1
|
Zhang L, Wang M, Song H, Liang W, Wang X, Sun J, Wang D. Changes of microbial communities and metabolites in the fermentation of persimmon vinegar by bioaugmentation fermentation. Food Microbiol 2024; 122:104565. [PMID: 38839213 DOI: 10.1016/j.fm.2024.104565] [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: 12/24/2023] [Revised: 05/19/2024] [Accepted: 05/21/2024] [Indexed: 06/07/2024]
Abstract
To evaluate the effects of bioaugmentation fermentation inoculated with one ester-producing strain (Wickerhamomyces anomalus ZX-1) and two strains of lactic acid bacteria (Lactobacillus plantarum CGMCC 24035 and Lactobacillus acidophilus R2) for improving the flavor of persimmon vinegar, microbial community, flavor compounds and metabolites were analyzed. The results of microbial diversity analysis showed that bioaugmentation fermentation significantly increased the abundance of Lactobacillus, Saccharomyces, Pichia and Wickerhamomyces, while the abundance of Acetobacter, Apiotrichum, Delftia, Komagataeibacter, Kregervanrija and Aspergillus significantly decreased. After bioaugmentation fermentation, the taste was softer, and the sensory irritancy of acetic acid was significantly reduced. The analysis of HS-SPME-GC-MS and untargeted metabolomics based on LC-MS/MS showed that the contents of citric acid, lactic acid, malic acid, ethyl lactate, methyl acetate, isocitrate, acetoin and 2,3-butanediol were significantly increased. By multivariate analysis, 33 differential metabolites were screened out to construct the correlation between the differential metabolites and microorganisms. Pearson correlation analysis showed that methyl acetate, ethyl lactate, betaine, aconitic acid, acetoin, 2,3-butanediol and isocitrate positively associated with Wickerhamomyces and Lactobacillus. The results confirmed that the quality of persimmon vinegar was improved by bioaugmentation fermentation.
Collapse
Affiliation(s)
- Luyao Zhang
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang, 471023, China
| | - Mengyang Wang
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang, 471023, China
| | - Hairu Song
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang, 471023, China
| | - Weina Liang
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang, 471023, China
| | - Xiaotong Wang
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang, 471023, China
| | - Jianrui Sun
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang, 471023, China; Henan Engineering Research Center of Food Microbiology, Luoyang, 471023, China
| | - Dahong Wang
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang, 471023, China; Henan Engineering Research Center of Food Microbiology, Luoyang, 471023, China.
| |
Collapse
|
2
|
Zhu H, Liang K, Zhu D, Sun J, Qiu J. The Complexity of Chinese Cereal Vinegar Flavor: A Compositional and Sensory Perspective. Foods 2024; 13:756. [PMID: 38472868 DOI: 10.3390/foods13050756] [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: 02/08/2024] [Revised: 02/21/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
With a millennium-long history, traditional Chinese cereal vinegar (CCV) is a significant part of China's cultural heritage. The unique flavor of CCV is derived from the use of cereal and its bran as raw materials and solid-state fermentation as a brewing technique. This paper systemically summarized recent research progress on the aroma compounds in CCV, the biochemical generation of aroma compounds during the brewing process, and the association between sensory perception and the primary aroma compounds. Furthermore, a complete CCV lexicon and sensory wheel prototype were constructed. This study aims to lay a foundation for future CCV aroma research, quality improvement, and industrialization.
Collapse
Affiliation(s)
- Hong Zhu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Kehong Liang
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Dazhou Zhu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Junmao Sun
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Ju Qiu
- Department of Nutrition and Health, China Agricultural University, No. 17 Tsinghua East Road, Haidian District, Beijing 100083, China
| |
Collapse
|
3
|
Ren A, Zhang Y, Bian Y, Liu YJ, Zhang YX, Ren CJ, Zhou Y, Zhang T, Feng XS. Pyrazines in food samples: Recent update on occurrence, formation, sampling, pretreatment and analysis methods. Food Chem 2024; 430:137086. [PMID: 37566982 DOI: 10.1016/j.foodchem.2023.137086] [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: 03/05/2023] [Revised: 07/30/2023] [Accepted: 07/31/2023] [Indexed: 08/13/2023]
Abstract
Pyrazines are a class of active aromatic substances existing in various foods. The accumulation of pyrazines has an impact on flavor and quality of food products. This review encompasses the formation mechanisms and control strategies of pyrazines via Maillard reaction (MR), including the new reactants and emerging techniques. Pyrazines characteristics are better understood through the developed sample pretreatments and detection methods. Herein, an in-depth review of pretreatments and analysis methods since 2010 is presented to explore the simple, fast, green, and effective strategies. Sample preparation methods include liquid phase extraction, solid phase extraction, supercritical fluid extraction, and microextraction methods such as liquid phase microextraction, and solid phase microextraction, etc. Detections are made by chromatographic methods, and sensors, etc. Advantages and limitations are discussed and compared for providing insights to further studies.
Collapse
Affiliation(s)
- Ai Ren
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yu Bian
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Ya-Jie Liu
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yi-Xin Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Chen-Jie Ren
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100021, China.
| | - Ting Zhang
- Department of Thyroid Surgery, The First Hospital of China Medical University, Shenyang 110001, China.
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| |
Collapse
|
4
|
Li K, Gao N, Tang J, Ma H, Jiang J, Duan Y, Li Z. A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water. Foods 2023; 12:3478. [PMID: 37761186 PMCID: PMC10529733 DOI: 10.3390/foods12183478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 09/09/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Canned bamboo shoots in clear water could produce a unique flavor through bacterial diversity via the fermentation process. Weissella, Streptococcus, Leuconostoc, Acinetobacter, Lactococcus and Lactobacillus were the main microorganisms. Tyrosine was the most abundant free amino acid (FAA), which had a negative correlation with Lactococcus. Ten kinds of flavor substances, such as 3-methyl-1-butanol, acetic acid, 2-phenylethyl ester, benzene acetaldehyde, benzoic acid and ethyl ester, were important influential factors in the flavor of fermented bamboo shoots. Through the verification test of tyrosine and phenylalanine decarboxylase, it was found that Lactococcus lactis TJJ2 could decompose tyrosine and phenylalanine to produce benzaldehyde and benzene acetaldehyde, which provided the fermented bamboo shoots with a grassy aroma.
