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Food Res Int

Title:		Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds
Author(s):		Huang M; Huo J; Wu J; Zhao M; Sun J; Zheng F; Sun X; Li H;
Address:		"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China. Electronic address: wujihong12@126.com. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China"
Journal Title:		Food Res Int
Year:		2019
Volume:		20181022
Issue:
Page Number:		733 - 740
DOI:		10.1016/j.foodres.2018.10.055
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The small molecules in Chinese Baijiu have been widely reported, but there is little information on peptides since their low concentrations. A tetrapeptide, Asp-Arg-Ala-Arg (DRAR), was newly identified from Jingzhi Sesame flavor-type Baijiu (SFTB) by high-performance liquid chromatography and quadrupole-time-of-flight-mass spectrometry (HPLC-Q-TOF-MS) with a concentration of 13.159?ª++/-?ª+0.202?ª+mug/L (P?ª+>?ª+0.05). Interactions between DRAR and volatile compounds were characterized using headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the results indicated that DRAR could suppress the volatility of aroma compounds by 0.09-39.02?ª+%, especially with respect to esters and alcohols. The involved binding modes of DRAR with esters or alcohols in 46% ethanol/water solutions (v/v) were respectively determined by ultraviolet (UV) absorption spectroscopy. According to the Van't Hoff equation, the thermodynamic parameters (for DRAR - esters complex, DeltaH?ª+=?ª+-34.7 KJ mol(-1), DeltaS?ª+=?ª+-66.4?ª+J?ª+mol(-1)?ª+K(-1) and for DRAR - alcohols complex, DeltaH?ª+=?ª+-40.8 KJ mol(-1), DeltaS?ª+=?ª+-91.8?ª+J?ª+mol(-1)?ª+K(-1)) indicated that hydrogen bonds and van der Waals forces played major roles in stabilizing the DRAR-esters and DRAR-alcohols complexes. This study will help us to further understand the interaction mechanisms between aroma compounds and peptides, and the important role of peptides on the quality of Chinese Baijiu"
Keywords:		Esters/analysis Ethanol Flavoring Agents/*analysis Gas Chromatography-Mass Spectrometry Hydrogen Bonding Mass Spectrometry Odorants/*analysis Peptides/*analysis Plant Extracts/*analysis Sesamum/*chemistry Solid Phase Microextraction Volatile Organic Compo;
Notes:		"MedlineHuang, Mingquan Huo, Jiaying Wu, Jihong Zhao, Mouming Sun, Jinyun Zheng, Fuping Sun, Xiaotao Li, Hehe eng Research Support, Non-U.S. Gov't Canada 2019/03/20 Food Res Int. 2019 May; 119:733-740. doi: 10.1016/j.foodres.2018.10.055. Epub 2018 Oct 22"