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基于NMR的关于气味聚合物相互作用的研究以及红葡萄酒对气味感知的影响

Anna Maria Gabler¹, Johanna Kreißl^1,2, Julia Schweiger²

¹Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising Germany.

Journal of agricultural and food chemistry

|November 16, 2023

概括

红葡萄酒的香气受到聚合物相互作用的影响. 高分子量聚合物与气味化合物结合,影响气味感知,在分子水平上确定了特定的相互作用.

科学领域:

食品化学食品化学
感官科学感官科学
聚合物化学聚合物化学

背景情况:

红葡萄酒的香气复杂,受到众多挥发性化合物的影响.
众所周知,葡萄酒中的非挥发性聚合物与芳香化合物相互作用,影响知觉.
了解这些相互作用是解释葡萄酒芳香特征的关键.

研究的目的:

为了研究红葡萄酒中芳香结合的分子机制.
量化高分子量 (HMW) 聚合物对芳香感知的影响.
开发一种分析气味剂和葡萄酒聚合物之间的非共价相互作用的方法.

主要方法:

气色谱-质谱 (GC-MS) 用于量化关键的芳香化合物.
使用芳香重组剂和葡萄酒聚合物进行感官实验.
质子核磁共振 (H NMR) 光谱分析分子相互作用.

主要成果:

高密度聚合物显著影响了芳香重组的气味感知.
1H NMR揭示了不同的相互作用类型:没有相互作用,非共价相互作用和π-π相互作用.
30-50 kDa的HMW聚合物分离体表现出最高的相互作用活性,特别是对于π-π相互作用.

结论:

一种基于H NMR的新方法可以直接分析气味剂和HMW葡萄酒聚合物之间的非共价相互作用.
这项研究为了解红葡萄酒的芳香结合效应提供了分子基础.
这项研究为葡萄酒矩阵成分如何影响感官知觉提供了新的见解.

关键词:

气味互动气味的互动高分子量分数的高分子量分数.在QHNMR中,QHNMR是QHNMR.红酒红葡萄酒红葡萄酒感官研究感官研究

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