Lele Chen,Guanchi Liu,Wei Su,Xiaoxue Hu,Jianshe Chen,Yue He,Xinmiao Wang
This study investigated the formation of aerosols containing non-volatile flavor compounds, specifically sucralose, during oral processing of model wine and their potential retro-nasal perception. It was hypothesized that non-volatile flavor compounds can be delivered via the oro-nasal route in the form of aerosols, generated via various oral movements, and contributing to retro-nasal sensory perception. In vitro experiments demonstrated that the total quantity of generated aerosol particles increased significantly with higher sucralose concentrations in the model wine ( p < 0.001). Carefully-designed sensory evaluations, including A-not-A, check-all-that-apply (CATA), and scaling tests, were conducted to assess retro-nasal perception. The results confirmed that sucralose aerosols could trigger sensory perception during oral processing of model wine. Notably, blocking the retro-nasal olfactory route via nose-clipping led to a substantial decrease in discrimination accuracy (42 % → 13 %, p < 0.01), confirming the perceptual relevance of this transport pathway. This study is the first to demonstrate that liquid aerosols containing non-volatile flavor compounds can be formed during wine drinking and transported to the retro-nasal region, highlighting their potential role in an aerosol-mediated pathway for flavor sensation.
With increasing consumer demand for high-quality products, the Baijiu industry has been transitioning from volume-based to flavor-oriented production. Among various types, strong-flavor Baijiu has gained widespread recognition for its complex and distinctive sensory profile. In this study, a vacuum assisted sorbent extraction (VASE) method was established and optimized, and coupled with GC–MS to enable efficient separation and identification of trace compounds across 13 representative samples spanning the entire production chain of strong-flavor Baijiu. A total of 143 trace compounds were identified, dominated by esters. Based on OAV and TAV, 60 flavor compounds were screened, of which 21 were detected in final Baijiu products. Subsequently, a multidimensional flavor perception model revealed differences between raw and aged Baijiu. Building on this, correlation analysis that identified 10 key flavor compounds, whose contributions were further validated through addition experiments. Additionally, cumulative flavor contribution analysis revealed that solid-state fermentation and distillation were critical for flavor enrichment. Specifically, esters and alcohols peaked during solid-state fermentation and solid-state distillation; acids accumulated continuously across all stages, while aldehydes, ketones, and aromatic compounds showed early formation and variable retention patterns. These findings establish a comprehensive molecular–sensory framework that supports improved quality control and process optimization in Baijiu production.
危险品化学品经营许可证（带存储）