ArticleFrontiers in nutrition2026
Gas-liquid partitioning and olfactory interplay between isoamyl alcohol and typical odorants in binary hydroalcoholic models of navel orange brandy.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Intermolecular interactions among volatile typical odorants define the characteristic sensory profile of navel orange brandy, with isoamyl alcohol-the dominant fusel higher alcohol-functioning as a pivotal flavor regulator. Excess isoamyl alcohol blunts distinct citrus fruity notes and destroys organoleptic harmony; nevertheless, systematic mechanistic explorations targeting citrus brandy remain insufficient. Herein, simplified 54% (v/v) binary hydroalcoholic models were established to exclude complicated coexisting matrix interference, allowing exclusive dissection of pairwise odorant interactions. A dual analytical workflow combining HS-SPME-GC-MS quantification and sigmoidal olfactory threshold fitting was constructed to elucidate concentration-dependent (0-800 mg/L isoamyl alcohol) variations in gas-liquid partitioning and olfactory interplay across 18 citrus typical odorants. In binary hydroalcoholic systems, isoamyl alcohol continuously hampered the volatilization of fatty acid ethyl esters, and inhibitory potency declined progressively as carbon chains elongated. This fusel alcohol imposed dual concentration-mediated effects on linear aliphatic alcohols: concentrations ≤ 400 mg/L boosted odorant release into the headspace, while higher dosages suppressed partitioning, and such bidirectional shifts were more prominent for short-chain analogs. Acyclic terpenols suffered steady volatility attenuation with elevated isoamyl alcohol, whereas monocyclic
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