School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
Food Chem. 2022 Dec 1;396:133679. doi: 10.1016/j.foodchem.2022.133679. Epub 2022 Jul 15.
Honey aroma is one of the most significant factors of Feng-flavor Baijiu, which is also an essential element to attract consumers. However, the evaluation and chemical basis of honey aroma is unclear. Palmitoleic acid, lagochilin, phomotenone and ethyl behenate were confirmed to be the strongest contributors to honey aroma by time-intensity analysis and UHPLC-Q-Orbitrap-MS. Predictive modeling was developed for processing honey aroma intensity responses in order to obtain significant Feng-flavor Baijiu rankings. In this study, the effects of ex-vivo saliva on Feng-flavor Baijiu were investigated for the first time. Mucin and α-amylase, as major proteins in ex-vivo saliva, were applied to simulate molecular docking of ethyl benzoate. Mucin and α-amylase modified the aroma release, which depended on hydrogen bonds and hydrophobic interactions, respectively. It is blazing a trail in the field in sensory experience of Feng-flavor Baijiu as well as contributes to our understanding of Feng-flavor Baijiu drinking process.
蜂蜜香是凤香白酒最重要的风味物质之一，也是吸引消费者的重要因素。然而，蜂蜜香的评价和化学基础尚不清楚。通过时间强度分析和 UHPLC-Q-Orbitrap-MS，确认棕榈油酸、蜂斗菜素、土青霉酮和乙基正硬脂酸酯是蜂蜜香的最强贡献者。为了获得显著的凤香白酒排名，建立了预测模型来处理蜂蜜香气强度响应。本研究首次研究了外源性唾液对凤香白酒的影响。外源性唾液中的主要蛋白质——黏蛋白和α-淀粉酶，被用于模拟乙基苯甲酸的分子对接。黏蛋白和α-淀粉酶分别通过氢键和疏水相互作用来改变香气的释放。这为凤香白酒的感官体验开辟了新的途径，也有助于我们理解凤香白酒的饮用过程。
