Unraveling the role of peanut protein in baijiu-peanut pairing flavor complexity: A focus on ethanol-induced denaturation

Abstract

Food processing, cooking, and consumption introduce various factors that affect food flavor, distinguishing it from its objective composition. This study focuses on liquor-accompanying food pairing, investigating the interaction between baijiu aroma compounds and peanut proteins, and the effect of ethanol on it. Peanut globulins significantly inhibited the release of baijiu aroma compounds through hydrogen bonding (2.63–3.23 Å), hydrophobic interactions, and covalent reactions (−2.85 to −5.64 kcal/mol), resulting in flavor modification. In the presence of ethanol, peanut globulins adopt a more compact and aggregated structure, reducing their affinity for binding aroma compounds. Surprisingly, this structural change promotes a salting-out effect, significantly promoting the release of aldehydes, phenols, and aromatic compounds, enhancing the grassy, floral, and sweet aroma of baijiu. This finding improves the understanding of alcohol pairing and proposes a novel strategy for enhancing the overall flavor profile of baijiu by modifying accompanying food choices.