Collapse
Affiliation(s)
- Ke Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Ning Gao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
| | - Jiaojiao Tang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
| | - Huiqin Ma
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
| | - Jiayan Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
| | - Yufan Duan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| |
Collapse
|
5
|
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.
Collapse
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.
| |
Collapse
|
6
|
Zhang L, Qin Z, Zhang L, Jiang Y, Zhu J. Dynamic changes of quality and flavor characterization of Zhejiang rosy vinegar during fermentation and aging based on untargeted metabolomics. Food Chem 2023; 404:134702. [DOI: 10.1016/j.foodchem.2022.134702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 08/24/2022] [Accepted: 10/18/2022] [Indexed: 11/22/2022]
|
7
|
Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
|
8
|
Dan T, Hu H, Tian J, He B, Tai J, He Y. Influence of Different Ratios of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus on Fermentation Characteristics of Yogurt. Molecules 2023; 28:molecules28052123. [PMID: 36903370 PMCID: PMC10004190 DOI: 10.3390/molecules28052123] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/08/2023] [Accepted: 02/15/2023] [Indexed: 03/03/2023] Open
Abstract
Lactic acid bacteria (LAB) are industrially important bacteria that are widely used in the fermented food industry, especially in the manufacture of yogurt. The fermentation characteristics of LAB are an important factor affecting the physicochemical properties of yogurts. Here, different ratios of L. delbrueckii subsp. bulgaricus IMAU20312 and S. thermophilus IMAU80809 were compared with a commercial starter JD (control) for their effects on viable cell counts, pH values, titratable acidity (TA), viscosity and water holding capacity (WHC) of milk during fermentation. Sensory evaluation and flavour profiles were also determined at the end of fermentation. All samples had a viable cell count above 5.59 × 107 CFU/mL at the end of fermentation, and a significant increase in TA and decrease in pH were observed. Viscosity, WHC and the sensory evaluation results of one treatment ratio (A3) were closer to the commercial starter control than the others. A total of 63 volatile flavour compounds and 10 odour-active (OAVs) compounds were detected in all treatment ratios and the control according to the results from solid-phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS). Principal components analysis (PCA) also indicated that the flavour characteristics of the A3 treatment ratio were closer to the control. These results help us understand how the fermentation characteristics of yogurts are affected by the ratio of L. delbrueckii subsp. bulgaricus to S. thermophilus in starter cultures; this is useful for the development of value-added fermented dairy products.
Collapse
Affiliation(s)
- Tong Dan
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China
- Correspondence:
| | - Haimin Hu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China
| | - Jiale Tian
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China
| | - Binbin He
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China
| | - Jiahui Tai
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China
| | - Yanyan He
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China
| |
Collapse
|
9
|
Wang W, Zhang F, Dai X, Liu Y, Mu J, Wang J, Ma Q, Sun J. Changes in vinegar quality and microbial dynamics during fermentation using a self-designed drum-type bioreactor. Front Nutr 2023; 10:1126562. [PMID: 36908901 PMCID: PMC9994180 DOI: 10.3389/fnut.2023.1126562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Accepted: 01/13/2023] [Indexed: 02/24/2023] Open
Abstract
The bioreactor based on solid-state fermentation technology has been developed for vinegar production, standardization of fermentation process and stabilization of vinegar quality. The microbial community diversity, and volatile compounds of six cultivars of vinegar samples fermented in a self-designed solid-state fermentation bioreactors were investigated using Illumina MiSeq platform and gas chromatography mass spectrometry (GC-MS) technology. The correlations between the richness and diversity of microbiota and volatile profiles, organic acids, as well as physicochemical indicators were explored by R software with the coplot package. The findings indicated that Acetobacter, norank-c-Cyanobacteria, and Weissella played key roles during fermentation process. Norank-f-Actinopolyporaceae, norank-c-Cyanobacteria, Pediococcus, and Microbacterium had significant correlations with the physicochemical characteristics. The most common bacterial species were associated with a citric acid content, whereas the least number of bacterial species correlated with malic acid content. Findings could be helpful for the bioreactor optimization, and thus reaching the level of pilot scale and industrialization.
Collapse
Affiliation(s)
- Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Fan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Xinpeng Dai
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Yaqiong Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jianlou Mu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Qianyun Ma
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China.,Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding, China.,Sino-US and Sino-Japan Joint Centre of Food Science and Technology, Baoding, China
| |
Collapse
|
10
|
Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
11
|
Wang L, Huang X, Yu S, Xiong F, Wang Y, Zhang X, Ren Y. Characterization of the volatile flavor profiles of Zhenjiang aromatic vinegar combining a novel nanocomposite colorimetric sensor array with HS-SPME-GC/MS. Food Res Int 2022; 159:111585. [DOI: 10.1016/j.foodres.2022.111585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 06/13/2022] [Accepted: 06/24/2022] [Indexed: 11/29/2022]
|
12
|
Zhang X, Zhang X, Yan Y, Liu Y, Zhao X, Xu H, He L, Huang Y. Relationship between flavor compounds and changes of microbial community in the solid fermented vinegar. Biosci Biotechnol Biochem 2022; 86:1581-1589. [PMID: 35998319 DOI: 10.1093/bbb/zbac143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Accepted: 07/19/2022] [Indexed: 11/14/2022]
Abstract
The relationship between volatile compounds of vinegar and microorganisms is not clear, especially pyrazine, a trace component. In order to reveal their potential relationship, high throughput sequencing, solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and Spearman's correlation analysis were used. Results showed that Acetobacter and Lactobacillus with opposite abundance trends were the predominant bacteria, and the total abundance of them exceeds 98%, while the predominant fungal genera were Aspergillus and Malassezia, their highest abundances are 75.4% and 81.5% respectively. In the whole process of microbial community succession, six pyrazines were detected including trimethylpyrazine and tetramethylpyrazine, etc, and Spearman's correlation analysis showed that they were positively correlated with the presence of Vibrionimonas, Paraburkholderia, Paucibacter, Komagataeibacter, Acinetobacter and Slinibacter. In general, this study further revealed more species related to pyrazines, it will be helpful to understand the formation of pyrazines and promote the improvement of vinegar quality.
