AI Article Synopsis
- Long-chain fatty acids (LCFAs) in Baijiu have a complicated effect on flavor, particularly how they interact with volatile compounds in the drink.
- Research using gas chromatography and molecular dynamics showed that LCFAs can suppress the evaporation of many volatile compounds, affecting their concentration.
- Sensory tests indicated that the presence of certain LCFAs increased the detection threshold for some esters, while decreasing it for others, ultimately changing the flavor profile of Baijiu.
Article Abstract
Long-chain fatty acids (LCFAs) are commonly presented in Baijiu, but their influence on flavor is ambiguous. The interaction between LCFAs and volatiles was systematically investigated in terms of chemometrics, sensory, and chemical-physical perceptions. The static-headspace-gas-chromatography-mass-spectrometry results demonstrated LCFAs suppressed the volatilizations of most volatiles. According to Phase-ratio-variation analysis, partition coefficients of ethyl acetate (EA) and ethyl hexanoate (EH) decreased 4%-31% and 27%-74%, while those of ethyl butyrate (EB) increased. Calculated by molecular dynamic simulation, the attractive intermolecular forces related to EA/EH increased with oleic acid (OA) addition, while those related to EB decreased. Sensory evaluation confirmed the olfactory threshold of EA and EH increased by 2.4 and 2.7 times respectively, but the threshold of EB decreased from 0.36 to 0.05 mg/L in the presence of OA. Overall, LCFAs altered the intermolecular interaction forces related to esters and ethanol, subsequently affecting the volatile profile and modifying Baijiu flavor's sensory perception.
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| http://dx.doi.org/10.1016/j.foodchem.2023.137731 | DOI Listing |
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