51
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Hou W, Tian Y, Liao T, Huang Y, Tang Z, Wu Y, Duan Y. Development of the mass spectral fingerprint by headspace-solid-phase microextraction-mass spectrometry and chemometric methods for rapid quality control of flavoring essence. Microchem J 2016. [DOI: 10.1016/j.microc.2016.04.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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52
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Han S, Zhang W, Li P, Li X, Liu J, Xu B, Luo D. Characterization of Aromatic Liquor by Gas Chromatography and Principal Component Analysis. ANAL LETT 2016. [DOI: 10.1080/00032719.2016.1196365] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Sihai Han
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Weiwei Zhang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Peiyan Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Xuan Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Jianxue Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Baocheng Xu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
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53
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Characterization of interphase volatile compounds in Chinese Luzhou-flavor liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.024] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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54
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Wang S, He Y, Wang Y, Tao N, Wu X, Wang X, Qiu W, Ma M. Comparison of flavour qualities of three sourced Eriocheir sinensis. Food Chem 2015; 200:24-31. [PMID: 26830556 DOI: 10.1016/j.foodchem.2015.12.093] [Citation(s) in RCA: 74] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Revised: 11/30/2015] [Accepted: 12/29/2015] [Indexed: 10/22/2022]
Abstract
Flavour qualities of three edible parts of three types of Chinese mitten crab from different areas were examined. The flavour profiles detected by E-tongue and E-nose showed that differences existed in tastes and odours among wild-caught crabs (WC), Yangcheng crabs (YC) and Chongming crabs (CM). The total free amino acids contents of WC were all at the highest level in meat, gonads and hepatopancreas. Ovaries had the highest nucleotides content and equivalent umami concentration (EUC) than other tissues in both female and male. The EUC was the highest in all parts of WC, followed by YC and CM. The total content of nine key volatile compounds was the highest for WC in the gonads and hepatopancreas; in the muscle, they were the highest in female YC and male CM, but the lowest for WC.
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Affiliation(s)
- Shuai Wang
- College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
| | - Yu He
- College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
| | - Yayue Wang
- College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
| | - Ningping Tao
- College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
| | - Xugan Wu
- Key Laboratory of Freshwater Aquatic Genetic Resources, Ministry of Agriculture, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China.
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
| | - Mingjun Ma
- Key Laboratory of Freshwater Aquatic Genetic Resources, Ministry of Agriculture, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
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55
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Ding X, Wu C, Huang J, Zhou R. Changes in Volatile Compounds of ChineseLuzhou-Flavor Liquor during the Fermentation and Distillation Process. J Food Sci 2015; 80:C2373-81. [DOI: 10.1111/1750-3841.13072] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2015] [Accepted: 08/16/2015] [Indexed: 11/29/2022]
Affiliation(s)
- Xiaofei Ding
- College of Light Industry, Textile & Food Engineering; Sichuan Univ; Chengdu P.O. Box 610065 China
- Key Laboratory of Leather Chemistry and Engineering; Ministry of Education, Sichuan Univ; Chengdu P.O. Box 610065 China
| | - Chongde Wu
- College of Light Industry, Textile & Food Engineering; Sichuan Univ; Chengdu P.O. Box 610065 China
- Key Laboratory of Leather Chemistry and Engineering; Ministry of Education, Sichuan Univ; Chengdu P.O. Box 610065 China
| | - Jun Huang
- College of Light Industry, Textile & Food Engineering; Sichuan Univ; Chengdu P.O. Box 610065 China
| | - Rongqing Zhou
- College of Light Industry, Textile & Food Engineering; Sichuan Univ; Chengdu P.O. Box 610065 China
- Key Laboratory of Leather Chemistry and Engineering; Ministry of Education, Sichuan Univ; Chengdu P.O. Box 610065 China
- Natl. Engineering Research Center of Solid-State Manufacturing; Luzhou P.O. Box 646000 China
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56
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Wang PP, Li Z, Qi TT, Li XJ, Pan SY. Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol–gel fibre. Food Chem 2015; 169:230-40. [DOI: 10.1016/j.foodchem.2014.07.150] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2014] [Revised: 07/24/2014] [Accepted: 07/30/2014] [Indexed: 11/28/2022]
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57
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Lv S, Wu Y, Wei J, Lian M, Wang C, Gao X, Meng Q. Application of gas chromatography-mass spectrometry and chemometrics methods for assessing volatile profiles of Pu-erh tea with different processing methods and ageing years. RSC Adv 2015. [DOI: 10.1039/c5ra15381f] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
A method was developed based on head-space solid phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) combined with multivariate statistical methods to assess volatile profiles in different types of Pu-erh teas.