Collapse
Affiliation(s)
- Xuelin Zhang
- Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, Shandong, China
| | - Xingrong Zhang
- Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, Shandong, China
| | - Yongheng Yan
- Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, Shandong, China
| | - Yang Liu
- Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, Shandong, China
| | - Xiangying Zhao
- Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, Shandong, China
| | - Hui Xu
- Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, Shandong, China
| | - Lianzhi He
- Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, Shandong, China
| | - Yanhong Huang
- Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, Shandong, China
| |
Collapse
|
13
|
Liang S, Liu Y, Yuan S, Liu Y, Zhu B, Zhang M. Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile. Foods 2022; 11:foods11152224. [PMID: 35892812 PMCID: PMC9332478 DOI: 10.3390/foods11152224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/20/2022] [Accepted: 07/23/2022] [Indexed: 02/04/2023] Open
Abstract
As the aroma of Chinese vinegar is a key quality trait that influences consumer liking, a combination of sensory data and instrumental measurements were performed to help understand the aroma differences of six types of Chinese vinegar. A total of 52 volatile compounds, mostly ethyl acetate, acetic acid, and phenethyl alcohol, were detected in six types of Chinese vinegar using solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC–MS). Combined with open-ended questions, the correlation between consumer liking and the volatile profile of the vinegar was further investigated. More consumers preferred the potato vinegar (B6) described as “having a sweet aroma and fruity vinegar aroma”. The Heng-shun Jinyou balsamic vinegar (B5) was not favored by consumers with its exhibition of “too pungent vinegar aroma”. Based on their preference patterns, consumers were grouped into three clusters by k-means clustering and principal component analysis (PCA). Using partial least squares regression (PLSR), the most important volatile compounds that drove consumer liking in the three clusters were obtained, among which 14 compounds such as 1-methylpyrrole-2-carboxaldehyde, ethyl acetate, and acetylfuran had the greatest impact on consumer liking, which could guide manufacturers to improve product quality and customer satisfaction.
Collapse
Affiliation(s)
- Shan Liang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; (S.L.); (Y.L.)
| | - Ying Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; (S.L.); (Y.L.)
| | - Shao Yuan
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; (S.Y.); (Y.L.)
| | - Yixuan Liu
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; (S.Y.); (Y.L.)
| | - Baoqing Zhu
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; (S.Y.); (Y.L.)
- Correspondence: (B.Z.); (M.Z.)
| | - Min Zhang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; (S.L.); (Y.L.)
- Correspondence: (B.Z.); (M.Z.)
| |
Collapse
|
14
|
Xie Z, Koysomboon C, Zhang H, Lu Z, Zhang X, Chen F. Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes. Front Microbiol 2022; 13:907883. [PMID: 35847078 PMCID: PMC9279916 DOI: 10.3389/fmicb.2022.907883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Accepted: 06/01/2022] [Indexed: 11/13/2022] Open
Abstract
Vinegar is an acid condiment shared all over the world. According to the raw materials, vinegar can be mainly divided into fruit and cereal ones, both of which possess unique aroma and flavor characteristics and corresponding volatile organic compounds (VOCs). Many studies about vinegar VOCs' (VVOCs) sorts, analytical methods, and forming mechanisms have been done. In this review, the main categories of vinegar and their distribution in the world are briefly introduced, then VVOCs' analytical and identified methods, types, and forming processes are summarized. Additionally, the VVOCs' research directions are discussed and prospected. According to the searched literatures, this study is the first to systematically review the analytical methods, sorts, and formation mechanisms of VVOCs, which will make the readers better understand the vinegar's aromas and flavors and their producing mechanisms.
Collapse
Affiliation(s)
- Zhenzhen Xie
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Chanisara Koysomboon
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Huan Zhang
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhenming Lu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
| | - Xiuyan Zhang
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Fusheng Chen
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| |
Collapse
|
15
|
Liu RC, Li R, Wang Y, Jiang ZT. Analysis of volatile odor compounds and aroma properties of European vinegar by the ultra-fast gas chromatographic electronic nose. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
16
|
Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02328-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
17
|
Unraveling the Chemosensory Characteristics of Typical Chinese Commercial Rice Vinegars with Multiple Strategies. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02260-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
18
|
Al-Dalali S, Zheng F, Sun B, Rahman T, Chen F. Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104295] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
19
|
Correlation between flavor compounds and microorganisms of Chaling natural fermented red sufu. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112873] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
20
|
Wang L, Huang X, Wang C, Aheto JH, Chang X, Yu S, Zhang X, Wang Y. Coupling electronic nose with
GC–MS
improves flavor recognition and grade differentiation of Zhenjiang aromatic vinegar. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13806] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Li Wang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Xingyi Huang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Chengquan Wang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | | | - Xianhui Chang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Shanshan Yu
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Xiaorui Zhang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Yu Wang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| |
Collapse
|
21
|
Cao Y, Zhu S, Zhang L, Cui Q, Wang H. Qualitative and quantitative determination of trace aldehydes and ketones in food preservative propionic acid for quality improvement. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2021; 13:2989-2996. [PMID: 34124731 DOI: 10.1039/d1ay00742d] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Aiming at the difficulty in qualitative and quantitative analysis of trace compositions in food preservative propionic acid, the trace compositions and the key components influencing the total aldehyde content in propionic acid were analyzed by gas chromatography-mass spectrometry (GC-MS), high performance liquid chromatography (HPLC) and gas chromatography (GC) in this paper. The results show that the food preservative propionic acid contains 18 trace compositions. The main compositions affecting the total aldehyde content in propionic acid are acetaldehyde, propionaldehyde, 1-cyclopropyl-1-propanone and 2-methyl-2-pentenal, which account for ∼90% of the total aldehyde content in propionic acid. The total aldehyde content in propionic acid can be quickly determined by iodometric titration. However, the impurity compositions, solution oxygen content and pH value of propionic acid may affect the stability of NaHSO3, which lead to a higher titration value of the aldehyde content. The total aldehyde contents in propionic acid determined by GC (148.535-337.890 mg L-1) and HPLC (157.730-335.780 mg L-1) are close and reliable with a relative deviation of 0.31-3.00%. The volatile low-carbon aldehydes and ketones including formaldehyde, acetaldehyde and acetone have a weak response and a high detection limit in GC. The derivation conditions of all aldehydes and ketones in propionic acid should affect the determination results of HPLC. It provides the basic data for quality improvement and ultra-deep purification of food-grade propionic acid.
