Huangjiu is a traditional Chinese fermented beverage whose aroma perception is affected by the release of volatile organic compounds (VOCs) from its matrix. This study is the first to evaluate the combined effects of Huangjiu polysaccharide (HJPS) with four representative polyphenols (epicatechin, ferulic acid, vanillic acid, and syringic acid) upon esters release, which was accomplished via two complementary aroma models: 58 VOCs were identified using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), among which 12 esters were formulated into a simulated aroma solution; additionally, an optimized solvent-assisted flavor evaporation (SAFE) method (35 °C, 30 min) was developed to obtain VOC extracts, serving as a supplement to the aroma model authenticity. Mechanistically, HJPS and polyphenols interact spontaneously via hydrophobic forces and hydrogen bonding, thereby liberating binding sites and ultimately promoting aroma release. These notable findings elucidate aroma-modulating mechanisms mediated by interactions among matrix components, providing theoretical and practical foundations for targeted aroma optimization of traditional fermented beverages.
Zhao et al. (Mon,) studied this question.