酱油味白酒中巴豆蛋白与类似腌菜味香气成分的相互作用：香气特征变化与结合机制。
Interactions between kafirin and pickle-like odorants in soy sauce flavor Baijiu: Aroma profile change and binding mechanism.
机构信息
Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Alcoholic Quality and Safety of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
出版信息
Food Chem. 2023 Jan 30;400:133854. doi: 10.1016/j.foodchem.2022.133854. Epub 2022 Aug 10.
The pickle-like odor, which was caused by the excess volatile sulfur compounds (VSCs), is an undesirable odor in soy sauce flavor Baijiu (SSB). The aim of this study was to explore the suppressing effect of kafirin, the internal prolamin of the raw material of Baijiu, on the pickle-like odor of SSB. The instrumental analysis (comprehensive two-dimensional gas chromatography, ultraviolet and visible spectrophotometry), human perceptions (aroma profile, odor thresholds) and in silico analysis methods (molecular docking) were combined to detect the changes of the pickle-like odor. After the addition of kafirin, the aroma profile of the pickle-like SSB changed and approached to that of the normal SSB. The volatility and the odor thresholds of VSCs decreased 22.05%-64.28% and increased 87.29%-232.57%, respectively. In conclusion, kafirin exhibited a significant suppressing effect on the pickle-like off-odor of SSB, and this effect could be used to reduce the off-odor of SSB and SSB-derived alcoholic beverages.
泡菜味是酱油风味白酒（SSB）中一种不受欢迎的气味，主要由过量的挥发性硫化合物（VSCs）引起。本研究旨在探索白酒原料内醇溶蛋白——麦醇溶蛋白对 SSB 泡菜味的抑制作用。采用仪器分析（全二维气相色谱、紫外可见分光光度法）、人体感知（香气轮廓、气味阈值）和计算机模拟分析（分子对接）相结合的方法，检测泡菜味的变化。添加麦醇溶蛋白后，泡菜味 SSB 的香气轮廓发生变化，更接近正常 SSB。VSCs 的挥发性和气味阈值分别降低了 22.05%-64.28%和增加了 87.29%-232.57%。综上所述，麦醇溶蛋白对 SSB 的泡菜味有显著的抑制作用，可用于降低 SSB 及其衍生酒精饮料的异味。
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