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Xu S, Zhou H, Xu B, Liu W, Hu W, Xu Q, Hong J, Liu Y, Li X. Deciphering layer formation in Red Heart Qu: A comprehensive study of metabolite profile and microbial community influenced by raw materials and environmental factors. Food Chem 2024; 451:139377. [PMID: 38703722 DOI: 10.1016/j.foodchem.2024.139377] [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: 12/19/2023] [Revised: 03/18/2024] [Accepted: 04/13/2024] [Indexed: 05/06/2024]
Abstract
Environmental-origin microbiota significantly influences Red Heart Qu (RH_Qu) stratification, but their microbial migration and metabolic mechanisms remain unclear. Using high-throughput sequencing and metabolomics, we divided the stratification of RH_Qu into three temperature-based stages. Phase I features rising temperatures, causing microbial proliferation and a two-layer division. Phase II, characterized by peak temperatures, sees the establishment of thermotolerant species like Bacillus, Thermoactinomyces, Rhodococcus, and Thermoascus, forming four distinct layers and markedly altering metabolite profiles. The Huo Quan (HQ), developing from the Pi Zhang (PZ), is driven by the tyrosine-melanin pathway and increased MRPs (Maillard reaction products). The Hong Xin evolves from the Rang, associated with the phenylalanine-coumarin pathway and QCs (Quinone Compounds) production. Phase III involves the stabilization of the microbial and metabolic profile as temperatures decline. These findings enhance our understanding of RH_Qu stratification and offer guidance for quality control in its fermentation process.
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Affiliation(s)
- Shanshan Xu
- School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei City 230009, Anhui Province, People's Republic of China
| | - Hao Zhou
- School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei City 230009, Anhui Province, People's Republic of China
| | - Boyang Xu
- School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei City 230009, Anhui Province, People's Republic of China
| | - Wuyang Liu
- School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei City 230009, Anhui Province, People's Republic of China
| | - Weiqi Hu
- School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei City 230009, Anhui Province, People's Republic of China
| | - Qinxiang Xu
- Anhui Kouzi Brewery Co., Ltd., No.9 South Xiangshan Road, Huaibei City 235199, Anhui Province, People's Republic of China
| | - Jiong Hong
- School of Life Sciences, University of Science and Technology of China, No.443 Huangshan Road, Hefei 230026, Anhui Province, People's Republic of China
| | - Yongxin Liu
- Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, No.7 Pengfei Road, Shenzhen city 518120, Guangdong province, People's Republic of China.
| | - Xingjiang Li
- School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei City 230009, Anhui Province, People's Republic of China.
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Huang W, Liu Q, Fu X, Wu Y, Qi Z, Lu G, Ning J. Fatty acid degradation driven by heat during ripening contributes to the formation of the "Keemun aroma". Food Chem 2024; 451:139458. [PMID: 38670017 DOI: 10.1016/j.foodchem.2024.139458] [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: 02/08/2024] [Revised: 04/19/2024] [Accepted: 04/21/2024] [Indexed: 04/28/2024]
Abstract
Ripening refers to the process of chemical change during the refinement of Keemun black tea (KBT) and is crucial in the formation of Keemun Congou black tea's quality. In this study, the aroma composition of KBT during the ripening was analyzed. Sensomics indicated that ripening strengthened the coconut and fatty aroma of KBT and contributed to the decrease of green aroma substances, resulting in a shift of the overall aroma type of KBT to an integrated aroma profile, which was consistent with sensory evaluation. Changes in fatty acid content and the results of in vitro addition simulation tests confirmed that heat causes highly degradation of fatty acids into fatty aroma volatiles, which is a key driver of the formation of "Keemun aroma" quality. This study revealed the mechanism behind the formation of KBT's integrated "Keemun aroma" quality and the mode of thermal degradation of major fatty acids.
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Affiliation(s)
- Wenjing Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qiuyan Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiaoxue Fu
- School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yida Wu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zihao Qi
- School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Guofu Lu
- Xiangyuan Tea Industry Co., LTD, Hefei 230041, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
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3
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Duan ZF, Han MY, Niu JL, Zhao JR, Li WW, Zhu LN, Ma HF, Wu YF, Li XT, Sun BG. Evolution of fermented grain yeast communities in strong-flavored baijiu and functional validation of yeasts that produce superior-flavored substances. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5973-5981. [PMID: 38436499 DOI: 10.1002/jsfa.13423] [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: 10/21/2023] [Revised: 01/24/2024] [Accepted: 02/27/2024] [Indexed: 03/05/2024]
Abstract
BACKGROUND Baijiu is a well-known alcoholic beverage in China and the quality is determined by various microorganisms during the fermentation process. Yeast is one of the most important microorganisms in the fermentation of baijiu. It has a strong esterification capacity and also affects the aroma. RESULTS High-throughput sequencing results showed that the fermented grains (jiupei) during baijiu production were mainly composed of eight highly abundant yeast species. The species and abundance of yeasts changed significantly with the fermentation process. The flavor of 30 yeast strains in the jiupei was determined by a sniffing test and gas chromatography-mass spectrometry (GC-MS). The strain with the highest flavor substance content (2.34 mg L-1), named YX3205, was identified as Clavispora lusitaniae. Tolerance results showed that C. lusitaniae YX3205 can tolerate up to 15% (v v-1) ethanol. In a solid-state simulated fermentation experiment, the content of 24 flavor substances was significantly increased in the fortified group, and the total ester content reached 4240.73 μg kg-1, which was 2.8 times higher than that of the control group. CONCLUSION The present study demonstrated the potential of C. lusitaniae YX3205 to enhance the flavor of baijiu, thereby serving as a valuable strain for the improvement of the flavor quality of baijiu. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Zhong-Fu Duan
