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Gómez HAG, Niederauer GF, Minatel IO, Antunes ERM, Carneiro MJ, Sawaya ACHF, Zanus MC, Ritschel PS, Quecini V, Pereira Lima GP, Marques MOM. Wine metabolome and sensory analyses demonstrate the oenological potential of novel grapevine genotypes for sustainable viticulture in warm climates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39171419 DOI: 10.1002/jsfa.13832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2024] [Revised: 08/07/2024] [Accepted: 08/09/2024] [Indexed: 08/23/2024]
Abstract
BACKGROUND Genetic breeding is essential to develop grapevine genotypes adapted to warm climates and resistant to pathogens. Traditionally cultivated Vitis vinifera is susceptible to biotic and abiotic stresses. Winemakers and consumers, however, perceive wines from non-vinifera or hybrid cultivars as inferior. In this study, sensory analyses and comprehensive metabolite profiling by targeted and untargeted approaches were used to investigate the oenological potential of wines from grapes of genotypes developed throughout four breeding cycles to improve climate adaptation, sugar contents and berry color. RESULTS Novel genotypes had higher yields and the wines exhibited increased contents of polyphenols, including anthocyanins. Volatile monoterpenes in the wines decreased throughout breeding cycles in the absence of selective pressure. Polyphenol contents were higher in intermediate wines, with hydroxytyrosol contents reaching up to three times reported values. Mouthfeel attributes astringency, leafy taste, flavor and body, and persistency showed significant correlation with untargeted features. Supervised model-based analyses of the metabolome effectively discriminate wines from distinct genetic origins. CONCLUSION Taken together, the results demonstrate the potential of novel grapevine genotypes to a more sustainable viticulture and quality wine production in warm climates. Comprehensive metabolite profiling of the wines reveals that genotype clustering is dependent on the chemical class and that traits not submitted to selective pressure are also altered by breeding. Supervised multivariate models were effective to predict the genetic origin of the wines based on the metabolic profile, indicating the potential of the technique to identify biomarkers for wines from sustainable genotypes. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Héctor Alonzo Gómez Gómez
- School of Agriculture, São Paulo State University (Unesp), Botucatu, São Paulo, Brazil
- Plant Genetic Resources Center, Agronomic Institute (IAC), Campinas, São Paulo, Brazil
- Academic Department of Food, Faculty of Technological Sciences, National University of Agriculture, Catacamas, Honduras
| | | | - Igor Otavio Minatel
- Institute of Biosciences, São Paulo State University (Unesp), Botucatu, São Paulo, Brazil
| | | | | | | | | | | | - Vera Quecini
- Embrapa Uva e Vinho, Bento Gonçalves, Rio Grande do Sul, Brazil
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Gomez HAG, Niederauer GF, Minatel IO, Antunes ERM, Carneiro MJ, Sawaya ACHF, Zanus MC, Ritschel PS, Quecini V, Pereira Lima GP, Marques MOM. Metabolite profiling reveals the influence of grapevine genetic distance on the chemical signature of juices. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2383-2397. [PMID: 37961851 DOI: 10.1002/jsfa.13124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/28/2023] [Accepted: 11/09/2023] [Indexed: 11/15/2023]
Abstract
BACKGROUND Yield, disease tolerance, and climate adaptation are important traits in grapevine genetic breeding programs. Selection for these characteristics causes unpredictable changes in primary and specialized metabolism, affecting the physicochemical properties and chemical composition of the berries and their processed products, juice, and wine. In this study, we investigated the influence of the genetic distance between grapevine genotypes on the chemical signatures of the juices, by integrating comprehensive metabolic profiling to genetic analyses. RESULTS The studied grapevine cultivars exhibited low genetic diversity. Breeding for agronomic traits promoted higher contents of soluble sugars, total phenolics, and anthocyanins in the juices. Untargeted juice metabolomics identified a total of 147 metabolites, consisting of 30 volatiles, 21 phenolics, and 96 ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS) features. Juices from grapes of the most recent cultivars exhibited increased levels of trans-resveratrol, catechin, and luteolin. The blend of volatiles from juices of later cultivars was also more complex, consisting of 29 distinct metabolites in 'BRS Magna'. Grapes from 'BRS Carmem', an intermediate cultivar, gave the most divergent UHPLC-MS juice profile. CONCLUSION Contents of soluble solids, total phenolics, and anthocyanins in grape juices were increased by controlled crosses and hybrid selection. Integrative analyses demonstrated that the juices' metabolic profiles accurately represent the cultivars' genetic distances. Juices from 'BRS Violeta' and 'BRS Magna' show relevant positive association with health-related phenolics and a distinct set of odor volatiles, although these characteristics were specifically sought by breeding. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hector Alonzo Gomez Gomez