Collapse
Affiliation(s)
- Yiwen Cao
- College of Chemical Engineering, Nanjing Tech University, Nanjing 210009, China.
| | - Shenjie Zhu
- College of Chemical Engineering, Nanjing Tech University, Nanjing 210009, China.
| | - Lin Zhang
- College of Chemical Engineering, Nanjing Tech University, Nanjing 210009, China.
| | - Qun Cui
- College of Chemical Engineering, Nanjing Tech University, Nanjing 210009, China.
| | - Haiyan Wang
- College of Chemical Engineering, Nanjing Tech University, Nanjing 210009, China.
| |
Collapse
|
22
|
Gong M, Zhou Z, Liu S, Zhu S, Li G, Zhong F, Mao J. Dynamic changes in physico-chemical attributes and volatile compounds during fermentation of Zhenjiang vinegars made with glutinous and non-glutinous japonica rice. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103246] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
23
|
Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111427] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
24
|
Ding W, Liu Y, Zhao X, Peng C, Ye X, Che Z, Liu Y, Liu P, Lin H, Huang J, Xu M. Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady-state temperature field. Food Sci Nutr 2021; 9:2862-2876. [PMID: 34136154 PMCID: PMC8194942 DOI: 10.1002/fsn3.2242] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 03/01/2021] [Accepted: 03/02/2021] [Indexed: 11/22/2022] Open
Abstract
As an essential flavor condiment in Sichuan cuisine, Pixian Douban (PXDB) is usually produced by open fermentation process in strip pools or ceramic vats. In this study, an experiment of PXDB fermentation was conducted for 90 days in a closed system of gradient steady-state temperature field (GSTF). To investigate the characterization of volatile compounds of PXDB in the closed system, the volatiles in three kinds of samples including samples of GSTF (SGT), samples of constant temperature (SCT), and samples of traditional fermentation (STF) were analyzed. The results showed that 75, 67, and 68 volatile compounds were detected in SGT, SCT, and STF, respectively. Compared with the traditional fermentation, the process in the closed system of GSTF was conducive to produce more kinds of esters and alcohols. A total of 22 major aroma active compounds were identified in three samples by combination analyses of gas chromatography-olfactometry (GC-O) and odor activity value (OAV). The appearance, smell, texture, and taste of the three different samples had shown different changes, but the sensory characteristics of the SGT were more similar to those of the STF by quantitative descriptive analysis (QDA) and principal component analysis (PCA). This study indicated that the closed system of GSTF could be applied in PXDB fermentation to obtain higher quality products, which brought a bright prospect of replacing the traditional fermentation process to realize the controllable industrialized production of PXDB.
Collapse
Affiliation(s)
- Wenwu Ding
- College of Food and BioengineeringXihua UniversityChengduChina
| | - Yan Liu
- College of Food and BioengineeringXihua UniversityChengduChina
| | - Xiaoyan Zhao
- College of Food and BioengineeringXihua UniversityChengduChina
| | - Changbo Peng
- College of Food and BioengineeringXihua UniversityChengduChina
| | - Xiaoqing Ye
- College of Food and BioengineeringXihua UniversityChengduChina
| | - Zhenming Che
- College of Food and BioengineeringXihua UniversityChengduChina
| | - Yi Liu
- College of Food and BioengineeringXihua UniversityChengduChina
| | - Ping Liu
- College of Food and BioengineeringXihua UniversityChengduChina
| | - Hongbin Lin
- College of Food and BioengineeringXihua UniversityChengduChina
| | | | - Min Xu
- College of Food and BioengineeringXihua UniversityChengduChina
| |
Collapse
|
25
|
Song X, Zhu L, Geng X, Li Q, Zheng F, Zhao Q, Ji J, Sun J, Li H, Wu J, Zhao M, Sun B. Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu. Food Chem 2021; 363:130232. [PMID: 34134075 DOI: 10.1016/j.foodchem.2021.130232] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 05/23/2021] [Accepted: 05/26/2021] [Indexed: 11/19/2022]
Abstract
Fruity notes are important to the flavor of Baijiu (Chinese Liquor) and are considered to originate from ester compounds; however, little is known about the other chemicals that contribute to the fruity aroma. In this study, the sensory impacts of two tropical fruit aroma thiols, 3-mercaptohexanol (3MH) and 4-methyl-4-mercapto-2-pentanone (4MP), in Chinese Light-, Strong- and Soy sauce flavor type Baijiu were systemically subjected to a sensory evaluation, qualitative and quantitative analysis, and multivariate statistical analyses. The flavor dilution factors of 3MH and 4MP were 9-729. The contents of 3MH and 4MP were the highest (p < 0.001) in Strong- and Soy sauce aroma-type Baijiu, respectively. According to their odor activity values (OAVs), 3MH (OAV: 1-22) and 4MP (OAV: 1-9) are important to the aroma of Baijiu. Notably, 4MP was identified for the first time in Baijiu, and the multivariate statistical analysis demonstrated that 3MH and 4MP could be used to differentiate Baijiu.
Collapse
Affiliation(s)
- Xuebo Song
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Lin Zhu
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Xiaojie Geng
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Qing Li
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Fuping Zheng
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jian Ji
- School of Food Science, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jinyuan Sun
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Hehe Li
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jihong Wu
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Mouming Zhao
- School of Food Science, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Baoguo Sun
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| |
Collapse
|
26
|
Characterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03772-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
27
|
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
| |
Collapse
|
28
|
Formation pathways and precursors of furfural during Zhenjiang aromatic vinegar production. Food Chem 2021; 354:129503. [PMID: 33743446 DOI: 10.1016/j.foodchem.2021.129503] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2021] [Revised: 02/21/2021] [Accepted: 02/28/2021] [Indexed: 12/14/2022]
Abstract
As a flavor and quality parameter, furfural has potential undesirable effects. This study aimed to elucidate furfural formation, including generation, pathways, and possible precursors during the production of Zhenjiang aromatic vinegar. A cereal vinegar model, rich in saccharides, amino acids, and organic acids, was used to explore the potential precursors. Furfural and 5-hydroxymethylfurfural (HMF) mainly generated during the decoction process, but the HMF also increased during the aging process. Three pathways were found to coexist for the formation of furfural: (i) the Maillard reaction induced by saccharides and nitrogenous compounds, (ii) the direct cleavage of pentose, and (iii) indirect conversion from pentosan, which only made a minor contribution. Furfural was not formed from HMF or l-ascorbic acid in vinegar. Instead, ribose, xylose, arabinose, galacturonic acid, glucuronic acid, and pentosan were the main precursors. These insights may be useful for the risk/benefit balance and improve the flavor quality and safety.
