Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 33, Pages 8302-8307Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf502053g
Keywords
lichenysin; phenolic off-flavors; aroma volatility; hydrogen-bond interaction
Funding
- National High Technology Research and Development Program of China [2012AA021301, 2013AA102108]
- National Natural Science Foundation of China [31000806, 31371822, 31271921]
- Cooperation Project of Jiangsu Province among Industries, Universities and Institutes [BY2010116]
- 169 Plan of Chinese liquor
- Program of Introducing Talents of Discipline to Universities (111 Project) [111-2-06]
- Priority Academic Program Development of Jiangsu Higher Education Institution
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Nonvolatile compounds play important roles in the quality of alcoholic beverages. In our previous work, a type of cyclooctapeptide lichenysin was newly identified in Chinese strong-aroma type liquor. In this work, it was found that lichenysin could selectively affect aroma volatility in strong-aroma type (Jiannanchun) liquor. Interaction of lichenysin and volatile phenolic compounds (off-odors in strong-aroma type liquor) was characterized using headspace solid-phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GC-MS). HS-SPME results indicated that lichenysin very efficiently suppressed the volatility of phenolic compounds by 36-48% (P < 0.05). Thermodynamic analysis showed that the binding process was mainly mediated by hydrogen bonding. Furthermore, the mixture of lichenysin and 4-ethylguaiacol revealed intermolecular cross peaks between the aH (Val) of lichenysin and the 1H of 4-ethylguaiacol, by using nuclear Overhauser effect spectroscopy. This study will help to further understand the interaction mechanisms between flavor and nonvolatile matrix components in Chinese liquors.
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