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.
ZHAO Tengfei
,
ZHANG Zhang
,
SONG Lulu
,
HU Zhihui
,
TANG Jiadai
,
LONG Yafei
. Effect of ethanol with different concentrations on intra-oral adsorption and release of typical Baijiu esters[J]. Food and Fermentation Industries, 2024
, 50(8)
: 189
-196
.
DOI: 10.13995/j.cnki.11-1802/ts.035989
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