Collapse
|
29
|
Chen Z, Tang H, Ou C, Xie C, Cao J, Zhang X. A comparative study of volatile flavor components in four types of zaoyu using comprehensive two‐dimensional gas chromatography in combination with time‐of‐flight mass spectrometry. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15230] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Zhipeng Chen
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Haiqing Tang
- Department of Food Nutrition and Testing Faculty of Food Science Zhejiang Pharmaceutical College Ningbo China
| | - Changrong Ou
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Cheng Xie
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Jinxuan Cao
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Xin Zhang
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| |
Collapse
|
30
|
Liu L, Hu H, Yu Y, Zhao J, Yuan L, Liu S, Zhao S, Huang R, Xie J, Shen M. Characterization and identification of different Chinese fermented vinegars based on their volatile components. J Food Biochem 2021; 45:e13670. [PMID: 33616979 DOI: 10.1111/jfbc.13670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2020] [Revised: 01/11/2021] [Accepted: 02/07/2021] [Indexed: 11/30/2022]
Abstract
In this study, volatile components of 40 Chinese fermented vinegar samples, made from different raw materials, starters, and processing technologies, were collected from different geographic origins in China (Shanxi, Jiangsu, Sichuan, and Fujian Province) and their volatile components were analyzed by headspace-solid-phase microextraction-gas chromatography-mass spectrometry. Sixty-two aroma compounds have been identified by NIST library combined with retention index, mainly including esters, heterocyclics, acids, aldehydes, and ketones. In addition, multivariate analysis including principal component analysis and partial least squares-discriminant analysis (PLS-DA) were carried out to discriminate vinegars based on their composition of volatile components. For PLS-DA models, analysis of variance (ANOVA) or variable importance in the projection (VIP) value were used to select variables with the highest discriminatory power, and the Kennard-Stone algorithm was used to select the training and testing samples. The PLS-DA models (ANOVA or VIP) all provided a classification accuracy of 100% for the training set, and subsequent application of these models allowed the grouping of unknown samples (testing set) according to their characteristics (raw materials and processing technology). PRACTICAL APPLICATIONS: Traditional Chinese vinegars have a long history but nowadays adulterations of them are becoming a problem in the market. In this study, Chinese fermented vinegars from different varieties were identified based on volatile composition. We found that starter cultures and fermentation process have the greatest influence on the volatile components of vinegars, while the influence of raw material and steaming of raw material are weaker volatile components. Then, partial least squares-discriminant analysis models, we carried out could successfully be applied to predict unknown vinegar samples based on a database of volatile components. This study provided a strategy to detect the identity of different vinegars, which can also be used to monitor the quality and safety of traditional Chinese vinegars.
Collapse
Affiliation(s)
- Lichun Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Huiyu Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yanpeng Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jiahui Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Lanlan Yuan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Shanshan Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Shanshan Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Rong Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| |
Collapse
|
31
|
Effects of different brewing processes on the volatile flavor profiles of Chinese vinegar determined by HS-SPME-AEDA with GC-MS and GC-O. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109969] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
32
|
Preliminary Study on Ultrasonic Ageing Zhenjiang Vinegar Mechanism Based on Maillard Simulation System. J FOOD QUALITY 2020. [DOI: 10.1155/2020/1087863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In this study, ultrasonic technology was used to treat Zhenjiang vinegar, and the effects on the physicochemical characteristics of Zhenjiang vinegar were investigated. The influences of ultrasound time and power on the number of induced hydroxyl radicals and superoxide radicals were also investigated. Besides, the novel simulation system of the Maillard reaction was built to research the effects of different ultrasonic times and power treatment on Zhenjiang vinegar. The results show that, under the conditions of ultrasonic treatment, the changes of Zhenjiang vinegar physiochemical index, such as color, reducing sugar, and amino acid, are consistent with those of natural ageing. In addition, ultrasound can produce a cavitation effect and cracking water molecules to produce hydroxyl radicals and superoxide radicals, so as to achieve the ageing effect of vinegar.
Collapse
|
33
|
Chai LJ, Shen MN, Sun J, Deng YJ, Lu ZM, Zhang XJ, Shi JS, Xu ZH. Deciphering the d-/l-lactate-producing microbiota and manipulating their accumulation during solid-state fermentation of cereal vinegar. Food Microbiol 2020; 92:103559. [PMID: 32950153 DOI: 10.1016/j.fm.2020.103559] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 06/02/2020] [Accepted: 06/04/2020] [Indexed: 01/30/2023]
Abstract
Symphony orchestra of multi-microorganisms characterizes the solid-state acetic acid fermentation process of Chinese cereal vinegars. Lactate is the predominant non-volatile acid and plays indispensable roles in flavor formation. This study investigated the microbial consortia driving the metabolism of D-/l-lactate during fermentation. Sequencing analysis based on D-/l-lactate dehydrogenase genes demonstrated that Lactobacillus (relative abundance: > 95%) dominated the production of both d-lactate and l-lactate, showing species-specific features between the two types. Lactobacillus helveticus (>65%) and L. reuteri (~80%) respectively dominated l- and d-lactate-producing communities. D-/l-lactate production and utilization capabilities of eight predominant Lactobacillus strains were determined by culture-dependent approach. Subsequently, D-/l-lactate producer L. plantarum M10-1 (d:l ≈ 1:1), l-lactate producer L. casei 21M3-1 (D:L ≈ 0.2:9.8) and D-/l-lactate utilizer Acetobacter pasteurianus G3-2 were selected to modulate the metabolic flux of D-/l-lactate of microbial consortia. The production ratio of D-/l-lactate was correspondingly shifted coupling with microbial consortia changes. Bioaugmentation with L.casei 21M3-1 merely enhanced l-lactate production, displaying ~4-fold elevation at the end of fermentation. Addition of L.plantarum M10-1 twice increased both D- and l-lactate production, while A. pasteurianus G3-2 decreased the content of D-/l-isomer. Our results provided an alternative strategy to specifically manipulate the metabolic flux within microbial consortia of certain ecological niches.
