Chemical characterization of diketopiperazines in beer
Chemical characterization of diketopiperazines in beer
复制标题
DOI：
10.1021/jf9700992
复制
发表时间：
1997-08-01
影响因子：
6.1
通讯作者：
Yang, XG
中科院分区：
文献类型：
--
作者：
Gautschi, M;Schmid, JP;Yang, XG
在各种天然产品以及加工食品、饮料、食品和饮料配料中都检测到了与环二肽相对应的二酮基哌嗪(DKPs)。现已在啤酒中鉴定出七种基于脯氨酸的二酮基哌嗪，即环状(Ala-Pro)、环状(Val-Pro)、环状(Ile-Pro)、环状(Leu-Pro)、环状(Met-Pro)、环状(Phe-Pro)和环状(Pro-Pro)。对五种商业啤酒的市场横截面进行了研究，涉及在不同国家生产的产品，使用明显不同的原材料和酿造风格；各种啤酒中个别二酮基哌嗪的最高浓度从低于检测限值到大约24ppm不等。在10-50ppm的水中，这些化合物的风味特征被描述为苦味、口腔涂层、干燥、收敛、咸味、金属味和颗粒状。然而，这里报道的二酮基哌嗪是否对大多数啤酒的香气或口感做出了重大贡献，这是值得怀疑的。
Diketopiperazines (DKPs) corresponding to cyclic dipeptides have been detected in a variety of natural products as well as in processed foods, beverages, and food and beverage ingredients. A series of seven proline-based diketopiperazines, namely, cyclo(Ala-Pro), cyclo(Val-Pro), cyclo(Ile-Pro), cyclo(Leu-Pro), cyclo(Met-Pro), cyclo(Phe-Pro), and cyclo(Pro-Pro), has now been identified in beer. A marketplace cross-section of five commercial beers was studied, involving products manufactured in different countries using distinctly different raw materials and brewing styles; maximum concentrations of individual diketopiperazines in various beers ranged from below detection limit to approximately 24 ppm. The flavor characteristics of these compounds were described variously as bitter, mouth coating, drying, astringent, salty, metallic, and grainy when evaluated in water at concentrations ranging fi om 10 to 50 ppm. However, it is questionable whether or not the diketopiperazines reported here make a significant contribution to either the aroma or taste of most beers.