Abstract:It is well known that organic acids (OAs) could affect the flavour of fruit juices and beverages. However, the molecular mechanism of aroma release is still unclear. In this study, the effects of citric acid (CA), L-(-)-malic acid (MA) and L-lactic acid (LA) on the release of six selected esters and their sensory perception were investigated by means of HS-GC-MS analyses and odour detection threshold determination, respectively. Meanwhile, the density functional theory (DFT) calculation was employed to explore… Show more
“…From this, it was inferred that specific intermolecular forces in the non-volatile compound-aldehyde system induced various aldehyde release behaviors in the TM, thereby affecting human olfactory perception, leading to a higher threshold. This phenomenon is consistent with previous research in which it was shown that low concentrations of organic acids can cause higher detection thresholds for many odorants ( Liu, Xi, Fu, Li, Sun, & Zong, 2022 ). Fig.…”
“…From this, it was inferred that specific intermolecular forces in the non-volatile compound-aldehyde system induced various aldehyde release behaviors in the TM, thereby affecting human olfactory perception, leading to a higher threshold. This phenomenon is consistent with previous research in which it was shown that low concentrations of organic acids can cause higher detection thresholds for many odorants ( Liu, Xi, Fu, Li, Sun, & Zong, 2022 ). Fig.…”
“…The masking effect observed among aroma compounds may be attributed to intermolecular forces (such as hydrogen bonding), which influence their volatility, thereby affecting their odor perceptibility. , Acetic acid, butyric acid, hexanoic acid, and isovaleric acid contain the carboxyl group ( −COOH ), where the oxygen atom of the carbonyl group exhibits high electronegativity, enabling it to act as a hydrogen bond acceptor. Conversely, the hydrogen atom in the hydroxyl group ( OH ) serves as a hydrogen bond donor.…”
Light-flavor Baijiu (LFB) is widely cherished for its flavor. This study identified the thresholds of 14 aroma compounds in a 52% ethanol−water matrix and conducted a comprehensive analysis of the interactions among key aroma compounds in LFB using the Feller additive model and odor activity values approach. Among them, the interactions of βdamascenone with ester and alcohol compounds were primarily promotive, while the interaction with acid compounds was predominantly masking. Furthermore, for the first time, the electroencephalogram (EEG) technology was used to characterize the interactions between aroma compounds. The results showed that the brain activity in the alpha frequency band demonstrated heightened olfactory sensitivity. The EEG could not only display the additive effect of odor intensity but also reflect the differences in aroma similarity between different odors. This study demonstrated that the EEG can serve as an effective tool for olfactory assessment.
Surfactants are extensively utilized in food, pharmaceutical, and industrial fields owing to their distinct interfacial properties. Nonetheless, their defects of poor biocompatibility and biodegradability impose a significant burden on the natural environment and on human health. Herein, we design cinnamic acid-functionalized chitosan (CC) as a biobased surfactant by substituting certain hydrophilic amino groups in chitosan molecular chains with the hydrophobic benzene rings of cinnamic acid. CC, exhibiting a surface contact angle close to 90°, demonstrates exceptional emulsification capabilities. Molecular simulations suggest that there is substantial interaction energy between CC and water, oil, and CC molecules. CC can be self-assembled into a gel network or stably distributed at the oil− water interface based on the interaction of polar groups with water and between hydrophobic groups with oil. Leveraging these interfacial characteristics, CC can be employed in the preparation of high internal phase emulsions (HIPEs), cell scaffolds with adjustable pore sizes, and aerogels for oil−water separation and dye adsorption. Notably, HIPEs loaded with curcumin and quercetin exhibit robust stability in gastric juice, intestinal targeted release, noncytotoxicity, and resistance to bacterial and mold growth even after 90 days. This work provides some references for the development of new biobased surfactants.
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