Isolation and identification of bitter-tasting trihydroxyoctadecenoic acids in Baijiu(Chinese liquor)
ZHAO Teng-fei, CHEN Shuang, LI Hua-zhong*, XU Yan*
State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education & School of Biotechnology, Centre for Brewing Science and Enzyme Biotechnology, Jiangnan University Wuxi 214122, China
Abstract: The non-volatile component of Baijiu (Chinese liquor) has an important effect on overall flavor of the liquor. This study applied taste dilution analysis (TDA) to analyze the taste compounds in non-volatile component of Chinese Moutai-flavor type liquor. The experiment used human taste as a guide, combining with solid phase extraction and high performance liquid chromatography separation, to screen three taste-active fractions in non-volatile component of the liquor sample. These fractions were further analyzed by means of high resolution mass spectrometry and nuclear magnetic resonance. For the first time, bitter-tasting compounds 9,10,13-trihydroxyoctadec-11(E)-enoic acid (1) and 9,12,13-trihydroxyoctadec-10(E)-enoic acid (2) were identified in Chinese liquor. Based on ultra-high performance liquid chromatography-tandem mass spectrometry, a precise quantitative method for detection of the two trihydroxyoctadec acids in Chinese liquor was developed. The quantitative result revealed that compounds 1 and 2 were distributed in Chinese Moutai, strong and light-flavor type liquor samples (n=6), with range of 1.8-265.3 and 2.2-111.3 μg/L, respectively. Moreover, their concentrations in Moutai-flavor type liquor samples were significantly higher than those of other flavor types (p<0.01).
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