Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu

Yu, HaiYan; Xie, Tong; Xie, Jingru; Chen, Chen; Ai, LianZhong; Tian, HuaiXiang

doi:10.1016/j.foodres.2019.108808

Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu

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 a…