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Mei-Yue Han
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Jia-Liang Niu
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Jing-Rong Zhao
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Wei-Wei Li
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Li-Ning Zhu
- Hebei Fenglaiyi Distillery Co., Ltd, Hebei, China
| | - Hui-Feng Ma
- Hebei Fenglaiyi Distillery Co., Ltd, Hebei, China
| | - Yan-Fang Wu
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Xiu-Ting Li
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Bao-Guo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
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Chen L, Zhao Y, Chen X, Zhang Y, Li H, Zhao D, Wang B, Ye X, Sun B, Sun J. Peanut Pairing Baijiu: To Enhance Retronasal Aroma Intensity while Reducing Baijiu Aftertaste. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:14851-14864. [PMID: 38841998 DOI: 10.1021/acs.jafc.4c00207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2024]
Abstract
Liquor-pairing food is a common dietary combination. Baijiu and peanuts are unquestionably a classic pairing in China. But no one has explained why. Its alteration in baijiu flavor was studied using multiple sensory evaluation, as well as nontargeted proton-transfer reaction mass spectrometry coupled with GC × GC-MS. Multiple statistical analyses were used to discover the changes in the retronasal aroma and its contribution to baijiu flavor. It showed that the consumption of peanuts enhances the burst intensity of ester aroma (0.814-1.00) and Jiao aroma (0.889-0.963) but decreases the aftertaste of baijiu (p < 0.05). Meanwhile, it increases the release intensity and advances the burst time of baijiu retronasal aroma (p < 0.05), suppressing its aftertaste through the retention effect of the food matrix, the changes in oral processing, and cross-modal interactions. Hydrophobicity, polarity, and chemical characteristics are key factors of the uneven impact of accompanying food to aroma compounds. Esters, especially ethyl caprylate (2103 ± 927 to 51.9 ± 4.05) is most impacted by peanuts and contributes most to baijiu flavor changes. Pyrazines from peanut enhance the Qu-aroma, grain aroma, and Chen aroma in baijiu flavor. Therefore, we revealed the chemical nature of baijiu-peanut combination and help to optimize baijiu consumption experience.
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Affiliation(s)
- Lu Chen
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Yahui Zhao
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Xi Chen
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Yanyan Zhang
- University of Hohenheim, Stuttgart 70599, Germany
| | - Hehe Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Dongrui Zhao
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Bowen Wang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jinyuan Sun
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
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Duan J, Cheng W, Lv S, Deng W, Hu X, Li H, Sun J, Zheng F, Sun B. Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method. Food Chem 2024; 443:138487. [PMID: 38271898 DOI: 10.1016/j.foodchem.2024.138487] [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: 08/24/2023] [Revised: 12/25/2023] [Accepted: 01/15/2024] [Indexed: 01/27/2024]
Abstract
The distinctive flavor profile of soy sauce flavor baijiu (SAB) is shaped by its unique aroma compounds. The characteristic aroma compounds in Langjiu soy sauce flavor baijiu (LSAB) were explored based on molecular sensory science. A total of 66 aroma active compounds were identified by gas chromatography-olfactometry (GC-O) combined with aroma extract dilution analysis (AEDA), and 6 important unknown sulfur compounds were identified using the aroma active compounds reverse verification method (ACRVW). A total of 39 key aroma compounds were determined to have odor activity values (OAVs) ≥ 1. The aroma contribution of aroma components was verified by aroma recombination and aroma omission experiments. 15 characteristic aroma compounds were identified in LSAB. Meanwhile, a simple and easy-to-understand sensory expression language was described to fully understand the style characteristics of LSAB. Overall, the present paper offers insights into research uncovering the key "sauce flavor" of soy sauce flavor baijiu.
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Affiliation(s)
- Jiawen Duan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Wei Cheng
- Sichuan Langjiu Co., Ltd, Gulin, Sichuan 646523, China
| | - Silei Lv
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Wanyu Deng
- Sichuan Langjiu Co., Ltd, Gulin, Sichuan 646523, China
| | - Xiangjun Hu
- Sichuan Langjiu Co., Ltd, Gulin, Sichuan 646523, China
| | - Hehe Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
| | - Jinyuan Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Fuping Zheng
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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6
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Chen L, Mao Z, Ma Y, Luo H, Zhang S, Huo D, Hou C. A three-modal fluorescent sensor harnessing diverse luminescent mechanisms for the purpose of segmented Baijiu identification. Food Chem 2024; 442:138316. [PMID: 38266410 DOI: 10.1016/j.foodchem.2023.138316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 12/03/2023] [Accepted: 12/26/2023] [Indexed: 01/26/2024]
Abstract
The classification and verification of segmented Baijiu hold significant importance as they profoundly influence the blending and overall quality of the Baijiu. Our scholarly investigation yielded a fluorescent sensor with three luminescent modes by integrating Tb3+ and RHB into UiO-66. The interplay between carboxyl-containing compounds and RHB/Tb@TLU-2 orchestrates a harmonious molecular association, where the convergence of carboxyl groups with Tb3+ yields a resonating impact on the antenna effect of BDC-SO3-. Furthermore, the acidity and alkalinity of reactants induced a charge transfer interaction between BDC-NH2 and Zr4+ and led to structural changes in RHB/Tb@TLU-2, resulting in observable fluorescence signal variations across the three emission centers. The sensor array successfully identified eight organic acids, achieving an impressive 97.5 % accuracy in discerning segmented Baijiu samples from four Baijiu pits. This meticulous methodology prioritizes simplicity, swiftness, and effectiveness, paving the path for comprehensive segmented Baijiu analysis in the esteemed realm of Brewing production.
