风味物质在口腔中的释放过程对食品的最终风味感知有重要影响。该研究以溶解于10%、30%、50%、70%(体积分数)乙醇水溶液中的20种白酒典型酯类物质为研究对象,通过分析经品评员品评后吐出混标酒样中酯类物质的回收率,考察乙醇对酯类物质口腔吸附率的影响;并应用口腔顶空固相微萃取技术结合气相色谱-质谱联用仪,考察乙醇对酯类物质口腔释放过程的影响。实验结果显示,a)随着乙醇体积分数的增加(10%~70%),17种酯类物质在30%乙醇水溶液中的口腔吸附率显著高于溶于10%乙醇水溶液中的酯类(P<0.05),它们的口腔驻留量也会相应增加;b)在酯类物质的口腔释放过程中(30 s、2 min、4 min),乙醇体积分数的增加,会降低log P值(油水分配系数)较低酯类物质的瞬时口腔释放量(30 s),增加log P值较高物质的瞬时口腔释放量,推测其原因是高体积分数乙醇对log P值不同酯类物质的口腔释放抑制效果存在差异和酯类物质在口腔中驻留量的增加两者竞争性作用的结果;c)随着释放时间延长,在释放时间为2 min时,体积分数为70%的乙醇能够促进酯类物在口腔中的释放;释放时间为4 min时,30%和50%的乙醇能够增加酯类物质的口腔滞留度。该研究结果有助于进一步认知香气物质的口腔释放机制。
The release of flavor compounds can greatly affect the final flavor perception of foods.In this work, 10%,30%, 50%, and 70% (v/v) of ethanol water solution that consist of 20 typical Baijiu esters were used as model.The adsorption of the esters by oral mucosa at different ethanol concentrations were studied by analyzing the recovery of the esters in the panelists' expectorated solution and the release process of esters affected by ethanol with different concentrations were studied by means of intra-oral SPME/GC-MS. Results indicated that with increase of ethanol content [10%-70%(v/v)], the adsorption by the oral mucosa of 17 kinds of esters that dissolved in 30% ethanol water solution were significantly increased than that dissolved in 10% of ethanol water solution, their retention amount were correspondingly increased. In the release process of the esters (30 s, 2 min, 4 min), the immediate (30 s) oral release amount of the esters with low log P (partition coefficient of a solute between octanol and water) value were decreased while the esters with high log P value were increased, the reason might be related to that the inhibition effect of high concentration ethanol on the esters with different log P value were different and that the retention amount of the esters were increased, their competitive effect led to the experimental result. With the prolong of the release time, 70% of ethanol could enhance the release amount of the esters at release time of 2 min, 30% and 50% of ethanol could prolong the lingering time of the esters in the mouth at release time of 4 min.This study helps to get a deeper understanding on the mechanism of intra-oral release behaviours of the aroma compounds.
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