ArticleMolecules (Basel, Switzerland)2020
Characterization of Odor-Active Volatiles and Odor Contribution Based on Binary Interaction Effects in Mango and Vodka Cocktail.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 31 citations in OpenAlex.
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- Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis.Current research in food science · 2025Article
- Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid.Foods (Basel, Switzerland) · 2024Article
- Chemical, Aroma and Pro-Health Characteristics of Kaffir Lime Juice-The Approach Using Optimized HS-SPME-GC-TOFMS, MP-OES, 3D-FL and Physiochemical Analysis.International journal of molecular sciences · 2023Article
- Soilless Cultivated Halophyte Plants: Volatile, Nutritional, Phytochemical, and Biological Differences.Antioxidants (Basel, Switzerland) · 2023Article
- Phytochemical Profile ofPlants (Basel, Switzerland) · 2023Article
- Article
- Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity ofAntioxidants (Basel, Switzerland) · 2021Article
- Myrcene-What Are the Potential Health Benefits of This Flavouring and Aroma Agent?Frontiers in nutrition · 2021Review
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
Abstract
Thirty-six volatile compounds, composed of 18 esters, 10 terpenes, and 8 others, were detected by headspace-solid phase microextraction (HS-SPME) equipped with gas chromatography-mass spectrometry (GC-MS) in mango and vodka cocktail. Moreover, these compounds were detected by olfactometry using aroma intensities. Comparing these compounds revealed that the aroma intensities (AIs) of limonene, 3-carene, myrcene, β-caryophyllene, and citronellyl propanoate were higher than others (AIs ≥ 4). In this context, limonene was selected as the reference compound on the basis of the strongest component model. The aim of this study was to determine the perceptual interaction between limonene and 3-carene, myrcene, β-caryophyllene, citronellyl propanoate, respectively, in a binary mixture. In addition, feller's addition model revealed that limonene presented an addition effect when combined with 3-carene, myrcene, β-caryophyllene, and citronellyl propanoate. It could be stated that these compounds played an important role in the aroma of mango and vodka cocktail. The results demonstrated that molecular structure and the ratio between compounds affected the synergistic effect, and compounds with similar structure and aroma were more prone to undergo addition and synergy.
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