- School of Agriculture, São Paulo State University (UNESP), São Paulo, Brazil
- Plant Genetic Resources Center, Agronomic Institute (IAC), São Paulo, Brazil
| | | | - Igor Otavio Minatel
- Institute of Biosciences, São Paulo State University (UNESP), São Paulo, Brazil
| | | | | | | | - Mauro Celso Zanus
- Embrapa, Embrapa Uva e Vinho, Bento Gonçalves, 95701-008, RS, Brazil
| | | | - Vera Quecini
- Embrapa, Embrapa Uva e Vinho, Bento Gonçalves, 95701-008, RS, Brazil
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Ge X, Wang J, Wang X, Liu Y, Dang C, Suo R, Sun J. Evaluation of Indigenous Yeasts Screened from Chinese Vineyards as Potential Starters for Improving Wine Aroma. Foods 2023; 12:3073. [PMID: 37628071 PMCID: PMC10453611 DOI: 10.3390/foods12163073] [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: 06/28/2023] [Revised: 08/05/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
Exploitation of the biodiversity of native wine yeast is a means of modifying the sensory characteristics of wine. Samples from different regions in China were analysed to screen native isolates as potential starter cultures. Through morphological and molecular biological analyses, we found six species, belonging to four genera (Hanseniaspora, Saccharomyces, Rhodotorula and Metschnikowia). These species were subjected to stress tolerance assays (ethanol, glucose, SO2 and pH), enzymatic activity tests (sulphite reductase activity, β-glucosidase activity and protease activity) and fermentation tests. Saccharomyces cerevisiae showed a high tolerance to ethanol and completed fermentation independently. Hanseniaspora demonstrated good enzymatic activity and completed sequential fermentation. The fermentation experiment showed that the PCT4 strain had the best aroma complexity. This study provides a reference for selecting new starters from the perspective of flavour enzymes and tolerance and diversifying the sensory quality of wines from the region.
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Affiliation(s)
- Xiaoxin Ge
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
- Hebei Technology Innovation Center of Agricultural Products Processing, Baoding 071001, China
| | - Xiaodi Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
| | - Yaqiong Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
- Hebei Technology Innovation Center of Agricultural Products Processing, Baoding 071001, China
| | - Chao Dang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
- Hebei Technology Innovation Center of Agricultural Products Processing, Baoding 071001, China
| | - Ran Suo
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
- Hebei Technology Innovation Center of Agricultural Products Processing, Baoding 071001, China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; (X.G.)
- Hebei Technology Innovation Center of Agricultural Products Processing, Baoding 071001, China
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Franc C, Riquier L, Hastoy X, Monsant C, Noiville P, Pelonnier-Magimel E, Marchand S, Tempère S, Ségur MC, de Revel G. Highlighting the varietal origin of eugenol in Armagnac wine spirits from Baco blanc, a hybrid grape variety. Food Chem 2023; 426:136405. [PMID: 37356245 DOI: 10.1016/j.foodchem.2023.136405] [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: 01/20/2023] [Revised: 04/04/2023] [Accepted: 04/30/2023] [Indexed: 06/27/2023]
Abstract
We report on the first evidence of a varietal origin of eugenol as a molecular marker in Baco blanc, one of the grape varieties used to produce Armagnac. Eugenol was identified and quantified by HS-SPME-GC-MS. For two separate vintages, the concentrations found in monovarietal wine spirits made from Baco blanc, were, on average, 10 times higher than those in other Vitis varieties, ranging from 31.0 to 174.7 µg/L. Investigations were carried out to quantify eugenol in the wines used for distillation, in the musts and finally in several parts of the plant. For all matrices over both vintages, it was confirmed that eugenol is much more abundant in Baco blanc than in Ugni blanc and Folle blanche. Moreover, enzymatic hydrolysis made it possible to release a significant quantity of eugenol from precursors, demonstrating that more than 90% of eugenol is bound in the must and in the grape berry pulp.
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Affiliation(s)
- Céline Franc
- Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, Villenave d'Ornon F-33140, France.
| | - Laurent Riquier
- Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, Villenave d'Ornon F-33140, France
| | - Xavier Hastoy
- Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, Villenave d'Ornon F-33140, France
| | - Clémence Monsant
- Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, Villenave d'Ornon F-33140, France
| | - Paul Noiville
- Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, Villenave d'Ornon F-33140, France
| | - Edouard Pelonnier-Magimel
- Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, Villenave d'Ornon F-33140, France
| | - Stéphanie Marchand
- Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, Villenave d'Ornon F-33140, France
| | - Sophie Tempère
- Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, Villenave d'Ornon F-33140, France
| | - Marie-Claude Ségur
- Bureau National Interprofessionnel de l'Armagnac (BNIA), Eauze 32800, France
| | - Gilles de Revel
- Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, Villenave d'Ornon F-33140, France.
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Wang M, Wang J, Chen J, Philipp C, Zhao X, Wang J, Liu Y, Suo R. Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota. Foods 2022; 11:foods11121725. [PMID: 35741923 PMCID: PMC9222704 DOI: 10.3390/foods11121725] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/06/2022] [Accepted: 06/09/2022] [Indexed: 01/27/2023] Open
Abstract
Commercial Saccharomyces cerevisiae plays an important role in the traditional winemaking industry. In this study, the correlation of microbial community and aroma compound in the process of alcohol fermentation of Cabernet Sauvignon by four different commercial starters was investigated. The results showed that there was no significant difference in the fermentation parameters of the four starters, but there were differences in microbial diversity among the different starters. The wine samples fermented by CEC01 had higher microbial abundance. GC-MS detected a total of 58 aromatic compounds from the fermentation process by the experimental yeasts. There were 25 compounds in the F6d variant, which was higher than in other samples. The PCA score plot showed that 796 and F15 yeast-fermented wines had similar aromatic characteristic compositions. According to partial least squares (PLS, VIP > 1.0) analysis and Spearman’s correlation analysis, 11, 8, 8 and 10 microbial genera were identified as core microorganisms in the fermentation of 796, CEC01, CECA and F15 starter, respectively. Among them, Leuconostoc, Lactobacillus, Sphingomonas and Pseudomonas played an important role in the formation of aroma compounds such as Ethyl caprylate, Ethyl caprate and Ethyl-9-decenoate. These results can help us to have a better understanding of the effects of microorganisms on wine aroma and provide a theoretical basis for improving the flavor quality of Cabernet Sauvignon wine.
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Affiliation(s)
- Meiqi Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (M.W.); (J.W.); (J.W.); (R.S.)
| | - Jiarong Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (M.W.); (J.W.); (J.W.); (R.S.)
| | - Jiawei Chen
- China Great Wall Wine Co., Ltd., Zhangjiakou 075400, China; (J.C.); (X.Z.)
| | - Christian Philipp
- Höhere Bundeslehranstalt und Bundesamt für Wein- und Obstbau, Wienerstraße 74, 3400 Klosterneuburg, Austria;
| | - Xiaoning Zhao
- China Great Wall Wine Co., Ltd., Zhangjiakou 075400, China; (J.C.); (X.Z.)
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (M.W.); (J.W.); (J.W.); (R.S.)
| | - Yaqiong Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (M.W.); (J.W.); (J.W.); (R.S.)
- Correspondence: ; Tel.: +86-13503129927
| | - Ran Suo
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (M.W.); (J.W.); (J.W.); (R.S.)
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Ben Khadher T, Aydi S, Mars M, Bouajila J. Study on the Chemical Composition and the Biological Activities of Vitis vinifera Stem Extracts. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27103109. [PMID: 35630586 PMCID: PMC9144250 DOI: 10.3390/molecules27103109] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 05/08/2022] [Accepted: 05/09/2022] [Indexed: 11/23/2022]
Abstract
Vitis vinifera (V. vinifera) is a herbaceous plant, cultivated worldwide and known for its biological benefits. The aim of this study is the investigation of the chemical composition as well as the determination of the biological potential of different grape stem extracts obtained by maceration and accelerated solvent extraction (ASE). The HPLC analysis of the tested extracts led to the identification of 28 compounds of which 17 were identified for the first time in grape plants, in addition to seven revealed in the stem part for the first time. Twenty-nine volatile molecules have been detected by GC-MS in the grape stem part; among them seven were identified for the first time in the grape plant. For the biological analysis, the ethyl acetate extract (EtOAc) obtained by maceration showed a significant potential regarding antioxidant activity (IC50 = 42.5 µg/mL), anti-Alzheimer (IC50 = 14.1 µg/mL), antidiabetic (IC50 = 13.4 µg/mL), cytotoxic with HCT-116 (IC50 = 12.5 µg/mL), and anti-inflammatory (IC50 = 26.6 µg/mL) activities, as well as showing the highest polyphenol content (207.9 mg GAE/g DW).
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Affiliation(s)
- Talel Ben Khadher
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INP, UPS, F-31062 Toulouse, France;
- Laboratory of Biodiversity and Valorization of Bioressources in Arid Zones, Faculty of Sciences, The University of Gabes, Zrig, Gabes 6072, Tunisia; (S.A.); (M.M.)
| | - Samir Aydi
- Laboratory of Biodiversity and Valorization of Bioressources in Arid Zones, Faculty of Sciences, The University of Gabes, Zrig, Gabes 6072, Tunisia; (S.A.); (M.M.)
| | - Mohamed Mars
- Laboratory of Biodiversity and Valorization of Bioressources in Arid Zones, Faculty of Sciences, The University of Gabes, Zrig, Gabes 6072, Tunisia; (S.A.); (M.M.)
| | - Jalloul Bouajila
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INP, UPS, F-31062 Toulouse, France;
- Correspondence: ; Tel./Fax: +33-562256885
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Niculau EDS, de Oliveira DAB, Carvalho LL, Nogueira KL, Araújo Oliveira MCD. Volatile Chemical Profile of Ethanol-Based Hand Sanitizer marketed in Brazil by HS-SPME/GC-MS. CURR PHARM ANAL 2022. [DOI: 10.2174/1573412918666220117163508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Aim:
This study aims to determine the volatile chemical profile of ethanol-based hand sanitizer marketed in Brazil by HS-SPME/GC-MS.
Background:
Ethanol-based hand sanitizer has been used to protect against coronavirus disease (COVID-19). In general, these formulations are prepared using a carbomer. In 2020 and 2021, the production of hand sanitizer has increased due to the COVID-19 epidemic. Therefore, it is important to know the composition of this formulation because certain molecules present in some alcoholic mixtures can cause health problems
Method:
Ethanol-based hand sanitizer, AL1, AL2, BL1, CL1, DL1, EL1, FL1, and GL1 (ethanol derivative of fuel station), was purchased from manufacturers commercialized in Araguaína-TO and analyzed by HS-SPME/GC-MS for determining volatile chemical profile.
Results:
The analyses showed different compositions for the ethanol-based hand sanitizers. Samples AL1 and AL2 contained isopropyl alcohol, ethyl acetate, benzene, ethane-1,1-diethoxy, limonene, and other compounds. Linear alkanes were also detected. Only ethyl acetate and ethane-1,1-diethoxy were detected in CL1, in addition to ethanol. Thus, it is the most suitable sample among those analyzed. The presence of benzene, alkanes, and other hydrocarbons may be associated with the use of fuel ethanol to prepare these sanitizers, as shown in the sample GL1. Benzene, xylene, and toluene were found in FL1. This sample is the most contaminated among those analyzed.
