Food and Fermentation Industries >

2025 , Vol. 51 >Issue 19: 33 - 40

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041048

Influence of major flavor components in Baijiu on activities of key enzymes of ethanol metabolism in vitro and its application

  • FANG Songping ,
  • GAO Weiguang ,
  • FENG Panpan ,
  • ZHANG Hengfei ,
  • HU Jinzhong ,
  • WANG Xu ,
  • LIU Lu
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  • 1(Department of Biology and Food Engineering, Bozhou College, Bozhou 236800, China)
    2(Bozhou Key Laboratory of Health-preserving Blended Alcoholic Beverage, Bozhou College, Bozhou 236800, China)
    3(Anhui Engineering Research Center for Development and Application of Functional Blended Liquor, Bozhou 236800, China)

Received date: 2024-09-13

  Revised date: 2025-01-28

  Online published: 2025-11-03

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Abstract

To further explore the effect of flavor components of Baijiu on the post-drinking comfort degree, this study detected the effect of each of the main flavor components in Nongxiangxing Baijiu at a specific concentration on the activity of key enzymes involved in ethanol metabolism through in vitro experiments.Furthermore, a flavored Nongxiangxing Baijiu with a low degree of drunkenness was designed by the recombination and removal of the flavor components.In addition, the post-drinking comfort degree was evaluated through a volunteer-based drinking experiment.According to the results, ethyl caproate and ethyl acetate could inhibit, while ethyl propionate could activate the activity of alcohol dehydrogenase (ADH), and most ester components could activate the activity of aldehyde dehydrogenase (ALDH).Most acid components had no significant effect on the activity of ADH, while propionic acid, butyric acid, isobutyric acid, isovaleric acid, heptanoic acid, octanoic acid and formic acid could activate the activity of ALDH. Among alcohol components, furfuryl alcohol, 2-amyl alcohol, isoamyl alcohol, and n-octyl alcohol exhibited inhibitory effects on the activity of ADH, while most alcohol components had activating effects on the activity of ALDH, especially 3-methylthiopropanol and phenylethyl alcohol.Besides, ethyl (2R)-2-hydroxypropanoate, S-2,3-butanediol, and tetramethylpyrazine had activating effects on both ADH and ALDH activities in vitro, while ethyl L(-)-lactate and D, L(+)-lactic acid could inhibit their activities.The designed flavored Nongxiangxing Baijiu with low degree of drunkenness was significantly superior to the flavored Baijiu control, SCM and AHG liquor samples in the activation rate and post-drinking comfort degree (P<0.05).The results have theoretical significance for the development of low degree of drunkenness Baijiu.

Key words： Nongxiangxing Baijiu; flavor components; alcohol dehydrogenase(ADH); aldehyde dehydrogenase(ALDH); low degree of drunkenness

Cite this article

FANG Songping , GAO Weiguang , FENG Panpan , ZHANG Hengfei , HU Jinzhong , WANG Xu , LIU Lu . Influence of major flavor components in Baijiu on activities of key enzymes of ethanol metabolism in vitro and its application[J]. Food and Fermentation Industries, 2025 , 51(19) : 33 -40 . DOI: 10.13995/j.cnki.11-1802/ts.041048

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