Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing 100048, China.
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
J Agric Food Chem. 2024 Jul 31;72(30):16955-16965. doi: 10.1021/acs.jafc.4c01709. Epub 2024 Jul 16.
The research focused on the distinctive empty cup aroma, with the aim of identifying the key aroma compounds and the formation mechanism of empty cup aroma in soy sauce aroma type baijiu (SSB). The lasting times of SSB is significantly longer than that of other types of baijiu, with an average duration of 28 days. Key compounds such as 2,3-dimethyl-5-ethylpyrazine, phenylethyl alcohol, -cresol, sotolon, benzeneacetic acid were identified in empty cup aroma due to their highest flavor dilution factor. Molecular dynamics (MD) simulation was performed to study the mechanism of empty cup aroma on the liquid-gas interface and solid-gas interface. The results revealed the existence of hydrogen bonding and van der Waals forces between sotolon and lactic acid, a representative nonvolatile compound, which are speculated to be an important reason for the empty cup aroma.
该研究聚焦于独特的空杯香气，旨在确定酱油香型白酒（SSB）中关键香气化合物和空杯香气形成机制。与其他类型的白酒相比，SSB 的留香时间显著更长，平均持续时间为 28 天。由于其最高的风味稀释因子，在空杯香气中鉴定出了 2,3-二甲基-5-乙基吡嗪、苯乙醇、-甲酚、sotolon、苯乙酸等关键化合物。采用分子动力学（MD）模拟研究了空杯香气在气-液界面和固-气界面上的机理。结果表明，sotolon 与乳酸（一种代表性的非挥发性化合物）之间存在氢键和范德华力，这被推测是空杯香气的一个重要原因。