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Affiliation(s)
- Shidong Lv
- Faculty of Life Science and Technology
- Kunming University of Science and Technology
- Kunming 650500
- People’s Republic of China
- Kunming Grain & Oil and Feed Product Quality Inspection Center
| | - Yuanshuang Wu
- Faculty of Life Science and Technology
- Kunming University of Science and Technology
- Kunming 650500
- People’s Republic of China
| | - Jifu Wei
- Research Division of Clinical Pharmacology, The First Affiliated Hospital
- Nanjing Medical University
- Nanjing 210029
- People’s Republic of China
| | - Ming Lian
- Faculty of Life Science and Technology
- Kunming University of Science and Technology
- Kunming 650500
- People’s Republic of China
| | - Chen Wang
- Faculty of Life Science and Technology
- Kunming University of Science and Technology
- Kunming 650500
- People’s Republic of China
| | - Xuemei Gao
- Faculty of Life Science and Technology
- Kunming University of Science and Technology
- Kunming 650500
- People’s Republic of China
| | - Qingxiong Meng
- Faculty of Life Science and Technology
- Kunming University of Science and Technology
- Kunming 650500
- People’s Republic of China
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58
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Zheng J, Liang R, Wu C, Huang J, Zhou R, Liao X. Development of a Rapid Discrimination Tool for Luzhou-flavor Pit Mud Classification by the Kohonen Artificial Neural Network Model. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-0040-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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59
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Zheng J, Wu C, Huang J, Zhou R, Liao X. Spatial distribution of bacterial communities and related biochemical properties in Luzhou-flavor liquor-fermented grains. J Food Sci 2014; 79:M2491-8. [PMID: 25393984 DOI: 10.1111/1750-3841.12697] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2014] [Accepted: 09/19/2014] [Indexed: 11/28/2022]
Abstract
Grain fermenting with separate layers in a fermentation pit is the typical and experiential brewing technology for Chinese Luzhou-flavor liquor. However, it is still unclear to what extent the bacterial communities in the different layers of fermented grains (FG) effects the liquor's quality. In this study, the spatial distributions of bacterial communities in Luzhou-flavor liquor FG (top, middle, and bottom layers) from 2 distinctive factories (Jiannanchun and Fenggu) were investigated using culture-independent approaches (phospholipid fatty acid [PLFA] and polymerase chain reaction-denaturing gel electrophoresis [DGGE]). The relationship between bacterial community and biochemical properties was also assessed by Canonical correspondence analysis (CCA). No significant variation in moisture was observed in spatial samples, and the highest content of acidity and total ester was detected in the bottom layer (P < 0.05). A high level of ethanol was observed in the top and middle layers of Fenggu and Jiannanchun, respectively. Significant spatial distribution of the total PLFA was only shown in the 50-y-old pits (P < 0.05), and Gram negative bacteria was the prominent community. Bacterial 16S rDNA DGGE analysis revealed that the most abundant bacterial community was in the top layers of the FG both from Fenggu and Jiannanchun, with Lactobacillaceae accounting for 30% of the total DGGE bands and Lactobacillus acetotolerans was the dominant species. FG samples from the same pit had a highly similar bacterial community structure according to the hierarchal cluster tree. CCA suggested that the moisture, acidity, ethanol, and reducing sugar were the main factors affecting the distribution of L. acetotolerans. Our results will facilitate the knowledge about the spatial distribution of bacterial communities and the relationship with their living environment.
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Affiliation(s)
- Jia Zheng
- College of Light Industry, Textile & Food Engineering and Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan Univ, Chengdu, 610065, China; Dept. of Food Science and Technology, Oregon State Univ, Corvallis, 97331, OR, U.S.A
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60
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Li JJ, Song CX, Hou CJ, Huo DQ, Shen CH, Luo XG, Yang M, Fa HB. Development of a colorimetric sensor array for the discrimination of Chinese liquors based on selected volatile markers determined by GC-MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:10422-10430. [PMID: 25289884 DOI: 10.1021/jf503345z] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
A new colorimetric sensor array was developed for the discrimination of 12 high-alcoholic Chinese base liquors from Luzhou Co., Ltd., and 15 commercial Chinese liquor of different brands as well as flavor types. Seventeen volatile compounds within four chemical groups were determined as markers in the base liquor by GC-MS analysis and factor analysis method (FAM). A specialized colorimetric sensor array composed of 20 sensitive dots was fabricated accordingly to obtain sensitive interaction with different types of volatile markers. Discrimination of the liquor samples was subsequently performed using chemometric and statistical methods, including principal component analysis (PCA) and hierarchical clustering analysis (HCA). The results suggested that facile identification of either base liquors with high-alcoholic volume or commercial liquors of the same flavor types could be achieved by analysis of the color change profiles. The response of the sensor improved significantly in comparison with those that rely on nonspecific interactions, and no misclassification was observed for both liquor samples using two chemometric methods. Besides, it was also found that the discrimination is closely related to the characteristic flavor compounds (esters, aldehydes, and acids) and alcoholic strength in liquors, and its performance was even comparable with that of GC-MS.
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Affiliation(s)
- Jun-Jie Li
- Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering, and ‡College of Chemistry and Chemical Engineering, Chongqing University , Chongqing 400044, People's Republic of China
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