Peanut Pairing Baijiu: To Enhance Retronasal Aroma Intensity while Reducing Baijiu Aftertaste

作者：Lu Chen, Yahui Zhao, Xi Chen, Yanyan Zhang, Hehe Li, Dongrui Zhao, Bowen Wang, Xingqian Ye, Baoguo Sun, Jinyuan Sun · 发表于：Journal of Agricultural and Food Chemistry · 年份：2024 · DOI：10.1021/acs.jafc.4c00207 · 被引用次数：19 · 研究领域：Advanced Chemical Sensor Technologies、Fermentation and Sensory Analysis、Food Quality and Safety Studies

Liquor-pairing food is a common dietary combination. Baijiu and peanuts are unquestionably a classic pairing in China. But no one has explained why. Its alteration in baijiu flavor was studied using multiple sensory evaluation, as well as nontargeted proton-transfer reaction mass spectrometry coupled with GC × GC–MS. Multiple statistical analyses were used to discover the changes in the retronasal aroma and its contribution to baijiu flavor. It showed that the consumption of peanuts enhances the burst intensity of ester aroma (0.814–1.00) and Jiao aroma (0.889–0.963) but decreases the aftertaste of baijiu ( p < 0.05). Meanwhile, it increases the release intensity and advances the burst time of baijiu retronasal aroma ( p < 0.05), suppressing its aftertaste through the retention effect of the food matrix, the changes in oral processing, and cross-modal interactions. Hydrophobicity, polarity, and chemical characteristics are key factors of the uneven impact of accompanying food to aroma compounds. Esters, especially ethyl caprylate (2103 ± 927 to 51.9 ± 4.05) is most impacted by peanuts and contributes most to baijiu flavor changes. Pyrazines from peanut enhance the Qu-aroma, grain aroma, and Chen aroma in baijiu flavor. Therefore, we revealed the chemical nature of baijiu–peanut combination and help to optimize baijiu consumption experience.