On March 31, 2020, Yu, HaiYan; Xie, Tong; Xie, Jingru; Chen, Chen; Ai, LianZhong; Tian, HuaiXiang published an article.Formula: C8H14O4 The title of the article was Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu. And the article contained the following:
Aldehydes are important in the aroma of Huangjiu and contribute the almond and sweet aromas to Huangjiu. The perceptual interactions of 3 important aldehyde compounds were investigated using S-curves. Three volatiles, benzaldehyde, furfural, and vanillin, reduced the “olfactory threshold” of an aromatic reconstitution (AR) from 24.2 mL/L to 11.0, 14.8 and 9.00 mL/L (AR/matrix, mL/L), resp. Furthermore, synergistic effects were observed in a benzaldehyde and furfural mixture (71:29, m/m) wherein the overall olfactory threshold value was reduced from 17.0 mL/L to 2.60 mL/L. In addition, these compounds could increase or decrease the intensity of sensory descriptors even at subthreshold concentrations, and the profiles confirmed that they had synergistic effects with other compounds in Huangjiu. In particular, when benzaldehyde and furfural were present in the actual concentration ratio determined in Huangjiu (71:29, m/m), the enhancement of the Qu and sweet aromas became significant, which indirectly indicated synergy between them. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Formula: C8H14O4
The Article related to huangjiu benzaldehyde furfural vanillin aroma perceptual interaction, aldehyde compounds, huangjiu, odor threshold, perceptual interactions, s-curves, Food and Feed Chemistry: Beverages and other aspects.Formula: C8H14O4
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