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Luo S, Zhang Q, Yang F, Lu J, Peng Z, Pu X, Zhang J, Wang L. Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics. Front Microbiol 2022; 13:857966. [PMID: 35401474 PMCID: PMC8988067 DOI: 10.3389/fmicb.2022.857966] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Accepted: 02/11/2022] [Indexed: 12/11/2022] Open
Abstract
Sauce-flavored Daqu exhibits different colors after being stacked and fermented at high temperatures. Heiqu (black Daqu, BQ) with outstanding functions is difficult to obtain because its formation mechanism is unclear. In this study, we compared the metabolites in different types of Daqu using ultra-high-performance liquid chromatography triple quadrupole mass spectrometry to explore the formation process of BQ. We found that 251 differential metabolites were upregulated in BQ. Metabolic pathway analysis showed that "tyrosine metabolism" was enriched, and most metabolites in this pathway were differential metabolites upregulated in BQ. The tyrosine metabolic pathway is related to enzymatic browning and melanin production. In addition, the high-temperature and high-humidity fermentation environment of sauce-flavored Daqu promoted an increase in the melanoidin content via a typical Maillard reaction; thus, the melanoidin content in BQ was much higher than that in Huangqu and Baiqu. By strengthening the Maillard reaction precursor substances, amino acids, and reducing sugars, the content of Daqu melanoidin increased significantly after simulated fermentation. Therefore, the enzymatic browning product melanin and Maillard reaction product melanoidin are responsible for BQ formation. This study revealed the difference between BQ and other types of Daqu and provides theoretical guidance for controlling the formation of BQ and improving the quality of liquor.
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Affiliation(s)
- Shuai Luo
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
| | | | - Fan Yang
- Kweichow Moutai Distillery Co., Ltd., Renhuai, China
| | - Jianjun Lu
- Kweichow Moutai Distillery Co., Ltd., Renhuai, China
| | - Zheng Peng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Xiuxin Pu
- Kweichow Moutai Distillery Co., Ltd., Renhuai, China
| | - Juan Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Li Wang
- Kweichow Moutai Group, Renhuai, China
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52
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Identification of key aroma-active compounds in beef tallow varieties using flash GC electronic nose and GC × GC-TOF/MS. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04001-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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53
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Unraveling the difference in aroma characteristics of Huangjiu from Shaoxing region fermented with different brewing water, using descriptive sensory analysis, comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry and multivariate data analysis. Food Chem 2022; 372:131227. [PMID: 34627089 DOI: 10.1016/j.foodchem.2021.131227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 09/06/2021] [Accepted: 09/23/2021] [Indexed: 11/21/2022]
Abstract
To investigate the specific difference in aroma characteristics of Huangjiu (Chinese rice wine) in Shaoxing region fermented with different brewing water, descriptive sensory analysis, comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry (GC × GC-qMS) and multivariate statistical analysis were employed. The descriptive sensory analysis proved that Huangjiu fermented with Jianhu water had higher overall aroma intensity, and was more prominent in ester, sweet and alcoholic aroma than those fermented with deionized water and Nenjiang water. The results of aroma components analysis by GC × GC-qMS showed that the Huangjiu fermented with Jianhu water had higher concentration of some key aroma compounds, such as ethyl butyrate (OAV: 29-196), isoamyl acetate (OAV: 11-18) and ethyl hexanoate (OAV: 38-47). The multivariate statistical analysis further confirmed that 14 compounds could be used as key markers to distinguish the Huangjiu samples fermented with different brewing water. The correlation network between the volatile compounds in Huangjiu and the inorganic components in water indicated that the ions played an important role in the formation of the difference in aroma characteristics among the samples.
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54
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Al-Dalali S, Zheng F, Sun B, Rahman T, Chen F. Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104295] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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55
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Zheng J, He Z, Yang K, Liu Z, Zhao D, Qian MC. Volatile Analysis of Wuliangye Baijiu by LiChrolut EN SPE Fractionation Coupled with Comprehensive GC×GC-TOFMS. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041318. [PMID: 35209103 PMCID: PMC8878284 DOI: 10.3390/molecules27041318] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 02/10/2022] [Accepted: 02/11/2022] [Indexed: 11/26/2022]
Abstract
Wuliangye baijiu is one of the most famous Chinese liquors with a protected geographical indication. This study used LiChrolut® EN-based solid-phase extraction (SPE) and fractionation combined with comprehensive two-dimensional chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) to unveil its volatile composition. The volatiles were isolated with LiChrolut® EN-based SPE and traditional liquid-liquid extraction (LLE). The neutral/basic fractions from LLE and the SPE were fractionated on a LiChrolut® EN SPE column and analyzed by comprehensive GC×GC-TOFMS. Compared with LLE, more esters and alcohols were detected in the SPE-based extraction. The SPE fractionation and GC×GC-TOFMS analysis resulted in the identification of about 500 volatile compounds in more than 3000 peaks of the Wuliangye baijiu. The approach simplifies the complex baijiu composition into functional group-based fractions for reliable identification and analysis. This study provided a confidence volatile identification approach for Chinese baijiu based on the SPE fractionation GC×GC-TOFMS.
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Affiliation(s)
- Jia Zheng
- Flavor Science Innovation Center, Technology Research Center, Wuliangye Yibin Co., Ltd., 150# Minjiang West Road, Cuiping District, Yibin 644000, China; (Z.H.); (K.Y.); (Z.L.); (D.Z.)
- Correspondence: (J.Z.); (M.C.Q.)
| | - Zhanglan He
- Flavor Science Innovation Center, Technology Research Center, Wuliangye Yibin Co., Ltd., 150# Minjiang West Road, Cuiping District, Yibin 644000, China; (Z.H.); (K.Y.); (Z.L.); (D.Z.)
| | - Kangzhuo Yang
- Flavor Science Innovation Center, Technology Research Center, Wuliangye Yibin Co., Ltd., 150# Minjiang West Road, Cuiping District, Yibin 644000, China; (Z.H.); (K.Y.); (Z.L.); (D.Z.)
| | - Zhipeng Liu
- Flavor Science Innovation Center, Technology Research Center, Wuliangye Yibin Co., Ltd., 150# Minjiang West Road, Cuiping District, Yibin 644000, China; (Z.H.); (K.Y.); (Z.L.); (D.Z.)
| | - Dong Zhao
- Flavor Science Innovation Center, Technology Research Center, Wuliangye Yibin Co., Ltd., 150# Minjiang West Road, Cuiping District, Yibin 644000, China; (Z.H.); (K.Y.); (Z.L.); (D.Z.)
| | - Michael C. Qian
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA
- Correspondence: (J.Z.); (M.C.Q.)
