红葡萄酒聚合物的化学特征及其相互作用与气味剂的亲和力
Anna Maria Gabler1, Annalena Ludwig1, Florian Biener1
1Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.
Foods (Basel, Switzerland)
|February 24, 2024
概括
这项研究揭示了红酒聚合物如何与芳香化合物结合. 化学处理改变了聚合物结构,降低了它们与关键气味剂相互作用的能力,突出了flavan-3-ols的作用.
科学领域:
- 食品化学 食品化学
- 聚合物科学 聚合物科学
- 感官科学 感官科学
背景情况:
- 红葡萄酒的香气受到挥发性化合物 (气味剂) 和高分子量 (HMW) 聚合物之间的复杂相互作用的影响.
- 了解这些相互作用对于预测和控制葡萄酒的风味特征至关重要.
研究的目的:
- 描述红酒HMW聚合物及其与芳香化合物结合的特性.
- 研究化学脱聚合处理对这些相互作用的影响.
- 阐明负责气味结合的聚合物的结构特征.
主要方法:
- 化学降解的红葡萄酒分量的定性和定量分析.
- 这些技术包括核磁共振 (NMR),液体染色学-飞行时间质谱学 (LC-ToF-MS),液体染色学-质谱学/质谱学 (LC-MS/MS) 和高性能离子染色学 (HPIC).
- 基于NMR的相互作用研究与选定的芳香化合物和感官实验进行.
主要成果:
- 关键的结构成分,如碳水化合物,有机酸,化合物,氨酸,氨酸,氨基酸和-3-ols被确定为关键的气味结合.
- 化学处理 (硫溶性,酸性,性) 降低了HMW聚合物与芳香化合物的相互作用亲和力.
- 鉴定出flavan-3-ols对于气味剂-聚合物相互作用尤为重要.
结论:
- 该研究确立了红葡萄酒聚合物的结构与它们对关键气味剂的亲和力之间的直接相关性.
- 化学修饰HMW聚合物显著影响它们结合芳香化合物的能力.
- 这项研究为管理红葡萄酒风味稳定性和感知的分子机制提供了新的见解.
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