1
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Dong W, Dai X, Jia Y, Ye S, Shen C, Liu M, Lin F, Sun X, Xiong Y, Deng B. Association between Baijiu chemistry and taste change: Constituents, sensory properties, and analytical approaches. Food Chem 2024; 437:137826. [PMID: 37897822 DOI: 10.1016/j.foodchem.2023.137826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 10/18/2023] [Accepted: 10/19/2023] [Indexed: 10/30/2023]
Abstract
Typical flavors, such as sourness, sweetness, and bitterness, possess numerous functions and physiological significance, and are closely related to Baijiu production management, quality control, and product development. However, current research on Baijiu flavor primarily focuses on the volatile constituents and distinctive aroma compounds. Furthermore, studies on taste substance recognition, identification, and formation are remain in the preliminary phase. Herein, we take an integrated account of the signal transduction, recognition, composition, and sensory properties of the three main basic tastes of Baijiu, including sourness, sweetness, and bitterness. Moreover, to elucidate the factors that might influence the taste perception of Baijiu, we also discussed the biotic and abiotic factors within the fermentation system. Finally, further elucidating the contribution underlying the three main tastes in Baijiu using a combination of the "Sensomics" and "Flavoromics", will allow for Baijiu taste characteristics to be manipulated.
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Affiliation(s)
- Wei Dong
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Xinran Dai
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Yintao Jia
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Siting Ye
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Caihong Shen
- Luzhou Laojiao Co. Ltd., Luzhou, Sichuan 646000, China
| | - Miao Liu
- Luzhou Laojiao Co. Ltd., Luzhou, Sichuan 646000, China
| | - Feng Lin
- Luzhou Laojiao Co. Ltd., Luzhou, Sichuan 646000, China
| | - Xiaotao Sun
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
| | - Yanfei Xiong
- Luzhou Laojiao Co. Ltd., Luzhou, Sichuan 646000, China
| | - Bo Deng
- Luzhou Laojiao Co. Ltd., Luzhou, Sichuan 646000, China
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2
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Schreurs M, Piampongsant S, Roncoroni M, Cool L, Herrera-Malaver B, Vanderaa C, Theßeling FA, Kreft Ł, Botzki A, Malcorps P, Daenen L, Wenseleers T, Verstrepen KJ. Predicting and improving complex beer flavor through machine learning. Nat Commun 2024; 15:2368. [PMID: 38531860 DOI: 10.1038/s41467-024-46346-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Accepted: 02/21/2024] [Indexed: 03/28/2024] Open
Abstract
The perception and appreciation of food flavor depends on many interacting chemical compounds and external factors, and therefore proves challenging to understand and predict. Here, we combine extensive chemical and sensory analyses of 250 different beers to train machine learning models that allow predicting flavor and consumer appreciation. For each beer, we measure over 200 chemical properties, perform quantitative descriptive sensory analysis with a trained tasting panel and map data from over 180,000 consumer reviews to train 10 different machine learning models. The best-performing algorithm, Gradient Boosting, yields models that significantly outperform predictions based on conventional statistics and accurately predict complex food features and consumer appreciation from chemical profiles. Model dissection allows identifying specific and unexpected compounds as drivers of beer flavor and appreciation. Adding these compounds results in variants of commercial alcoholic and non-alcoholic beers with improved consumer appreciation. Together, our study reveals how big data and machine learning uncover complex links between food chemistry, flavor and consumer perception, and lays the foundation to develop novel, tailored foods with superior flavors.
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Affiliation(s)
- Michiel Schreurs
- VIB-KU Leuven Center for Microbiology, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- Leuven Institute for Beer Research (LIBR), Gaston Geenslaan 1, B-3001, Leuven, Belgium
| | - Supinya Piampongsant
- VIB-KU Leuven Center for Microbiology, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- Leuven Institute for Beer Research (LIBR), Gaston Geenslaan 1, B-3001, Leuven, Belgium
| | - Miguel Roncoroni
- VIB-KU Leuven Center for Microbiology, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- Leuven Institute for Beer Research (LIBR), Gaston Geenslaan 1, B-3001, Leuven, Belgium
| | - Lloyd Cool
- VIB-KU Leuven Center for Microbiology, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- Leuven Institute for Beer Research (LIBR), Gaston Geenslaan 1, B-3001, Leuven, Belgium
- Laboratory of Socioecology and Social Evolution, KU Leuven, Naamsestraat 59, B-3000, Leuven, Belgium
| | - Beatriz Herrera-Malaver
- VIB-KU Leuven Center for Microbiology, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- Leuven Institute for Beer Research (LIBR), Gaston Geenslaan 1, B-3001, Leuven, Belgium
| | - Christophe Vanderaa
- Laboratory of Socioecology and Social Evolution, KU Leuven, Naamsestraat 59, B-3000, Leuven, Belgium
| | - Florian A Theßeling
- VIB-KU Leuven Center for Microbiology, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Gaston Geenslaan 1, B-3001, Leuven, Belgium
- Leuven Institute for Beer Research (LIBR), Gaston Geenslaan 1, B-3001, Leuven, Belgium
| | - Łukasz Kreft
- VIB Bioinformatics Core, VIB, Rijvisschestraat 120, B-9052, Ghent, Belgium
| | - Alexander Botzki
- VIB Bioinformatics Core, VIB, Rijvisschestraat 120, B-9052, Ghent, Belgium
| | | | - Luk Daenen
- AB InBev SA/NV, Brouwerijplein 1, B-3000, Leuven, Belgium
| | - Tom Wenseleers
- Laboratory of Socioecology and Social Evolution, KU Leuven, Naamsestraat 59, B-3000, Leuven, Belgium
| | - Kevin J Verstrepen
- VIB-KU Leuven Center for Microbiology, Gaston Geenslaan 1, B-3001, Leuven, Belgium.
