文献类型：期刊文献

英文题名：Characterization of key aroma compounds in melon spirits using the sensomics concept

作者：Zhang, Jiang Sun, Yuxia Guan, Xueqiang Qin, Weishuai Zhang, Xiang Ding, Yan Yang, Wenhua Zhou, Jianli Yu, Xiaobin

第一作者：Zhang, Jiang

通信作者：Yu, XB[1]

机构：[1]Jiangnan Univ, Key Lab Carbohydrate Chem & Biotechnol, Minist Educ, Wuxi 214122, Jiangsu, Peoples R China;[2]Jiangnan Univ, Sch Biotechnol, Key Lab Ind Biotechnol, Minist Educ, Wuxi 214122, Jiangsu, Peoples R China;[3]Shandong Acad Grape, Jinan 250014, Peoples R China;[4]Shandong Engn Technol Res Ctr Viticulture & Grape, Jinan 250131, Peoples R China;[5]Taishan Univ, Sch Biol & Winemaking Engn, Tai An 271000, Shandong, Peoples R China;[6]Guizhou Inst Technol, Sch Food & Pharmaceut Engn, Guiyang 550003, Peoples R China

第一机构：Jiangnan Univ, Key Lab Carbohydrate Chem & Biotechnol, Minist Educ, Wuxi 214122, Jiangsu, Peoples R China

通信机构：corresponding author), Jiangnan Univ, 1800 Lihu Rd, Wuxi, Jiangsu, Peoples R China.

年份：2022

卷号：161

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20221211821228);Scopus(收录号：2-s2.0-85126634919);WOS:【SCI-EXPANDED(收录号:WOS:000788752900002)】；

基金：This work was supported by the National first-class discipline program of the Light Industry Technology and Engineering [grant number LITE 2018-11] ; Open project of Key Laboratory of Carbohydrate Chemistry and Biotechnology [grant number KLCCB-KF202007) ; Guizhou Science and Technology Plan Project [grant number [2020] 1Y1441] ; Agricultural Science and Technology Innovation Project of Shandong Academy of Agricultural Sciences [grant number CXGC2021A48] ; Key Project of Natural Science Foundation of Shandong Province [grant number ZR2020KC023]

语种：英文

外文关键词：Melon distillates; Key odorants; Sensomics; Aroma reconstitution; Addition experiments

摘要：Processing melon into spirits has important environmental and economic value. However, the flavour of melon spirits is undesirable and has yet to be studied. In this study, a combination of odour activity value, gas chromatography-olfactometry detection frequency analysis, aroma reconstitution, and omission tests showed that key aroma compounds (Group 1), including 3,6-nonadien-1-ol and 3-nonen-1-ol, were responsible for the undesirable green and fatty aromas of melon spirits. Meanwhile, the desirable fruity and floral aromas were provided by Group 2 compounds, which included isoamyl acetate and (E)-damascenone. Omission tests of Group 1 and Group 2 compounds showed that, similar to the fruit and floral aromas, the green and fatty aromas were important components of melon spirit flavour. Furthermore, adding Group 2 compounds to the spirits inhibited green and fatty flavours, improved the fruit and floral aromas, and enhanced the sensory evaluation of melon spirits. This study provides a basis for improving the production process and aroma of melon spirits.