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Pielech-Przybylska K, Balcerek M, Klebeko M, Dziekońska-Kubczak U, Hebdzyński M. Ethanolic Fermentation of Rye Mashes: Factors Influencing the Formation of Aldehydes and Process Efficiency. Biomolecules 2022; 12:biom12081085. [PMID: 36008979 PMCID: PMC9405562 DOI: 10.3390/biom12081085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/02/2022] [Accepted: 08/04/2022] [Indexed: 11/16/2022] Open
Abstract
High concentrations of aldehydes may result in poor-quality agricultural distillate. We investigate the influence of the method of mash preparation, the initial pH of the mashes, and different yeast strains on the fermentation efficiency and concentration of aldehydes from C2 (acetaldehyde) to C7 (enanthaldehyde) in rye mashes. The tested factors were revealed to have a differentiated influence on both the process efficiency and the concentrations of aldehydes, especially in the case of the dominant acetaldehyde. Mashes obtained from steamed rye grain showed significantly higher fermentation efficiencies than those prepared by the pressureless method. Increasing the pH of the sweet mashes from 4.5 to 6.0 resulted in significantly higher concentrations of acetaldehyde, especially in the case of steamed rye grain. Moreover, an increase in the concentrations of other aldehydes, i.e., from C3 (propionaldehyde) to C5 (valer- and isovaleraldehyde) was observed. A high fermentation efficiency and the lowest acetaldehyde concentrations were obtained from steamed rye mashes with an initial pH of 4.5, fermented using the yeast strains DistilaMax GW and DistilaMax HT. DistilaMax HT yeast also provided a relatively low concentration of acetaldehyde in mashes with an initial pH in the range of 4.5–5.5 prepared by the energy-saving pressureless method.
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He Y, Tang K, Yu X, Chen S, Xu Y. Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:598-606. [PMID: 34939413 DOI: 10.1021/acs.jafc.1c06875] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Pungency is one of the most important mouthfeel characteristics that is primarily related to the sensory quality of distilled spirits. However, the chemical basis of pungency is still unclear. A set of Baijiu samples with different levels of pungency was characterized by sensory analysis and volatile compound analyses. Several esters, aldehydes, and acids significantly correlated with pungency. Ethyl hexanoate, ethyl acetate, 3-methylbutyl hexanoate, acetaldehyde, acetal, and 3-methylbutanal were confirmed to be the strongest contributors to the pungency of Baijiu by the two-alternative forced-choice test. Sensory recombination testing further revealed that the contribution of esters to pungency was much higher than that of the aldehydes, and acid compounds at low concentrations suppress the pungency perception. In this study, the importance of esters in the pungency of distilled spirits is first reported. The results provide an instructive basis for further research into optimizing the quality of products.
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Affiliation(s)
- Yingxia He
- Lab of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ke Tang
- Lab of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaowei Yu
- Lab of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Shuang Chen
- Lab of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
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Effects of electrostatic field treatment on the maturation characteristics of rum and its mechanism. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01109-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Sensory characterization of Baijiu pungency by combined time-intensity (TI) and temporal dominance of sensations (TDS). Food Res Int 2021; 147:110493. [PMID: 34399489 DOI: 10.1016/j.foodres.2021.110493] [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: 02/26/2021] [Revised: 05/10/2021] [Accepted: 05/31/2021] [Indexed: 11/23/2022]
Abstract
Pungency is increasingly being recognized as an important factor of overall sensory quality, palatability, and consumer preference of distilled spirits. The characterization of pungency is necessary to evaluate the potential sensory quality of distilled spirits. In this study, the temporal profiles of pungency of Baijiu with different aging times were evaluated using time-intensity (TI) and temporal dominance of sensations (TDS) methods, considering both pungency intensity and pungency sub-qualities. TI results indicated significant differences in release rate of pungency during Baijiu consumption. Compared to young Baijiu, old Baijiu tend to show higher release rate of pungency, the areas under the curve and duration of pungency were significantly decreased in old Baijiu. The TDS results showed significant differences in the combination of dominant sub-qualities, as well as in the maximum dominance rates and the dominant duration of sub-qualities among Baijiu. The young Baijiu were mainly characterized by the dominant sub-qualities of "burning" and "numbing", whereas for old Baijiu, "burning", "prickle", and "drying" were dominant. The application of TI and TDS provided dynamic and temporal profiles of pungency to fully characterize pungency differences of distilled beverages.
