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Food Chem

Title:		Interactions between kafirin and pickle-like odorants in soy sauce flavor Baijiu: Aroma profile change and binding mechanism
Author(s):		Zhu L; Song X; Li X; Geng X; Zheng F; Li H; Sun J; Huang M; Sun B;
Address:		"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. 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. Electronic address: zhengfp@btbu.edu.cn"
Journal Title:		Food Chem
Year:		2023
Volume:		20220810
Issue:
Page Number:		133854 -
DOI:		10.1016/j.foodchem.2022.133854
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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"
Keywords:		Gas Chromatography-Mass Spectrometry/methods Humans Molecular Docking Simulation Odorants/analysis Prolamins *Soy Foods/analysis Sulfur Compounds/analysis *Volatile Organic Compounds/analysis 2-Methyl-3-furanthiol (Pub Chem CID: 34286) Bis (2-methyl-3-fur;
Notes:		"MedlineZhu, Lin Song, Xuebo Li, Xing Geng, Xiaojie Zheng, Fuping Li, Hehe Sun, Jinyuan Huang, Mingquan Sun, Baoguo eng England 2022/09/07 Food Chem. 2023 Jan 30; 400:133854. doi: 10.1016/j.foodchem.2022.133854. Epub 2022 Aug 10"