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Characterization of key aroma compounds in melon spirits using the sensomics concept
- Jiang Zhang, Yuxia Sun, Xueqiang Guan, Weishuai Qin, Xiang Zhang, Yan Ding, Wenhua Yang, Jianli Zhou, Xiaobin Yu
- Lebensmittel-Wissenschaft + Technologie 2022 v.161 pp. 113341
- acetates, economic valuation, flavor, fruits, melons, odors, sensory evaluation
- Processing melon into spirits has important environmental and economic value. However, the flavour of melon spirits is undesirable and has yet to be studied. In this study, a combination of odour activity value, gas chromatography–olfactometry detection frequency analysis, aroma reconstitution, and omission tests showed that key aroma compounds (Group 1), including 3,6-nonadien-1-ol and 3-nonen-1-ol, were responsible for the undesirable green and fatty aromas of melon spirits. Meanwhile, the desirable fruity and floral aromas were provided by Group 2 compounds, which included isoamyl acetate and (E)-damascenone. Omission tests of Group 1 and Group 2 compounds showed that, similar to the fruit and floral aromas, the green and fatty aromas were important components of melon spirit flavour. Furthermore, adding Group 2 compounds to the spirits inhibited green and fatty flavours, improved the fruit and floral aromas, and enhanced the sensory evaluation of melon spirits. This study provides a basis for improving the production process and aroma of melon spirits.