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Aroma Perception and Chemistry of Bitters in Whiskey Matrices: Modeling the Old-Fashioned
Chemosensory Perception Pub Date : 2017-06-21 , DOI: 10.1007/s12078-017-9229-3 Arielle J. Johnson , Helene Hopfer , Hildegarde Heymann , Susan E. Ebeler
中文翻译:
威士忌矩阵中苦味剂的香气感知和化学作用:模拟老式
更新日期:2017-06-21
Chemosensory Perception Pub Date : 2017-06-21 , DOI: 10.1007/s12078-017-9229-3 Arielle J. Johnson , Helene Hopfer , Hildegarde Heymann , Susan E. Ebeler
Aim
The complex aromas of cocktails provide a unique and interesting model system to evaluate the effects of alcohol matrix and aroma-aroma interactions on human aroma perception and partitioning and release of aroma compounds. Here, we study the interactions that occur in an Old-Fashioned cocktail when different types of whiskeys are mixed with different styles of bitters.Methods
The interactions are studied in two ways, namely, by sensory descriptive analysis to evaluate changes in human aroma perception, and by headspace solid-phase microextraction and gas chromatography-mass spectrometry to study the volatile profiles individually and upon mixing.Results
Several aroma descriptors showed significant additive and suppressing interaction effects between bitters and whiskeys, and unique sensory characteristics were introduced by both bitters and whiskeys. Volatile compounds also showed suppressing and enhancing effects upon mixing of bitters with whiskeys.Conclusions
Such behaviors point towards chemical mixture effects and the enhancements in two compounds cannot be attributed to just the addition of certain bitters as the effects differ among the four whiskeys.Implications
These interactive sensory effects suggest further questions of interest about the inherent sensory complexity of foods and beverages; if sensory qualities in even simple cocktails, such as an Old-Fashioned, only exist upon mixing and for specific combinations of bitters and whiskeys, further unique interactions could be envisioned for more complex mixtures.中文翻译:
威士忌矩阵中苦味剂的香气感知和化学作用:模拟老式