Method for researching aroma synergistic effect of ester substances in pineapples based on equivalent line method

The invention relates to a method for researching the aroma synergistic effect of ester substances in pineapples based on an equivalent line method, and belongs to the field of food flavor chemistry.According to the method, the relationship between the concentration of ester substances in pineapples and the aroma intensity is investigated, and a corresponding relational expression is obtained. The method comprises: determining the strength of the binary mixture (AB), when the strength of the single substances (A and B) before mixing reaches the strength of the binary mixture, calculating theconcentration (CA and CB) of the single substance by utilizing the concentration-aroma intensity relational expression, calculating an interaction coefficient I by utilizing an equivalent line method,and judging the interaction of the binary mixture according to the interaction coefficient I. The concentration of each component in the binary mixture is respectively cA and cB. 本发明是一种基于等效线法研究菠萝中酯类物质香气协同作用的方法，属于食品风味化学领域。本发明考察