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Gaston Geenslaan 1, B-3001, Leuven, Belgium.
- Leuven Institute for Beer Research (LIBR), Gaston Geenslaan 1, B-3001, Leuven, Belgium.
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3
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Zanghelini G, Giampaoli P, Athès V, Vitu S, Wilhelm V, Esteban-Decloux M. Charentaise distillation of cognac. Part I: Behavior of aroma compounds. Food Res Int 2024; 178:113977. [PMID: 38309919 DOI: 10.1016/j.foodres.2024.113977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 12/29/2023] [Accepted: 01/03/2024] [Indexed: 02/05/2024]
Abstract
The Charentaise distillation plays an essential role in designing cognac aroma by extracting and selectively concentrating aroma compounds from the wine along with ethanol, in addition to promoting compound formation or degradation through different chemical reactions. This traditional mode of distillation still relies heavily on empirical knowledge and the impact of its different parameters on the composition of cognac is not fully elucidated. In this context, this study aimed to broaden the current knowledge on the behavior of aroma compounds throughout the two steps of the Charentaise distillation and to investigate the formation of aroma compounds during the operation, an aspect which is seldom considered. The concentration profiles of 62 aroma compounds were represented over time for a wine and a brouillis distillation in usual scale (25 hL) with recycling. A classification system was then proposed to group compounds based on their volatilities at different ethanol concentrations in the boiling liquid, their concentration profiles and their chemical properties. This could help identify how chemical characteristics of aroma compounds affect their volatilities in hydroalcoholic media during distillation. In addition, several compounds appear to be formed during distillation, most of which are terpenes, norisoprenoids and aldehydes. Finally, to highlight the importance of different compounds to the aroma of freshly distilled cognac, their odor activity values (OAV) in the heart fraction were estimated, revealing isobutanol and (E)-ß-damascenone to be the most odorant compounds. These results provided additional elements of understanding for different aspects of the Charentaise distillation for the production of cognac, several of which can be transposed, at least in part, to different modes of distillation pertaining to other distilled beverages.
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Affiliation(s)
- Gabriela Zanghelini
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - Pierre Giampaoli
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - Violaine Athès
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - Stéphane Vitu
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France; CNAM, 75003 Paris, France.
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4
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Yuan X, Zhou J, Zhang B, Shen C, Yu L, Gong C, Xu Y, Tang K. Identification, quantitation and organoleptic contributions of furan compounds in brandy. Food Chem 2023; 412:135543. [PMID: 36724717 DOI: 10.1016/j.foodchem.2023.135543] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 01/18/2023] [Accepted: 01/20/2023] [Indexed: 01/24/2023]
Abstract
Furan compounds actively contribute to the characteristics of brandy. Herein, we have attempted to identify and quantify the furan compounds present in brandy using three different extraction methods combined with comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry. Threshold determination and omission experiments were carried out to verify their organoleptic contribution. Liquid-liquid extraction using dichloromethane was found to be the optimal extraction method. A total of 21 furan compounds were identified, in which 5 were detected in brandy for the first time. Our quantitative results showed a positive correlation between the furan compound content and the aging time. Among them, ethyl 5-oxotetrahydro-2-furancarboxylate exhibited a very high odor activity value (1.64 < OAV < 179.53) and smoky aroma. Omission tests showed that the three furan compounds with an OAV > 1 made a significant difference to brandy. These findings bring a new perspective to the sensory and chemical characteristics of brandy.
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Affiliation(s)
- Xiaomeng Yuan
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Junmeng Zhou
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Baochun Zhang
- ChangYu Group Company Ltd., Yantai, Shandong 264000, PR China
| | - Chunhua Shen
- ChangYu Group Company Ltd., Yantai, Shandong 264000, PR China
| | - Lina Yu
- ChangYu Group Company Ltd., Yantai, Shandong 264000, PR China
| | - Chuanbin Gong
- ChangYu Group Company Ltd., Yantai, Shandong 264000, PR China
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Ke Tang
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
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5
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Zhao P, Liu C, Qiu S, Chen K, Wang Y, Hou C, Huang R, Li J. Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis. Foods 2023; 12:foods12102016. [PMID: 37238834 DOI: 10.3390/foods12102016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/04/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
The selection of base liquor plays a crucial role in the flavor of soaked greengage wine. This study aimed to investigate the effects of different base liquor treatments on the physicochemical characteristics and aroma composition of greengage wine. We carried out a comprehensive analysis using HPLC for the determination of organic acids and GC-MS for the determination of volatile aroma compounds, combined with sensory evaluation. The results showed that the red and yellow colors were the darkest in the high-alcohol group, while the citric acid content was the highest in the sake group (21.95 ± 2.19 g/L). In addition, the greengage wine steeped in 50% edible alcohol had more terpenes, a significantly higher concentration of acid-lipid compounds, and a more intense aroma compared to that of the low-alcohol group, whose typical aroma compounds were greatly reduced. The sensory results showed that the greengage wine treated with baijiu had a distinct alcoholic flavor, while almond flavors were more intense in the greengage wine treated with 15% edible alcohol. In this study, base liquor was used as the main influencing factor to provide new research ideas for the flavor optimization of soaked greengage wine.