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56
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Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds. Food Chem 2022; 369:130920. [PMID: 34461518 DOI: 10.1016/j.foodchem.2021.130920] [Citation(s) in RCA: 159] [Impact Index Per Article: 79.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 08/08/2021] [Accepted: 08/18/2021] [Indexed: 12/22/2022]
Abstract
Chinese traditional fermented baijiu is a famous alcoholic beverage with unique flavor. Despite its consumption for millennia, the flavor mystery behind baijiu is still unclear. Studies indicate that esters are the most important flavor substances, and bring health benefits. However, the aroma contribution and formation mechanism of esters still need to be clarified to reveal the flavor profile of baijiu. This review systematically summarizes all the 510 esters and finds 9 ethyl esters contribute greatly to the flavor of baijiu. The 508 different microbial species that have been identified affect the synthesis of esters through fatty acid and amino acid metabolism. The determination of minimum functional microbial groups and the analysis of their metabolic characteristics are crucial to reveal the mechanism of formation of baijiu flavor, and ensure the reproducible formation of flavor substances.
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57
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Optimization and Validation of a Method for Analysis of Non-Volatile Organic Acids in Baijiu by Derivatization and its Application in Three Flavor-Types of Baijiu. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02215-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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58
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Wang G, Jing S, Song X, Zhu L, Zheng F, Sun B. Reconstitution of the Flavor Signature of Laobaigan-Type Baijiu Based on the Natural Concentrations of Its Odor-Active Compounds and Nonvolatile Organic Acids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:837-846. [PMID: 34964630 DOI: 10.1021/acs.jafc.1c06791] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Nonvolatile organic acids (NVOAs) associated with the Laobaigan flavor type of Baijiu were analyzed by a derivatization method, and 37 NVOAs were quantified. In addition, 33 odorants were judged to have high flavor dilution factors by application of aroma extract dilution analysis and quantification by gas chromatography coupled with mass spectrometry (GC-MS) and GC combined with quadrupole time-of-flight MS. The quantitative data obtained for the odorants and NVOAs were used to recombine the overall flavor of Baijiu. The odor of the reconstitution of the odor-active volatiles and the NVOAs was more similar to that of the original Baijiu sample than the sample that only contained odor-active volatiles, and the alcoholic and sweety flavor odor characters were reduced, while others, that is, fruity, acidic, floral, jujube and grain, were amplified. It was shown for the first time that NVOAs have effects on the volatiles in Baijiu and might obviously influence the intensity of certain aroma qualities.
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Affiliation(s)
- Guangnan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Si Jing
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Xuebo Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Lin Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
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59
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Liu R, Chen H, Wang S, Wei L, Yu Y, Lan W, Yang J, Guo L, Fu H. Maillard reaction products and guaiacol as production process and raw material markers for the authentication of sesame oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:250-258. [PMID: 34091922 DOI: 10.1002/jsfa.11353] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 05/07/2021] [Accepted: 06/06/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Sesame oil has an excellent flavor and is widely appreciated. It has a higher price than other vegetable oils because of the high price of its raw materials, and different processing techniques also result in products of different quality levels, which can command different prices. In the market, there is a persistent problem of adulteration of sesame oil, driven by economic interests. The screening of volatile markers used to distinguish the authenticity of sesame oil raw materials and production processes is therefore very important. RESULTS In this work, six markers related to the production processes and raw materials of sesame oil were screened by gas chromatography-tandem mass spectrometry (GC-MS/MS) combined with chemometric analysis. They were 3-methyl-2-butanone, 2-ethyl-5-methyl-pyrazine, guaiacol, 2,6-dimethyl-pyrazine, 5-methyl furfural, and ethyl-pyrazine. The concentration of these markers in sesame oil is between 10 and1000 times that found in other vegetable oils. However, only 3-methyl-2-butanone and 2-ethyl-5-methyl-pyrazine differed significantly as the result of the use of different production processes. Except for guaiacol, which was mainly derived from raw materials, the other five compounds mentioned above all result from the Maillard reaction during thermal processing. The six compounds mentioned above are sufficient to distinguish fraud involving sesame oil raw materials and production processes, and can identify accurately adulteration levels of 30% concentration. CONCLUSION In this study, the classification markers can identify the adulteration of sesame oil accurately. These six compounds are therefore important for the authenticity of sesame oil and provide a theoretical basis for the rapid and accurate identification of the authenticity of sesame oil. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Rui Liu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
| | - Hengye Chen
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
| | - Shuo Wang
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
| | - Liuna Wei
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
| | - Yongjie Yu
- College of Pharmacy, Ningxia Medical University, Yinchuan, China
- Ningxia Engineering and Technology Research Center for Modernization of Hui Medicine, Ningxia Medical University, Yinchuan, China
| | - Wei Lan
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
| | - Jian Yang
- State Key Laboratory Breeding Base of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijng, China
| | - Lanping Guo
- State Key Laboratory Breeding Base of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijng, China
| | - Haiyan Fu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
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60
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Characterization of key aroma-active compounds in Bobaizhi (Angelica dahurica) before and after boiling by sensomics approach. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104247] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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61
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Fermentation mechanism of ginkgo rice wine using an ultra-high-performance liquid chromatography–quadrupole/time-of-flight mass spectrometry based metabolomics method. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104230] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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62
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Fischer E, Cachon R, Cayot N. Effects of extraction pH on the volatile compounds from pea protein isolate: Semi-Quantification method using HS-SPME-GC-MS. Food Res Int 2021; 150:110760. [PMID: 34865778 DOI: 10.1016/j.foodres.2021.110760] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 09/24/2021] [Accepted: 10/13/2021] [Indexed: 10/20/2022]
Abstract
HS-SPME-GC-MS is widely used to characterize the profile of volatile compounds despite some bad uses with a lack of information on the precision and repeatability of this technique. This work proposes a method, including a calibration step, to determine the global volatile compounds profile of a pea protein isolate at different pH of extraction. At the same time, nine compounds of interest were semi-quantified: hexanal, nonanal, 2-nonenal, 3-methylbutanal, benzaldehyde, 1-octen-3-ol, 3-octen-2-one, 2-pentylfuran, and 2,5-dimethylpyrazine. The variation coefficient of the method for a single fiber was 15%. Semi-quantification was done by external calibration. The global volatile compounds profile was composed of 39 compounds including 13 aldehydes, 9 alcohols, 13 ketones, and 4 furans. The quantification of the nine compounds of interest at different extraction pHs showed the importance of pH for aroma release from pea protein isolates. For example, hexanal release was found 59% higher with extraction using pH 4.5 than with pH 6.5.
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Affiliation(s)
- Estelle Fischer
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Rémy Cachon
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Nathalie Cayot
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.
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63
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Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics. Food Chem 2021; 374:131764. [PMID: 34891091 DOI: 10.1016/j.foodchem.2021.131764] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 11/13/2021] [Accepted: 11/30/2021] [Indexed: 01/20/2023]
Abstract
Honey aroma is a typical sensory characteristic of Feng-flavour Baijiu, which originates from a unique manufacturing process, the formation mechanism of which is unclear. Multivariate analysis combined with foodomics assisted by sensory evaluation was performed to investigate the molecular mechanism of honey aroma formation in Feng-flavour Baijiu during the 17-year ageing process. A total of 1995 compounds was identified, and 47 variables were screened as significant substances according to variable importance in projection and Spearman's rank correlation coefficient (|ρ| > 0.7), which corroborated that the long-term interaction between Baijiu and storage containers was the dominant origin of honey aroma. Recombination and omission experiments further validated the important contributions of significant substances, including acids, alcohols, aldehydes and ketones. A typical honey aroma dominated by fruity, floral, sweet and nutty notes was successfully simulated, and nutty notes could be enhanced by amides, whereas amines presented masking effects on fruity and floral aromas.
