Distribution and Quantification of 1,2-Propylene Glycol Enantiomers in Baijiu

Xu, Haozhe; Dai, Yifeng; Qiu, Shuyi; Sun, Baoguo; Zeng, Xiangyong

doi:10.3390/foods10123039

Cited by 4 publications

(5 citation statements)

References 37 publications

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“…According to our investigation, the separation of 2-butanol and 2,3-butanediol isomers in wine [ 20 ], and 1,2-propanediol enantiomers in Baijiu [ 6 ] have been successfully separated using hepta-(2,3-di-O-methyl-6-O- tert -butyldimethylsilyl)-β-cyclodextrin (CYCLOSIL-B column) as stationary phase; it is assumed that this stationary phase has a good result on chiral alcohol separation.…”

Section: Resultsmentioning

confidence: 99%

“…For example, (S) -ethyl lactate has been reported to be a marker of microbial contamination in wine [ 4 ], and the R/S enantiomer ratio of less than 90/10 in 1,2-propanediol in wine could determine wine adulteration [ 5 ]. The enantiomeric ratio of 1,2-propanediol in Baijiu could be used as a potential marker to distinguish the aroma types of Baijiu [ 6 ]. Besides, it has been shown that different enantiomers belonging to the same molecule may have different properties, including odor characteristics, odor thresholds, and even biological activities [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

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Determination of 2-Pentanol Enantiomers via Chiral GC-MS and Its Sensory Evaluation in Baijiu

Qiu

Dai

et al. 2022

Foods

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The enantiomeric contents of 2-pentanol of Baijiu were analyzed by liquid-liquid extraction (LLE) coupled with gas chromatography-mass spectrometry (GC-MS) using β-cyclodextrin as a chiral stationary phase. In this study, the average enantiomeric ratios R:S were 72:28, 64:36, and 94:6 in soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB), respectively, and only (R)- configuration was found in rice aroma-type Baijiu (RTB). The highest enantiomeric concentration of 2-pentanol was found in STB. (R)-2-pentanol dominated in 48 Baijiu studied, and the concentration of (R)-2-pentanol was higher than that of the (S)-configuration. The results showed that the enantiomers of 2-pentanol were discrepant in different aroma types of Baijiu, and it may be the result of differences in raw materials, environment, and production processes. The 2-pentanol enantiomers had different odor characteristics, with different olfactory thresholds in pure water and 46% ethanol solutions by sensory analysis. (R)-2-pentanol was described as paint, rubber, grease, while the (S)-form had mint, plastic, and pungent notes. The olfactory thresholds of (R)- and (S)-form were 163.30 mg/L and 78.58 mg/L in 46% ethanol and 12.62 mg/L and 3.03 mg/L in pure water, respectively. The different enantiomeric distribution and aroma characteristics of the 2-pentanol enantiomers in Baijiu could be a potential marker for determining adulteration.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Determination of 2-Pentanol Enantiomers via Chiral GC-MS and Its Sensory Evaluation in Baijiu

Qiu

Dai

et al. 2022

Foods

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“…These can be divided into different categories, including volatile terpenes, volatile phenylpropanoids/benzenoids, and volatile fatty acid derivatives, based on their different metabolic pathways. The most common chiral aroma compounds described in the literature are volatile terpenes, such as dihydro-α-ionone, dihydro-γionone, α-ionone, γ-ionone, linalool, linalool oxide, and α-terpineol [1][2][3][4][5][6][7][8].…”

Section: Chiral Aroma Compounds and Enzymes Producing Chiral Aroma Co...mentioning

confidence: 99%

“…Identification of the exact enzymes and their subcellular locations will be helpful for us to understand their occurrences in plants. (3) Not all plants contain enzymes producing chiral aroma compounds. Why do some enzymes producing chiral aroma compounds occur in many plants and some others are only present in certain plants?…”

