Huang, Mingquan published the artcileStructural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds, Recommanded Product: Ethyl nonanoate, the main research area is sesame flavor Baijiu tetrapeptide aroma compound; Binding mode; Chinese Sesame flavor-type Baijiu; HPLC-Q-TOF-MS; Interaction; Peptides.
The small mols. 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 chromatog. and quadrupole-time-of-flight-mass spectrometry (HPLC-Q-TOF-MS) with a concentration of 13.159 ± 0.202 μg/L (P > 0.05). Interactions between DRAR and volatile compounds were characterized using headspace solid-phase micro-extraction coupled with gas chromatog.-mass spectrometry (HS-SPME-GC-MS), and the results indicated that DRAR could suppress the volatility of aroma compounds by 0.09-39.02 %, especially with respect to esters and alcs. The involved binding modes of DRAR with esters or alcs. in 46% ethanol/water solutions (volume/volume) were resp. determined by UV absorption spectroscopy. According to the Van’t Hoff equation, the thermodn. parameters (for DRAR – esters complex, ΔH = -34.7 KJ mol-1, ΔS = -66.4 J mol-1 K-1 and for DRAR – alcs. complex, ΔH = -40.8 KJ mol-1, ΔS = -91.8 J mol-1 K-1) indicated that hydrogen bonds and van der Waals forces played major roles in stabilizing the DRAR-esters and DRAR-alcs. 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.
Food Research International published new progress about Baijiu. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics