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Cheng W, Chen X, Lan W, Liu G, Xue X, Li R, Pan T, Li N, Zhou D, Chen X. Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu. Front Microbiol 2023; 14:1272559. [PMID: 37965554 PMCID: PMC10641013 DOI: 10.3389/fmicb.2023.1272559] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Accepted: 10/05/2023] [Indexed: 11/16/2023] Open
Abstract
Introduction While the variation in physicochemical parameters, microbial communities, metabolism, composition, and the proportion of volatile components in fermented grains (FG) affect final Baijiu quality, their complex interactions during the ultra-long fermentation of compound-flavor Baijiu (CFB) are still poorly understood. Methods In this study, amplicon sequencing was used to analyze the microbial community, and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile components in FG during ultra-long fermentation of CFB. The relationships between the dominant microbial communities, physicochemical parameters, and volatile components were analyzed using redundancy analysis and network analysis. Results During ultra-long fermentation, bacterial diversity was initially higher than during the mid and late stages. Fungal diversity in the mid stages was higher than that initially and later in the process. A total of 88 volatile components, including six alcohols, 43 esters, eight aldehydes and ketones, 13 acids, and 18 other compounds were detected in FG. Starch and reducing sugars in FG strongly affected the composition and function of bacterial and fungal communities. However, acidity had little effect on the composition and function of the bacterial flora. Lactobacillus, Bacillus, Weissella, and Pichia were the core microbial genera involved in metabolizing the volatile components of FG. Discussion We provide insights into the relationships and influences among the dominant microbial communities, physicochemical parameters, and volatile components during ultra-long fermentation of CFB. These insights help clarify the fermentation mechanisms of solid-state fermentation Baijiu (SFB) and control and improve the aroma quality of CFB.
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Affiliation(s)
- Wei Cheng
- School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi’an, China
- Technology Center of Enterprise, Jinzhongzi Distillery Co., Ltd., Fuyang, China
| | - Xuefeng Chen
- School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi’an, China
| | - Wei Lan
- School of Biology and Food Engineering, Fuyang Normal University, Fuyang, China
| | - Gengdian Liu
- School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi’an, China
| | - Xijia Xue
- Technology Center of Enterprise, Jinzhongzi Distillery Co., Ltd., Fuyang, China
| | - Ruilong Li
- School of Biology and Food Engineering, Fuyang Normal University, Fuyang, China
| | - Tianquan Pan
- Technology Center of Enterprise, Jinzhongzi Distillery Co., Ltd., Fuyang, China
| | - Na Li
- Technology Center of Enterprise, Jinzhongzi Distillery Co., Ltd., Fuyang, China
| | - Duan Zhou
- School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi’an, China
| | - Xingjie Chen
- Technology Center of Enterprise, Jinzhongzi Distillery Co., Ltd., Fuyang, China
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2
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Niu Y, Zhao W, Xiao Z, Zhu J, Xiong W, Chen F. Characterization of aroma compounds and effects of amino acids on the release of esters in Laimao baijiu. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1784-1799. [PMID: 36260337 DOI: 10.1002/jsfa.12281] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 09/28/2022] [Accepted: 10/19/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Laimao baijiu is a typical soy-sauce aroma-type baijiu in China. Amino acids are non-volatile compounds in baijiu and are beneficial to human health. Aroma is one of the important indicators that are used to evaluate the quality of baijiu. The interaction between aroma-active compounds and non-volatile compounds can also affect the release of aroma compounds. In this study, we identified the active-aroma compounds and amino acids in Laimao baijiu by stir bar sorptive extraction (SBSE), gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and ultra-performance liquid chromatography-mass spectrometry (UPLC-MS). The interaction between amino acids and key esters was investigated by sensory analysis and partition coefficients. RESULTS A total of 63 aroma compounds and 21 amino acids were identified. Twenty-one esters were identified from them as major aroma-active ester compounds with odor activity values ≥ 1. Finally, sensory analysis revealed that l-alanine had a significant effect on the strength of the aromas of esters, suggesting that low concentrations of amino acids were more likely to promote the release of esters and high concentrations were more likely to inhibit this. The partition coefficient can be a good explanation for this phenomenon. CONCLUSION l-Alanine can significantly affect the aroma intensity of key ester aroma compounds in Laimao baijiu, and the effects of different concentrations of amino acids are different. This work shows that amino acids, as non-volatile compounds, have a regulatory effect on the release of aroma compounds in alcoholic beverages, which may provide new technical support for the aroma modulation of alcoholic beverages. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Wenqi Zhao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jiancai Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Wen Xiong
- China Tobacco Yunnan Industrial Co. LTD, Kunming, China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
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3
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Wang S, Tian X, Tian L, Guo Q, Liu Y, Zhao F, Zhang J, Li D, Luo J, He Z, Guan T. Degradation of ethyl carbamate in strong-flavor Baijiu by the microbial combination culture. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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4
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Wu J, Chen R, Li X, Fu Z, Xian C, Zhao W, Zhao C, Wu X. Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose. Front Nutr 2023; 10:1132527. [PMID: 36960200 PMCID: PMC10028209 DOI: 10.3389/fnut.2023.1132527] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Accepted: 02/14/2023] [Indexed: 03/09/2023] Open
Abstract