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Affiliation(s)
- Lin Chen
- Key Laboratory for Biorheological Science and Technology of Ministry of Education, Bioengineering College of Chongqing University, Chongqing 400044, PR China
| | - Zhenyu Mao
- Key Laboratory for Biorheological Science and Technology of Ministry of Education, Bioengineering College of Chongqing University, Chongqing 400044, PR China; National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Group Co. Ltd., Luzhou 646000, PR China
| | - Yi Ma
- Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, 188 University Town, Yi bin 644000, PR China
| | - Huibo Luo
- Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, 188 University Town, Yi bin 644000, PR China
| | - Suyi Zhang
- National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Group Co. Ltd., Luzhou 646000, PR China.
| | - Danqun Huo
- Key Laboratory for Biorheological Science and Technology of Ministry of Education, Bioengineering College of Chongqing University, Chongqing 400044, PR China; Chongqing Key Laboratory of Bio-perception & Intelligent Information Processing, School of Microelectronics and Communication Engineering, Chongqing University, Chongqing, 400044, PR China.
| | - Changjun Hou
- Key Laboratory for Biorheological Science and Technology of Ministry of Education, Bioengineering College of Chongqing University, Chongqing 400044, PR China; Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, 188 University Town, Yi bin 644000, PR China.
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7
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Liu Y, Zhao M, Liu X, Feng S, Zhu Q, Li S, Zhang X. N-Doping CQDs as an Efficient Fluorescence Probe Based on Dynamic Quenching for Determination of Copper Ions and Alcohol Sensing in Baijiu. J Fluoresc 2024:10.1007/s10895-024-03749-y. [PMID: 38743378 DOI: 10.1007/s10895-024-03749-y] [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: 03/14/2024] [Accepted: 04/29/2024] [Indexed: 05/16/2024]
Abstract
To address an accurate detection of heavy metal ions in Baijiu production, a nitrogen-doping carbon quantum dots (N-CQDs) was prepared by hydrothermal method from citric acid and urea. The as-prepared N-CQDs had an average particle size of 2.74 nm, and a large number of functional groups (amino, carbonyl group, etc.) attached on its surface, which obtained a 9.6% of quantum yield (QY) with relatively high and stable fluorescence performance. As a fluorescent sensor, the fluorescence of N-CQDs at 380 nm excitation wavelength could be quenched quantitatively by adding Cu2+, due to the dynamic quenching of electron transfer caused by the binding of amine groups and Cu2+, which showed excellent sensitivity and selectivity to Cu2+ in the range of 0.5-5 μM with a detection limit (LOD) of 0.032 μM. In addition, the N-CQDs as well as could be applied to quantitative determine alcohol content in the range of 10-80 V/V% depending on the fluorescence enhancement. Upon the experiment, the fluorescent mechanism was studied by Molecular dynamics (MD) simulations, which demonstrated that solvent effect played an influential role on sensing alcohol content in Baijiu. Overall, the work provided a theoretically guide for the design of fluorescence sensors to monitor heavy metal ion in liquid drinks and sense alcohol content.
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Affiliation(s)
- Ying Liu
- School of Light Industry, Beijing Technology and Business University, Beijing, 100048, China
| | - Mengjie Zhao
- School of Light Industry, Beijing Technology and Business University, Beijing, 100048, China
| | - Xuqi Liu
- School of Light Industry, Beijing Technology and Business University, Beijing, 100048, China
| | - Shang Feng
- School of Light Industry, Beijing Technology and Business University, Beijing, 100048, China
| | - Qiufeng Zhu
- School of Light Industry, Beijing Technology and Business University, Beijing, 100048, China.
- Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing, 100048, China.
- China Food Flavor and Nutrition Health Innovation Center, Beijing, 100048, China.
| | - Shuangyang Li
- School of Light Industry, Beijing Technology and Business University, Beijing, 100048, China
- Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing, 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing, 100048, China
| | - Xianren Zhang
- State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, Beijing, 100029, China
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8
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Wang X, Cui W, Guo W, Sun B, Huang M, Li J, Li H, Meng N. Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process. Compr Rev Food Sci Food Saf 2024; 23:e13278. [PMID: 38284610 DOI: 10.1111/1541-4337.13278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 11/02/2023] [Accepted: 11/21/2023] [Indexed: 01/30/2024]
Abstract
Separation process is one of the key processes in the production of fruit spirits, including the traditional distillation method and the new pervaporation membrane method. The separation process significantly determines the constituents and proportions of compounds in the fruit spirit, which has a significant impact on the spirit quality and consumer acceptance. Therefore, it is important and complex to reveal the changing rules of chemical substances and the principles behind them during the separation process of fruit spirits. This review summarized the traditional separation methods commonly used in fruit spirits, covering the types, principles, and corresponding equipment of distillation methods, focused on the enrichment or removal of aroma compounds and harmful factors in fruit spirits by distillation methods, and tried to explain the mechanism behind it. It also proposed a new separation technology for the production of fruit spirits, pervaporation membrane technology, summarized its working principle, operation, working parameters, and application in the production of fruit spirits, and outlined the impact of the separation method on the production of fruit spirits based on existing research, focusing on the separation of flavor compounds, sensory qualities, and hazard factors in fruit spirits, along with a preliminary comparison with distillation. Finally, according to the current researches of the separation methods and the development requirement of the separation process of fruit spirits, the prospect of corresponding research is put forward, in order to propose new ideas and development directions for the research in this field.
