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Food Chem

Title:		Research on interaction regularities and mechanisms between lactic acid and aroma compounds of Baijiu
Author(s):		Zhang Q; Shi J; Wang Y; Zhu T; Huang M; Ye H; Wei J; Wu J; Sun J; Li H;
Address:		"Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd., Beijing 101301, China. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China. Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd., Beijing 101301, China. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: huangmq@th.btbu.edu.cn. Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd., Beijing 101301, China. Electronic address: weijinwang1971@163.com"
Journal Title:		Food Chem
Year:		2022
Volume:		20220723
Issue:
Page Number:		133765 -
DOI:		10.1016/j.foodchem.2022.133765
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study investigated the interactions between lactic acid (LA) and odorants of Baijiu using headspace solid phase microextraction with gas chromatography-mass spectrometry (HS-SPME-GC-MS), ultraviolet absorption spectroscopy (UV) and nuclear magnetic resonance (NMR). The HS-SPME-GC-MS analysis results showed that LA promoted the volatilities of most of low boiling acids, esters, alcohols, aldehydes and ketones, especially short-chain branched esters were promoted by 41-49%. In contrast, LA suppressed the volatilities of most aromatic compounds. UV spectroscopy, thermodynamic analysis, and NMR combined with theoretical calculations further revealed that the interactions between LA and 4-ethyl-2-methoxyphenol (4-EP), 2-methoxy-4-methylphenol (2-MP) and 1-butanol were dominated by van der Waals forces and supplemented by electrostatic interactions, which included hydrogen bonds formed between the carboxyl group in LA and the hydroxyl and methoxy groups in 4-EP or 2-MP and pi-hydrogen bonds between the hydrogen of the carboxyl group of LA and the benzene ring of 4-EP or 2-MP"
Keywords:		Esters/analysis Lactic Acid *Odorants/analysis Solid Phase Microextraction/methods *Volatile Organic Compounds/analysis Aroma compounds Hydrogen bonding Interaction van der Waals force pi-hydrogen bonds;
Notes:		"MedlineZhang, Qian Shi, Jie Wang, Ying Zhu, Tingting Huang, Mingquan Ye, Hong Wei, Jinwang Wu, Jihong Sun, Jinyuan Li, Hehe eng England 2022/07/30 Food Chem. 2022 Dec 15; 397:133765. doi: 10.1016/j.foodchem.2022.133765. Epub 2022 Jul 23"