In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor's quality. Moreover, low-quality liquor may cause health problems. The different quality grades of base liquor were analyzed to investigate the relationship between the quality and the key compounds in SSAB. In this study, samples were evaluated by the sensory and further analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) coupled with electronic nose (E-nose). First, by sensory evaluation, the sauce, floral and fruity, fermented aromas and taste indicators (softness, fullness, harmony, purity and persistence) were positively correlated with the quality grade of the base liquor. The E-nose could distinguish the different quality grades of base liquor well. Second, differential compounds were identified via untargeted metabolome based on the HS-SPME-GC-MS. 16 common differential compounds were shared in the base liquor from different fermentation rounds, including 11 esters, 1 alcohol, 2 aldehydes and 2 ketones. It was found that the higher the quality grade of the base liquor, the richer the content of aromatics, alcohols, aldehydes and ketones. The principal component analysis (PCA) biplots of the differential compounds in the different quality grades of base liquor indicated that the superior-grade base liquor has a strong fruity aroma. By correlation analysis of the differential compounds and sensors responses of E-nose, furfuryl ethyl ether, butanoic acid ethyl ester, isopentyl hexanoate, nonanoic acid ethyl ester and 3-methyl-1-butanol had a significant effect on the response intensity of E-nose sensors. In the present study, the key differential compounds between the different quality grades of base liquor were identified, and the sensory differences between the base liquor were digitized.
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Affiliation(s)
- Junhai Wu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang, China
| | - Renyuan Chen
- Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China
| | - Xiaobo Li
- Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China
| | - Zheyang Fu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang, China
| | - Chun Xian
- Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China
| | - Wenwu Zhao
- Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China
| | - Cheng Zhao
- Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China
| | - Xinying Wu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang, China
- *Correspondence: Xinying Wu,
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5
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LI X, HUANG Q, FEI Y, ZHAO W, BRENNAN C, BAI W. The effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.109922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Xiangluan LI
- Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China
| | - Qingyi HUANG
- Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China
| | - Yongtao FEI
- Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China
| | - Wenhong ZHAO
- Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China
| | | | - Weidong BAI
- Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China
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6
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Cheng W, Chen X, Zhou D, Xiong F. Applications and prospects of the automation of compound flavor baijiu production by solid-state fermentation. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Abstract
Baijiu, the national liquor of China, is produced using traditional solid-state fermentation (SSF). SSF automation during compound flavor baijiu (CFB) production can considerably reduce labor intensity and required manpower, improve the working environment, decrease costs, and increase efficiency. The approaches for SSF automation in CFB production can provide a reference for the automation of SSF in other industries. Therefore, this review compares the traditional and automated processes for jiuqu starter production, SSF, and solid-state distillation during baijiu brewing. Furthermore, specific applications of automation technology and equipment are summarized for each process. The problems and challenges associated with the automation of the process are then detailed and future development directions are proposed. Thus, this review provides an overall introduction to and insight into the developments and challenges in the automation of the CFB brewing process, helping to promote automation in the brewing of other baijiu flavor classes and SSF products.
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Affiliation(s)
- Wei Cheng
- School of Food Science & Engineering , Shaanxi University of Science & Technology , Xi’an 710021 , P. R. China
- Jinzhongzi Distillery Co., Ltd. , Fuyang 236023 , P. R. China
| | - Xuefeng Chen
- School of Food Science & Engineering , Shaanxi University of Science & Technology , Xi’an 710021 , P. R. China
| | - Duan Zhou
- School of Food Science & Engineering , Shaanxi University of Science & Technology , Xi’an 710021 , P. R. China
| | - Fengkui Xiong
- School of Mechanical & Electrical Engineering , Shaanxi University of Science & Technology , Xi’an 710021 , P. R. China
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7
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Characterization of key sulfur aroma compounds and enantiomer distribution in Yingjia Gongjiu. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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8
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Zhang Q, Shi J, Wang Y, Zhu T, Huang M, Ye H, Wei J, Wu J, Sun J, Li H. Research on interaction regularities and mechanisms between lactic acid and aroma compounds of Baijiu. Food Chem 2022; 397:133765. [PMID: 35905622 DOI: 10.1016/j.foodchem.2022.133765] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 06/15/2022] [Accepted: 07/20/2022] [Indexed: 11/15/2022]
Abstract
This study investigated the interactions between lactic acid (LA) and odorants of Baijiu using headspace solid phase microextraction with gas chromatography-mass spectrometry (HS-SPME-GC-MS), ultraviolet absorption spectroscopy (UV) and nuclear magnetic resonance (NMR). The HS-SPME-GC-MS analysis results showed that LA promoted the volatilities of most of low boiling acids, esters, alcohols, aldehydes and ketones, especially short-chain branched esters were promoted by 41-49%. In contrast, LA suppressed the volatilities of most aromatic compounds. UV spectroscopy, thermodynamic analysis, and NMR combined with theoretical calculations further revealed that the interactions between LA and 4-ethyl-2-methoxyphenol (4-EP), 2-methoxy-4-methylphenol (2-MP) and 1-butanol were dominated by van der Waals forces and supplemented by electrostatic interactions, which included hydrogen bonds formed between the carboxyl group in LA and the hydroxyl and methoxy groups in 4-EP or 2-MP and π-hydrogen bonds between the hydrogen of the carboxyl group of LA and the benzene ring of 4-EP or 2-MP.