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64
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Zhang M, Wu X, Mu D, Xu B, Xu X, Chang Q, Li X. Profiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6300-6310. [PMID: 33969489 DOI: 10.1002/jsfa.11299] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 04/05/2021] [Accepted: 05/10/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Strong-flavor baijiu is a traditional distilled alcoholic beverage with a long history in China. The fermented grains play a pivotal role in the production of baijiu. The purpose of this study was to evaluate and compare the microbiota and flavor substances present in fermented zaopei (ZP) from pits of different ages. High-throughput sequencing, headspace solid-phase microextraction gas chromatography-mass spectrometry, principal component analysis, community composition analysis, and redundancy analysis were used to analyze and evaluate the impact of environmental factors on microbial communities and flavor substances. RESULTS Six genera of bacteria (e.g., Caproiciproducens, Syntrophaceticus, Sedimentibacter, Hydrogenispora, Pelotomaculum and Bacillus) and seven genera of fungi (Cladosporium, Debaryomyces, Dipodascus, Auxarthron, Cephalotrichum, unclassified Stachybotryaceae, unclassified Microascaceae and Cephalotrichum) notably affected the production of hexanoic acid (an important flavor compound). Moisture and alcohol content also had considerable effects on the production of the flavor compounds such as ethyl lactate, hexanoic acid, and ethyl hexanoate. The profiles of volatile compounds present in ZP were different between the aged and new pits; these profiles were mainly reflected in the concentration and types of alcohols, aldehydes, esters, and aromatic compounds. CONCLUSIONS This paper provides a comprehensive overview of the physicochemical parameters, flavor substances, and microbial population distribution of ZP. Characterization of various ZP samples help to elucidate the fermentation mechanisms and offer a theoretical reference to control and enhance the quality of Baijiu. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Mingzhu Zhang
- School of Food Science and Engineering, Hefei University of Technology, Hefei, PR China
| | - Xuefeng Wu
- School of Food Science and Engineering, Hefei University of Technology, Hefei, PR China
| | - Dongdong Mu
- School of Food Science and Engineering, Hefei University of Technology, Hefei, PR China
| | - Boyang Xu
- School of Food Science and Engineering, Hefei University of Technology, Hefei, PR China
| | - Xianghui Xu
- School of Food Science and Engineering, Hefei University of Technology, Hefei, PR China
| | - Qiang Chang
- Technology R&D Department, Anhui WenWang Brewery Co., Ltd., Linquan, PR China
| | - Xingjiang Li
- School of Food Science and Engineering, Hefei University of Technology, Hefei, PR China
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65
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Wang G, Song X, Zhu L, Li Q, Zheng F, Geng X, Li L, Wu J, Li H, Sun B. A flavoromics strategy for the differentiation of different types of Baijiu according to the non-volatile organic acids. Food Chem 2021; 374:131641. [PMID: 34836669 DOI: 10.1016/j.foodchem.2021.131641] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 10/21/2021] [Accepted: 11/15/2021] [Indexed: 01/19/2023]
Abstract
Non-volatile organic acids (NVOAs) in 12 main flavor types of Baijiu were analyzed by a derivatization method combined with GC-MS and 38 NVOAs were quantified. Meanwhile, a flavoromics strategy based on the contents of NVOAs in the 12 flavor types of Baijiu was successfully used to the differentiation of Baijiu. PLS-DA models (explained variation, predictive capability) were used to consider different categories: fermentation process (0.931, 0.870), starter (0.921, 0.834), fermentation container (0.899, 0.810) and raw material (0.951, 0.909). Based on the selected categories, suitable separations were achieved, and the classification ability of these models were nearly 100%. As a result, the model demonstrated its ability to perfectly distinguish different types of Baijiu. Seventeen potential markers were identified by variable importance in projection method and were further processed using heatmap and hierarchical cluster analysis, indicating that the NVOAs had great discrimination power to differentiate Baijiu.
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Affiliation(s)
- Guangnan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Xuebo Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Lin Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Qing Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
| | - Xiaojie Geng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Lianghao Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jihong Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Hehe Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
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Liu K, Zhang C, Xu J, Liu Q. Research advance in gas detection of volatile organic compounds released in rice quality deterioration process. Compr Rev Food Sci Food Saf 2021; 20:5802-5828. [PMID: 34668316 DOI: 10.1111/1541-4337.12846] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 08/04/2021] [Accepted: 08/24/2021] [Indexed: 11/30/2022]
Abstract
Rice quality deterioration will cause grievous waste of stored grain and various food safety problems. Gas detection of volatile organic compounds (VOCs) produced by deterioration is a nondestructive detection method to judge rice quality and alleviate rice spoilage. This review discussed the research advance of VOCs detection in terms of nondestructive detection methods of rice quality deterioration, applications of VOCs in grain detection, inspection of characteristic gas produced during rice spoilage, rice deterioration prevention and control, and detection of VOCs released by rice mildew and insect attack. According to the main causes of rice quality deterioration and major sources of VOCs with off-odor generated during rice storage, deterioration can be divided into mold and insect infection. The results of literature manifested that researches mainly focused on the infection of Aspergillus in the mildew process and the attack of certain pests in recent years, thus the research scope was limited. In this paper, the gas detection methods combined with the chemometrics to qualitatively analyze the VOCs, as well as the correlation with the number of colonies and insects were further studied based on the common dominant strains during rice mildew, that is, Aspergillus and Penicillium fungi, and the common pests during storage, that is, Sitophilus oryzae and Rhyzopertha dominica. Furthermore, this paper pointed out that the quantitative determination of characteristic VOCs, the numeration relationship between VOCs and the degree of mildew and insect infestation, the further expansion of detection range, and the application of degraded rice should be the spotlight of future research.
