To enrich peptides in the distillate of inferior fermented grains of sauce-flavor Baijiu obtained in seventh round and change its flavor composition, this study used fermented grains and the residue from soy sauce processing as raw materials for mixed distillation.The flavor substances in distillates were detected by gas chromatography-mass spectrometry (GC-MS), and the amino acid sequences of the peptides were identified by liquid chromatography-mass spectrometry (LC-MS).Furthermore, interaction between the peptide and the flavor substance in distillates was verified by molecular docking.The results showed that mixed distillation process of fermented grains and sauce residue can rich the flavor substances in distillates.Among them, the contents of aroma components, including ethyl acetate (0.63%), ethyl caproate (0.12%), ethyl butyrate (0.55%), ethyl propionate (0.74%), methyl valerate (0.2%) and ethyl formate (0.41%), were significantly increased, and new aroma components such as isovanillin (responsible for vanilla scent) and phenylacetaldehyde (responsible for honey scent) were found.The levels of the pyrazines were also increased.In addition, thirty-seven peptides were identified from the mixed-distillate of fermented grains and soy sauce residue, of which 14 peptides were derived from soy sauce residue.According to the result of molecular docking, Leu-Leu-Tyr (LLY) formed hydrogen bonds with acetic acid, ethyl caproate and phenylacetaldehyde, which was expected to inhibit volatilization of the flavor substances, resulting in lasting fragrance retention.This study explored the feasibility of mixed distillation of fermented grains and sauce residue to enrich peptides and improve the flavor of sauce-flavor Baijiu with poor quality, which provided a theoretical basis for research on the influence of the peptide as a non-volatile substance on Baijiu flavor.
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