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Affiliation(s)
- Qian Zhang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd., Beijing 101301, China
| | - Jie Shi
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Ying Wang
- Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd., Beijing 101301, China
| | - Tingting Zhu
- Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd., Beijing 101301, China
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Hong Ye
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jinwang Wei
- Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd., Beijing 101301, China.
| | - Jihong Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jinyuan Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Hehe Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China
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9
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Zhang Z, Chang Y, Wen M, Zhao H, Chen X, Tian G, Liu G, Cai J, Jia G. Rapid detoxification of
Jatropha curcas
cake by fermentation with a combination of three microbial strains and characterization of their metabolic profiles. J Appl Microbiol 2022; 133:743-757. [DOI: 10.1111/jam.15606] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 04/21/2022] [Accepted: 04/27/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Zhenyu Zhang
- Animal Nutrition Institute Sichuan Agricultural University Chengdu China
- Institute of Animal Husbandry and Veterinary Medicine Meishan Vocational Technical College Meishan China
| | - Yaqi Chang
- Animal Nutrition Institute Sichuan Agricultural University Chengdu China
| | - Min Wen
- Institute of Agriculture, Forestry and Food Engineering Yibin University Yibin China
| | - Hua Zhao
- Animal Nutrition Institute Sichuan Agricultural University Chengdu China
| | - Xiaoling Chen
- Animal Nutrition Institute Sichuan Agricultural University Chengdu China
| | - Gang Tian
- Animal Nutrition Institute Sichuan Agricultural University Chengdu China
| | - Guangmang Liu
- Animal Nutrition Institute Sichuan Agricultural University Chengdu China
| | - Jingyi Cai
- Animal Nutrition Institute Sichuan Agricultural University Chengdu China
| | - Gang Jia
- Animal Nutrition Institute Sichuan Agricultural University Chengdu China
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10
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Yang Y, Yu P, Sun J, Jia Y, Wan C, Zhou Q, Huang F. Investigation of volatile thiol contributions to rapeseed oil by odor active value measurement and perceptual interactions. Food Chem 2022; 373:131607. [PMID: 34819247 DOI: 10.1016/j.foodchem.2021.131607] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 11/09/2021] [Accepted: 11/10/2021] [Indexed: 11/28/2022]
Abstract
Volatile thiols are important aroma components of rapeseed oil. This study established an identification and quantification method of volatile thiols via headspace solid-phase microextraction and gas chromatography-sulfur chemiluminescence detection. Four thiols (phenylmethanthiol, 3-sulfanyl-1-hexanol, 2-methyl-3-furanthiol, and 2-furylmethanthiol) were newly identified in microwaved rapeseed oil, and cause sesame, roasted meat, and garlic odors. The total concentration of the four thiols in rapeseed oil obtained from 13 rapeseed varieties ranged from 11.47 to 153.72 μg/kg. Determination of the threshold revealed that 3-sulfanyl-1-hexanol possessed the highest odor active value (7565), followed by phenylmethanthiol (3589), 2-furylmethanthiol (626), and 2-methyl-3-furanthiol (28). Further, perceptual interactions between volatile thiols and characteristic odor (3-butenyl isothiocyanate) of rapeseed oil were evaluated by Feller's addition model and S-curve method, which revealed that 2-methyl-3-furanthiol, 2-furylmethanthiol, phenylmethanthiol, and 3-sulfanyl-1-hexanol present a positive effect with 3-butenyl isothiocyanate. This study provides deep insights into the impact of sulfur-containing compounds on the aroma of rapeseed oil.
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Affiliation(s)
- Yini Yang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Pei Yu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Jinyuan Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yimin Jia
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Chuyun Wan
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China.
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
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11
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Hong J, Chen L, Zhao D, Sun J. Multivariate analysis on the relationship between radical scavenging activities and phenolic compounds of baijiu and its protective effect against LPS-induced inflammation in THP-1 cells. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.1.13] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
In previous studies, three phenolic compounds (vanillin, 4-methylguaiacol, and 4-ethylguaiacol) were identified in baijiu, and confirmed to possess antioxidant activity in vitro. However, the distribution of phenolic compounds in baijiu, and their associations with the functionality of this regimen have not been previously reported. In the present work, the antioxidant capacity and anti-inflammatory effect of baijiu were evaluated by DPPH•, ABTS•+, ELISA, and real-time PCR assays. The concentrations of vanillin, 4-methylguaiacol, and 4-ethylguaiacol (bioactive phenolic compounds) in 103 baijiu samples were confirmed by liquid-liquid extraction (LLE) combined with gas chromatography-mass spectrometry (GC-MS). Baijiu exhibited DPPH• and ABTS•+ scavenging activities, which positively correlated with the concentrations of vanillin, 4-methylguaiacol, and 4-ethylguaiacol. Moreover, ELISA and real-time PCR assays demonstrated that baijiu could relieve inflammation caused by LPS through the inhibition of NF-κB and AP-1 expressions, induction of Nrf2 expression, and repression of inflammatory cytokine secretion. These findings lay the foundation for further investigation on the health benefits of baijiu and its bioactive components by animal and human studies.
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12
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Yang Q, Zhi‐ping D, You‐gui Y. Formation of basic soybean‐flavor substances using pork fat soaked in rice‐flavored liquor. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Qin Yang
- College of Food and Chemical Engineering Shao Yang University Shao Yang China
| | - Deng Zhi‐ping
- College of Food and Chemical Engineering Shao Yang University Shao Yang China
| | - Yu You‐gui
- College of Food and Chemical Engineering Shao Yang University Shao Yang China
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13
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Li A, Jia J, Fan Y, Chen H, Wang S, Shen C, Dai H, Zhou C, Fu H, She Y. Furfural and organic acid targeted carbon dot sensor array for the accurate identification of Chinese baijiu. J Food Sci 2021; 86:2924-2938. [PMID: 34146402 DOI: 10.1111/1750-3841.15766] [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: 01/14/2021] [Revised: 04/03/2021] [Accepted: 04/13/2021] [Indexed: 12/12/2022]
Abstract
Baijiu quality control has always been a major challenge for researchers. In this paper, taking furfural which is closely related to baijiu brewing process and organic acids related to baijiu fermentation process and microorganism types as the main discriminating factors, a carbon dot (CDs) sensor array targeting furfural and organic acids was constructed to identify 41 kinds of baijiu. Through the fluorescence response investigation of CDs synthesized by isomers of benzenediol, aminophenol, and phenylenediamine to different baijiu, two CDs synthesized by meta-benzene substitutions containing -NH2 were selected to build a fluorescence sensor array. Due to the aggregation-induced enhancement effect between furfural and the CDs, and the protonation of organic acid and the CDs, different fluorescence changes were observed, the sensor array combined with partial least squares regression could quantitatively analyze furfural and organic acids. What is more, semi-quantitative analysis of furfural and lactic acid in baijiu was performed. Owing to the interaction of the two CDs with furfural and organic acids in baijiu, the sensor array could accurately identify different baijiu through linear discriminant analysis. This sensor array has potential applications in the quantitative analysis of flavor substances in other alcoholic beverages, moreover, this method could provide a quick response and practical tool for real-time quality control monitoring in the baijiu industry.
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Affiliation(s)
- Ailan Li
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, PR China
| | - Junjie Jia
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, PR China
| | - Yao Fan
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, 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, PR China
| | - Songtao Wang
- National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Co. Ltd., Luzhou, PR China
| | - Caihong Shen
- National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Co. Ltd., Luzhou, PR China
| | - Hupiao Dai
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, PR China
| | - Chunsong Zhou
- International Environmental Protection City Technology Limited Company (IEPCT), Yixing, 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, PR China
| | - Yuanbin She
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, PR China
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14
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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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15
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Guo R, Yu F, Wang C, Jiang H, Yu L, Zhao M, Liu X. Determination of the Volatiles in Fermented Bamboo Shoots by Head Space – Solid-Phase Micro Extraction (HS-SPME) with Gas Chromatography – Olfactory – Mass Spectrometry (GC-O-MS) and Aroma Extract Dilution Analysis (AEDA). ANAL LETT 2021. [DOI: 10.1080/00032719.2020.1795667] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Rongcan Guo
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Futian Yu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Chenghua Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Hongrui Jiang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Lian Yu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Mouming Zhao
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiaoling Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
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16
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da Rocha Neves GA, Machado AR, Santana JF, da Costa DC, Antoniosi Filho NR, Viana LF, Silva FG, Spinosa WA, Soares Junior MS, Caliari M. Vinegar from Anacardium othonianum Rizzini using submerged fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2855-2862. [PMID: 33145766 DOI: 10.1002/jsfa.10916] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 09/21/2020] [Accepted: 11/04/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Anacardium othonianum Rizzini is a native Cerrado fruit, recently described in the literature. Its use is restricted to its native region and there is a lack of studies regarding production of vinegar from the pulp. This work aims to investigate the production of A. othonianum Rizzini vinegar using submerged fermentation. RESULTS The density, alcohol content, proximal composition, pH, color coordinates, and chromatographic profile of the volatile compounds were analyzed in the slurry, fermented juice, and vinegar produced from the corpulent parts of A. othonianum Rizz. Sensory acceptance and willingness to pay were also assessed with vinegar at 4% and 6% of total acidity. The results indicated compliance with European legislation and the presence of volatile compounds such as carbon dioxide, acetic acid, ethanol, and acetaldehyde in the analyzed vinegars. Our results indicate the potential of vinegar production from A. othonianum, with 74% and 86% willingness to pay. CONCLUSIONS The process of transformation of the fruit pulp into new products can contribute to fruit valorization and consequent preservation of the plant in the Cerrado biome. To the best of our knowledge, this is the first report of volatile compounds and minerals in A. othonianum Rizz. slurry. Our observations can be used as a basis for future studies regarding the preparation of vinegars from this species and for investigating their application in cooking and guiding consumer perception. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Glenda A da Rocha Neves
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Adriana R Machado
- Departamento de Pesquisa, Collaborative Laboratory Towards Circular Economy, Oliveira do Hospital, Portugal
| | - Jeisa F Santana
- Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil
| | - Dayane C da Costa
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Nelson R Antoniosi Filho
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Leticia F Viana
- Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil
| | - Fabiano G Silva
- Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil
| | - Wilma A Spinosa
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Londrina, Brazil
| | - Manoel S Soares Junior
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Márcio Caliari
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
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17
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Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110913] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Lee S, Kwak HS, Jung J, Kim SS, Lee Y. Identifying drivers of liking for Korean traditional rice wine (
Yakju
) across different age groups by penalty analysis based on the CATA method. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.649] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Sanghyeok Lee
- Department of Food Science and Nutrition Dankook University Cheonan‐si 31166 Republic of Korea
| | - Han Sub Kwak
- Research Group of Food Processing Korea Food Research Institute Wanju‐gun 55365 Republic of Korea
| | - Ji‐yoon Jung
- Department of Food Science and Nutrition Dankook University Cheonan‐si 31166 Republic of Korea
| | - Sang Sook Kim
- Research Group of Food Processing Korea Food Research Institute Wanju‐gun 55365 Republic of Korea
| | - Youngseung Lee
- Department of Food Science and Nutrition Dankook University Cheonan‐si 31166 Republic of Korea
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19
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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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20
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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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21
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Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor ( yakju) Affecting Overall Acceptance by Young Consumers. Foods 2020; 9:foods9060722. [PMID: 32498353 PMCID: PMC7353550 DOI: 10.3390/foods9060722] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 05/28/2020] [Accepted: 05/29/2020] [Indexed: 11/17/2022] Open
Abstract
The sensory characteristics and volatile compounds that affect consumers' acceptance of rice liquors were investigated. A total of 80 consumers evaluated 12 yakju samples and descriptive analysis by 11 trained panelists was conducted. Solvent-assisted flavor evaporation-gas chromatography-mass spectrometry analysis also was conducted revealing 120 volatile compounds in the yakju samples. Sensory attributes (n = 31) except appearance attributes were used for principal component analysis (PCA). As results, fruit odor (apple, hawthorn, omija, and pineapple odor) and flower odor (chrysanthemum, pine, and peppermint odor) were placed on the positive side of PC1 whereas persimmon vinegar odor, bitter taste, alcohol flavor, stinging and coating mouthfeel were located on the negative side of PC1. The yakju samples were mainly characterized by their alcohol content and supplementary ingredients. Sensory descriptors (n = 31; except appearance attributes and p > 0.05) and volatile compounds (n = 30; p > 0.5 correlation coefficient with overall acceptance) were chosen for multiple factor analysis (MFA). The MFA correlation map showed that ethyl propanoate, ethyl-2-hydroxy-2-methylbutanoate, methyl 2-furoate, γ-butyrolactone, 4-ethoxycarbonyl-γ-butyrolactone, hawthorn odor, apple flavor, grape flavor, and sweet taste were positively correlated with young consumers' overall acceptance. Additionally, negative correlation with overall acceptance was found in 1,3-butanediol, 2,3-butanediol, and 1,1-diethoxy-3-methylbutane.
