Abstract：
This study investigated the interactions between 2-furylmethanethiol, benzenemethanethiol, and 18 skeletal aroma-active compounds as well as four aroma notes in sesame-flavor baijiu based on the Feller Additive Model, the Odor Activity Value (OAV) Approach, and the Sigma-Tau (σ-τ) plots. In addition, a predictive model for the interactions between 2-furylmethanethiol and esters was developed, and the determinants of the interaction results in complex systems were explored. The results reveal that both thioalcohols interacted with the skeletal aroma-active compounds in a similar trend, where 2-furylmethanethiol tends to enhance the release of fruit and acid aroma. Moreover, the intensity of the thiols and their intensity ratio to the notes were the determinants of the interaction results in the multivariate blended system, with the lower the concentration of the thiols, the closer the ratio was to 1, and the more likely that additive interactions would take place. Predictive modeling showed that 2-furylmethanethiols were more likely to have additive or synergistic effects with esters when the olfactory thresholds of the esters were between 75.86 and 199.53 μg/L. Conversely, masking effects were more likely.
摘要：
这项研究调查了2-呋喃基甲硫醇之间的相互作用，苯甲硫醇，基于费勒添加剂模型的芝麻味白酒中的18种骨骼香气活性化合物以及4种香气，气味活动值(OAV)方法，和Sigma-Tau(σ-τ)图。此外,建立了2-呋喃基甲硫醇与酯相互作用的预测模型，并探讨了复杂系统中相互作用结果的决定因素。结果表明，两种硫醇与骨骼芳香活性化合物的相互作用趋势相似，其中2-呋喃基甲硫醇倾向于增强水果和酸香气的释放。此外，硫醇的强度和它们的强度比的注释是在多变量混合系统中相互作用结果的决定因素，硫醇的浓度越低，该比率越接近1，发生加性相互作用的可能性就越大。预测模型表明，当酯的嗅觉阈值在75.86和199.53μg/L之间时，2-呋喃基甲硫醇更可能与酯具有累加或协同作用。相反，掩蔽效应的可能性更大。