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Affiliation(s)
- Xiaoqin Wang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Wenwen Cui
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Wentao Guo
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Baoguo Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Mingquan Huang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Jinchen Li
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Hehe Li
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Nan Meng
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
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9
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Niu Y, Yang Y, Mao C, Xiao Z. Effects of gallic acid on the release of aroma compounds in Moutai Baijiu. Food Res Int 2024; 176:113655. [PMID: 38163678 DOI: 10.1016/j.foodres.2023.113655] [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: 08/29/2023] [Revised: 10/26/2023] [Accepted: 10/31/2023] [Indexed: 01/03/2024]
Abstract
Due to the trace concentrations of gallic acid (GA), the interaction mechanism between GA and flavor compounds is limited, and the effects on the aroma compounds of Moutai Baijiu are even more unclear. In this study, the aroma compounds and phenolic compounds in Moutai Baijiu were investigated by stir bar sorptive extraction (SBSE), gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS). A total of 63 volatiles and 10 phenolic compounds were identified, and 16 esters and 4 alcohols were identified as the important aroma substances (odor activity values ≥1). The effect of GA on the release of aroma compounds was investigated by sensory analysis and partition coefficient. The results showed that GA mainly inhibited the volatilization of alcohols, low concentrations of GA promoted the release of esters, and high concentrations slowed down or even inhibited the release effect affected by the hydrophobicity of aroma compounds. UV spectroscopy and thermodynamic analysis further revealed that the interaction of GA with 1-propanol was attributed mainly to hydrogen bonding and van der Waals forces, and the interaction with other compounds was mainly influenced by hydrophobic effects. These results show that gallic acid can effectively control the release of the aromas of Moutai Baijiu, highlight the important role of GA on the volatiles of baijiu, and provide theoretical support for further healthy improvement of the sensory quality of baijiu.
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Affiliation(s)
- Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Yuling Yang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Chengting Mao
- China Tobacco Jiangsu Industrial Co., Jiangsu 210019, China
| | - Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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10
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Qiao L, Wang J, Wang R, Zhang N, Zheng F. A review on flavor of Baijiu and other world-renowned distilled liquors. Food Chem X 2023; 20:100870. [PMID: 38144822 PMCID: PMC10739939 DOI: 10.1016/j.fochx.2023.100870] [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: 06/25/2023] [Revised: 08/27/2023] [Accepted: 09/05/2023] [Indexed: 12/26/2023] Open
Abstract
The flavor characteristics of distilled liquors significantly affect consumer acceptance and adoption. Therefore, odorants that contribute to sensory properties have received more attention. The odorants depend on the operating parameters, such as raw materials and ingredients, manufacturing process and maturing circumstances. This review summarized the odorants in the Baijiu and other world-renowned distilled liquors. Especially, the contribution of the odorants to the dominant aroma attributes is given more attention. The variations in the constituents and contents of odorants among the liquors are discussed comprehensively. In general, further research is still needed on the interaction mechanism between the odorants and sensory properties of distilled liquors.
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Affiliation(s)
- Lina Qiao
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, China
- KeyLaboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jing Wang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, China
- KeyLaboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Ruifang Wang
- BeijingKey Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Ning Zhang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, China
- KeyLaboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- BeijingKey Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Fuping Zheng
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, China
- KeyLaboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
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11
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Zhu R, Chen Z, Lv H, Pan Y, Feng X, Chen G, Hu W, Xu T, Fan F, Gong S, Chen P, Chu Q. Another thread to uncover the aging mystery of white tea: Focusing on the natural nanoparticles in tea infusion. Food Chem 2023; 429:136838. [PMID: 37494755 DOI: 10.1016/j.foodchem.2023.136838] [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: 01/05/2023] [Revised: 07/03/2023] [Accepted: 07/05/2023] [Indexed: 07/28/2023]
Abstract
Aged white tea (WT) has promising medicinal potential, but how to accurately identify aged white tea is still a difficult problem. Inspired by tea cream, the relationship between the characteristics of nanoparticles in tea infusion and aging time was studied. The results showed that with the increase of aging time, the particle size of white tea nanoparticles (WTNs) decreased gradually. Microscopic images showed that the surface structure of WTNs was changed in three aspects: the waxy layer, the cuticle layer and the palisade tissue. Additional in vitro modeling demonstrated a strong correlation between nanoparticle size and protein and tea polyphenol content. The correlation between nanoparticle sizes and aging time was further verified in aged Pu'er raw tea. Starting with the tea infusion's nanoparticles, this study showed that the aging time of WT would impact the nanoparticles' properties, offering a unique way to determine the aging period of WT.
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Affiliation(s)
- Ruiyu Zhu
- College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China; College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, China
| | - Zhen Chen
- College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
| | - Helin Lv
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Yani Pan
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Xinyu Feng
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Guicai Chen
- College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
| | - Weilian Hu
- College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
| | - Tianhua Xu
- Zhejiang Esigma Biotechnology Co., Ltd, No.3, Chunchao Rd, Chang'an Town, Haining City 314422, China
| | - Fangyuan Fan
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Shuying Gong
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Ping Chen
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Qiang Chu
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China.