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22
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Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value. Food Res Int 2020; 131:109001. [DOI: 10.1016/j.foodres.2020.109001] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 01/09/2020] [Accepted: 01/11/2020] [Indexed: 11/21/2022]
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23
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Wang MY, Zhang Q, Yang JG, Zhao JS, Su C, Zhao QS, Ao ZH, Shen CH. Volatile compounds of Chinese Luzhou flavoured liquor distilled from grains fermented in 100 to 300 year-old cellars. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.588] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ming-yao Wang
- College of Bioengineering; Sichuan University of Science and Engineering; No. 180, Xueyuan Street, Huixing Road Zigong City Sichuan Province 643000 China
| | - Qi Zhang
- Luzhou Laojiao Co. Ltd; No. 71, Nanguang road Luzhou City Sichuan Province 646000 China
| | - Jian-gang Yang
- College of Bioengineering; Sichuan University of Science and Engineering; No. 180, Xueyuan Street, Huixing Road Zigong City Sichuan Province 643000 China
- Liquor Making Bio-Technology and Application; No. 180, Xueyuan Street, Huixing Road Zigong City Sichuan Province 643000 China
| | - Jing-song Zhao
- College of Bioengineering; Sichuan University of Science and Engineering; No. 180, Xueyuan Street, Huixing Road Zigong City Sichuan Province 643000 China
| | - Chang Su
- College of Bioengineering; Sichuan University of Science and Engineering; No. 180, Xueyuan Street, Huixing Road Zigong City Sichuan Province 643000 China
| | - Qing-song Zhao
- College of Bioengineering; Sichuan University of Science and Engineering; No. 180, Xueyuan Street, Huixing Road Zigong City Sichuan Province 643000 China
| | - Zong-hua Ao
- Luzhou Laojiao Co. Ltd; No. 71, Nanguang road Luzhou City Sichuan Province 646000 China
| | - Cai-hong Shen
- Luzhou Laojiao Co. Ltd; No. 71, Nanguang road Luzhou City Sichuan Province 646000 China
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24
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Fan Q, Wang X, Zhao Y, Zheng F, Li H, Zhang F, Zhang Y, Chen F. Characterization of key aroma compounds in Laobaigan Chinese Baijiu by
GC
×
GC
‐
TOF
/
MS
and means of molecular sensory science. FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3533] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Qian Fan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Xinlei Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Hebei Hengshui Laobaigan Liquor Co., Ltd. Hengshui Hebei China
| | - Yuefeng Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Hehe Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Fuyan Zhang
- Hebei Hengshui Laobaigan Liquor Co., Ltd. Hengshui Hebei China
| | - Yuhang Zhang
- Hebei Hengshui Laobaigan Liquor Co., Ltd. Hengshui Hebei China
| | - Feng Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Department of Food, Nutrition and Packaging Sciences Clemson University South CarolinaUSA
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25
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Dong W, Guo R, Liu M, Shen C, Sun X, Zhao M, Sun J, Li H, Zheng F, Huang M, Wu J. Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu. Food Res Int 2019; 125:108546. [PMID: 31554090 DOI: 10.1016/j.foodres.2019.108546] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Revised: 07/02/2019] [Accepted: 07/10/2019] [Indexed: 02/06/2023]
Abstract
The roasted and mud-like aromas in Chinese strong-aroma types of base Baijiu (base SAB) and the interactions among the corresponding key compounds causing these two characteristic aromas were investigated. A total of 68 and 64 odorants were identified in the base and commercial SAB by comparative aroma extract dilution analysis. Furthermore, the complex matrix of Baijiu always pose a long-term challenge for quantitative accuracy and precision of target aroma compounds; thus, the odorants with flavor dilution (FD) ≥ 9 were further quantified by multiple quantitative techniques, including the direct injection combined with gas chromatography-flame ionization detector, the vortex-assisted surfactant-enhanced emulsification liquid-liquid microextraction (VSLLME) combined with GC-MS, and the derivatization method combined with VSLLME-GC-MS, and 37 and 26 odorants were shown to be important odorants as their OAVs ≥1. Among these components, 5 compounds, hexanoic acid, butyric acid, p-cresol, 3-methylindole, and 3-(methylthio)propanal showed higher OAVs in base than in commercial SAB, and based on aroma recombination and omission analysis, they were confirmed to be the key odorants responsible for the mud-like and roasted odors. The evaluation of the aforementioned five key odorants by the "addition" test showed that the roasted and mud-like aromas of base SAB were related, and the odors were mainly attributed to additive or masking effects among the compounds.
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Affiliation(s)
- Wei Dong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China; College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Ruonan Guo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Miao Liu
- Luzhou Laojiao Co.Ltd., Luzhou, Sichuan 646000, China
| | - Caihong Shen
- Luzhou Laojiao Co.Ltd., Luzhou, Sichuan 646000, China
| | - Xiaotao Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China.
| | - Mouming Zhao
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jinyuan Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Chemical Engineering, 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; School of Food and Chemical Engineering, 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; School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Mingquan Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Chemical Engineering, 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; School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
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26
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Yi Z, Jin Y, Xiao Y, Chen L, Tan L, Du A, He K, Liu D, Luo H, Fang Y, Zhao H. Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics. Front Microbiol 2019; 10:472. [PMID: 30930875 PMCID: PMC6423406 DOI: 10.3389/fmicb.2019.00472] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Accepted: 02/22/2019] [Indexed: 12/27/2022] Open
Abstract
Jiang-flavor (JF) daqu is a liquor starter used for production of JF baijiu, a well-known distilled liquor in China. Although a high temperature stage (70°C) is necessary for qualifying JF daqu, little is known regarding its active microbial community and functional enzymes, along with its role in generating flavor precursors for JF baijiu aroma. In this investigation, based on metatranscriptomics, fungi, such as Aspergillus and Penicillium, were identified as the most active microbial members and 230 carbohydrate-active enzymes were identified as potential saccharifying enzymes at 70°C of JF daqu. Notably, most of enzymes in identified carbohydrate and energy pathways showed lower expression levels at 70°C of JF daqu than those at the high temperature stage (62°C) of Nong-flavor (NF) daqu, indicating lowering capacities of saccharification and fermentation by high temperature stage. Moreover, many enzymes, especially those related to the degradation of aromatic compounds, were only detected with low expression levels at 70°C of JF daqu albeit not at 62°C of NF daqu, indicating enhancing capacities of generating special trace aroma compounds in JF daqu by high temperature stage. Additionally, most of enzymes related to those capacities were highly expressed at 70°C by fungal genus of Aspergillus, Coccidioides, Paracoccidioides, Penicillium, and Rasamsonia. Therefore, this study not only sheds light on the crucial functions of high temperature stage but also paves the way to improve the quality of JF baijiu and provide active community and functional enzymes for other fermentation industries.