Collapse
Affiliation(s)
- Li-Juan Chai
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, PR China
| | - Mi-Na Shen
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China
| | - Jia Sun
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China
| | - Yong-Jian Deng
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China
| | - Zhen-Ming Lu
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, PR China; Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi, 214122, PR China
| | - Xiao-Juan Zhang
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, PR China; Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi, 214122, PR China
| | - Jin-Song Shi
- School of Pharmaceutical Science, Jiangnan University, Wuxi, 214122, PR China
| | - Zheng-Hong Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, PR China; National Engineering Research Center of Solid-State Brewing, Luzhou, 646000, PR China.
| |
Collapse
|
34
|
Zhou Z, Jian D, Gong M, Zhu S, Li G, Zhang S, Zhong F, Mao J. Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments. Food Res Int 2020; 136:109434. [PMID: 32846543 DOI: 10.1016/j.foodres.2020.109434] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 06/07/2020] [Accepted: 06/09/2020] [Indexed: 12/15/2022]
Abstract
Zhenjiang aromatic vinegar (ZAV) is one of the most famous traditional Chinese cereal vinegars. The key aroma compounds in aged ZAV were characterized by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor activity values (OAVs), aroma recombination and omission experiments. Sensory analysis revealed that higher odor intensity of caramel-like, buttery and overall complexity were observed for aged ZAV compared with fresh ZAV. A total of 68 compounds were quantitated, including 27 odorants with OAVs >1.0 in the aged ZAV. Sotolon was detected for the first time in Chinese cereal vinegars. Furthermore, the levels of 2,3-butanedione, 2-methylpropanal, sotolon, dimethyl trisulfide, 3-hydroxy-2-butanone, 2,4,5-trimethyloxazole and tetramethylpyrazine changed significantly during the aging process. Aroma recombination revealed that the aroma profile of the aged vinegar could be closely simulated. Omission experiments demonstrated the important contributions of seven aroma compounds to the aged ZAV aroma, including 2,3-butanedione, acetic acid, 2-methylpropanal, sotolon, 2,4,5-trimethyloxazole, 3-methylbutanoic acid and tetramethylpyrazine. This study indicates that the aging process substantially contribute to the overall aroma of ZAV.
Collapse
Affiliation(s)
- Zhilei Zhou
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Dongzhen Jian
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Min Gong
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Shenghu Zhu
- Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang 212143, Jiangsu, China
| | - Guoquan Li
- Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang 212143, Jiangsu, China
| | - Si Zhang
- South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, Guangdong, China
| | - Fang Zhong
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Jian Mao
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Research Center for Huangjiu, Shaoxing 312000, Zhejiang, China.
| |
Collapse
|
35
|
Al-Dalali S, Zheng F, Sun B, Chen F. Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5154-5167. [PMID: 32281377 DOI: 10.1021/acs.jafc.0c00470] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Aroma profiles and aroma-active compounds of Sichuan vinegar, which is one of the four famous vinegars in China, were systemically analyzed by solvent-assisted flavor evaporation-gas chromatography-mass spectrometry (SAFE-GC-MS) and gas chromatography-olfactometry (GC-O). In addition, descriptive profile analysis, aroma reconstitution, and omission test were used to evaluate and compare the Sichuan modern vinegar (SMV) and Sichuan traditional vinegar (STV). A total of 99 volatile compounds were tentatively identified from the neutral and acidic fractions of both samples. Among them, 77 compounds were positively identified after comparison with their corresponding standards. Forty-two aroma-active compounds were characterized with flavor dilution (FD) factors from 1 to 6561 by aroma extract dilution assay (AEDA)-GC-O, with the highest for 2-hydroxy-3-butanone, butyrolactone, furan-2-carbaldehyde, acetic acid, and 3-oxobutan-2-yl acetate in both STV and SMV samples. Among them, 10 were identified for the first time in vinegar. Moreover, 40 aroma-active compounds were quantitatively determined, and 26 compounds exhibited their odor activity values (OAVs) larger than 1. The reconstituted solutions showed similar aroma profiles to the original samples in their characteristic aromas in terms of fruity, sweet, roasty, spicy, and woody notes but had slight differences in nutty and herbal notes.
Collapse
Affiliation(s)
- Sam Al-Dalali
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Department of Food Science and Technology, Ibb University, Ibb 70270, Yemen
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, South Carolina, 29634, United States
| |
Collapse
|
36
|
Zhang XL, Zheng Y, Xia ML, Wu YN, Liu XJ, Xie SK, Wu YF, Wang M. Knowledge Domain and Emerging Trends in Vinegar Research: A Bibliometric Review of the Literature from WoSCC. Foods 2020; 9:E166. [PMID: 32050682 PMCID: PMC7074530 DOI: 10.3390/foods9020166] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 01/31/2020] [Accepted: 02/06/2020] [Indexed: 12/22/2022] Open
Abstract
Vinegar is one of the most widely used acidic condiments. In recent decades, rapid advances have been made in the area of vinegar research, and the intellectual structure pertaining to this domain has significantly evolved. Thus, it is important that scientists keep abreast of associated developments to ensure an appropriate understanding of this field. To facilitate this current study, a bibliometric analysis method was adopted to visualize the knowledge map of vinegar research based on literature data retrieved from the Web of Science Core Collection (WoSCC) database. In total, 883 original research and review articles from between 1998 and 2019 with 19,663 references were analyzed by CiteSpace. Both a macroscopical sketch and microscopical characterization of the whole knowledge domain were realized. According to the research contents, the main themes that underlie vinegar research can be divided into six categories, that is, microorganisms, substances, health functions, production technologies, adjuvant medicines, and vinegar residues. In addition to the latter analysis, emerging trends and future research foci were predicted. Finally, the evolutionary stage of vinegar research was discerned according to Shneider's four-stage theory. This review will help scientists to discern the dynamic evolution of vinegar research, as well as highlight areas for future research.
Collapse
Affiliation(s)
| | | | | | | | | | | | | | - Min Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; (X.-L.Z.); (Y.Z.); (M.-L.X.); (Y.-N.W.); (X.-J.L.); (S.-K.X.); (Y.-F.W.)
