Effect of Flavor Substances on Hydrogen Bonds of Water-ethanol System

doi:10.7506/spkx1002-6630-201009026

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (9): 106-112.doi: 10.7506/spkx1002-6630-201009026

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Effect of Flavor Substances on Hydrogen Bonds of Water-ethanol System

ZHENG Fei-yun1，JIANG Tian1，DONG Jian-jun2，SHAN Lian-ju2，LI Qi1,*，GU Guo-xian1

1. Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China；
2. Center of Research and Development, Tsingtao Brewery Co. Ltd., Qingdao 266101, China

Received:2009-05-25 Revised:2010-01-11 Online:2010-05-01 Published:2010-12-29
Contact: LI Qi1,*， E-mail:liqi@jiangnan.edu.cn

Abstract

Abstract:

The effect of major flavor compounds in wine on hydrogen bonds of water-ethanol system was studied. Plackett- Burman experiments confirmed that hydrogen bonds of water-ethanol system were greatly affected by isobutanol, β-phenylethyl alcohol, ethyl acetate, KCl, NaCl, MgSO4, malic acid, lactic acid and pyruvic acid. Correlation analysis indicated that coefficient between alcohol concentration and hydrogen bond intensity was 0.629. Therefore, alcohol concentration was the primary factor to hydrogen bond intensity although original wort concentration, isobutanol, Cl－, K+, pyruvic acid and lactic acid also exhibited an influence on hydrogen bond intensity to some extent.

Key words: hydrogen bond, water-ethanol system, beer, NMR

CLC Number:

TS201.2

ZHENG Fei-yun1，JIANG Tian1，DONG Jian-jun2，SHAN Lian-ju2，LI Qi1,*，GU Guo-xian1. Effect of Flavor Substances on Hydrogen Bonds of Water-ethanol System[J]. FOOD SCIENCE, 2010, 31(9): 106-112.

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Effect of Flavor Substances on Hydrogen Bonds of Water-ethanol System

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