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• W2897783443 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 ± 0.202 μg/L (P > 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 %, 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, ΔH = −34.7 KJ mol−1, ΔS = −66.4 J mol−1 K−1 and for DRAR - alcohols 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-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." @default.
• W2897783443 created "2018-10-26" @default.
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• W2897783443 date "2019-05-01" @default.
• W2897783443 modified "2023-10-14" @default.
• W2897783443 title "Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds" @default.
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• W2897783443 doi "https://doi.org/10.1016/j.foodres.2018.10.055" @default.
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