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Affiliation(s)
- Peipei Zhao
- CAU Sichuan Chengdu Advanced Agricultural Industrial Institute, Chengdu 611430, China
- College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Tsinghua Dong Road, Beijing 100083, China
| | - Chang Liu
- College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Tsinghua Dong Road, Beijing 100083, China
| | - Shuang Qiu
- College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Tsinghua Dong Road, Beijing 100083, China
| | - Kai Chen
- College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Tsinghua Dong Road, Beijing 100083, China
- College of Food Science & Technology, Henan Agricultural University, No. 63 Nongye Road, Zhengzhou 450002, China
| | - Yingxiang Wang
- Sichuan Mehe Wine Industry Co., Ltd., No. 551 Xiling Avenue, Jinyuan Town, Dayi County, Chengdu 611330, China
| | - Caiyun Hou
- College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Tsinghua Dong Road, Beijing 100083, China
| | - Rui Huang
- Luzhou Laojiao Co., Ltd., Luzhou 646000, China
| | - Jingming Li
- CAU Sichuan Chengdu Advanced Agricultural Industrial Institute, Chengdu 611430, China
- College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Tsinghua Dong Road, Beijing 100083, China
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6
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Bambina P, Spinella A, Lo Papa G, Chillura Martino DF, Lo Meo P, Corona O, Cinquanta L, Conte P. 1H NMR-Based Metabolomics to Assess the Impact of Soil Type on the Chemical Composition of Nero d'Avola Red Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5823-5835. [PMID: 36940311 DOI: 10.1021/acs.jafc.2c08654] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
In this study, the soil effect on the micro-component composition of Nero d'Avola wines obtained from different locations was investigated through 1H NMR-based metabolomics. Two different approaches were applied: the targeted (TA) and the non-targeted one (NTA). The former differentiated the wines by profiling (i.e., by identifying and quantifying) a number of different metabolites. The latter provided wine fingerprinting by processing the entire spectra with multivariate statistical analysis. NTA also allowed investigation of the hydrogen bond network inside wines via the analysis of 1H NMR chemical shift dispersions. Results showed that the differences among wines were due not only to the concentrations of various analytes but also to the characteristics of the H-bond network where different solutes were involved. The H-bond network affects both gustatory and olfactory perceptions by modulating the way how solutes interact with the human sensorial receptors. Moreover, the aforementioned H-bond network is also related to the soil properties from which the grapes were taken. Therefore, the present study can be considered a good attempt to investigate terroir, i.e., the relationship between wine quality and soil characteristics.
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Affiliation(s)
- Paola Bambina
- Department of Agricultural, Food and Forestry Sciences, University of Palermo, V.le delle Scienze 13, 90128 Palermo, Italy
| | - Alberto Spinella
- Advanced Technologies Network Center (ATeN Center), University of Palermo, via F. Marini 14, 90128 Palermo, Italy
| | - Giuseppe Lo Papa
- Department of Agricultural, Food and Forestry Sciences, University of Palermo, V.le delle Scienze 13, 90128 Palermo, Italy
| | - Delia Francesca Chillura Martino
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, V.le delle Scienze 16, 90128 Palermo, Italy
| | - Paolo Lo Meo
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, V.le delle Scienze 16, 90128 Palermo, Italy
| | - Onofrio Corona
- Department of Agricultural, Food and Forestry Sciences, University of Palermo, V.le delle Scienze 13, 90128 Palermo, Italy
| | - Luciano Cinquanta
- Department of Agricultural, Food and Forestry Sciences, University of Palermo, V.le delle Scienze 13, 90128 Palermo, Italy
| | - Pellegrino Conte
- Department of Agricultural, Food and Forestry Sciences, University of Palermo, V.le delle Scienze 13, 90128 Palermo, Italy
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7
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Liu S, Lou Y, Li Y, Zhao Y, Laaksonen O, Li P, Zhang J, Battino M, Yang B, Gu Q. Aroma characteristics of volatile compounds brought by variations in microbes in winemaking. Food Chem 2023; 420:136075. [PMID: 37037113 DOI: 10.1016/j.foodchem.2023.136075] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 03/16/2023] [Accepted: 03/27/2023] [Indexed: 04/07/2023]
Abstract
Wine is a highly complex mixture of components with different chemical natures. These components largely define wine's appearance, aroma, taste, and mouthfeel properties. Among them, aroma is among the most important indicators of wine's sensory characteristics. The essence of winemaking ecosystem is the process of metabolic activities of diverse microbes including yeasts, lactic acid bacteria, and molds, which result in wines with complicated and diversified aromas. A better understanding of how these microbes affect wine's aroma is a crucial step to producing premium quality wine. This study illustrates existing knowledge on the diversity and classification of wine aroma compounds and their microbial origin. Their contributions to wine characteristics are discussed, as well. Furthermore, we review the relationship between these microbes and wine aroma characteristics. This review broadens the discussion of wine aroma compounds to include more modern microbiological concepts, and it provides relevant background and suggests new directions for future research.
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8
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Qin D, Duan J, Li H, Zheng F, Cheng H, Ye X, Sun B. Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Zanghelini G, Esteban-Decloux M, Vitu S, Giampaoli P, Athès V. ß-Damascenone Highly Diluted in Hydroalcoholic Mixtures: Phase Equilibrium Measurements, Thermodynamic Modeling, and Simulation of a Batch Distillation. Ind Eng Chem Res 2022. [DOI: 10.1021/acs.iecr.2c01755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gabriela Zanghelini
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau91120, France
| | | | - Stéphane Vitu
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau91120, France
- CNAM, Paris75003, France
| | - Pierre Giampaoli
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau91120, France
| | - Violaine Athès
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau91120, France
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10
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Qin D, Shen Y, Yang S, Zhang G, Wang D, Li H, Sun J. Whether the Research on Ethanol-Water Microstructure in Traditional Baijiu Should Be Strengthened? MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238290. [PMID: 36500382 PMCID: PMC9736648 DOI: 10.3390/molecules27238290] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 11/20/2022] [Accepted: 11/22/2022] [Indexed: 11/29/2022]
Abstract
Baijiu is a unique and traditional distilled liquor in China. Flavor plays a crucial rule in baijiu. Up to now, the research on the flavor of baijiu has progressed from the identification of volatile compounds to the research on key aroma compounds, but the release mechanism of these characteristic compounds is still unclear. Meanwhile, volatile compounds account for only a tiny fraction, whereas ethanol and water account for more than 98% of the content in baijiu. By summarizing the ethanol-water hydrogen bond structure in different alcoholic beverages, it was found that flavor compounds can affect the association strength of the ethanol-water hydrogen bond, and ethanol-water can also affect the interface distribution of flavor compounds. Therefore, the research on ethanol-water microstructure in baijiu is helpful to realize the simple visualization of adulteration detection, aging determination and flavor release mechanism analysis of baijiu, and further uncover the mystery of baijiu.