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12
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Huang H, Wu Y, Chen H, Hou Y, Wang J, Hong J, Zhao D, Sun J, Huang M, Sun B. Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce-aroma style baijiu. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7434-7444. [PMID: 37395138 DOI: 10.1002/jsfa.12823] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 05/17/2023] [Accepted: 07/03/2023] [Indexed: 07/04/2023]
Abstract
BACKGROUND Baijiu is a very complex system and its flavor substances are endogenous, influenced by raw materials, starter, production process, production region and other factors. The production region directly affects the composition of flavor substances and quality of baijiu. However, identification of baijiu region is challenging because the corresponding relationship between the production region and baijiu quality is not clear, and the identification of regionalmarkers is indeterminate. In this study, the differences in volatile components of sauce-aroma style baijiu from four representative regions were investigated. RESULTS A total of 94 volatile compounds were identified in samples tested. Additionally, it was verified that 35 potential flavor substances had important contributions to the aroma of sauce-aroma style baijiu. Meanwhile, nine potential regionalmarkers were screened through multivariate analysis. Further, based on distribution of volatile compounds and the results of sensory evaluation combined with multivariate analysis, a molecular matrix and correlation network were established according to the results of addition experiments, which showed that six substances had a significant impact on the flavor of the tested samples. CONCLUSION Six key flavor substances (ethyl octanoate, ethyl 2-methylpropanoate, propyl acetate, ethyl heptanoate, 2-nonanone and butyl hexanoate) were considered as important regionalmarkers to effectively identify the production region of sauce-aroma style baijiu. © 2023 Society of Chemical Industry.
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Affiliation(s)
- He Huang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Yashuai Wu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Hao Chen
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Yaxin Hou
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Junshan Wang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Jiaxin Hong
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
- Department of Nutrition and Health, China Agriculture University, Beijing, China
| | - Dongrui Zhao
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Jinyuan Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Mingquan Huang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Baoguo Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
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An H, Liu J, Chen Y, Huang Y, Chen J, Liu Z, Li S, Huang J. Characterization of key volatile compounds in jasmine tea infusion with different amount of flowers. Food Chem X 2023; 19:100750. [PMID: 37780321 PMCID: PMC10534111 DOI: 10.1016/j.fochx.2023.100750] [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: 03/22/2023] [Revised: 05/29/2023] [Accepted: 06/09/2023] [Indexed: 10/03/2023] Open
Abstract
The quality of jasmine tea is related to the volatiles of its infusion. In this study, the volatiles of jasmine tea infusion were extracted under the optimal conditions with a 50/30 μm DVB/CAR/PDMS fiber, tea/water ratio of 1:25 and extraction time of 5 min. A total of 204 volatiles were analyzed by comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry (GC × GC-Q-TOF-MS). Twenty-five compounds were identified as the key volatile compounds by fold change (FC), orthogonal partial least squares discriminant analysis (OPLS-DA), and two-way orthogonal partial least squares analysis (O2PLS). Then optimal amount of flowers (80%-120%) was obtained by the equation describing key volatiles and quality of jasmine tea infusion. And 80% amount of flowers was more appropriate considering the production cost and more pleasant taste. This study laid a foundation for the extraction and research of volatiles of tea infusion and guided the reasonable amount of flowers to produce jasmine tea.
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Affiliation(s)
- Huimin An
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Jiashun Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Yuan Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Yiwen Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Jinhua Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Hunan Co - Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Hunan Co - Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Shi Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Hunan Co - Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Hunan Co - Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
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Chen Y, An H, Huang Y, Liu J, Liu Z, Li S, Huang J. Analysis of Non-Volatile Compounds in Jasmine Tea and Jasmine Based on Metabolomics and Sensory Evaluation. Foods 2023; 12:3708. [PMID: 37835360 PMCID: PMC10572636 DOI: 10.3390/foods12193708] [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: 09/04/2023] [Revised: 09/29/2023] [Accepted: 09/30/2023] [Indexed: 10/15/2023] Open
Abstract
Scenting tea with Jasminum sambac is beneficial to forming a unique taste of jasmine tea, which is regulated by numerous compounds. To investigate the relationship between metabolites in jasmine and jasmine tea, as well as the impact of metabolites on the characteristic taste of jasmine tea, the liquid chromatography-mass spectrometry, sensory evaluation, and multivariate analysis were applied in this study. A total of 585 and 589 compounds were identified in jasmine tea and jasmine, respectively. After scented, jasmine tea added 70 compounds, which were believed to come from jasmine flowers. Furthermore, seventy-four compounds were identified as key characteristic compounds of jasmine tea, and twenty-two key differential metabolite compounds were believed to be used to distinguish jasmine tea scented differently and contribute to the taste of jasmine tea. Additionally, the relationship between taste compounds and aroma quality was also explored, and it was found that five compounds were positively correlated with the aroma properties of jasmine tea and seven compounds were negatively correlated with the aroma properties of jasmine tea. Overall, these findings provided insights into the future study of the mechanism of taste formation in jasmine tea and provided the theoretical basis for the production of jasmine tea.