Section: Concluding Remarks and Perspectivesmentioning

confidence: 99%

Plant-Derived Enzymes Producing Chiral Aroma Compounds and Potential Application

Dong¹,

Fan²,

Su³

et al. 2023

Phyton

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Aroma (volatile) compounds play important ecological functions in plants, and also contribute to the quality of plant-derived foods. Moreover, chiral aroma compounds affect their functions in plants and lead to different flavor quality properties. Formations of chiral aroma compounds are due to the presence of enzymes producing these compounds in plants, which are generally involved in the final biosynthetic step of the aroma compounds. Here, we review recent progress in research on the plant-derived enzymes producing chiral aroma compounds, and their changes in response to environmental factors. The chiral aroma enzymes that have been reported produce (R)-linalool, (S)-linalool, (R)-limonene, and (S)-limonene, etc., and these enzymes are found in various plant species. We also discuss the origins of enantioselectivity in the plant-derived enzymes producing chiral aroma compounds and summarize the potential use of plants containing enzymes producing chiral aroma compounds for producing chiral flavors/fragrances.

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“…Studies on the differentiation of different aroma types of Baijiu and their authenticity usually involve sensory evaluation, as well as some characteristic chemical compounds. There are certain differences in the content and flavor of certain characteristic chiral flavor substances in different aromatic Baijiu, such as the 1,2-propanediol isomers in Baijiu that we studied previously, where the S-configuration was dominant in SSB, the R-enantiomer was dominant in STB, while neither S- nor R-enantiomer were detected in LTB [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Distribution and Quantification of Lactic Acid Enantiomers in Baijiu

Qiu

Dai

et al. 2022

Foods

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Enantiomers of lactic acid were investigated in Baijiu, including soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB), via high-performance liquid chromatography with a chiral separation column. The natural concentration and enantiomeric distribution of lactic acid were studied, and their contribution to the flavor of Chinese Baijiu was evaluated based on recognition threshold. The results showed that there were significant differences in the content of lactic acid and the ratio of enantiomeric isomers among different aroma types and storage year. In SSB, the concentrations of D-lactic acid and L-lactic acid were higher, with the highest concentrations of 1985.58 ± 11.34 mg/L and 975.31 ± 14.03 mg/L, respectively. In STB, the highest concentrations of D-lactic acid and L-lactic acid were 1048.00 ± 11.46 mg/L and 939.83 ± 0.23 mg/L, respectively. In LTB, the highest concentrations of D-lactic acid and L-lactic acid were 760.90 ± 9.45 mg/L and 558.33 ± 3.06 mg/L, respectively. The average D/L enantiomeric ratios were 78:22 ± 16.16 and 80:20 ± 9.72 in the Commercial Baijiu products of SSB and STB, respectively. The average D/L enantiomeric ratio in LTB was 90:10 ± 6.08. D-lactic acid in JSHS vintage Baijiu showed a wave variation with aging, while L-lactic acid gradually increased during aging, and the average D/L enantiomeric ratio was 76:24 ± 4.26. The concentration of D-lactic acid in XJCT vintage Baijiu also showed a wave variation with aging, and the concentration of L-lactic acid tended to be stable during aging, with an average D/L enantiomeric ratio of 88:12 ± 2.80. The content of the two configurations of lactic acid in the LZLJ vintage Baijiu showed a decreasing trend during aging, with an average D/L enantiomeric ratio of 60:40 ± 11.99. The recognition threshold of D-lactic acid in 46% ethanol solution was 194.18 mg/L with sour taste; while the L-lactic acid was 98.19 mg/L with sour taste. The recognition threshold of L-lactic acid was about half that of D-lactic acid, indicating that L-lactic acid has a stronger sour taste. The taste activity values (TAVs) of D-lactic acid and L-lactic acid were greater than 1 in most of the Baijiu samples, and the TAV of D-lactic acid was greater than that of L-lactic acid. The study showed that the lactic acid enantiomers contributed to the taste perception of Baijiu in most of the samples, and D-lactic acid contributed more to the Baijiu taste than L-lactic acid.

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Distribution and Quantification of 1,2-Propylene Glycol Enantiomers in Baijiu

Cited by 4 publications

References 37 publications

Determination of 2-Pentanol Enantiomers via Chiral GC-MS and Its Sensory Evaluation in Baijiu

Determination of 2-Pentanol Enantiomers via Chiral GC-MS and Its Sensory Evaluation in Baijiu

Plant-Derived Enzymes Producing Chiral Aroma Compounds and Potential Application

Distribution and Quantification of Lactic Acid Enantiomers in Baijiu

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