Sensory analysis of key aroma components in three commercially available maple concretes

In order to investigate the key aroma components and their differences in different maple concretes, characteristic sensory components with roasted sweet aroma were separated by gel chromatography and analyzed by GC/MS. The odor activity values (OAVs) of ten aroma components in three commercially available maple concretes were calculated and compared after determining the contents of ten components and their olfactory thresholds in ethanol. The results showed that:1) The characteristic components with roasted sweet aroma in the maple concretes mainly contained ten aroma components, including 2, 6-dimethylpyrazine, furfural, methylcyclopentenolone, benzyl alcohol, phenethyl alcohol, 2-acetylpyrrole, maltol, 2-formylpyrrole, 4, 5-dimethyl-3-hydroxy-2, 5-dihydrofuran-2-one and vanillin. 2) The total contents and distributions of the 10 aroma components in maple concretes A and B were similar, while those in maple concrete C were different. 3)The olfactory thresholds of the ten aroma components in ethanol ranged from 0.002 to 2 117.11 μg/g; 2-formylpyrrole had the lowest one and 4, 5-dimethyl-3-hydroxy-2, 5-dihydrofuran-2-one had the highest. In the three maple concretes, the OAVs of 4, 5-dimethyl-3-hydroxy-2, 5-dihydrofuran-2-one and vanillin were much higher than those of the other eight components. According to the OAVs, the above two components were the key aroma components in the three maple concretes.