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Affiliation(s)
- Zhuolin Yi
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China
- Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
- Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, China
| | - Yanling Jin
- Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
- Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, China
| | - Yao Xiao
- Analytical and Testing Center, Sichuan University of Science and Engineering, Zigong, China
| | - Lanchai Chen
- Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
- Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, China
- Key Laboratory of Bio-Resources and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, China
| | - Li Tan
- Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
- Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, China
| | - Anping Du
- Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
- Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, China
| | - Kaize He
- Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
- Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, China
| | - Dayu Liu
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China
| | - Huibo Luo
- Bioengineering College, Sichuan University of Science and Engineering, Zigong, China
| | - Yang Fang
- Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
- Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, China
| | - Hai Zhao
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China
- Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
- Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, China
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27
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Lai YT, Cheng KC, Lai CN, Lai YJ. Isolation and identification of aroma producing strain with esterification capacity from yellow water. PLoS One 2019; 14:e0211356. [PMID: 30763353 PMCID: PMC6375555 DOI: 10.1371/journal.pone.0211356] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Accepted: 01/13/2019] [Indexed: 11/18/2022] Open
Abstract
Kaoliang is a refreshing fragranced type of Chinese spirits with slight apple fragrance that comes from ethyl acetate (EA). Special aromas are produced by esterification microorganisms, which affect the taste and quality of the wine. In this study, new yeast strains were isolated from yellow water, a by-product during fermentation process. Meanwhile, the optimal culture condition was determined for its growth and EA production. Three new strains, Kazachstaniaexigua, Candida humilis and Saccharomyces cerevisiae were identified from yellow water. Among these strains, S. cerevisiae S5 was the new and dominant strain. Results from response surface methodology showed that S. cerevisiae S5 produced 161.88 ppm of EA, in the medium with 4.91% yeast extract, 9.82% peptone, and 20.91% glucose after 96 hours of cultivation at 27.53°C. GC analysis showed that aroma compounds, such as EA, isoamyl acetate and 2-phenylethanol increased from the sample of optimal condition when compared to the one from initial fermentation condition.
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Affiliation(s)
- Yen-Tso Lai
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan
- Graduate Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan
- Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan
| | - Chia-Nuan Lai
- Graduate Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan
| | - Ying-Jang Lai
- Department of Food Science, National Quemoy University, Kinmen, Taiwan
- * E-mail:
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28
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Cui DY, Zhang Y, Xu J, Zhang CY, Li W, Xiao DG. PGK1 Promoter Library for the Regulation of Acetate Ester Production in Saccharomyces cerevisiae during Chinese Baijiu Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7417-7427. [PMID: 29939025 DOI: 10.1021/acs.jafc.8b02114] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Appropriate concentrations and proportion of acetate esters and higher alcohols improve the quality of Chinese Baijiu. To regulate the concentrations of acetate esters in Chinese Baijiu, we constructed a PGK1 promoter library through error-prone PCR. Then, we used an enhanced green fluorescent protein as a reporter to characterize the activities of PGK1p mutants. The PGK1p library contained 28 PGK1p mutants and spanned an activity that ranged between 0.1% and 141% of wild-type PGK1p. Seven PGK1p mutants were characterized by an additional reporter β-galactosidase and then used for the overexpression of ATF1 with BAT2 deletion in Saccharomyces cerevisiae a45. The production of ethyl acetate in strains A8, A17, A18, A27, A22, A25, A28, and AWT were 1.66-, 3.09-, 10.59-, 13.07-, 15.99-, 22.67-, 24.06-, and 27.22-fold higher than that of the parental strain. The results on alcohol acetyltransferase (AATase) activity showed that the PGK1p library precisely controlled ATF1 expression and regulated the acetate esters production.