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Affiliation(s)
- Kewei Liu
- College of Mechanical Engineering, Yangzhou University, Yangzhou, People's Republic of China
| | - Chao Zhang
- College of Mechanical Engineering, Yangzhou University, Yangzhou, People's Republic of China
| | - Jinyong Xu
- College of Mechanical Engineering, Yangzhou University, Yangzhou, People's Republic of China
| | - Qiaoquan Liu
- Key Laboratories of Crop Genetics and Physiology of Jiangsu Province, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu, Yangzhou University, Yangzhou, People's Republic of China
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67
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Low Quantity but Critical Contribution to Flavor: Review of The Current Understanding of Volatile Sulfur-containing Compounds in Baijiu. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104079] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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68
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Wu J, Liu Y, Zhao H, Huang M, Sun Y, Zhang J, Sun B. Recent advances in the understanding of off-flavors in alcoholic beverages: Generation, regulation, and challenges. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104117] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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69
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Age Discrimination of Chinese Baijiu Based on Midinfrared Spectroscopy and Chemometrics. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5527826] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Baijiu is a traditional and popular Chinese liquor which is affected by the storage time. The longer the storage time of Baijiu is, the better its quality is. In this paper, the raw and mellow Baijiu samples from different storage time are discriminated accurately throughout midinfrared (MIR) spectroscopy and chemometrics. Firstly, changing regularities of the substances in Chinese Baijiu are discussed by gas chromatography-mass spectrometry (GC-MS) during the aging process. Then, infrared spectrums of Baijiu samples are processed by smoothing, multivariate baseline correction, and the first and second derivative processing, but no significant variation can be observed. Next, the spectral date pretreatment methods are constructively introduced, and principal component analysis (PCA) and discriminant analysis (DA) are developed for data analyses. The results show that the accuracy rates of samples by the DA method in calibration and validation sets are 91.7% and 100%, respectively. Consequently, an identification model based on support vector machine (SVM) and PCA is established combined with the grid search strategy and cross-validation methods to discriminate the age of Chinese Baijiu validly, where 100% classification accuracy rate is obtained in both training and test sets.
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70
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Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review. Food Sci Biotechnol 2021; 30:881-890. [PMID: 34395019 PMCID: PMC8302692 DOI: 10.1007/s10068-021-00917-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 04/12/2021] [Accepted: 05/03/2021] [Indexed: 12/19/2022] Open
Abstract
Metabolomics can be applied for comparative and quantitative analyses of the metabolic changes induced by microorganisms during fermentation. In particular, mass spectrometry (MS) is a powerful tool for metabolomics that is widely used for elucidating biomarkers and patterns of metabolic changes. Fermentation involves the production of volatile metabolites via diverse and complex metabolic pathways by the activities of microbial enzymes. These metabolites can greatly affect the organoleptic properties of fermented foods. This review provides an overview of the MS-based metabolomics techniques applied in studies of fermented foods, and the major metabolic pathways and metabolites (e.g., sugars, amino acids, and fatty acids) derived from their metabolism. In addition, we suggest an efficient tool for understanding the metabolic patterns and for identifying novel markers in fermented foods.
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71
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Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111427] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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72
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He F, Duan J, Zhao J, Li H, Sun J, Huang M, Sun B. Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies. Food Chem 2021; 365:130430. [PMID: 34311281 DOI: 10.1016/j.foodchem.2021.130430] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 05/31/2021] [Accepted: 06/03/2021] [Indexed: 01/10/2023]
Abstract
Liquid-liquid microextraction (LLME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) was used to detect the variations in volatile compounds during the distillation process (head, heart, and tail) of raw Baijiu produced by different layers of fermented grains; 47 aroma compounds were sniffed and identified. Moreover, temperature-programmed headspace gas chromatography-ion mobility spectrometry (TP-HS-GC-IMS) was applied to characterize the Baijiu distillation process for the first time. The 3D fingerprint spectrum clearly showed a variation in volatile compounds from different distillation stages, and most compounds showed a downward trend. In addition, multivariate statistical analysis, including principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), etc., confirmed ten aroma active markers related to classification, indicating that these markers had a great influence on the flavor of raw Baijiu.
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Affiliation(s)
- Fei He
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jiawen Duan
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jiwen Zhao
- Technology Center of Bandaojing Co. Ltd., Gaoqing 256300, China
| | - Hehe Li
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
| | - Jinyuan Sun
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Mingquan Huang
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
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73
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Kalogiouri NP, Manousi N, Rosenberg E, Zachariadis GA, Paraskevopoulou A, Samanidou V. Exploring the volatile metabolome of conventional and organic walnut oils by solid-phase microextraction and analysis by GC-MS combined with chemometrics. Food Chem 2021; 363:130331. [PMID: 34139518 DOI: 10.1016/j.foodchem.2021.130331] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 06/03/2021] [Accepted: 06/07/2021] [Indexed: 01/17/2023]
Abstract
It is challenging to establish a correlation between the agronomical practices and the volatile profile of high-value agricultural products. In this study, the volatile metabolome of walnut oils from conventional and organic farming type was explored by HS-SPME-GC-MS. The SPME protocol was optimized after evaluating the effects of extraction time, extraction temperature, and sample mass. The optimum parameters involved the extraction of 0.500 g walnut oil at 40 °C within 60 min. Twenty Greek walnut oils produced with conventional and organic farming were analyzed and 41 volatile compounds were identified. The determined compounds were semi-quantified, and further processed with chemometrics. Agglomerative hierarchical clustering (AHC) and principal component analysis (PCA) were used. A robust classification model was developed using sparse partial least squares-discriminant analysis (sPLS-DA) for the discrimination of walnut oils into conventional and organic, establishing volatile markers that could be used to guarantee the type of farming.
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Affiliation(s)
- Natasa P Kalogiouri
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, Greece
| | - Natalia Manousi
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, Greece.
| | - Erwin Rosenberg
- Institute of Chemical Technologies and Analytics, Vienna University of Technology, 1060 Vienna, Austria.
| | - George A Zachariadis
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, Greece
| | - Adamantini Paraskevopoulou
- Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, Greece.
| | - Victoria Samanidou
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, Greece.
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74
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Wang X, Song X, Zhu L, Geng X, Zheng F, Zhao Q, Sun X, Zhao D, Feng S, Zhao M, Sun B. Unraveling the acetals as ageing markers of Chinese Highland Qingke Baijiu using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry combined with metabolomics approach. FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyab014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Objectives
The ageing process has a significant impact on the aroma of Chinese Baijiu, which could strengthen the desirable flavor characteristics and reduce the undesirable ones. The aim of this study was to observe the initiation of meaningful changes in volatile fraction and locate the ageing markers during ageing storage of Chinese Highland Qingke Baijiu.
Materials and Methods
Samples of Chinese Qingke Baijiu were aged for 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, and 11 months before analysis. The samples were isolated by liquid–liquid extraction and then analyzed by comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry. The acquired data were processed by untargeted and targeted metabolomics approach to locate the ageing markers.
Results
The untargeted metabolomics analysis (hierarchical clustering analysis, HCA) shows that the chemical composition of Qingke Baijiu presents a statistically significant deviation from the reference scenario after 5 months. Subsequently, supervised statistics analysis (orthogonal partial least squares discrimination analysis) was performed to locate the markers, which changed significantly during ageing. Fifteen markers were located, and seven of them were acetals. Notably, 1,1-diethoxy-propane, 1,1-diethoxy-butane, and 1,1-diethoxy-3-methyl-butane are important contributors to the flavor of Chinese Baijiu. The identified markers were applied for the untargeted metabolomics (HCA), and the results revealed that these markers could divide the Qingke Baijiu into two ageing stages, 0–5 months and 6–11 months.
Conclusion
The results suggest that it is a valuable tool for monitoring the changes of volatile compounds and locating the age markers in Chinese Baijiu.
