Evaluation of perceptual interactions between key aldehydes in Kung Pao Chicken

•Odor thresholds of nine key aldehydes in Kung Pao Chicken were determined in the TM.•Evaluate the perceptual interactions of nine key aldehydes by S-curves and σ-τ plots.•The perceptual interaction was related with the structure or aroma of compounds.•Explore the effect of aldehyde on aldehyde reco...

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Veröffentlicht in:Food Chemistry: X 2024-03, Vol.21, p.101183-101183, Article 101183
Hauptverfasser: Lin, Shengchao, Li, Na, Zhou, Xingtao, Li, Songling, Yang, Aiping, Zhou, Jiao, Liu, Ping
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Sprache:eng
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Zusammenfassung:•Odor thresholds of nine key aldehydes in Kung Pao Chicken were determined in the TM.•Evaluate the perceptual interactions of nine key aldehydes by S-curves and σ-τ plots.•The perceptual interaction was related with the structure or aroma of compounds.•Explore the effect of aldehyde on aldehyde reconstitution through compound addition. Aldehydes are the strongest and most abundant aromatic compounds in Kung Pao Chicken. However, the perceptual interactions between these aldehydes are not fully understood. Therefore, the flavor contribution of nine key aldehydes was estimated by determining thresholds. Except for benzaldehyde, the thresholds of all aldehydes measured in tasteless chicken matrices (TM) were significantly larger than their comparable values in water. Based on these results, the perceptual interactions of nine aldehydes were evaluated using S-curves and σ-τ plots. The interactions indicated that 31 of their 36 binary mixtures exhibited additive effects, three had masking effects, while two had synergistic effects. Recombination experiments showed that the addition of aldehydes lowered the odor threshold of aldehyde reconstitution (AR), thereby enhancing the aroma intensity of AR. These findings contribute to a better understanding of Kung Pao Chicken's aroma and can be used to improve its aroma quality.
ISSN:2590-1575
2590-1575
DOI:10.1016/j.fochx.2024.101183