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Affiliation(s)
- Dan-Yao Cui
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Yu Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Jia Xu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Cui-Ying Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Wei Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Dong-Guang Xiao
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
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Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots. Food Res Int 2018; 109:72-81. [DOI: 10.1016/j.foodres.2018.04.036] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 04/13/2018] [Accepted: 04/15/2018] [Indexed: 11/17/2022]
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30
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Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation. Food Res Int 2018; 105:616-627. [DOI: 10.1016/j.foodres.2017.11.074] [Citation(s) in RCA: 97] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 11/06/2017] [Accepted: 11/27/2017] [Indexed: 11/21/2022]
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31
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Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination. Food Chem 2017; 233:204-215. [DOI: 10.1016/j.foodchem.2017.04.103] [Citation(s) in RCA: 85] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2016] [Revised: 04/08/2017] [Accepted: 04/17/2017] [Indexed: 11/18/2022]
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32
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Xiao Z, Wu Q, Niu Y, Wu M, Zhu J, Zhou X, Chen X, Wang H, Li J, Kong J. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8392-8401. [PMID: 28885016 DOI: 10.1021/acs.jafc.7b02703] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
In this study, volatile compounds of five varieties of mandarin juices [Tankan, Miyagawa, Mashui (MS), Skiranui, and Ponkan (PG)] were investigated by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). A total of 47 volatile compounds were identified by GC-MS. Partial least-squares regression was used to process the mean scores from sensory evaluation by panelists of volatile compounds and samples. The sample PG was associated with "fruity", "floral", and "sweet" notes, while MS was correlated with "green" and "peely" notes. In addition, 36 aroma-active compounds, including esters, alcohols, aldehydes, ketones, and monoterpenes, were detected by GC-O. According to the quantitative results, 29 aroma compounds were important, which indicated that their odor activity values (OAVs) were ≥1. On the basis of the GC-O results and OAVs of these volatile compounds, 22 odor-active compounds were mixed to simulate successfully the overall aroma of PG mandarin juice. Furthermore, omission experiments confirmed that nonanal, hexanal, linalool, and (R)-(+)-limonene were the key odorants for the overall aroma of PG juice sample and that β-ionone, decanal, γ-terpinene, and methyl butyrate were also important odor-active compounds.
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Affiliation(s)
- Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
| | - Quyang Wu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
| | - Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
| | - Minling Wu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
| | - Jiancai Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
| | - Xuan Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
| | - Xiaomei Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
| | - Hongling Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
| | - Jing Li
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
| | - Jiali Kong
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai 201418, PR China
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Zhang M, Karangwa E, Duhoranimana E, Zhang X, Xia S, Yu J, Xu M. Characterization of pork bone soup odor active compounds from traditional clay and commercial electrical stewpots by sensory evaluation, gas chromatography-mass spectrometry/olfactometry and partial least squares regression. FLAVOUR FRAG J 2017. [DOI: 10.1002/ffj.3406] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Man Zhang
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu China
| | - Eric Karangwa
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu China
| | - Emmanuel Duhoranimana
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu China
| | - Xiaoming Zhang
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu China
| | - Shuqin Xia
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu China
| | - Jingyang Yu
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu China
| | - Man Xu
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu China
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Niu Y, Kong J, Xiao Z, Chen F, Ma N, Zhu J. Characterization of odor-active compounds of various Chinese “Wuliangye” liquors by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory evaluation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1309549] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Jiali Kong
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
- Shanghai Research Institute of Fragrance and Flavor Industry, Shanghai Institute of Technology, Shanghai, PR China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, USA
| | - Ning Ma
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Jiancai Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
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35
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Xu ML, Yu Y, Ramaswamy HS, Zhu SM. Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics. Sci Rep 2017; 7:39671. [PMID: 28059090 PMCID: PMC5216364 DOI: 10.1038/srep39671] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2016] [Accepted: 11/23/2016] [Indexed: 11/24/2022] Open
Abstract
Chinese liquor aroma components were characterized during the aging process using gas chromatography (GC). Principal component and cluster analysis (PCA, CA) were used to discriminate the Chinese liquor age which has a great economic value. Of a total of 21 major aroma components identified and quantified, 13 components which included several acids, alcohols, esters, aldehydes and furans decreased significantly in the first year of aging, maintained the same levels (p > 0.05) for next three years and decreased again (p < 0.05) in the fifth year. On the contrary, a significant increase was observed in propionic acid, furfural and phenylethanol. Ethyl lactate was found to be the most stable aroma component during aging process. Results of PCA and CA demonstrated that young liquor (fresh) and aged liquors were well separated from each other, which is in consistent with the evolution of aroma components along with the aging process. These findings provide a quantitative basis for discriminating the Chinese liquor age and a scientific basis for further research on elucidating the liquor aging process, and a possible tool to guard against counterfeit and defective products.
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Affiliation(s)
- M. L. Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China
| | - Y. Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China
| | - H. S. Ramaswamy
- Department of Food Science, McGill University, St-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - S. M. Zhu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China
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Xiao Z, Wu Q, Niu Y, Liu Q, Chen F, Ma N, Zhou X, Zhu J. Optimization of Headspace Solid-Phase Micro-Extraction and Its Application in Analysis of Volatile Compounds in Cherry Tomato by Gas Chromatography. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0622-3] [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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