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75
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Hong J, Zhao D, Sun B. Research Progress on the Profile of Trace Components in Baijiu. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1936001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Jiaxin Hong
- Beijing Laboratory of Food Quality and Safety, School of Light Industry, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Light Industry, Beijing Technology and Business University, Beijing, China
| | - Dongrui Zhao
- Beijing Laboratory of Food Quality and Safety, School of Light Industry, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Light Industry, Beijing Technology and Business University, Beijing, China
| | - Baoguo Sun
- Beijing Laboratory of Food Quality and Safety, School of Light Industry, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Light Industry, Beijing Technology and Business University, Beijing, China
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76
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Fan G, Liu P, Chang X, Yin H, Cheng L, Teng C, Gong Y, Li X. Isolation and Identification of a High-Yield Ethyl Caproate-Producing Yeast From Daqu and Optimization of Its Fermentation. Front Microbiol 2021; 12:663744. [PMID: 34135875 PMCID: PMC8200637 DOI: 10.3389/fmicb.2021.663744] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Accepted: 04/30/2021] [Indexed: 12/21/2022] Open
Abstract
Baijiu is an important fermented product in China. A yeast named YX3307 that is capable of producing a large amount of ethyl caproate (EC) was isolated from Daqu, a crude fermentation starter for Baijiu. This yeast was identified as Clavispora lusitaniae on the basis of its morphological properties, physiological and biochemical characteristics, and 26S rDNA sequence. Single-factor experiments were conducted to obtain the optimum fermentation conditions for EC production by YX3307. The highest EC yield (62.0 mg/L) from YX3307 was obtained with the following culture conditions: inoculum size 7.5% (v/v), seed cell age 30 h, sorghum hydrolysate medium (SHM) with a sugar content of 10 Brix and an initial pH of 6.0; incubation at 28°C with shaking at 180 rpm for 32 h; addition of 10% (v/v) anhydrous ethanol and 0.04% (v/v) caproic acid at 32 and 40 h, respectively, static culture at 20°C until 72 h. YX3307 synthesized more EC than ethyl acetate, ethyl lactate, ethyl butyrate, and ethyl octanoate. An intracellular enzyme or cell membrane enzyme was responsible for EC synthesis. YX3307 can produce many flavor compounds that are important for high-quality Baijiu. Thus, it has potential applications in improving the flavor and quality of Baijiu.
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Affiliation(s)
- Guangsen Fan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Pengxiao Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Xu Chang
- Institute of Brewing and Bioenergy, Angel Yeast Co., Ltd., Hubei, China
| | - Huan Yin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Liujie Cheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Chao Teng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Yi Gong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
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77
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Gu Z, Jiang H, Zha F, Manthey F, Rao J, Chen B. Toward a comprehensive understanding of ultracentrifugal milling on the physicochemical properties and aromatic profile of yellow pea flour. Food Chem 2021; 345:128760. [PMID: 33302101 DOI: 10.1016/j.foodchem.2020.128760] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 11/03/2020] [Accepted: 11/27/2020] [Indexed: 11/22/2022]
Abstract
Yellow pea (Pisum sativum L., YP) grain is generally milled into flour for further processing or direct consumption. However, the comprehensive relationship between milling configurations and YP flour properties remains unclear. The aim of this study is to investigate the effect of configurations (screen aperture size and rotor speed) of ultracentrifugal mill on the physicochemical properties and aromatic profiles of YP flours. Starch damage, morphology, particle size distribution, pasting, thermal property, and aromatic profiles of YP flours were studied. Results show that starch damage increased significantly as the screen aperture size decreased. The YP flour produced with a 500 µm aperture screen had the most stable pasting and thermal properties. With untargeted metabolomic approaches, 2-ethyl-1-hexanol could potentially be applied as an aroma maker to distinguish if an excessive milling or inappropriate configurations of ultracentrifugal mill are applied. This work has furnished fundamentals for the milling and application of YP flour.
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Affiliation(s)
- Zixuan Gu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Haiyang Jiang
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Fengchao Zha
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Frank Manthey
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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78
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Song X, Zhu L, Geng X, Li Q, Zheng F, Zhao Q, Ji J, Sun J, Li H, Wu J, Zhao M, Sun B. Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu. Food Chem 2021; 363:130232. [PMID: 34134075 DOI: 10.1016/j.foodchem.2021.130232] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 05/23/2021] [Accepted: 05/26/2021] [Indexed: 11/19/2022]
Abstract
Fruity notes are important to the flavor of Baijiu (Chinese Liquor) and are considered to originate from ester compounds; however, little is known about the other chemicals that contribute to the fruity aroma. In this study, the sensory impacts of two tropical fruit aroma thiols, 3-mercaptohexanol (3MH) and 4-methyl-4-mercapto-2-pentanone (4MP), in Chinese Light-, Strong- and Soy sauce flavor type Baijiu were systemically subjected to a sensory evaluation, qualitative and quantitative analysis, and multivariate statistical analyses. The flavor dilution factors of 3MH and 4MP were 9-729. The contents of 3MH and 4MP were the highest (p < 0.001) in Strong- and Soy sauce aroma-type Baijiu, respectively. According to their odor activity values (OAVs), 3MH (OAV: 1-22) and 4MP (OAV: 1-9) are important to the aroma of Baijiu. Notably, 4MP was identified for the first time in Baijiu, and the multivariate statistical analysis demonstrated that 3MH and 4MP could be used to differentiate Baijiu.
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Affiliation(s)
- Xuebo Song
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Lin Zhu
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Xiaojie Geng
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Qing Li
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Fuping Zheng
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jian Ji
- School of Food Science, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jinyuan Sun
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Hehe Li
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jihong Wu
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Mouming Zhao
- School of Food Science, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Baoguo Sun
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
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79
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Dai H, Jia J, Fan Y, Chen H, Wang S, Shen C, Li A, Lu L, Zhou C, Fu H, She Y. Four-channel fluorescent sensor array based on various functionalized CdTe quantum dots for the discrimination of Chinese baijiu. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 252:119513. [PMID: 33571738 DOI: 10.1016/j.saa.2021.119513] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 01/19/2021] [Accepted: 01/19/2021] [Indexed: 05/26/2023]
Abstract
As a special carrier of traditional Chinese culture, baijiu is rich in terms of types and ingredients. Its quality analysis and control are always important and complex issues that urgently need reliable evaluation methods. In this study, four different modified CdTe quantum dots (QDs) were used to characterize their sensing performance to various baijiu. A sensor array was then constructed through the complementary properties of differential fluorescence signals. To achieve an accurate and rapid evaluation of different baijiu types, a linear discriminant analysis (LDA) was introduced to extract and process spectral information. And the array was able to distinguish commercial baijiu samples with different aroma-types, brands, qualities and storage years with a recognition rate of 100%. In addition, according to the heat map, the organic acids in baijiu were shown to be the main components causing the fluorescence change through electron transfer (hydrogen bond) and resonance energy transfer among QDs and acids. Furthermore, using the partial least squares regression (PLSR) model, five representative organic acids were accurately quantified with a quantitative range of 10 μmol/L-80 μmol/L with a high selectivity. This QDs fluorescence sensing strategy provides an accurate, simple, and fast baijiu sensing method, which provides a potential use for on-line baijiu monitoring.
