Effects of ethyl palmitate on the release of aroma compounds in propanediol-ethanol solution and its mechanisms

Wei-Wei Guo; Li-Wen Luo; Ding-Zhong Wang; Ying-Jie Fu; Hui Xi; Shi-Hao Sun

doi:10.3389/fchem.2024.1381835

Effects of ethyl palmitate on the release of aroma compounds in propanediol-ethanol solution and its mechanisms

Front Chem. 2024 Jun 10:12:1381835. doi: 10.3389/fchem.2024.1381835. eCollection 2024.

Authors

Wei-Wei Guo^{1

2

3}, Li-Wen Luo⁴, Ding-Zhong Wang^{1

2

3}, Ying-Jie Fu², Hui Xi², Shi-Hao Sun^{1

2

3}

Affiliations

¹ Flavour Science Research Center, College of Chemistry, Zhengzhou University, Zhengzhou, China.
² Department of Flavor, Zhengzhou Tobacco Research Institute, Zhengzhou, China.
³ Food Laboratory of Zhongyuan, Luohe, China.
⁴ Technology Center Laboratory, Jilin Tobacco Industrial Co., Ltd., Changchun, China.

Abstract

Long-chain esters (LCEs) are known to affect aroma perception, but the mechanism of their effects remains unclear. In this study, ethyl palmitate (EP), an important LCE in Osmanthus fragrans flower absolute (OFFA), was selected as a target to identify its role and mechanism. The release characteristics of 10 aroma compounds from OFFA with and without EP were obtained by headspace gas chromatography mass spectrometry (HS-GC/MS) and olfactometry evaluation, respectively. The results show that EP changes the release behaviors of volatile compounds in solution, increases their olfactory detection thresholds (ODTs), and reduces the equilibrium headspace concentrations. According to Whitman's two-film model, EP was found to change the partition coefficients and mass transfer coefficients of the compounds between the liquid and gas phases. This indicates that EP plays an important role in the scent formation of a flavor product and that it is very valuable for the style design of the flavor product.

Keywords: Osmanthus fragrans flower absolute; ethyl palmitate; kinetics; release; two-film model.

Grants and funding

The author(s) declare that financial support was received for the research, authorship, and/or publication of this article. This research was supported by the Chief Scientist Innovation Project of CNTC (No. 432022CK0500).