| |
Collapse
|
37
|
Weggler BA, Gruber B, Teehan P, Jaramillo R, Dorman FL. Inlets and sampling. SEP SCI TECHNOL 2020. [DOI: 10.1016/b978-0-12-813745-1.00005-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
38
|
Determination of the aroma changes of Zhengrong vinegar during different processing steps by SPME–GC–MS and GC-O. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00298-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
39
|
Al-Dalali S, Zheng F, Li H, Huang M, Chen F. Characterization of volatile compounds in three commercial Chinese vinegars by SPME-GC-MS and GC-O. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108264] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
40
|
Yu H, Xie T, Qian X, Ai L, Chen C, Tian H. Characterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5444-5456. [PMID: 31081146 DOI: 10.1002/jsfa.9806] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 05/08/2019] [Accepted: 05/09/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Chinese rice wine (CRW) is a kind of traditional fermentation wine in China. Aged CRW is more popular among consumers owing to its harmonious and pleasant flavor. The volatile profile of CRW has been extensively studied using gas chromatography/mass spectrometry (GC/MS). However, flavor components in CRW are far richer than those detected by GC/MS. To obtain more information about the volatile profile of fresh (5-year) and aged (10-year) CRW, a method based on comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry (GC×GC/qMS) was developed. The major volatile compounds contributing to the characteristic aroma of fresh and aged CRW were identified by surrogate odor activity value (OAV). RESULTS Ninety-eight volatile compounds were detected in the 5-year CRW samples and 107 in the 10-year samples by GC×GC/qMS. The numbers of compounds detected by GC×GC/qMS for the 5-year and 10-year samples were 71.4 and 65.4% higher than those detected by GC/MS. The aged wine had a more complex volatile profile than the fresh wine, with an increase in esters and aldehydes and a decrease in alcohols and organic acids. There were 22 volatile compounds with surrogate OAV > 1. Nine were the potent key aroma compounds in CRW: ethyl isovalerate (OAV 500-33 500), ethyl butyrate (OAV 84-334), ethyl isobutyrate (OAV 49-170), 2-nonenal (OAV 20-100), ethyl heptanoate (OAV 1-74), ethyl hexanoate (OAV 60-77), phenylethyl alcohol (OAV 2-18), benzaldehyde (OAV 28-30) and hexanal (OAV 4-11). CONCLUSION GC×GC/qMS showed better separation than GC/MS. The presented GC×GC/qMS method was suitable for characterization of the volatile profile of CRW. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Haiyan Yu
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Tong Xie
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Xinhua Qian
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Lianzhong Ai
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Chen Chen
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Huaixiang Tian
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| |
Collapse
|
41
|
Developing an Excitation-Emission Matrix Fluorescence Spectroscopy Method Coupled with Multi-way Classification Algorithms for the Identification of the Adulteration of Shanxi Aged Vinegars. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01586-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
42
|
Amaral MSS, Marriott PJ. The Blossoming of Technology for the Analysis of Complex Aroma Bouquets-A Review on Flavour and Odorant Multidimensional and Comprehensive Gas Chromatography Applications. Molecules 2019; 24:E2080. [PMID: 31159223 PMCID: PMC6600270 DOI: 10.3390/molecules24112080] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 05/21/2019] [Accepted: 05/30/2019] [Indexed: 01/09/2023] Open
Abstract
Multidimensional approaches in gas chromatography have been established as potent tools to (almost) attain fully resolved analyses. Flavours and odours are important application fields for these techniques since they include complex matrices, and are of interest for both scientific study and to consumers. This article is a review of the main research studies in the above theme, discussing the achievements and challenges that demonstrate a maturing of analytical separation technology.
Collapse
Affiliation(s)
- Michelle S S Amaral
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia.
| | - Philip J Marriott
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia.
| |
Collapse
|
43
|
Volatile compounds associated with growth of Asaia bogorensis and Asaia lannensis-unusual spoilage bacteria of functional beverages. Food Res Int 2019; 121:379-386. [PMID: 31108760 DOI: 10.1016/j.foodres.2019.03.054] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 03/24/2019] [Accepted: 03/25/2019] [Indexed: 12/11/2022]
Abstract
Acetic acid bacteria of the genus Asaia are recognized as common bacterial spoilage in the beverage industry. Their growth in contaminated soft drinks can be visible in the form of flocs, turbidity and flavor changes. Volatile profiles associated with the growth and metabolic activities of Asaia lannensis and As. bogorensis strains were evaluated using comprehensive gas chromatography-time of flight mass spectrometry (GC × GC-ToF MS). Based on obtained results, 33 main compounds were identified. The greatest variety of volatile metabolites was noted for As. lannensis strain W4. 2-Phenylethanol, 3-pentanone, 2-nonanol, 2-hydroxy-3-pentanone, and 2-nitro-1-butanol were detected as dominant volatile compounds. Additionally, As. lannensis strains formed 2-propenoic acid ethyl ester. As. bogorensis ISD1 was distinguished by the higher concentration of 2-hydroxy-3-pentanone and 3-methyl-1-butene but the lowest concentration of 2-phenylethanol. Based on these results, it was found that volatile profiles of Asaia spp. are unique among acetic acid bacteria. Moreover, obtained profiles depended not only on bacterial species and strains but also on the composition of culture media.
Collapse
|
44
|
Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars. Food Res Int 2019; 119:398-410. [PMID: 30884670 DOI: 10.1016/j.foodres.2019.02.008] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2019] [Revised: 02/03/2019] [Accepted: 02/03/2019] [Indexed: 12/11/2022]
Abstract
Beijing rice vinegar is a typically traditional Chinese cereal vinegar and prevalent in the northern part of China. In this study, the volatile aroma analysis of different fermentation stages of Beijing rice vinegar was carried out by headspace-solid phase micro-extraction coupled with gas chromatography mass spectrometry (HS-SPME-GC-MS). The aroma could be classified into acids, alcohols, esters, aldehydes, ketones, polyphenols and heterocyclic compounds. The aroma constituents varied at each fermentation stage. Principle component analysis (PCA) was employed to distinguish the specific aroma compounds. At the alcoholization stage, alcohols were mainly ethanol (1993.10 μg/100 mL, 70%), and phenyl-ethyl alcohol (588.64 μg/100 mL, 20%). The ethyl ester meanwhile started to be produced and was the most prevalent ester. The high contents of ethanol, 3-methyl-butanol and phenyl-ethyl alcohol could be the potential aroma biomarker for the alcoholization stage. At the vinegarization stage, ethanol was largely consumed, as well as i-butanol and i-amyl alcohol. The concentration of volatile acids was 1948.01 μg/100 mL with acetic acid the most dominant one (> 90%). Acetic acid and 3-hydroxy-2-butanone were representative compounds for vinegarization stage and could be the potential biomarkers. Furthermore, the aroma comparison of 7 kinds of classic cereal vinegars was carried out. PCA results indicated that the specification of aroma biomarkers for each type of vinegar was practical, serving as the indicators or predictors for both the vinegar fermentation stage identification, vinegar sensory evaluation, and offering a potential for vinegar identification and quality improvement. The assessment strategy was also used to compare the typical Chinese and other important western vinegars.