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Affiliation(s)
- Dan Qin
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yi Shen
- Sichuan Langjiu Co., Ltd., Gulin 646523, China
| | - Shiqi Yang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Guihu Zhang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | | | - Hehe Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Correspondence:
| | - Jinyuan Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
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11
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Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production. Processes (Basel) 2022. [DOI: 10.3390/pr10122495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
Craft breweries tend to use special raw materials and also special ingredients (spices, herbs, fruits) to typify beers, but the metabolic activities of yeasts play a primary role in defining the sensory characteristics of this beverage. Saccharomyces cerevisiae and Saccharomyces pastorianus are yeast species usually used for ale and lager beer production. The selection and use of new yeast starters with peculiar technological and enzymatic characteristics could represent the key point for the production of beers with good and distinctive organoleptic properties. In this study, the fermentative performance of S. cerevisiae 41CM yeast isolated from the vineyard environment for ale and lager craft beer production on a laboratory scale was evaluated. The commercial yeast S. cerevisiae Fermentis S-04 and S. pastorianus Weihenstephan 34/70 were used as reference strains. S. cerevisiae 41CM showed fermentative kinetics similar to commercial starters, both in lager (12 °C) and ale (20 °C) brewing. In all beers brewed, the largest percentage of volatile compounds synthesized during the fermentation were alcohols, followed by esters, terpenes, and aldehydes. In particular, S. cerevisiae 41CM starter contributed a higher relative percentage of esters in the ale beer than that detected in the lager beer, without ever synthesizing unwanted volatile compounds.
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12
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Okaru AO, Lachenmeier DW. Defining No and Low (NoLo) Alcohol Products. Nutrients 2022; 14:nu14183873. [PMID: 36145249 PMCID: PMC9506306 DOI: 10.3390/nu14183873] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/11/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
Reducing the alcoholic strength in beverages as a strategy to reduce harmful alcohol use has been proposed by multilateral institutions such as the World Health Organization and governments worldwide. Different industrial and artisanal techniques are used to achieve low-alcohol content beverages. Therefore, regulations regarding the content of alcohol in beverages and strategies to monitor compliance are important, because they are the main reason for classification of the beverages and are central to their categorization and market labelling. Furthermore, analytical techniques with adequate sensitivity as low as 0.04% vol are necessary to determine the alcohol ranges necessary for classification. In this narrative review, the definitions of no and low (NoLo) alcohol products are described and the differences in the legal definitions of these products in several regions of the world are highlighted. Currently, there is clearly confusion regarding the terminology of "no", "free", "zero", "low", "light", or "reduced" alcohol products. There is an urgent need for global harmonization (e.g., at the Codex Alimentarius level) of the definitions from a commercial perspective and also to have common nomenclature for science and for consumer information.
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Affiliation(s)
- Alex O. Okaru
- Faculty of Health Sciences, University of Nairobi, Nairobi P.O. Box 19676-00202, Kenya
| | - Dirk W. Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
- Correspondence: ; Tel.: +49-721-926-5434
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13
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Wang P, Wu J, Wang T, Zhang Y, Yao X, Li J, Wang X, Lü X. Fermentation process optimization, chemical analysis, and storage stability evaluation of a probiotic barley malt kvass. Bioprocess Biosyst Eng 2022; 45:1175-1188. [PMID: 35616735 DOI: 10.1007/s00449-022-02734-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Accepted: 05/02/2022] [Indexed: 11/26/2022]
Abstract
Kvass is a popular low-alcohol beverage produced by the natural fermentation of dark rye bread or malt with complex microbial flora. However, few pieces of research focus on the microflora of traditional bread kvass, and the industrial kvass based on malt concentrate has some disadvantages, including the lack of viable probiotics and containing multiple artificial additives. Therefore, in the present study, based on the different homemade traditional bread kvass, the predominant species including Lacticaseibacillus paracasei, Acetobacter pasteurianus, and Saccharomyces cerevisiae were screened and identified. In addition, barley malt was used instead of bread for kvass production, and the co-fermentation conditions with three different strains were optimized as wort concentration of 7.4°Brix, cell ratio of 2/2/1 (S. cerevisiae/L. paracasei/A. pasteurianus), inoculum amount of 8%, fermentation temperature of 29.5 °C and fermentation time of 24.6 h. Moreover, the physicochemical (pH, total soluble solids, color, and alcohol content) and probiotic (microorganisms counting and antioxidant activity) properties of the barley malt kvass prepared at optimal conditions were symmetrically evaluated. Besides, compared with the commercial kvass products, the produced barley malt kvass exhibited better taste and more desirable antioxidant activity, and also maintained around 6-7 log CFU/mL of viable probiotic microorganisms during a week of storage. The present study not only enriched the biological resource of the traditional kvass, but also promoted the development of the kvass as a live-bacteria beverage.
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Affiliation(s)
- Panpan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China
| | - Jiaqi Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China
| | - Tao Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China
| | - Yunyong Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China
| | - Xinyue Yao
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China
| | - Jiayao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China
| | - Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China.
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China.
