Long-chain alkanes (LA) are common component of rose essential oil (REO). However, the effect of LA on the olfactory characteristics of REO has not been elaborately reported to date. Herein, we utilized three kinds of REO to explore the role of LA in REO. Accordingly, the models of volatiles and LA were established and applied to investigate the effect of LA on flavour release. By addition of LA, the flavour release decreased from 24.26%~101.39% to −15.44%~9.4%, indicating that the proper constitution and proportion of LA were important factors to approach the original behaviour of REO. Moreover, the impact of LA on sensory perception of REO was also revealed by comparing the odour of flavours in the presence and absence of LA. Results showed a significant difference in Kushui samples ( P < .01) and Turkish samples ( P < .05). This work systematically illustrated the functions of LA which regulated the flavour release and the scent of REO, enlightening the further research on REO and rose industry production.
The sensory perception of food is a dynamic procedure, which is closely related to the released flavor stimuli. Thus, we evaluated the dynamic sensations of fresh and roasted salmon during the chewing process and investigated the tastants released in saliva. For fresh salmon, the fishy, umami, salty, and sweet attributes were perceived successively. Meanwhile, the smoky and fried flavors were the most dominant attributes of roasted salmon at the beginning, then various attributes were perceived. During the chewing process, free amino acids and 5′-nucleotides released in saliva were quantified. Compared to the sensory data, the results demonstrated that glutamic acid and inosine 5′-monophosphate released in saliva might induce the umami perception. The sweet-tasting amino acids alanine and glycine may contribute to sweetness. Therefore, we suggested that the time dimension of tastants dissolved in saliva would affect the dynamic sensation of food, even for complex food materials.
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