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Affiliation(s)
- Yuan Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (Y.C.); (H.A.); (Y.H.); (J.L.); (Z.L.); (S.L.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Huimin An
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (Y.C.); (H.A.); (Y.H.); (J.L.); (Z.L.); (S.L.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Yiwen Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (Y.C.); (H.A.); (Y.H.); (J.L.); (Z.L.); (S.L.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Jiashun Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (Y.C.); (H.A.); (Y.H.); (J.L.); (Z.L.); (S.L.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (Y.C.); (H.A.); (Y.H.); (J.L.); (Z.L.); (S.L.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Shi Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (Y.C.); (H.A.); (Y.H.); (J.L.); (Z.L.); (S.L.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (Y.C.); (H.A.); (Y.H.); (J.L.); (Z.L.); (S.L.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
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15
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Mao F, Huang J, Zhou R, Qin H, Zhang S, Cai X, Qiu C. Succession of microbial community of the pit mud under the impact of Daqu of Nongxiang Baijiu. J Biosci Bioeng 2023; 136:304-311. [PMID: 37563058 DOI: 10.1016/j.jbiosc.2023.07.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 07/14/2023] [Accepted: 07/16/2023] [Indexed: 08/12/2023]
Abstract
Complex microbiomes of pit mud play significant roles in imbuing flavors and qualities of Nongxiang Baijiu during fermentation. However, pit mud microbial enrichment and succession is a long process that is also accompanied by aging. Development of high-quality artificial pit mud becomes an urgent problem. In this study, a new medium based on space (TK) Daqu was used to effectively enrich the dominant microorganisms in pit mud. The results showed that Caproiciproducens was the most preponderance in the cultures unadded Daqu, whereas Clostridium sensu stricto 12 was the most preponderance, followed by Caproiciproducens in the enrichment cultures added TK Daqu. It is worth noting that TK Daqu balanced the relative abundance of Caproiciproducens and Clostridium sensu stricto 12 in 100-year pit mud culture (S100), which was more conducive to the increase of methanogens. PICRUSt2 prediction results showed that hydrogenotrophic methanogens could promote the synthesis of caproic acid by using the product H2 as the metabolic substrate and increased significantly in the pit mud enrichment cultures with TK Daqu. The increase of lactate dehydrogenase (EC 1.1.1.27) content in S100 contributed to the degradation of lactic acid and the increase of caproic acid. Adding TK Daqu enrichment cultures is more conducive to the enrichment and metabolic balance of pit mud microorganisms.
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Affiliation(s)
- Fengjiao Mao
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; National Engineering Laboratory of Clean Technology for Leather Manufacture, Sichuan University, Chengdu 610065, China; National Engineering Research Centre of Solid-state Brewing, Luzhou 646000, China.
| | - Hui Qin
- Lu Zhou Lao Jiao Co., Ltd., Luzhou 646000, China
| | - Suyi Zhang
- Lu Zhou Lao Jiao Co., Ltd., Luzhou 646000, China
| | - Xiaobo Cai
- Lu Zhou Lao Jiao Co., Ltd., Luzhou 646000, China
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Wei G, Regenstein JM. Microbiota structure of traditional starters from around the Tai-hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:5116-5125. [PMID: 37002807 DOI: 10.1002/jsfa.12592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/25/2023] [Accepted: 04/01/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Steamed bread is a popular staple food in China, and the significant regional differences of the microbiota in traditional starters make the flavor and quality of steamed bread highly variable along with long preparation times. Therefore, analyzing the microbial flora of traditional starters and their influences on the flavor and quality may help to solve the problems mentioned earlier, and it may also be conducive to potentially meet consumer needs and permit industrialization of this traditional fermented food. RESULTS One hundred and thirty-two fungal and 50 bacterial species were identified in five traditional starters, each with a different dominant genus. The fermentation properties of dough showed that total titratable acid, dough volume and gas production increased and the pH decreased with fermentation time. The traditional starters improved the quality of Chinese steamed bread (CSB) including the crumb structure, specific volume and sensory attributes. Thirty-three aroma compounds with a VIP (variable importance for the projection) > 1 were identified as characteristic aroma compounds. The correlations among the microbiota, aroma and qualities of CSB showed a greater contribution from the bacteria, which was consistent with the predictions of metabolic pathways in the sequenced genomes. CONCLUSION The quality of CSB fermented with traditional starters was improved induced by their different microbial profiles, and bacteria made a greater contribution than fungus to the aroma and qualities of CSB. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Guanmian Wei
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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17
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Li J, Zhang Q, Sun B. Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food. Foods 2023; 12:2841. [PMID: 37569110 PMCID: PMC10417287 DOI: 10.3390/foods12152841] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 07/20/2023] [Accepted: 07/22/2023] [Indexed: 08/13/2023] Open
Abstract
Baijiu is a traditional spirit with high reputation in the Chinese community, and whisky, on the other hand, is a renowned spirit in Western culture, with both contributing a major proportion to the consumption and revenue in the global spirit market. Interestingly, starting with similar raw materials, such as grains, diverse production methods lead to different organoleptic profiles. In addition, such enormous attention they attract renders them as a crucial part in food and the related industry. Therefore, great efforts are made in improving product quality and optimizing production processes, such as flavor enhancement, facility development, and deep utilization of byproducts. Given the huge impacts and great involvements of these spirits in the general food industry, research focusing on either spirit is of referential significance for other relevant fields. With the aim of facilitating such collaboration, this review discusses the current research status, in a comparative manner, of both spirits in respect to key production processes-oriented sensory and flavor analysis, deep utilization of byproducts, and spirit-derived functional food investigations. Finally, the internal correlations based on the abovementioned criteria are identified, with research prospects proposed.