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14
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Williams SJ, Islam S, Velev OD. Light scattering of colloidal suspensions: formation and stability in bourbon whiskeys. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Stuart J. Williams
- Department of Mechanical Engineering University of Louisville Louisville KY USA
| | - Sabina Islam
- Department of Chemical and Biomolecular Engineering North Carolina State University Raleigh NC USA
| | - Orlin D. Velev
- Department of Chemical and Biomolecular Engineering North Carolina State University Raleigh NC USA
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15
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The effect of saliva on the aroma release of esters in simulated baijiu under the impact of high ethanol concentration. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104134] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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16
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Chen S, Lu J, Qian M, He H, Li A, Zhang J, Shen X, Gao J, Xu Y. Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu). Foods 2021; 10:foods10112888. [PMID: 34829169 PMCID: PMC8621296 DOI: 10.3390/foods10112888] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/17/2021] [Accepted: 11/17/2021] [Indexed: 01/19/2023] Open
Abstract
This paper proposes the combination of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and chemometrics as a method to detect the age of Chinese liquor (Baijiu). Headspace conditions were optimized through single-factor optimization experiments. The optimal sample preparation involved diluting Baijiu with saturated brine to 15% alcohol by volume. The sample was equilibrated at 70 °C for 30 min, and then analyzed with 200 μL of headspace gas. A total of 39 Baijiu samples from different vintages (1998–2019) were collected directly from pottery jars and analyzed using HS-GC-IMS. Partial least squares regression (PLSR) analysis was used to establish two discriminant models based on the 212 signal peaks and the 93 identified compounds. Although both models were valid, the model based on the 93 identified compounds discriminated the ages of the samples more accurately according to the goodness of fit value (R2) and the root mean square error of prediction (RMSEP), which were 0.9986 and 0.244, respectively. Nineteen compounds with variable importance for prediction (VIP) scores > 1, including 11 esters, 4 alcohols, and 4 aldehydes, played vital roles in the model established by the 93 identified compounds. Overall, we determined that HS-GC-IMS combined with PLSR could serve as a rapid and accurate method for detecting the age of Baijiu.
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Affiliation(s)
- Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
| | - Jialing Lu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
| | - Michael Qian
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA;
| | - Hongkui He
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Anjun Li
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Jun Zhang
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
| | - Xiaomei Shen
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Jiangjing Gao
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
- Correspondence: ; Tel.: +86-510-8591-8201
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17
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Lee HE, Kim J, Kim Y, Bang WY, Yang J, Lee SJ, Jung YH. Identification and improvement of volatile profiles of Allomyrina dichotoma larvae by fermentation with lactic acid bacteria. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101257] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Tabago MKAG, Calingacion MN, Garcia J. Recent advances in NMR-based metabolomics of alcoholic beverages. FOOD CHEMISTRY. MOLECULAR SCIENCES 2021; 2:100009. [PMID: 35415632 PMCID: PMC8991939 DOI: 10.1016/j.fochms.2020.100009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 11/30/2020] [Accepted: 12/27/2020] [Indexed: 01/14/2023]
Abstract
Alcoholic beverages have a complex chemistry that can be influenced by their alcoholic content, origin, fermentation process, additives, and contaminants. The complex composition of these beverages leave them susceptible to fraud, potentially compromising their authenticity, quality, and market value, thus increasing risks to consumers' health. In recent years, intensive studies have been carried out on alcoholic beverages using different analytical techniques to evaluate the authenticity, variety, age, and fermentation processes that were used. Among these techniques, NMR-based metabolomics holds promise in profiling the chemistry of alcoholic beverages, especially in Asia where metabolomics studies on alcoholic beverages remain limited.
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Affiliation(s)
- Maria Krizel Anne G. Tabago
- Chemistry Department, De La Salle University, 2401 Taft Avenue, Malate, Manila, Metro Manila 1004, Philippines
| | - Mariafe N. Calingacion
- Chemistry Department, De La Salle University, 2401 Taft Avenue, Malate, Manila, Metro Manila 1004, Philippines
| | - Joel Garcia
- Chemistry Department, De La Salle University, 2401 Taft Avenue, Malate, Manila, Metro Manila 1004, Philippines
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19
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Liger-Belair G, Cilindre C. Recent Progress in the Analytical Chemistry of Champagne and Sparkling Wines. ANNUAL REVIEW OF ANALYTICAL CHEMISTRY (PALO ALTO, CALIF.) 2021; 14:21-46. [PMID: 34014763 DOI: 10.1146/annurev-anchem-061318-115018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The strong interplay between the various parameters at play in a bottle and in a glass of champagne or sparkling wine has been the subject of study for about two decades. After a brief overview of the history of champagne and sparkling wines, this article presents the key steps involved in the traditional method leading to the production of premium modern-day sparkling wines, with a specific focus on quantification of the dissolved CO2 found in the sealed bottles and in a glass. Moreover, a review of the literature on the various chemical and instrumental approaches used in the analysis of dissolved and gaseous CO2, effervescence, foam, and volatile organic compounds is reported.
