Food processing, cooking, and consumption introduce various factors that affect food flavor, distinguishing it from its objective composition. This study focuses on liquor-accompanying food pairing, investigating the interaction between baijiu aroma compounds and peanut proteins, and the effect of ethanol on it. Peanut globulins significantly inhibited the release of baijiu aroma compounds through hydrogen bonding (2.63–3.23 Å), hydrophobic interactions, and covalent reactions (−2.85 to −5.64 kcal/mol), resulting in flavor modification. In the presence of ethanol, peanut globulins adopt a more compact and aggregated structure, reducing their affinity for binding aroma compounds. Surprisingly, this structural change promotes a salting-out effect, significantly promoting the release of aldehydes, phenols, and aromatic compounds, enhancing the grassy, floral, and sweet aroma of baijiu. This finding improves the understanding of alcohol pairing and proposes a novel strategy for enhancing the overall flavor profile of baijiu by modifying accompanying food choices.

中文翻译：

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揭示花生蛋白在白酒-花生配对风味复杂性中的作用：关注乙醇诱导的变性


食品加工、烹饪和消费引入了影响食物风味的各种因素，使其与客观成分区分开来。本研究的重点是白酒配餐，研究白酒香气化合物与花生蛋白之间的相互作用，以及乙醇对其的影响。花生球蛋白通过氢键 （2.63–3.23 Å）、疏水相互作用和共价反应 （-2.85 至 -5.64 kcal/mol） 显着抑制白酒香气化合物的释放，导致风味改变。在乙醇存在下，花生球蛋白采用更紧密和聚集的结构，降低了它们对结合香气化合物的亲和力。令人惊讶的是，这种结构变化促进了盐析效果，显着促进了醛、酚类和芳香族化合物的释放，增强了白酒的青草、花香和甜味。这一发现提高了对酒精搭配的理解，并提出了一种通过改变伴随食物选择来增强白酒整体风味的新策略。