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Affiliation(s)
- Jinchen Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (Q.Z.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Qiuyu Zhang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (Q.Z.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (Q.Z.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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Mu Y, Huang J, Zhou R, Zhang S, Qin H, Tang H, Pan Q, Tang H. Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches. Food Chem 2023; 424:136429. [PMID: 37247603 DOI: 10.1016/j.foodchem.2023.136429] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/19/2023] [Accepted: 05/18/2023] [Indexed: 05/31/2023]
Abstract
Bioaugmenting Daqu is an effective strategy to improve the quality of Baijiu, but its effect on overall flavor profiles and aroma-active compounds is unknown. Here, 168 volatiles were determined from fresh strong-flavor Baijiu (SFB) and bioaugmented Daqu increased their diversity and altered the flavor characteristics. Among 49 odorants identified by aroma extraction dilution analysis, 29 aroma-active compounds had odor activity values ≥1, of which 18, 8, and 3 components exhibited the highest content in the SFB fermented by fortified-, space- and conventional-Daqu, respectively. The contribution of increasing ethyl hexanoate and decreasing ethyl lactate of fresh SFB by bioaugmented Daqu was confirmed, and their content changed from 4650 and 1890 mg/L (conventional-SFB) to 6680 and 1760 mg/L (fortified-SFB) and 6130 and 1710 mg/L (space-SFB). Meanwhile, the discriminators among different samples were determined by multivariate statistical analysis. These findings are beneficial for the optimization and improvement of Baijiu aroma.
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Affiliation(s)
- Yu Mu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China.
| | - Suyi Zhang
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China; Luzhou Lao Jiao Co., Ltd., Luzhou 646699, China
| | - Hui Qin
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China; Luzhou Lao Jiao Co., Ltd., Luzhou 646699, China
| | - Hanlan Tang
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China; Luzhou Lao Jiao Co., Ltd., Luzhou 646699, China
| | - Qianglin Pan
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Huifang Tang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
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Zhao Y, Wang M, Chen Y, Gao M, Wu L, Wang Y. LcERF134 increases the production of monoterpenes by activating the terpene biosynthesis pathway in Litsea cubeba. Int J Biol Macromol 2023; 232:123378. [PMID: 36716839 DOI: 10.1016/j.ijbiomac.2023.123378] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 12/30/2022] [Accepted: 01/13/2023] [Indexed: 01/28/2023]
Abstract
Litsea cubeba, an aromatic species of the Lauraceae family, produces a diverse array of monoterpenes. The biosynthesis of monoterpenes is regulated by transcriptional factors (TFs), such as APETALA2/ethylene response factor (AP2/ERF). However, the regulatory mechanisms that control the AP2/ERF gene responsible for the biosynthesis of monoterpenes in L. cubeba have yet to be elucidated. Here, we identified an AP2/ERF gene, LcERF134, as an activator for the accumulation of citral and other monoterpenes. The expression level of LcERF134 was consistent with terpene synthase LcTPS42 in the pericarp. The transient overexpression of LcERF134 significantly increased monoterpene production in L. cubeba as well as the expression of rate-limiting genes involved in the monoterpene biosynthesis pathway. Furthermore, yeast one-hybrid, dual-luciferase and electrophoretic mobility shift assays demonstrated that LcERF134 activated the monoterpene biosynthesis pathway by directly binding to the GCC-box elements of the LcTPS42 and LcGPPS.SSU1 promoters. However, the overexpression of LcERF134 in tomatoes had no impact on the synthesis of monoterpenes, thus indicating that LcERF134 is a species-specific TF. Our research demonstrated that LcERF134 significantly increased the biosynthesis of monoterpenes by inducing the expression of LcTPS42 and LcGPPS.SSU1, thus offering insight into how to enhance the flavor of L. cubeba essential oil.
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Affiliation(s)
- Yunxiao Zhao
- State Key Laboratory of Tree Genetics and Breeding, Chinese Academy of Forestry, Beijing 100091, China; Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, Zhejiang Province, China
| | - Minyan Wang
- State Key Laboratory of Tree Genetics and Breeding, Chinese Academy of Forestry, Beijing 100091, China; Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, Zhejiang Province, China
| | - Yicun Chen
- State Key Laboratory of Tree Genetics and Breeding, Chinese Academy of Forestry, Beijing 100091, China; Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, Zhejiang Province, China
| | - Ming Gao
- State Key Laboratory of Tree Genetics and Breeding, Chinese Academy of Forestry, Beijing 100091, China; Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, Zhejiang Province, China
| | - Liwen Wu
- State Key Laboratory of Tree Genetics and Breeding, Chinese Academy of Forestry, Beijing 100091, China; Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, Zhejiang Province, China
| | - Yangdong Wang
- State Key Laboratory of Tree Genetics and Breeding, Chinese Academy of Forestry, Beijing 100091, China; Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, Zhejiang Province, China.