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Affiliation(s)
- Gérard Liger-Belair
- Equipe Effervescence Champagne et Applications, Groupe de Spectrométrie Moléculaire et Atmosphérique (GSMA), CNRS UMR 7331, UFR Sciences Exactes et Naturelles, BP 1039, Université de Reims Champagne-Ardenne, 51687 Reims CEDEX 2, France; ,
| | - Clara Cilindre
- Equipe Effervescence Champagne et Applications, Groupe de Spectrométrie Moléculaire et Atmosphérique (GSMA), CNRS UMR 7331, UFR Sciences Exactes et Naturelles, BP 1039, Université de Reims Champagne-Ardenne, 51687 Reims CEDEX 2, France; ,
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20
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Bauwens J, Van Opstaele F, Eggermont L, Weiland F, Jaskula‐Goiris B, De Rouck G, De Brabanter J, Aerts G, De Cooman L. Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Jeroen Bauwens
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Filip Van Opstaele
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Lore Eggermont
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Florian Weiland
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Barbara Jaskula‐Goiris
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Gert De Rouck
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Jos De Brabanter
- KU Leuven, Department of Electrical Engineering (ESAT), member of the division STADIUS Stadius Centre for Dynamical Systems, Signal Processing and Data Analytics Kasteelpark Arenberg 10 – box 2446 Leuven 3001 Belgium
| | - Guido Aerts
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Luc De Cooman
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
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21
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Zhang MJ, Chen Y, Liu JD, Li K, Li JB. Comparison of LLE and SPME Methods for Screening the Aroma Compounds in Rum. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1937472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ming-jun Zhang
- College of Light Industry and Food Engineering, Guangxi University, Guangxi, Nanning, China
| | - Yu Chen
- College of Light Industry and Food Engineering, Guangxi University, Guangxi, Nanning, China
| | - Ji-dong Liu
- College of Light Industry and Food Engineering, Guangxi University, Guangxi, Nanning, China
- Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi, Nanning, China
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University, Guangxi, Nanning, China
- Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi, Nanning, China
| | - Jian-bin Li
- College of Light Industry and Food Engineering, Guangxi University, Guangxi, Nanning, China
- Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi, Nanning, China
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22
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Changes in the volatile composition of apple and apple/pear ciders affected by the different dilution rates in the continuous fermentation system. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111630] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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23
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Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli. BEVERAGES 2021. [DOI: 10.3390/beverages7020023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Ethanol is a complex stimulus that elicits multiple gustatory and chemesthetic sensations. Alcoholic beverages also contain other tastants that impact flavour. Here, we sought to characterize the binary interactions between ethanol and four stimuli representing the dominant orosensations elicited in alcoholic beverages: fructose (sweet), quinine (bitter), tartaric acid (sour) and aluminium sulphate (astringent). Female participants were screened for thermal taste status to determine whether the heightened orosensory responsiveness of thermal tasters (n = 21–22) compared to thermal non-tasters (n = 13–15) extends to these binary mixtures. Participants rated the intensity of five orosensations in binary solutions of ethanol (5%, 13%, 23%) and a tastant (low, medium, high). For each tastant, 3-way ANOVAs determined which factors impacted orosensory ratings. Burning/tingling increased as ethanol concentration increased in all four binary mixture types and was not impacted by the concentration of other stimuli. In contrast, bitterness increased with ethanol concentration, and decreased with increasing fructose concentration. Sourness tended to be reduced as ethanol concentration increased, although astringency intensity decreased with increasing concentration of fructose. Overall, thermal tasters tended to be more responsive than thermal non-tasters. These results provide insights into how the taste and chemesthetic profiles of alcoholic beverages across a wide range of ethanol concentrations can be manipulated by changing their composition.
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24
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Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11031157] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Wine polyphenols (PPhs) and volatile organic compounds (VOCs) are responsible for two of the main sensory characteristics in defining the complexity and quality of red wines: astringency and aroma. Wine VOCs’ volatility and solubility are strongly influenced by the matrix composition, including the interactions with PPhs. To date, these interactions have not been deeply studied, although the topic is of great interest in oenology. This article reviews the available knowledge on the main physicochemical and sensory effects of polyphenols on the release and perception of wine aromas in orthonasal and retronasal conditions. It describes the molecular insights and the phenomena that can modify VOCs behavior, according to the different chemical classes. It introduces the possible impact of saliva on aroma release and perception through the modulation of polyphenols–aroma compounds interactions. Limitations and possible gaps to overcome are presented together with updated approaches used to investigate those interactions and their effects, as well as future perspectives on the subject.
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25
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Ramsey I, Dinu V, Linforth R, Yakubov GE, Harding SE, Yang Q, Ford R, Fisk I. Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics. Sci Rep 2020; 10:20855. [PMID: 33257785 PMCID: PMC7704625 DOI: 10.1038/s41598-020-77697-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Accepted: 11/12/2020] [Indexed: 11/08/2022] Open
Abstract
Consumer sensory evaluation, aroma release analysis and biophysical protein analysis were used to investigate the effect of ethanol on the release and perception of flavour in beer (lager and stout) at different ethanol levels (0 and 5% ABV). Consumer study results showed no significant differences in orthonasal perception, yet retronasal results showed that 0% lager was perceived as maltier with reduced fruitiness, sweetness, fullness/body and alcohol warming sensation (p < 0.05). Whilst ethanol alone decreases the aroma release regardless of LogP, the presence of α-amylase selectively reduces the headspace concentration of hydrophobic compounds. It was found that ethanol has a subtle inhibitory effect on the binding of hydrophobic compounds to α-amylase, thereby increasing their headspace concentration in the 5% ABV as compared to the 0% beers. This synergistic ethanol * saliva effect is attributed to the changes in the conformation of α-amylase due to ethanol-induced denaturation. It is hypothesised that the partially unfolded protein structures have a lower number of hydrophobic pockets, leading to a lower capacity to entrap hydrophobic aroma compounds. This supports the hypothesis that ethanol * saliva interactions directly impact the sensory and flavour properties of beer, which would provide a basis for further investigations in reformulation of 0% ABV drinks.
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Affiliation(s)
- Imogen Ramsey
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
- Food Flavour Laboratory, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Vlad Dinu
- Food Flavour Laboratory, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
- National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Rob Linforth
- Food Flavour Laboratory, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Gleb E Yakubov
- National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
- Biomaterials Laboratory, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Stephen E Harding
- National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Qian Yang
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Rebecca Ford
- Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Ian Fisk
- Food Flavour Laboratory, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK.
