ArticleFood chemistry: X2024
Evaluation of perceptual interactions between key aldehydes in Kung Pao Chicken.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed, 7 citations in OpenAlex.
- A lipidomic and flavoromic approach to map the lipid profile and related volatile flavor compounds in the fresh breast meat of chickens fed curcumin.Food chemistry: X · 2026Article
- Gas-liquid partitioning and olfactory interplay between isoamyl alcohol and typical odorants in binary hydroalcoholic models of navel orange brandy.Frontiers in nutrition · 2026Article
- Integrated characterization of arabica coffee husk tea using flavoromics, targeted screening, andFood chemistry: X · 2024Article
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7 authors at 1 institution in 1 country.
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Abstract
Aldehydes are the strongest and most abundant aromatic compounds in Kung Pao Chicken. However, the perceptual interactions between these aldehydes are not fully understood. Therefore, the flavor contribution of nine key aldehydes was estimated by determining thresholds. Except for benzaldehyde, the thresholds of all aldehydes measured in tasteless chicken matrices (TM) were significantly larger than their comparable values in water. Based on these results, the perceptual interactions of nine aldehydes were evaluated using S-curves and σ-τ plots. The interactions indicated that 31 of their 36 binary mixtures exhibited additive effects, three had masking effects, while two had synergistic effects. Recombination experiments showed that the addition of aldehydes lowered the odor threshold of aldehyde reconstitution (AR), thereby enhancing the aroma intensity of AR. These findings contribute to a better understanding of Kung Pao Chicken's aroma and can be used to improve its aroma quality.
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