Effect Of Caramel Color On Flavor And Stability Of Huangjiu

Caramel color is widely used in baked foods,soft drinks,sauces,sweets,beer and other foods.At present,caramel color is also used in mechanized huangjiu.However,because of its own flavor and colloidal properties,caramel color will have a certain impact on huangjiu.However,the specific impact of adding caramel color on the flavor,stability and safety of huangjiu is still lacking supporting data.Therefore,caramel color?(A,H,Z)and caramel color?(W,J)were taken as the research objects in this paper.The effects of caramel color on the protein stability,aroma stability and 4-methylimidazole of huangjiu were studied.And the interaction between caramel pigment and huangjiu protein molecules was explored,the same as flavor substances.The main results were as follows:(1)The selected five caramel colors had a color ratio above 3×10~4.The experimental results showed that the caramel?had a low color ratio(3.84×10~4?5.97×10~4),but the red-yellow index was high,and contained less blue-green noise;and the caramel color?ratio was highe(8.79×10~4?1.63×10~5)r,but the red-yellow index was lower.Caramel colors A,H and W have good alcohol resistance and acid resistance.The solution produces a small amount of suspended matter without precipitation,which met the minimum standards for enterprise production,and could be used in the production of huangjiu.(2)The results of huangjiu stability experiments showed that with the increase in the use of caramel color,the turbidity of huangjiu showed an increasing trend.Among them,when the caramel color?was added at a high concentration,the turbidity of huangjiu was higher than that of caramel color?;while the low concentration of caramel color?A and H was lower.The turbidity of caramel color W was common.From the perspective of physical stability of huangjiu,A and H with better stability in long-term storage at a low addition should be considered.In order to explore the mechanism of caramel pigment precipitation of huangjiu turbid protein,several key dimerized?-amylase inhibitors,putative proteins,oat-like proteins in huangjiu were de novo or homologously modeled,and molecular docking and protein were used Surface charge distribution combined with detailed information were inspected.The results showed that caramel pigments promoted protein formation and precipitation through hydrogen bonding,hydrophobic interaction,and charge attraction.The maximum docking energies were-3.92 kcal/mol,-4.85 kcal/mol,and-4.78 kcal/mol,respectively.(3)The aroma substances in caramel pigments were analyzed,and the influence of the addition of caramel pigments on the volatility of aroma substances in huangjiu were studied.The content of furans,aldehydes and acids in caramel pigments were the highest.The analysis of caramel flavor components showed that the contents of 5-methylfuraldehyde and2-acetylfuran were higher in all of the five caramel colors,which might be the main flavor components of the five caramel colors.The caramel color?contained more volatile flavor substances than caramel color?.When adding 0.1%caramel color,except for caramel color J,the volatile flavor substances of huangjiu were higher than huangjiu raw solution.When the addition amount of caramel color was 0.3%,except for caramel color A,the volatile flavor substances of huangjiu were lower than the original solutuion of huangjiu.The results of sensory analysis of spectrum method and three point test showed that the caramel color with the addition amount of less than 0.2%has no effect on huangjiu sensory.By modeling the complex formed by the ethanol,?-aminobutyric acid and caramel main flavor substances5-methylfuranaldehyde and 2-acetylfuran in the wine,M062X/6-311G(d,p)Level theory calculation analysis.The results showed that the above-mentioned complex could stabilize the caramel-colored flavor substance by intermolecular hydrogen bonding in aqueous solution.The maximum binding energy was-28.03 kcal/mol and the minimum was-24.11 kcal/mol.(4)The activity parameters and vibrational absorption spectrum changes of4-methylimidazole,a risk substance in caramel color,were predicted in huangjiu body solvent environment.The results showed that the polar solvent environment and acidic conditions in huangjiu could reduce its reactivity,indicating that huangjiu could improve the safety of caramel color.(5)It is shown that the addition of caramel pigment below than 0.1%can improve the flavor,stability and safety of rice wine to a certain extent,and does not significantly change the sensory experience of consumers.