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Investigation on the relationship between 1-hydroxyethyl radical and chemical composition using targeted
Zhimin Zhang1, Zhilei Zhou2, Qingxi Ren2
1School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
Abstract:
The Fenton reaction represents the key chemical oxidation in fermented alcoholic beverage (FABs), with the generated free radicals potentially contributing to the unique flavor of aged Huangjiu. This study identified 1-hydroxyethyl radical (1-HDR) as the key free radical in aged Huangjiu via electron paramagnetic resonance spectroscopy, and 1-HDR content showed a fluctuating increase during aging (1957-9526 nmol/L). To clarify the relationship between chemical composition and 1-HDR, 39 compounds (phenols, organic acids, metals, and sulfur-containing compounds) in Huangjiu were quantitated by high-performance liquid chromatography-tandem mass spectrometry, inductively coupled plasma mass spectrometry, and ion chromatography. Pearson correlation analysis and partial least squares regression showed that the variables were classified as either pro-oxidant (Fe, Mn, oxalic acid, tartaric acid, succinic acid, glutaric acid, caffeic acid, and acetic acid) or antioxidants (glutathione, L-cysteine, and 4-coumaric acid). This study provides a novel theoretical foundation for the regulation of free radicals and flavor for FABs.
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