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6-(2-Formyl-5-methyl-1H-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma-Type Chinese Baijiu
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2019-06-02 00:00:00 , DOI: 10.1021/acs.jafc.9b02095 Tengfei Zhao 1 , Derang Ni 1, 2 , Guangyuan Hu 2 , Li Wang 2 , Shuang Chen 1 , Yan Xu 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2019-06-02 00:00:00 , DOI: 10.1021/acs.jafc.9b02095 Tengfei Zhao 1 , Derang Ni 1, 2 , Guangyuan Hu 2 , Li Wang 2 , Shuang Chen 1 , Yan Xu 1
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Two-step high-performance liquid chromatography (HPLC) separation in combination with taste dilution analysis was used to screen the retronasal burnt aroma compounds in soy sauce aroma-type Chinese Baijiu (Chinese traditional liquor). A major retronasal burnt aroma region was purified by Sephadex LH-20 column chromatography and HPLC separation from the soy sauce aroma-type Baijiu sample. A novel retronasal burnt aroma compound was identified as 6-(2-formyl-5-methyl-1H-pyrrol-1-yl)hexanoic acid (1) by means of high-resolution mass spectrometry and 1D/2D nuclear magnetic resonance. The retronasal burnt aroma threshold of compound 1 was determined to be 209.5 μg/L in 53% ethanol aqueous solution. Quantitative analysis showed that the concentration of compound 1 ranged from below the limit of quantitation (3.8 μg/L) to 224.2 μg/L in the Baijiu samples. Moreover, the sensory evaluation also revealed that compound 1 may contribute to the retronasal burnt aroma of the Baijiu at its subthreshold concentration by the additive effect with the recently reported retronasal burnt aroma compound 2-hydroxymethyl-3,6-diethyl-5-methylpyrazine.
中文翻译：
6-（2-甲酰基-5-甲基-1 H-吡咯-1-基）己酸在酱油香型白酒中作为新型的鼻后燃烧香气化合物
采用两步高效液相色谱（HPLC）分离与味道稀释分析相结合的方法，筛选了酱油香型白酒中的鼻后燃烧香气化合物。通过Sephadex LH-20柱色谱和从酱油香型白酒样品中进行HPLC分离，纯化了主要的鼻后烧伤香气区域。通过高分辨率质谱和一维/二维核磁共振，鉴定出一种新型的鼻后燃烧香气化合物，称为6-（2-甲酰基-5-甲基-1 H-吡咯-1-基）己酸（1）。在53％的乙醇水溶液中，化合物1的鼻后燃烧香气阈值确定为209.5μg/ L。定量分析表明，化合物的浓度1在白酒样品中的定量限（3.8μg/ L）以下至224.2μg/ L。此外，感官评估还表明，化合物1可通过与最近报道的鼻后燃烧香气化合物2-羟甲基-3,6-二乙基-5-甲基吡嗪的加合作用而在其亚阈值浓度下对白酒的鼻后燃烧香气做出贡献。
更新日期：2019-06-02
中文翻译：
6-（2-甲酰基-5-甲基-1 H-吡咯-1-基）己酸在酱油香型白酒中作为新型的鼻后燃烧香气化合物
采用两步高效液相色谱（HPLC）分离与味道稀释分析相结合的方法，筛选了酱油香型白酒中的鼻后燃烧香气化合物。通过Sephadex LH-20柱色谱和从酱油香型白酒样品中进行HPLC分离，纯化了主要的鼻后烧伤香气区域。通过高分辨率质谱和一维/二维核磁共振，鉴定出一种新型的鼻后燃烧香气化合物，称为6-（2-甲酰基-5-甲基-1 H-吡咯-1-基）己酸（1）。在53％的乙醇水溶液中，化合物1的鼻后燃烧香气阈值确定为209.5μg/ L。定量分析表明，化合物的浓度1在白酒样品中的定量限（3.8μg/ L）以下至224.2μg/ L。此外，感官评估还表明，化合物1可通过与最近报道的鼻后燃烧香气化合物2-羟甲基-3,6-二乙基-5-甲基吡嗪的加合作用而在其亚阈值浓度下对白酒的鼻后燃烧香气做出贡献。
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