Impact of 4-alkyl branched-chain fatty acids on goaty-odor olfactory perception and their perceptual interactions in Yunnan goat milk cake
2022
Tian, Huaixiang | Jing, Yan | Sun, Xuefeng | Yu, Haiyan | Huang, Juan | Yuan, Haibin | Lou, Xinman | Wang, Bei | Xu, Zhiyuan | Chen, Chen
Yunnan goat milk cake is a popular traditional Chinese goat cheese with unique flavor. Among flavor compounds, branched chain fatty acids (BCFAs) are important contributors, however, their effect on the olfactory perception and perceptual interactions of Yunnan goat milk cake is still unclear. In order to investigate the effect of BCFAs on olfactory perception and their perceptual interactions of Yunnan goat milk cake, the BCFAs were detected by methyl esterification combined with gas chromatography-mass spectrometry (GC–MS), and the sensory interactions of the 4-alkyl BCFA and key aroma compounds were evaluated by S-curve method and Feller’s additive model. Aroma addition tests showed that both 4-methyloctanoic acid and 4-ethyloctanoic acid strengthened the “goaty” odor by factors of 1.11 and 1.18, respectively, whereas the intensity of milky, fruity, nutty and cheesy odors was significantly reduced by 0.76–0.83 after the addition of the two 4-alkyl BCFAs. The measured odor thresholds of 4-methyloctanoic acid and 4-ethyloctanoic acid in aroma-blank matrix were 118 μg/kg and 41 μg/kg, respectively. It was observed that the two 4-alkyl BCFAs had a synergistic effect to enhance “goaty” sensory properties, and their release can be inhibited by 2-heptanone and benzaldehyde due to the sensory interaction between key aroma compounds.
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