Abstract：
Light-flavor Baijiu (LFB) is widely cherished for its flavor. This study identified the thresholds of 14 aroma compounds in a 52% ethanol-water matrix and conducted a comprehensive analysis of the interactions among key aroma compounds in LFB using the Feller additive model and odor activity values approach. Among them, the interactions of β-damascenone with ester and alcohol compounds were primarily promotive, while the interaction with acid compounds was predominantly masking. Furthermore, for the first time, the electroencephalogram (EEG) technology was used to characterize the interactions between aroma compounds. The results showed that the brain activity in the alpha frequency band demonstrated heightened olfactory sensitivity. The EEG could not only display the additive effect of odor intensity but also reflect the differences in aroma similarity between different odors. This study demonstrated that the EEG can serve as an effective tool for olfactory assessment.
摘要：
淡味白酒（LFB）因其风味而受到广泛重视。这项研究确定了52％乙醇-水基质中14种香气化合物的阈值，并使用Feller添加剂模型和气味活性值方法对LFB中关键香气化合物之间的相互作用进行了全面分析。其中,β-大马酮与酯和醇化合物的相互作用主要是促进的，而与酸性化合物的相互作用主要是掩蔽。此外，第一次,脑电图（EEG）技术用于表征香气化合物之间的相互作用。结果表明，α频段的大脑活动表现出增强的嗅觉敏感性。脑电图不仅可以显示气味强度的累加效应，而且可以反映不同气味之间香气相似性的差异。这项研究表明，脑电图可以作为嗅觉评估的有效工具。
