Hydrogen bonds and hydrophobicity with mucin and α-amylase induced honey aroma in Feng-flavor Baijiu during 16 years aging

• Honey aroma is driven by hydrogen bonds and hydrophobicity with mucin and α-amylase. • Affinity of ethyl benzoate for 1C8Q and 2ACM are hydrogen bonds and hydrophobicity. • Predictive model for evaluation of diverse Baijiu honey aroma intensity is proposed. • Honey aroma could be satisfactory modeled from acids, esters, ketones and alcohols. • Temporal perception of honey aroma of 16-years Baijiu is evaluated by TI analysis. Honey aroma is one of the most significant factors of Feng-flavor Baijiu, which is also an essential element to attract consumers. However, the evaluation and chemical basis of honey aroma is unclear. Palmitoleic acid, lagochilin, phomotenone and ethyl behenate were confirmed to be the strongest contributors to honey aroma by time-intensity analysis and UHPLC-Q-Orbitrap-MS. Predictive modeling was developed for processing honey aroma intensity responses in order to obtain significant Feng-flavor Baijiu rankings. In this study, the effects of ex-vivo saliva on Feng-flavor Baijiu were investigated for the first time. Mucin and α-amylase, as major proteins in ex-vivo saliva, were applied to simulate molecular docking of ethyl benzoate. Mucin and α-amylase modified the aroma release, which depended on hydrogen bonds and hydrophobic interactions, respectively. It is blazing a trail in the field in sensory experience of Feng-flavor Baijiu as well as contributes to our understanding of Feng-flavor Baijiu drinking process.