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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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He Y, Chen S, Tang K, Xu Y, Yu X. A Novel Quantitative Prediction Approach for Pungency Level of Chinese Liquor (Baijiu) Based on Infrared Thermal Imager. Foods 2021; 10:foods10051107. [PMID: 34067651 PMCID: PMC8157151 DOI: 10.3390/foods10051107] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 05/07/2021] [Accepted: 05/12/2021] [Indexed: 01/01/2023] Open
Abstract
Pungency is a crucial sensory feature that influences consumers’ appreciation and preferences toward alcoholic beverages. However, the quantitation of pungency is challenging to achieve using sensory analysis because of persistence, accumulation, and desensitization to the pungency perception. This study aimed to design a novel pungency evaluation method based on the measurement of tongue surface temperature. An infrared thermal (IRT) imager technique for measuring tongue surface temperature was established. To validate its feasibility, the IRT technique was used to measure tongue surface temperatures after the tongue was stimulated by (1) water and Baijiu, (2) different concentrations of ethanol aqueous solution (10, 20, 30, 40, and 50%, v/v), (3) ethanol aqueous solution and Baijiu samples with the same ethanol content, and (4) 26 Baijiu samples with different pungency level. For all cases, tongue surface temperatures showed large differences as a result of the different stimulation. The results showed that the tongue surface temperature correlated with the pungency intensity obtained by the sensory analysis. The relationship between tongue surface temperature and pungency intensity was established by multiple linear regression analysis. The IRT technique was able to be a useful support tool to quantitatively predict the pungency of alcoholic beverages, based on the measurement of tongue surface temperature.
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Affiliation(s)
- Yingxia He
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214100, China; (Y.H.); (S.C.); (K.T.)
| | - Shuang Chen
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214100, China; (Y.H.); (S.C.); (K.T.)
| | - Ke Tang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214100, China; (Y.H.); (S.C.); (K.T.)
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214100, China; (Y.H.); (S.C.); (K.T.)
- Correspondence: (Y.X.); (X.Y.); Tel.: +86-510-85918201 (Y.X.); +86-510-85197760 (X.Y.)
| | - Xiaowei Yu
- State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214100, China
- Correspondence: (Y.X.); (X.Y.); Tel.: +86-510-85918201 (Y.X.); +86-510-85197760 (X.Y.)
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Arias-Pérez I, Sáenz-Navajas MP, de-la-Fuente-Blanco A, Ferreira V, Escudero A. Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine. Food Chem 2021; 361:130081. [PMID: 34022483 DOI: 10.1016/j.foodchem.2021.130081] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 05/05/2021] [Accepted: 05/08/2021] [Indexed: 11/27/2022]
Abstract
Wine models with or without a dearomatised and lyophilized red wine extract containing a young red aroma base (control) plus one vector with one or several aroma compounds (unsaturated-aldehydes, saturated-aldehydes, benzaldehyde, isoamyl-alcohol, methoxypyrazines and (Z)-1,5-octadien-3-one) were prepared. Models were spiked with increasing amounts of acetaldehyde whose headspace concentrations were controlled. Odour and nasal chemesthesic properties were assessed by a trained sensory panel. Results confirm the contribution of the different players, notably isoamyl-alcohol, (Z)-1,5-octadien-3-one, benzaldehyde and methoxypyrazines, to wine aroma and tactile nasal characteristics and demonstrate that acetaldehyde levels play an outstanding role in their modulation. At low levels, it can play positive roles in some specific aromatic contexts, while at higher levels, enhance the negative effects associated to the generic presence of other aldehydes (saturated, unsaturated and Strecker aldehydes) by enhancing "green vegetable" notes and "itching" character and the "burning" effects linked to high levels of isoamyl alcohol.
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Affiliation(s)
- I Arias-Pérez
- Laboratorio de análisis del aroma y enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - M P Sáenz-Navajas
- Instituto de Ciencias de la Vid y del Vino (ICVV) (Universidad de La Rioja-CSIC-Gobierno de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain
| | - A de-la-Fuente-Blanco
- Laboratorio de análisis del aroma y enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - V Ferreira
- Laboratorio de análisis del aroma y enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - A Escudero
- Laboratorio de análisis del aroma y enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
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Gaby JM, Baker AN, Hayes JE. Vanillin modifies affective responses to but not burning sensations from ethanol in mixtures. Physiol Behav 2019; 211:112668. [PMID: 31476345 DOI: 10.1016/j.physbeh.2019.112668] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 08/19/2019] [Accepted: 08/30/2019] [Indexed: 12/16/2022]
Abstract
Vanillin may modulate perception of noxious oral stimuli via TRP receptor interactions; separately, vanillin has also been shown to have top-down influences on flavor perception. Here, we ask whether added vanillin decreases the perceived burn of ethanol either via peripheral or cognitive mechanisms. Participants rated the burn of ethanol with 0, 16, and 160 ppm vanillin. In studies 1 (n = 102) and 2 (n = 82), participants wore nose clips and rated the burn of 8% and 16% ethanol (study 1) or 32% and 48% ethanol (study 2). In study 3 (n = 65), participants were able to breathe freely and rated liking and perceptual qualities of 8% and 32% ethanol at each vanillin level. Vanillin showed no significant effect on ratings of burn or smoothness, but did increase perceived sweetness (p < .001) and liking (p = .004) in study 3. These data suggest vanillin does not modulate ethanol burn via TRP receptor mediated interactions, but may shift hedonic responses to ethanol via top-down processes.
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Affiliation(s)
- Jessica M Gaby
- Sensory Evaluation Center, The Pennsylvania State University, University Park, PA 16802, USA; Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA
| | - Allison N Baker
- Sensory Evaluation Center, The Pennsylvania State University, University Park, PA 16802, USA; Graduate Program in Neuroscience, The Pennsylvania State University, University Park, PA 16802, USA
| | - John E Hayes
- Sensory Evaluation Center, The Pennsylvania State University, University Park, PA 16802, USA; Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA.
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