Effect of Matrix on the Aroma Sensorial Expression of Osmanthus Fragrans  In Kuei Hua Chen Chiew

Abstract

Kuei Hua Chen Chiew (KHCs) is a flavorful wine from China. In this study, gas chromatography-mass spectrometry and food sensory evaluation methods were used to identify the key aromatic components related to the aroma characteristics of Osmanthus fragrans. In total, 65 volatile organic compounds (VOCs) were detected in KHCs, O. fragrans extract (OFEs), and fresh O. fragrans flowers (FOFs). Through sensory examination, the primary sensory attributes of the four types of O. fragrans - floral, fruity, sweet fragrance and herbal - were determined. An aroma simulation system for Osmanthus was established using a reconstruction experiment. Furthermore, the main non-volatile components in wine showed that ethanol and sugar had the greatest impact on the volatility of the aroma components. An increase in sugar content could enhance the floral, fruity, and sweet fragrances of the system and the content of the corresponding volatile compounds. The addition of ethanol enhanced the aroma of the system.

Keywords: Osmanthus fragrans, Kuei Hua Chen Chiew, sensory evaluation, Non-volatile components, Gas chromatography-mass spectrometry