长链脂肪酸通过分子间相互作用对白酒风味的挥发性乙酯的影响：不可忽视的作用。
Influence on the volatilization of ethyl esters: Nonnegligible role of long-chain fatty acids on Baijiu flavor via intermolecular interaction.
机构信息
Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China.
National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China; School of Life Science and Health Engineering, Jiangnan University, Wuxi 214122, PR China.
出版信息
Food Chem. 2024 Mar 15;436:137731. doi: 10.1016/j.foodchem.2023.137731. Epub 2023 Oct 13.
Long-chain fatty acids (LCFAs) are commonly presented in Baijiu, but their influence on flavor is ambiguous. The interaction between LCFAs and volatiles was systematically investigated in terms of chemometrics, sensory, and chemical-physical perceptions. The static-headspace-gas-chromatography-mass-spectrometry results demonstrated LCFAs suppressed the volatilizations of most volatiles. According to Phase-ratio-variation analysis, partition coefficients of ethyl acetate (EA) and ethyl hexanoate (EH) decreased 4%-31% and 27%-74%, while those of ethyl butyrate (EB) increased. Calculated by molecular dynamic simulation, the attractive intermolecular forces related to EA/EH increased with oleic acid (OA) addition, while those related to EB decreased. Sensory evaluation confirmed the olfactory threshold of EA and EH increased by 2.4 and 2.7 times respectively, but the threshold of EB decreased from 0.36 to 0.05 mg/L in the presence of OA. Overall, LCFAs altered the intermolecular interaction forces related to esters and ethanol, subsequently affecting the volatile profile and modifying Baijiu flavor's sensory perception.
长链脂肪酸（LCFAs）在白酒中普遍存在，但它们对风味的影响尚不清楚。本文采用化学计量学、感官和理化感知的方法，系统研究了 LCFAs 与挥发性物质之间的相互作用。静态顶空-气相色谱-质谱联用结果表明，LCFAs 抑制了大多数挥发性物质的挥发。根据相比例变化分析，乙酸乙酯（EA）和己酸乙酯（EH）的分配系数分别降低了 4%-31%和 27%-74%，而丁酸乙酯（EB）的分配系数增加。通过分子动力学模拟计算，与 EA/EH 相关的吸引力分子间力随油酸（OA）的增加而增加，而与 EB 相关的吸引力分子间力则减少。感官评价证实，在 OA 存在的情况下，EA 和 EH 的嗅觉阈值分别增加了 2.4 倍和 2.7 倍，而 EB 的阈值从 0.36 降至 0.05mg/L。总的来说，LCFAs 改变了与酯类和乙醇相关的分子间相互作用力，从而影响了挥发性成分，改变了白酒风味的感官感知。
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