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Affiliation(s)
- Hupiao Dai
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China
| | - Junjie Jia
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China; National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Co., Ltd., Luzhou 646000, PR China
| | - Yao Fan
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China
| | - Hengye Chen
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China
| | - Songtao Wang
- National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Co., Ltd., Luzhou 646000, PR China
| | - Caihong Shen
- National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Co., Ltd., Luzhou 646000, PR China
| | - Ailan Li
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China
| | - Lingmin Lu
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China
| | - Chunsong Zhou
- International Environmental Protection City Technology Limited Company (IEPCT), Yixing 214200, PR China
| | - Haiyan Fu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China.
| | - Yuanbin She
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China.
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80
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Wang L, Zhu L, Zheng F, Zhang F, Shen C, Gao X, Sun B, Huang M, Li H, Chen F. Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu. J Food Sci 2021; 86:2061-2074. [PMID: 33884627 DOI: 10.1111/1750-3841.15718] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 03/03/2021] [Accepted: 03/12/2021] [Indexed: 11/27/2022]
Abstract
Nineteen compounds, including ten esters, six acids, and three alcohols, were characterized and considered as significant tastants and aromas in Baijiu (Chinese Liquor). The flavor (retronasal) threshold values (FTVs) of these 19 compounds were determined by the 10 samples test method in hydroalcoholic solutions (46% v/v in ethanol). The FTVs of the compounds were calculated based on the best estimate threshold method. All the FTVs determined by the professional Chinese Baijiu tasters were lower than those by the nonprofessional tasters. For instance, the detection (2.31 mg/kg) and recognition (11.74 mg/kg) values of ethyl hexanoate determined by the nonprofessional group were higher than the respectively corresponding values 0.44 and 3.80 mg/kg determined by the professional group. All of the odor activity values (OAVs) of ethyl valerate (OAV: 1176.00 to 2321.17), ethyl octanoate (OAV: 6841.20 to 7851.60), and 1-butanol (OAV: 26.78 to 39.72) in Gujinggong Baijiu were more than 10-fold larger than their dose-over-threshold values (DoTs), for which the DoTs of ethyl valerate, ethyl octanoate, and 1-butanol were 92.84 to 183.25, 180.03 to 206.62, 1.18 to 1.75, respectively. On the contrary, the OAVs of ethyl heptanoate (OAV: 3.60 to 5.70) and isoamyl alcohol (OAV: 1.18 to 1.57) were lower than their corresponding DoTs at 152.62 to 241.63 and 12.26 to 16.41. The results demonstrated that it is necessary to consider and compare their DoTs and OAVs simultaneously on evaluating the contribution of flavor compounds in Baijiu. PRACTICAL APPLICATION: Sensory evaluation of threshold values of various flavor compounds could be significantly affected by their existing matrix. Most of the published results of the flavor threshold value of compounds were determined from the matrix such as beer, whiskey, red wine, rather than Chinese Baijiu. The results of this work not only could provide valuable information for flavor studies of Chinese Baijiu but also give useful information for the Baijiu industry to quality control.
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Affiliation(s)
- Lihua Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China.,Shangxi Xinghuacun Fenjiu Distillery Co., Ltd., Fenyang, Shanxi, China.,Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Lin Zhu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China.,Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Fuping Zheng
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China.,Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Fengguo Zhang
- Shandong Bandaojing Co., Ltd., Zibo, Shandong, China
| | - Caihong Shen
- Luzhou Laojiao Co., Ltd., Luzhou, Sichuan, China
| | - Xiaojuan Gao
- Shangxi Xinghuacun Fenjiu Distillery Co., Ltd., Fenyang, Shanxi, China
| | - Baoguo Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China.,Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China.,Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Hehe Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China.,Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA
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81
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Li W, Chen YP, Blank I, Li F, Li C, Liu Y. GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions. Food Res Int 2021; 142:110222. [DOI: 10.1016/j.foodres.2021.110222] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 01/26/2021] [Accepted: 02/07/2021] [Indexed: 11/26/2022]
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82
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Zheng Q, Wang Z, Xiong A, Hu Y, Su Y, Zhao K, Yu Y. Elucidating oxidation-based flavour formation mechanism in the aging process of Chinese distilled spirits by electrochemistry and UPLC-Q-Orbitrap-MS/MS. Food Chem 2021; 355:129596. [PMID: 33770619 DOI: 10.1016/j.foodchem.2021.129596] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 03/07/2021] [Accepted: 03/08/2021] [Indexed: 01/10/2023]
Abstract
The oxygen-based oxidation process is leading toward the understanding of the flavour formation mechanism of aged Baijiu. However, the oxygen-based oxidation process in Baijiu aging is difficult to explore because of (1) the composition of Baijiu produced in different batches varies a lot and (2) the spontaneous oxidation needs several years or even decades to occur. Hence, the flavour formation mechanism of Baijiu aging was investigated using electrochemistry and UPLC-Q-Orbitrap-MS/MS, which enabled us to solve the two difficulties above. The oxidation reaction on gold surface could accelerate Baijiu aging by catalyzing the transformation from alcohols to acids. Although natural aging contributed more diverse compound changes to Baijiu, the oxygen-based oxidation process during natural aging was similar to that in the electrochemical oxidation as a whole. This study provides new insights to flavour formation mechanism of aged liquors and provides a new way for liquor-related enterprises to optimise the aging process.
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Affiliation(s)
- Qing Zheng
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China; Hunan Province Key Laboratory of New Technology and Application of Ecological Baijiu Production, Shaoyang University, Shaoyang 422000, China.
| | - Zihao Wang
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Ayuan Xiong
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Yaru Hu
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Ying Su
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Kun Zhao
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Yougui Yu
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China; Hunan Province Key Laboratory of New Technology and Application of Ecological Baijiu Production, Shaoyang University, Shaoyang 422000, China.
