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Food Chem

Title:		Hydrogen bonds and hydrophobicity with mucin and alpha-amylase induced honey aroma in Feng-flavor Baijiu during 16 years aging
Author(s):		Jia W; Di C; Zhang R; Shi L;
Address:		"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. Electronic address: jiawei@sust.edu.cn. School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China"
Journal Title:		Food Chem
Year:		2022
Volume:		20220715
Issue:
Page Number:		133679 -
DOI:		10.1016/j.foodchem.2022.133679
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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 alpha-amylase, as major proteins in ex-vivo saliva, were applied to simulate molecular docking of ethyl benzoate. Mucin and alpha-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"
Keywords:		*Honey/analysis Hydrogen Bonding Hydrophobic and Hydrophilic Interactions Molecular Docking Simulation Mucins Odorants/analysis *Volatile Organic Compounds/analysis alpha-Amylases Ex-vivo saliva Honey aroma intensity Hydrogen bonds Hydrophobicity Molecula;
Notes:		"MedlineJia, Wei Di, Chenna Zhang, Rong Shi, Lin eng England 2022/07/20 Food Chem. 2022 Dec 1; 396:133679. doi: 10.1016/j.foodchem.2022.133679. Epub 2022 Jul 15"