氨基酸对郎酒释放酸性气味化合物的影响及其潜在机制

IF 4 2区 农林科学 Q2 CHEMISTRY, APPLIED
Yunwei Niu , Mengdong Qiao , Yuanqing Ye , Tianyu Li , Liangtao Xu , Liyang Xu , Zuobing Xiao
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引用次数: 0

摘要

非挥发性氨基酸会影响中国白酒的整体香气挥发和感官,但其潜在机制仍不清楚。本研究采用搅拌棒吸附萃取-气相色谱-质谱法(SBSE-GC-MS)和氨基酸分析仪鉴定了郎酒中的气味化合物和游离氨基酸。选择了六种气味活性值(OAV)≥1 的酸性气味化合物和风味氨基酸 L-苯丙氨酸(L-phe)进行分析。进行了分配系数和嗅觉阈值分析,以研究 L-phe 对这些气味化合物释放的影响。结果表明,L-phe 能促进 3-甲基丁酸和戊酸的释放,而抑制 2-甲基丙酸、丁酸、己酸和辛酸的释放。然而,在高浓度(257 毫克/升)下,L-phe 会减弱促进和抑制作用。荧光光谱和等温滴定量热分析表明,六种酸性气味化合物通过静态淬灭机制有效地淬灭了 L-phe 的本征荧光,形成了基态复合物。L-phe与3-甲基丁酸和戊酸的主要相互作用是疏水作用,而与2-甲基丙酸、丁酸、己酸和辛酸的相互作用主要是静电作用。这项研究为白酒的风味调控提供了新的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of amino acids on the release of acidic odor compounds in Langjiu and its potential mechanisms
Non-volatile amino acids could influence the overall aroma volatility and perception of Chinese liquor (Baijiu), yet the underlying mechanisms remain unclear. In this study, stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) and amino acid analyzer were used to identify the odor compounds and free amino acids in Langjiu. Six acidic odor compounds with an odor activity value (OAV) ≥ 1 and the flavor amino acid L-phenylalanine (L-phe) were selected for analysis. Partition coefficient and olfactory threshold analyses were conducted to investigate the effect of L-phe on the release of these odor compounds. The results indicated that L-phe promoted the release of 3-methylbutanoic acid and pentanoic acid, while it inhibited the release of 2-methylpropanoic acid, butanoic acid, hexanoic acid, and octanoic acid. However, at high concentrations (257 mg/L), L-phe attenuated both the promotive and inhibitory effects. Fluorescence spectroscopy and isothermal titration calorimetry analyses demonstrated that the six acidic odor compounds effectively quenched the intrinsic fluorescence of L-phe through a static quenching mechanism, forming ground-state complexes. The primary interactions between L-phe and 3-methylbutanoic acid and pentanoic acid were attributed to hydrophobic interactions, while the interactions with 2-methylpropanoic acid, butanoic acid, hexanoic acid, and octanoic acid were mainly due to electrostatic interactions. This study provides new insights into the flavor regulation of Baijiu.
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来源期刊
Journal of Food Composition and Analysis
Journal of Food Composition and Analysis 工程技术-食品科技
CiteScore
6.20
自引率
11.60%
发文量
601
审稿时长
53 days
期刊介绍: The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.
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