Whether the Research on Ethanol-Water Microstructure in Traditional Baijiu Should Be Strengthened?

被引：12

作者：

Qin, Dan ^{[1
,2
]}

Shen, Yi ^{[3
]}

Yang, Shiqi ^{[1
]}

Zhang, Guihu ^{[1
]}

Wang, Dongmei ^{[3
]}

Li, Hehe ^{[1
]}

Sun, Jinyuan ^{[1
]}

机构：

[1] Beijing Technol & Business Univ, Key Lab Brewing Mol Engn China Light Ind, Beijing 100048, Peoples R China

[2] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Peoples R China

[3] Sichuan Langjiu Co Ltd, Gulin 646523, Peoples R China

来源：

MOLECULES | 2022年 / 27卷 / 23期

基金：

中国国家自然科学基金;

关键词：

baijiu; alcoholic beverages; hydrogen bond; ethanol-water; flavor; interaction; KEY AROMA COMPOUNDS; QUANTITATIVE MEASUREMENTS; MAGNETIC-RESONANCE; CHROMATOGRAPHY; LIQUOR; RAMAN; OLFACTOMETRY; SUPPRESSION; VISCOSITY; MIXTURES;

D O I：

10.3390/molecules27238290

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Baijiu is a unique and traditional distilled liquor in China. Flavor plays a crucial rule in baijiu. Up to now, the research on the flavor of baijiu has progressed from the identification of volatile compounds to the research on key aroma compounds, but the release mechanism of these characteristic compounds is still unclear. Meanwhile, volatile compounds account for only a tiny fraction, whereas ethanol and water account for more than 98% of the content in baijiu. By summarizing the ethanol-water hydrogen bond structure in different alcoholic beverages, it was found that flavor compounds can affect the association strength of the ethanol-water hydrogen bond, and ethanol-water can also affect the interface distribution of flavor compounds. Therefore, the research on ethanol-water microstructure in baijiu is helpful to realize the simple visualization of adulteration detection, aging determination and flavor release mechanism analysis of baijiu, and further uncover the mystery of baijiu.

引用

页数：14