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26
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The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6030077] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent years due to an interest in uninoculated fermentations, consumer preferences, wine technology, and the effect of climate change on the chemical composition of grapes, juice, and wine. The use of these yeasts to reduce alcohol levels in wines has garnered the attention of researchers and winemakers alike. This review critically analyses recent studies concerning the impact of non-Saccharomyces and Saccharomyces non-cerevisiae on two important parameters in wine: ethanol and glycerol. The influence they have in sequential, co-fermentations, and solo fermentations on ethanol and glycerol content is examined. This review highlights the need for further studies concerning inoculum rates, aeration techniques (amount and flow rate), and the length of time before Saccharomyces cerevisiae sequential inoculation occurs. Challenges include the application of such sequential inoculations in commercial wineries during harvest time.
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27
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Zhang X, Wang C, Wang L, Chen S, Xu Y. Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu). J Chromatogr A 2020; 1610:460584. [DOI: 10.1016/j.chroma.2019.460584] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 09/27/2019] [Accepted: 09/30/2019] [Indexed: 12/15/2022]
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28
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Fuentes S, Tongson E, Torrico DD, Gonzalez Viejo C. Modeling Pinot Noir Aroma Profiles Based on Weather and Water Management Information Using Machine Learning Algorithms: A Vertical Vintage Analysis Using Artificial Intelligence. Foods 2019; 9:E33. [PMID: 31905992 PMCID: PMC7023421 DOI: 10.3390/foods9010033] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 12/12/2019] [Accepted: 12/27/2019] [Indexed: 12/02/2022] Open
Abstract
: Wine aroma profiles are determinant for the specific style and quality characteristics of final wines. These are dependent on the seasonality, mainly weather conditions, such as solar exposure and temperatures and water management strategies from veraison to harvest. This paper presents machine learning modeling strategies using weather and water management information from a Pinot noir vineyard from 2008 to 2016 vintages as inputs and aroma profiles from wines from the same vintages assessed using gas chromatography and chemometric analyses of wines as targets. The results showed that artificial neural network (ANN) models rendered the high accuracy in the prediction of aroma profiles (Model 1; R = 0.99) and chemometric wine parameters (Model 2; R = 0.94) with no indication of overfitting. These models could offer powerful tools to winemakers to assess the aroma profiles of wines before winemaking, which could help adjust some techniques to maintain/increase the quality of wines or wine styles that are characteristic of specific vineyards or regions. These models can be modified for different cultivars and regions by including more data from vertical vintages to implement artificial intelligence in winemaking.
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Affiliation(s)
- Sigfredo Fuentes
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne VIC 3010, Australia; (E.T.); (D.D.T.); (C.G.V.)
| | - Eden Tongson
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne VIC 3010, Australia; (E.T.); (D.D.T.); (C.G.V.)
| | - Damir D. Torrico
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne VIC 3010, Australia; (E.T.); (D.D.T.); (C.G.V.)
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Claudia Gonzalez Viejo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne VIC 3010, Australia; (E.T.); (D.D.T.); (C.G.V.)
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Impact of matrix variables and expertise of panelists on sensory thresholds of 1,1,6-trimethyl-1,2-dihydronaphthalene known as petrol off-flavor compound in Riesling wines. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.103735] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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30
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Is Sotolon Relevant to the Aroma of Madeira Wine Blends? Biomolecules 2019; 9:biom9110720. [PMID: 31717547 PMCID: PMC6920768 DOI: 10.3390/biom9110720] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 11/02/2019] [Accepted: 11/06/2019] [Indexed: 11/16/2022] Open
Abstract
Madeira wine (MW) oxidative aging results in the formation of several key aromas. Little is still known about their odor relevance to the aroma of the most commercialized MWs. This report presents an in-depth study of the odor impact of sotolon in MW blends. First, its odor perception was estimated in MWs according to ASTM E679, testing different 3-year-old (3-yo) commercial blends. The odor relevance of sotolon in the aroma of 3-, 5-, and 10-yo commercial blends (89 MWs) was then appraised by calculating its Odor Activity Value (OAV), after determining its content by RP-HPLC-MS/MS. The sotolon odor perception in MW was as low as 23 µg/L, although it was found that little differences in the wine matrix influenced its perception. OAVs varied between 0.1 and 22, increasing with the blend age. Considering that 16% of the OAVs are higher than 10 (mostly ≥ 10-yo), sotolon was found to be a key contributor to the overall aroma MW blends.
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Harwood WS, Parker MN, Drake M. Influence of ethanol concentration on sensory perception of rums using temporal check‐all‐that‐apply. J SENS STUD 2019. [DOI: 10.1111/joss.12546] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- William S. Harwood
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research CenterNorth Carolina State University Raleigh North Carolina
| | - Megan N. Parker
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research CenterNorth Carolina State University Raleigh North Carolina
| | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research CenterNorth Carolina State University Raleigh North Carolina
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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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Muñoz-González C, Pérez-Jiménez M, Criado C, Pozo-Bayón MÁ. Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption. Molecules 2019; 24:molecules24183253. [PMID: 31500122 PMCID: PMC6766967 DOI: 10.3390/molecules24183253] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 08/26/2019] [Accepted: 09/03/2019] [Indexed: 11/22/2022] Open
Abstract
This paper evaluates, for the first time, the effects of ethanol concentration on the dynamics of oral (immediate and prolonged) aroma release after wine consumption. To do this, the intraoral aroma release of 10 panelists was monitored at two sampling points (0 and 4 min) after they rinsed their mouths with three rosé wines with different ethanol content (0.5% v/v, 5% v/v and 10% v/v) that were aromatized with six fruity esters (ethyl butanoate, isoamyl acetate, ethyl pentanoate, ethyl hexanoate, ethyl octanoate and ethyl decanoate). Overall, the results indicated that the extent of the effects of ethanol content on the oral aroma release were influenced by the subject, the ethanolconcentration and the type of aroma compound. This effect was also different in the immediate than in the prolonged aroma release. In the first in-mouth aroma monitoring, an increase in the ethanol content provoked a higher release of the more polar and volatile esters (ethyl butanoate, ethyl pentanoate), but a lower release for the more apolar and less volatile esters (ethyl octanoate, ethyl decanoate). Regarding the prolonged oral aroma release, an increase of ethanol content in wine increased the oral aroma release of the six esters, which might also increase the fruity aroma persistence in the wines. Future works with a higher number of individuals will be needed to understand the mechanisms behind this phenomenon.