Collapse
|
45
|
Zhao C, Xia T, Du P, Duan W, Zhang B, Zhang J, Zhu S, Zheng Y, Wang M, Yu Y. Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging Process. Molecules 2018; 23:E2949. [PMID: 30424522 PMCID: PMC6278357 DOI: 10.3390/molecules23112949] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 11/09/2018] [Accepted: 11/09/2018] [Indexed: 12/16/2022] Open
Abstract
Zhenjiang aromatic vinegar (ZAV) is one of the well-known fermented condiments in China, which is produced by solid-state fermentation. It can be classified into traditional Zhenjiang aromatic vinegar (TZAV) and industrial Zhenjiang aromatic vinegar (IZAV) because of different production methods. The purpose of the study was to evaluate the variations and differences on chemical compositions and antioxidant activities of TZAV and IZAV during the aging process. The proximate composition, organic acids content, total phenolic content (TPC), total flavonoid content (TFC), total antioxidant activity (TAA) and phenolic compounds composition of TZAV and IZAV were detected during the aging process. Organic acids contents, TPC, TFC, TAA and phenolic compounds contents in ZAV were increased during the aging process. Acetic acid, lactic acid and pyroglutamic acid in ZAV were major organic acids. With the extension of aging time, TZAV and IZAV had similar proximate compositions and organic acids content. The values of TPC, TFC and TAA were higher in TZAV than in IZAV when aging is more than 3 years. Rutin and p-coumaric acid were detected in TZAV but not in IZAV. In principal component analysis (PCA), TZAV and IZAV can be divided into two groups according to their phenolic compounds composition. These findings provide references for evaluating TZAV and IZAV on the basis of their characterizations.
Collapse
Affiliation(s)
- Chaoya Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Ting Xia
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Peng Du
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Wenhui Duan
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Bo Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Jin Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Shenghu Zhu
- Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang 212143, China.
| | - Yu Zheng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Min Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Yongjian Yu
- Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang 212143, China.
| |
Collapse
|
46
|
Comparison of Aroma Profiles of Traditional and Modern Zhenjiang Aromatic Vinegars and Their Changes During the Vinegar Aging by SPME-GC-MS and GC-O. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1385-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
47
|
Yatmaz AH, Kinoshita T, Miyazato A, Takagi M, Tsujino Y, Beppu F, Gotoh N. Quantification of Fraglide-1, a New Functional Ingredient, in Vinegars. J Oleo Sci 2017; 66:1381-1386. [PMID: 29129902 DOI: 10.5650/jos.ess17147] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Vinegar is a widely used condiment in the world, and is produced from ethanol by acetic acid fermentation. Different fruits, vegetables, cereals, and wines can be used as ingredients for vinegar production. It is known that vinegar has many nutrient components such as organic acids, polyphenols, and aromatic compounds. Because of these bioactive components, it has many health benefits. China has a long history of producing vinegar and has been using it for health products and as medicine. Chinese aromatic Zhenjiang vinegar (Kozu) is produced from sticky rice. It is famous for its special flavor and health benefits. 5-Hydroxy-4-phenyl-butenolide (Fraglide-1) is a functional compound discovered in Kozu and has anti-fungal and anti-obesity effects. In this study, the Fraglide-1 content of different kinds of vinegars and ingredients, including Kozu samples and ingredients, was investigated. Fraglide-1 analysis was carried out via LC-MS/MS in multiple reaction monitoring mode. It was found that all the Kozu samples, as well as brown rice vinegar (Kurosu) samples, and the Chinese sticky rice husk used for the production of Kozu, contained Fraglide-1. Kozu production requires a 6-month- to 8-year-long aging process for its special flavor and aroma. Because of this long aging process, Fraglide-1 is thought to move from the sticky rice husk to Kozu.
Collapse
Affiliation(s)
- Aydan H Yatmaz
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology.,Food Safety and Agricultural Research Center, Akdeniz University
| | - Tetsuaki Kinoshita
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Akio Miyazato
- School of Materials Science, Japan Advanced Institute of Science and Technology
| | - Masahiro Takagi
- School of Materials Science, Japan Advanced Institute of Science and Technology
| | - Yoshio Tsujino
- School of Materials Science, Japan Advanced Institute of Science and Technology
| | - Fumiaki Beppu
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Naohiro Gotoh
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| |
Collapse
|
48
|
Highly sensitive method for aldehydes detection: Application to furfurals analysis in raisin and bovine milk powder. Anal Chim Acta 2017; 987:47-55. [DOI: 10.1016/j.aca.2017.08.032] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2017] [Revised: 08/13/2017] [Accepted: 08/17/2017] [Indexed: 11/18/2022]
|
49
|
Lu ZM, Wang ZM, Zhang XJ, Mao J, Shi JS, Xu ZH. Microbial ecology of cereal vinegar fermentation: insights for driving the ecosystem function. Curr Opin Biotechnol 2017; 49:88-93. [PMID: 28843369 DOI: 10.1016/j.copbio.2017.07.006] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 07/07/2017] [Accepted: 07/12/2017] [Indexed: 01/08/2023]
Abstract
Over thousands of years, humans have mastered the natural vinegar fermentation technique of cultivating functional microbiota on different raw materials. Functional microbial communities that form reproducibly on non-autoclaved raw materials through repeated batch acetic acid fermentation underpin the flavour development of traditional cereal vinegars. However, how to modulate rationally and optimise the metabolic function of these naturally engineered acidic ecosystems remains unclear. Exploring two key minorities in a vinegar ecosystem, including microbial functions (e.g., flavour and aroma synthesis) and microbial strains, is a crucial step for the vinegar industry to modulate the metabolic function of vinegar microbiota, to monitor the fermentation process, and to maintain the flavour quality of final product.
Collapse
Affiliation(s)
- Zhen-Ming Lu
- National Engineering Laboratory for Cereal Fermentation Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, PR China
| | - Zong-Min Wang
- National Engineering Laboratory for Cereal Fermentation Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, PR China
| | - Xiao-Juan Zhang
- National Engineering Laboratory for Cereal Fermentation Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, PR China
| | - Jian Mao
- National Engineering Laboratory for Cereal Fermentation Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, PR China
| | - Jin-Song Shi
- National Engineering Laboratory for Cereal Fermentation Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, PR China
| | - Zheng-Hong Xu
- National Engineering Laboratory for Cereal Fermentation Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China; Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, PR China.
| |
Collapse
|