醇化物和5-癸醇化物的混合物的检测气味阈值比从90:10显着降低。 1 ppm至0.1 ppm。用相同的方法评价（Z）-3-己烯醇和（Z）-3-己烯醇与饱和γ和δ内酯的混合物（C_6-C_（12））。 （Z）-3-己烯醇与以下八种内酯（例如4-和5-己内酯，4-辛醇化物，4-和5-壬醇化物，5-癸醇化物以及4-和5）中的每一种的混合物的气味强度低于其气味阈值的每种浓度下的-十一烷醇化物显着增强。另外，在d-柠檬烯+ 4-己内酯，香兰素+ 5-己内酯和香茅醇+ 4-和5-己内酯的混合物中，气味强度显着增强。还研究了在异味阈值以下浓度的4-己内酯添加到一些超阈值气味剂的热模型溶液中对自我适应的影响。在（E）-2-己烯基己酸酯和（Z）-3-己烯醇中存在4-己内酯抑制了自我适应，并且表明了通过两种增香剂之间的相互相互作用而延长了气味的感觉。

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  • 来源
  • 会议地点 Honolulu HI(US)
  • 作者

    Yoko Hashimoto; Yuriko Ito; Kikue Kubota;

  • 作者单位

    Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu University, Tokyo 112-8610, Japan;

    Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu University, Tokyo 112-8610, Japan;

    Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu University, Tokyo 112-8610, Japan;

  • 会议组织
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食用香料、香精;
  • 关键词

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