PMID- 30884710
OWN - NLM
STAT- MEDLINE
DCOM- 20200615
LR  - 20200615
IS  - 1873-7145 (Electronic)
IS  - 0963-9969 (Linking)
VI  - 119
DP  - 2019 May
TI  - Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and 
      its interactions with aroma compounds.
PG  - 733-740
LID - S0963-9969(18)30847-0 [pii]
LID - 10.1016/j.foodres.2018.10.055 [doi]
AB  - 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 mug/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, DeltaH = -34.7 KJ mol(-1), DeltaS = -66.4 J mol(-1) K(-1) and for DRAR - 
      alcohols complex, DeltaH = -40.8 KJ mol(-1), DeltaS = -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.
CI  - Copyright (c) 2018 Elsevier Ltd. All rights reserved.
FAU - Huang, Mingquan
AU  - Huang M
AD  - Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 
      Technology & Business University, Beijing 100048, China.
FAU - Huo, Jiaying
AU  - Huo J
AD  - Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 
      Technology & Business University, Beijing 100048, China.
FAU - Wu, Jihong
AU  - Wu J
AD  - Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 
      Technology & Business University, Beijing 100048, China. Electronic address: 
      wujihong12@126.com.
FAU - Zhao, Mouming
AU  - Zhao M
AD  - School of Food Science and Engineering, South China University of Technology, 
      Guangzhou 510640, China.
FAU - Sun, Jinyun
AU  - Sun J
AD  - Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 
      Technology & Business University, Beijing 100048, China.
FAU - Zheng, Fuping
AU  - Zheng F
AD  - Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 
      Technology & Business University, Beijing 100048, China.
FAU - Sun, Xiaotao
AU  - Sun X
AD  - Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 
      Technology & Business University, Beijing 100048, China.
FAU - Li, Hehe
AU  - Li H
AD  - Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 
      Technology & Business University, Beijing 100048, China.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20181022
PL  - Canada
TA  - Food Res Int
JT  - Food research international (Ottawa, Ont.)
JID - 9210143
RN  - 0 (Esters)
RN  - 0 (Flavoring Agents)
RN  - 0 (Peptides)
RN  - 0 (Plant Extracts)
RN  - 0 (Volatile Organic Compounds)
RN  - 059QF0KO0R (Water)
RN  - 3K9958V90M (Ethanol)
SB  - IM
MH  - Esters/analysis
MH  - Ethanol
MH  - Flavoring Agents/*analysis
MH  - Gas Chromatography-Mass Spectrometry
MH  - Hydrogen Bonding
MH  - Mass Spectrometry
MH  - Odorants/*analysis
MH  - Peptides/*analysis
MH  - Plant Extracts/*analysis
MH  - Sesamum/*chemistry
MH  - Solid Phase Microextraction
MH  - Volatile Organic Compounds/analysis
MH  - Volatilization
MH  - Water
OTO - NOTNLM
OT  - Binding mode
OT  - Chinese Sesame flavor-type Baijiu
OT  - HPLC-Q-TOF-MS
OT  - Interaction
OT  - Peptides
EDAT- 2019/03/20 06:00
MHDA- 2020/06/17 06:00
CRDT- 2019/03/20 06:00
PHST- 2018/07/25 00:00 [received]
PHST- 2018/10/17 00:00 [revised]
PHST- 2018/10/19 00:00 [accepted]
PHST- 2019/03/20 06:00 [entrez]
PHST- 2019/03/20 06:00 [pubmed]
PHST- 2020/06/17 06:00 [medline]
AID - S0963-9969(18)30847-0 [pii]
AID - 10.1016/j.foodres.2018.10.055 [doi]
PST - ppublish
SO  - Food Res Int. 2019 May;119:733-740. doi: 10.1016/j.foodres.2018.10.055. Epub 2018 
      Oct 22.