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Affiliation(s)
- Carolina Muñoz-González
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), Consejo Superior de Investigaciones Científicas (CSIC)-Universidad Autónoma de Madrid (UAM), Campus de Excelencia Científica, 28049 Madrid, Spain
| | - María Pérez-Jiménez
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), Consejo Superior de Investigaciones Científicas (CSIC)-Universidad Autónoma de Madrid (UAM), Campus de Excelencia Científica, 28049 Madrid, Spain
| | - Celia Criado
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), Consejo Superior de Investigaciones Científicas (CSIC)-Universidad Autónoma de Madrid (UAM), Campus de Excelencia Científica, 28049 Madrid, Spain
| | - María Ángeles Pozo-Bayón
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), Consejo Superior de Investigaciones Científicas (CSIC)-Universidad Autónoma de Madrid (UAM), Campus de Excelencia Científica, 28049 Madrid, Spain.
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Lahne J, Abdi H, Collins T, Heymann H. Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis. J Food Sci 2019; 84:629-639. [PMID: 30730566 DOI: 10.1111/1750-3841.14468] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 10/09/2018] [Accepted: 01/18/2019] [Indexed: 11/28/2022]
Abstract
We present a Descriptive Analysis (DA) of a large representative sample (24 whiskeys) of two legally distinct types of American whiskeys: bourbon and rye whiskey (respectively distilled from a fermented "mashbill" of at least 51% corn or rye). We wanted to determine whether a trained panel could find sensory differences between these two products. We used standard DA: 11 judges were trained for 10 hours to develop a lexicon of 24 flavor, taste, and mouthfeel descriptors for the 24 whiskey samples (15 bourbons and 9 ryes). Then, subjects rated each whiskey sample on each attribute, using unstructured line scales, in standard good sensory-evaluation conditions, and in triplicate. Results were analyzed using MANOVA, Barycentric Discriminant Analysis, and Hierarchical Cluster Analysis. Overall, while 10 descriptors significantly differentiated the whiskeys, no attribute or combination of attributes was predicted by mashbill: The judges did not find differences in sensory character between bourbon and rye whiskeys as categories. However, significant differences could be attributed to the producer of the whiskey and to age at bottling. These results are important because American whiskey has recently become staggeringly popular, and because there is a consistent belief that bourbon and rye whiskeys-as categories-have distinct sensory characteristics. PRACTICAL APPLICATION: This research contradicts popular and expert beliefs about the distinction between the popular and important American rye and bourbon whiskeys. A comprehensive sensory DA study of 24 American whiskeys with different mashbills (9 ryes and 15 bourbons) shows that-while each whiskey is individually distinct on a number of sensory dimensions-sensory differences between rye and bourbon whiskeys as product categories cannot be predicted by mashbill. For producers, consumers, and researchers, this research points to the need for new theories on the origins of flavors in whiskey, as it is now clear that the grain content alone cannot predict sensory qualities.
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Affiliation(s)
- Jacob Lahne
- Dept. of Food Science & Technology, Virginia Tech, 1230 Washington St, Blacksburg, VA, 24061, U.S.A
| | - Hervé Abdi
- School of Behavioral and Brain Sciences, Univ. of Texas-Dallas, 800 West Campbell Rd, Richardson, TX, 75080, U.S.A
| | - Thomas Collins
- Viticulture & Enology Program, Washington State Univ., Richland, WA, 99354, U.S.A
| | - Hildegarde Heymann
- Dept. of Viticulture & Enology, University of California-Davis, One Shields Ave, Davis, CA, 95616, USA
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Ickes CM, Cadwallader KR. Effect of ethanol on flavor perception of Rum. Food Sci Nutr 2018; 6:912-924. [PMID: 29983954 PMCID: PMC6021708 DOI: 10.1002/fsn3.629] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 02/09/2018] [Accepted: 02/11/2018] [Indexed: 11/09/2022] Open
Abstract
This is the first sensory study to evaluate the effects of ethanol concentration on flavor perception of distilled spirits. Dilution series of two rums (R1 and R2) were evaluated to gain insight into the effects of ethanol concentration on the flavor perception of distilled spirits. Rums were diluted 1:2 (v/v) either with pure water to a final alcohol by volume (ABV) of 20% (R1-W and R2-W) or with an aqueous 40% ABV solution (R1-E and R2-E). The later dilution accounted for the flavor dilution effect while keeping the ethanol concentration the same as the original liquors. Descriptive sensory analysis was conducted on both dilution series and the original rums. Twenty-three attributes were evaluated consisting of eight aroma, four aroma-by-mouth, four mouthfeel, two taste, and five aftertaste terms. Results revealed 18 significant attributes for the R1 series. With the exception of silky mouthfeel, all attributes were rated highest in R1 and lowest in R1-E. The R2 series contained sixteen significant attributes, all of which were rated higher in R2 compared with R2-E. The flavor profiles of the original rums and those diluted with water were very similar, with the diluted rums generally having slightly lower attribute intensities. In contrast, the rums diluted with 40% ABV had significantly different flavor profiles than the original rums. Results indicate that diluting spirits with water may reduce the odor suppression effects of ethanol or enhance flavor release which appears to counteract the flavor dilution effect.
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Affiliation(s)
- Chelsea M. Ickes
- Department of Food Science and Human NutritionUniversity of IllinoisUrbanaILUSA
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