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83
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Chen Z, Tang H, Ou C, Xie C, Cao J, Zhang X. A comparative study of volatile flavor components in four types of zaoyu using comprehensive two‐dimensional gas chromatography in combination with time‐of‐flight mass spectrometry. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15230] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Zhipeng Chen
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Haiqing Tang
- Department of Food Nutrition and Testing Faculty of Food Science Zhejiang Pharmaceutical College Ningbo China
| | - Changrong Ou
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Cheng Xie
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Jinxuan Cao
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Xin Zhang
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
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84
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Characterization of the key taste compounds during bread oral processing by instrumental analysis and dynamic sensory evaluation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110641] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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85
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Stilo F, Bicchi C, Robbat A, Reichenbach SE, Cordero C. Untargeted approaches in food-omics: The potential of comprehensive two-dimensional gas chromatography/mass spectrometry. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2020.116162] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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86
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Jia W, Du A, Fan Z, Zhang R, Li Y, Shi Q, Shi L, Chu X. Molecular mechanism of the role of Mare Nectaris in the Feng-Flavor Baijiu aging. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110254] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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87
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Jia X, Wang L, Zheng C, Yang Y, Wang X, Hui J, Zhou Q. Key Odorant Differences in Fragrant Brassica napus and Brassica juncea Oils Revealed by Gas Chromatography-Olfactometry, Odor Activity Values, and Aroma Recombination. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14950-14960. [PMID: 33227196 DOI: 10.1021/acs.jafc.0c05944] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Fragrant Brassica species seed oils (FBO) produced in China are mainly obtained from rapeseed (Brassica napus: B. napus) and mustard seeds (Brassica juncea: B. juncea). The characterization and differences of aroma profiles between those two species remain unclear. In this study, the volatile compounds in FBOs were systemically extracted by headspace solid-phase microextraction and solvent-assisted flavor evaporation combined with ultrasound and identified by comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOFMS) and gas chromatography-olfactometry (GC-O). Ninety-three odorants were identified as aroma-active compounds with flavor dilution (FD) factors ranging from 1 to 6561. Moreover, 63 key compounds exhibited their odor activity values (OAVs) to be greater than 1. The oils of the two species were successfully recombinated with their key odorants. B. juncea oils presented stronger pungent-like, pickled-like, and fishy like notes compared to B. napus oils. The key odor differences were primarily attributed to the concentration of 3-butenenitrile, 4-(methylsulfanyl)butanenitrile, 5-(methylsulfanyl)pentanenitrile, 3-isothiocyanato-1-propene, 3-methyl-3-butenenitrile, isothiocyanatocyclopropane, (methylsulfanyl)acetonitrile, dimethyl sulfide, dimethyl trisulfide, and 3-(methyldisulfanyl)-1-propene. This work provides a guide for the selection of raw materials and odor markers in fragrant B. napus and B. juncea oils.
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Affiliation(s)
- Xiao Jia
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseeds processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Lifeng Wang
- School of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China
| | - Chang Zheng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseeds processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Yini Yang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseeds processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Xiangyu Wang
- Nutrition and Health Research Institute, COFCO, Beijing 102209, China
| | - Ju Hui
- Nutrition and Health Research Institute, COFCO, Beijing 102209, China
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseeds processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
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88
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Niu Y, Zhang J, Xiao Z, Zhu J. Evaluation of the Perceptual Interactions Between Higher Alcohols and Off-Odor Acids in Laimao Baijiu by σ-τ Plot and Partition Coefficient. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14938-14949. [PMID: 33272012 DOI: 10.1021/acs.jafc.0c05676] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The volatile compounds in three Laimao baijius ("Chuanchenglan, CCL", "Hongyu, HY", and "Zhencang, ZC") were comprehensively analyzed by gas chromatography-olfactometry and gas chromatography-mass spectrometry. The results demonstrated that 44, 42, and 42 compounds with flavor dilution factors ≥ 16 and odor activity values ≥ 1 were, respectively, identified as important odorants. Additionally, the perceptual interactions of 6 higher alcohols and 3 off-odor acids were evaluated by σ-τ plot, and the partition coefficient was calculated to explain the release of odorants in the matrix. The interactions indicated that adding a high concentration of 1-propanol or 2-phenylethanol to the matrix could mask the sweaty note of 3-methylbutyric acid. The partition coefficients explained that high concentrations of 1-propanol and 2-phenylethanol were able to significantly inhibit the release of 3-methylbutyric acid when the phase ratio was relatively large, and the effect of 1-propanol on it was higher than that of 2-phenylethanol.
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Affiliation(s)
- Yunwei Niu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Jun Zhang
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Zuobing Xiao
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Jiancai Zhu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
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89
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Wang W, Fan G, Li X, Fu Z, Liang X, Sun B. Application of Wickerhamomyces anomalus in Simulated Solid-State Fermentation for Baijiu Production: Changes of Microbial Community Structure and Flavor Metabolism. Front Microbiol 2020; 11:598758. [PMID: 33329488 PMCID: PMC7728721 DOI: 10.3389/fmicb.2020.598758] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Accepted: 11/03/2020] [Indexed: 12/21/2022] Open
Abstract
Wickerhamomyces anomalus is conducive to the synthesis of ester compounds in brewing the Chinese liquor Baijiu; esters are crucial for the quality of Baijiu. In this study, simulated solid-state fermentation for Baijiu production was used to explore whether artificial addition of W. anomalus could improve the flavor substance in Baijiu, and the underlying mechanisms. Two experimental groups were studied, in which W. anomalus Y3604 (Group A) and YF1503 (Group B) were added, respectively; in the control group (Group C), no W. anomalus was added. Adding strain Y3604 increased the content of esters in fermentation samples, especially ethyl acetate and ethyl caproate, and reduced the content of higher alcohols. Adding strain YF1503 had little effect on the ester content but decreased the content of higher alcohols. The diversity and abundance of prokaryotic genera in Group A and B samples were similar, but there were some differences compared with Group C. The correlations of genera in Group A or B samples were simple compared with group C. Although the predominant eukaryotic genera in the three groups were consistent, the abundance of each gene varied among groups. Based on our findings, bioaugmentation of Baijiu fermentation with W. anomalus will change the ethyl acetate content and cause changes in the levels of other flavor substances. We suggest that the changes in flavor substances caused by the addition of W. anomalus are mainly due to changes in the microbial community structure that result from the addition of W. anomalus.