Conclusion:
The chemical profile of commercial ethanol-based hand sanitizer from eight different samples sold in Araguaína-Brazil was established by GC-MS. Compounds like benzene and other alkanes were found in some samples. These results suggested possible contamination by alcohols unqualified in producing pharmaceutical substances. These analyzes are particularly relevant due to the pandemic situation to avoid COVID-19 proliferation. Benzene and other alkanes are harmful to human health and should be avoided in hand sanitizer production.
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Affiliation(s)
- Edenilson dos Santos Niculau
- Department of Chemistry, Integrated Science Center, Federal University of Northern Tocantins, Araguaína, TO, Brazil
| | | | - Leandro Lima Carvalho
- Department of Chemistry, Integrated Science Center, Federal University of Northern Tocantins, Araguaína, TO, Brazil
| | - Karolina Lima Nogueira
- Department of Chemistry, Integrated Science Center, Federal University of Northern Tocantins, Araguaína, TO, Brazil
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Effect of selenium supplementation on yeast growth, fermentation efficiency, phytochemical and antioxidant activities of mulberry wine. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111425] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Gomide AI, Silva RDCDSN, Nascimento M, Minim LA, Minim VPR. Study of the influence of line scale length (9 and 15 cm) on the sensory evaluations of two descriptive methods. Journal of Food Science and Technology 2021; 58:2815-2824. [PMID: 34194115 DOI: 10.1007/s13197-020-04890-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/28/2020] [Accepted: 11/06/2020] [Indexed: 11/26/2022]
Abstract
The line scale is widely used in different lengths to quantify the intensity of descriptors in sensory evaluation. Since studies related to its size are still limited the objective was to determine what variables of descriptive sensory evaluation can be influenced when different scale length is considered in two different methods: Optimized Descriptive Profile (ODP) (low degree of training) and Conventional Profile (CP) (high degree of training). Five chocolate samples were evaluated by two panels, one using the 9 cm and the other using the 15 cm line scale. The panels performed the sensory analysis using the ODP and after the CP method. The following criteria were investigated: interaction between sample and evaluator, discriminative capacity, repeatability of results, and frequency of score use on the unstructured scale. The influence of scale length on sensory responses was similar in the two methods (ODP and CP). When comparing the two scales in both methods, it was observed that the 15 cm scale resulted in an improvement in discriminative capacity, reduction of interaction and the evaluators tended to distribute their ratings more evenly across this scale length. The repeatability of results showed a slight tendency to be better on the 9 cm scale.
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Affiliation(s)
- Aline Iamin Gomide
- Department of Food Technology, Federal University of Viçosa (UFV), Viçosa, Minas Gerais 36570-000 Brazil
| | | | - Moysés Nascimento
- Department of Statistics, Federal University of Viçosa (UFV), Viçosa, Minas Gerais 36570-000 Brazil
| | - Luis Antônio Minim
- Department of Food Technology, Federal University of Viçosa (UFV), Viçosa, Minas Gerais 36570-000 Brazil
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Duan G, Liu Y, Lv H, Wu F, Wang R. Optimization of “Zaoheibao” wine fermentation process and analysis of aroma substances. BIOTECHNOL BIOTEC EQ 2020. [DOI: 10.1080/13102818.2020.1818621] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
Affiliation(s)
- Guofeng Duan
- College of Horticulture, Shanxi Agricultural University, Taigu, Shanxi, PR China
| | - Yuanyuan Liu
- College of Horticulture, Shanxi Agricultural University, Taigu, Shanxi, PR China
| | - Hongliu Lv
- College of Horticulture, Shanxi Agricultural University, Taigu, Shanxi, PR China
| | - Fei Wu
- College of Horticulture, Shanxi Agricultural University, Taigu, Shanxi, PR China
| | - Rufu Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, PR China
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