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Affiliation(s)
- Wenhua Wang
- Laboratory of Food Microbiology and Enzyme Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Laboratory of Food Microbiology and Enzyme Engineering, School of Food and Health, Beijing Technology and Business University, Beijing, China
- School of Light Industry, Beijing Technology and Business University, Beijing, China
| | - Guangsen Fan
- Laboratory of Food Microbiology and Enzyme Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Laboratory of Food Microbiology and Enzyme Engineering, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Xiuting Li
- Laboratory of Food Microbiology and Enzyme Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Laboratory of Food Microbiology and Enzyme Engineering, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Zhilei Fu
- Laboratory of Food Microbiology and Enzyme Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Laboratory of Food Microbiology and Enzyme Engineering, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Xin Liang
- Laboratory of Food Microbiology and Enzyme Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Laboratory of Food Microbiology and Enzyme Engineering, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Baoguo Sun
- Laboratory of Food Microbiology and Enzyme Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Laboratory of Food Microbiology and Enzyme Engineering, School of Food and Health, Beijing Technology and Business University, Beijing, China
- School of Light Industry, Beijing Technology and Business University, Beijing, China
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90
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Adebo OA, Oyeyinka SA, Adebiyi JA, Feng X, Wilkin JD, Kewuyemi YO, Abrahams AM, Tugizimana F. Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14794] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Doornfontein Campus GautengP.O. Box 17011South Africa
| | - Samson Adeoye Oyeyinka
- School of Agriculture and Food Technology Alafua Campus University of the South Pacific Suva Fiji
| | - Janet Adeyinka Adebiyi
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Doornfontein Campus GautengP.O. Box 17011South Africa
| | - Xi Feng
- Department of Nutrition Food Science and Packaging San Jose State University One Washington Square San Jose CA95192USA
| | - Jonathan D. Wilkin
- Division of Engineering and Food Science School of Applied Sciences Abertay University Dundee United Kingdom
| | - Yusuf Olamide Kewuyemi
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg P. O. Box 524Bunting Road Campus Johannesburg South Africa
| | - Adrian Mark Abrahams
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Doornfontein Campus GautengP.O. Box 17011South Africa
| | - Fidele Tugizimana
- International R&D Omnia Group, Ltd P.O. Box 69888 Gauteng South Africa
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91
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Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment. Food Chem 2020; 337:128002. [PMID: 32927226 DOI: 10.1016/j.foodchem.2020.128002] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 08/30/2020] [Accepted: 09/01/2020] [Indexed: 01/10/2023]
Abstract
Solid-phase microextraction - mass spectrometry (SPME-MS) and fast gas chromatography based electronic nose (GC-E-Nose) were used and compared for their suitability to distinguish Baijiu of various aroma types and geographical origin. Baijiu is a traditional Chinese distilled spirit produced with complex consortia of microorganisms, which results in very complex aroma compounds profiles. A total of 65 Baijiu samples representing 6 aromas were investigated. Strong aroma types from 3 regions were examined for their origin. Data acquired on two analytical systems were processed using uniform statistical approach. Data were pre-processed for multi-classification (OPLS-DA) models as well as for binary classification (PLS-DA) ones. Aroma and regional classification performed using OPLS-DA indicated that the approach based on SPME-MS had better fitness and prediction ability compared with GC-E-Nose. The total correct classification rate for SPME-MS was 94.44% for aroma and 100% for region, whereas for GC-E-Nose these values were 91.53% and 93.94% respectively.
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92
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Song X, Zhu L, Jing S, Li Q, Ji J, Zheng F, Zhao Q, Sun J, Chen F, Zhao M, Sun B. Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7946-7954. [PMID: 32615756 DOI: 10.1021/acs.jafc.0c04170] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The sensory impacts of two thiols, 2-methyl-3-furanthiol (MFT) and 2-furfurylthiol (FFT), in Chinese soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB) (liquor) were evaluated and combined with partial least squares discriminant analysis (PLS-DA) to differentiate Chinese Baijiu. The flavor dilution factors of these two thiols ranged from 81 to 6561, and quantitative results showed that MFT and FFT were significantly more abundant (p < 0.001) in SSB than in STB and LTB. The determined odor activity values (OAVs) suggest that MFT (OAV: 34-121) and FFT (OAV: 11-103) contribute significantly to the overall aroma profiles of LTB and STB. Interestingly, the OAVs of these two thiols were high (256-263) and did not significantly differ (p > 0.05) in SSB. Notably, hierarchical cluster analysis and PLS-DA results revealed that these compounds can be used to differentiate Chinese LTB, STB, and SSB. According to their prominent organoleptic and distinguishing roles, these two thiols can be regarded as flavor markers for SSB.
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Affiliation(s)
- Xuebo Song
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Lin Zhu
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Si Jing
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Qing Li
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jian Ji
- School of Food Science, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fuping Zheng
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jinyuan Sun
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Feng Chen
- Department of Food Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina 29634, United States
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Baoguo Sun
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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93
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He Y, Liu Z, Qian M, Yu X, Xu Y, Chen S. Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis. Food Chem 2020; 331:127335. [PMID: 32574944 DOI: 10.1016/j.foodchem.2020.127335] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 06/10/2020] [Accepted: 06/11/2020] [Indexed: 01/01/2023]
Abstract
Comprehensive 2D gas chromatography-time-of-flight mass spectrometry was combined with descriptive sensory analysis to elucidate the specificity of strong-aroma type Baijiu (Chinese liquor) from different regions, based on regionally distinct flavor characterized by chemical and sensory profiles. Numerous potential aroma compounds (262) were identified, among which 58 aroma compounds were significantly different between the samples from Sichuan and Jianghuai regions. Relationships between these potential aroma compounds and sensory attributes were investigated by partial least squares regression and network analysis. The compounds that dominantly contributed to the important sensory attributes were identified. The high pyrazines, furanoids, and carbonyls amounts contributed to the high intensities of the cellar, toasted, and grain aroma profiles of the Sichuan region samples, while the high ester and alcohol levels contributed to the fruity and floral aroma profiles of the Jianghuai region samples. This approach may have practical application in flavor characterization of other alcoholic beverages.
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Affiliation(s)
- Yingxia He
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology, Jiangnan University Wuxi, Jiangsu 214122, China
| | - Zhipeng Liu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology, Jiangnan University Wuxi, Jiangsu 214122, China
| | - Michael Qian
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, United States
| | - Xiaowei Yu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology, Jiangnan University Wuxi, Jiangsu 214122, China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology, Jiangnan University Wuxi, Jiangsu 214122, China.
| | - Shuang Chen
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology, Jiangnan University Wuxi, Jiangsu 214122, China.
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94
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Gao Z, Wu Z, Zhang W. Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor. Foods 2020; 9:foods9030372. [PMID: 32210161 PMCID: PMC7143002 DOI: 10.3390/foods9030372] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 03/19/2020] [Accepted: 03/21/2020] [Indexed: 01/03/2023] Open
Abstract
As the main by-product of Chinese strong-flavor liquor, yellow water plays an important role in the formation of flavor components. Yellow water from different fermentation periods (30th day, 45th day, 60th day) was selected to analyze the aroma components by Headspace solid phase micro-extraction Gas Chromatography–Mass Spectrometry, and the microorganism community was evaluated by high-throughput sequencing technology and bioinformatics analysis of DNA. As the fermentation time was prolonged, the main flavor components significantly increased, and the amount of the common microbial population between yellow water and pit mud increased gradually. Among the common microorganisms, Lactobacillus accounted for the largest proportion, at about 56.96%. The microbes in the yellow water mainly belonged to Firmicutes. The abundance of Bacilli (the main bacteria) gradually decreased with time, at 87.60% at the 30th day down to 68.87% at the 60th day, but Clostridia gradually increased from 10.29% to 27.48%. At the genus level, some microbes increased significantly from the 30th day to 60th day, such as Caproiciproducens, which increased from 2.65% to 6.30%, and Sedimentibacter, increasing from 0.47% to 2.49%. RDA analysis indicated that the main aroma components were positively correlated with Clostridia and negatively correlated with Bacilli.
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Affiliation(s)
- Zhanzheng Gao
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (Z.G.); (Z.W.)
- Sichuan Shuijingfang Co., Ltd., Chengdu 610037, China
| | - Zhengyun Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (Z.G.); (Z.W.)
| | - Wenxue Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (Z.G.); (Z.W.)
- Correspondence: ; Tel.: +86-028-8540-1785; Fax: +86-028-3760-0278
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