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20
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Niu Y, Zhao W, Xiao Z, Zhu J, Xiong W, Chen F. Characterization of aroma compounds and effects of amino acids on the release of esters in Laimao baijiu. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1784-1799. [PMID: 36260337 DOI: 10.1002/jsfa.12281] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 09/28/2022] [Accepted: 10/19/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Laimao baijiu is a typical soy-sauce aroma-type baijiu in China. Amino acids are non-volatile compounds in baijiu and are beneficial to human health. Aroma is one of the important indicators that are used to evaluate the quality of baijiu. The interaction between aroma-active compounds and non-volatile compounds can also affect the release of aroma compounds. In this study, we identified the active-aroma compounds and amino acids in Laimao baijiu by stir bar sorptive extraction (SBSE), gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and ultra-performance liquid chromatography-mass spectrometry (UPLC-MS). The interaction between amino acids and key esters was investigated by sensory analysis and partition coefficients. RESULTS A total of 63 aroma compounds and 21 amino acids were identified. Twenty-one esters were identified from them as major aroma-active ester compounds with odor activity values ≥ 1. Finally, sensory analysis revealed that l-alanine had a significant effect on the strength of the aromas of esters, suggesting that low concentrations of amino acids were more likely to promote the release of esters and high concentrations were more likely to inhibit this. The partition coefficient can be a good explanation for this phenomenon. CONCLUSION l-Alanine can significantly affect the aroma intensity of key ester aroma compounds in Laimao baijiu, and the effects of different concentrations of amino acids are different. This work shows that amino acids, as non-volatile compounds, have a regulatory effect on the release of aroma compounds in alcoholic beverages, which may provide new technical support for the aroma modulation of alcoholic beverages. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Wenqi Zhao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jiancai Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Wen Xiong
- China Tobacco Yunnan Industrial Co. LTD, Kunming, China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
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21
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Chen L, Yan R, Zhao Y, Sun J, Zhang Y, Li H, Zhao D, Wang B, Ye X, Sun B. Characterization of the aroma release from retronasal cavity and flavor perception during baijiu consumption by Vocus-PTR-MS, GC×GC-MS, and TCATA analysis. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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22
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Revealing the Changes in Compounds When Producing Strong-Flavor Daqu by Statistical and Instrumental Analysis. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Daqu is not only a crucial starter in the production of baijiu, but it is also an important source of flavoring substances, so maintaining a stable quality is an important part of improving the quality of baijiu. Nonetheless, since the production of daqu is still a natural fermentation process, which is influenced by seasonal factors, the rapid testing of daqu quality is a problem that must be solved. In this study, headspace solid-phase microextraction technology (HS-SPME) was used to explore the volatile components in daqu, and a total of 115 volatile components were extracted. By constructing an untargeted statistical model, the variation in volatile compounds in dissimilar production processes of daqu was studied, and the differences between different maturation stages and the correlations between volatile compounds were analyzed. Subsequently, six compounds, including ethyl acetate, ethanol, phenylethanol, (R,R)-2,3-butanediol, ethyl caproate, and 2,3-butanediol, were further screened out by partial least squares discrimination analysis (PLS-DA), and the symbolic combination of daqu’s maturity was speedily judged in accordance with the changes in marker compound concentrations to lay the foundation for the mechanization of baijiu production.
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23
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Chen P, Liu Y, Wu J, Yu B, Zhao H, Huang M, Zheng F. Sensory-directed decoding of key aroma compounds from Jiugui-series Baijiu, the representative of Fuyu-flavor-type Baijiu (FFTB). J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104799] [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]
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24
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Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
To explore the effects of microbial community changes on the key flavor substances in base Baijiu, this study analyzed the microbiome of the pre-pit fermentation grains using high-throughput sequencing technology and determined the flavor substances of the base Baijiu by GC-FID. The results showed the microbial community changed dynamically between the different rounds, as well as bacteria and fungi displayed different succession patterns. Next, the variations of skeletal flavor substances in the base Baijiu were analyzed by multiomics, and it was found that alcohols, acids, and esters were the most abundant, accounting for 88.16–98.87% of the total flavor substances, and decreased with the increase of the rounds. By calculating the Spearman coefficient, it was found that microorganisms such as Acinetobacter, Oceanobacillus, Saccharomyces, and Byssochlamys were significantly correlated with the n-Propano and 2,3-Butanediol and other components in the base Baijiu. Finally, 15 flavor substances such as Acetaldehyde, Propionaldehyde, and Isobutyraldehyde were identified as key substances by OAV analysis. This study is the first to reveal the potential association between the microbial community of pre-pit fermentation grains and flavor of base Baijiu and has the benefit of improving the quality of base Baijiu.
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25
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Wang G, Jing S, Wang X, Zheng F, Li H, Sun B, Li Z. Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13987-13995. [PMID: 36268935 DOI: 10.1021/acs.jafc.2c04321] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
By applying the aroma extract dilution analysis, 13 esters were found to have high FD factors in the Laobaigan flavor type of Baijiu. These were then quantified using GC-MS. In addition, 35 nonvolatile organic acids were quantified by a derivatization method combined with GC-MS. The perceptual interactions of lactic acid and ethyl lactate and that of lactic acid and ethyl acetate were studied through the olfactory threshold. The S curve was used to evaluate the changes in the olfactory thresholds. After adding lactic acid (1142, 20 000, and 53 703 mg/L), the olfactory thresholds of ethyl lactate (1000, 724, and 295 mg/L) and ethyl acetate (398, 324, and 257 mg/L) decreased obviously, which revealed that lactic acid gave additive or synergistic odor effects for the two esters. Furthermore, it was discovered that as the concentrations of lactic acid increased, the extent of the interaction among these compounds was also greater in the mixture.
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Affiliation(s)
- Guangnan Wang
- 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
| | - Si Jing
- 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
| | - Xinlei Wang
- 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
- Hebei Hengshui Laobaigan Liquor Co. Ltd., Hengshui, Hebei 053000, 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
| | - 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
| | - 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
| | - Zexia Li
- Hebei Hengshui Laobaigan Liquor Co. Ltd., Hengshui, Hebei 053000, China
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26
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Liang Z, Yang C, He Z, Lin X, Chen B, Li W. Changes in characteristic volatile aroma substances during fermentation and deodorization of Gracilaria lemaneiformis by lactic acid bacteria and yeast. Food Chem 2022; 405:134971. [DOI: 10.1016/j.foodchem.2022.134971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 10/29/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022]
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27
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Feng T, Sun J, Wang K, Song S, Chen D, Zhuang H, Lu J, Li D, Meng X, Shi M, Yao L, Ho CT. Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13741-13753. [PMID: 36225119 DOI: 10.1021/acs.jafc.2c04342] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Steeping process is an important factor for aroma release of tea, which has rarely been investigated for the aroma changes of raw Pu-erh tea (RAPT). In addition, the comprehensive aroma characteristics identification of RAPT infusion is necessary. In this study, GC-IMS coupled with principal component analysis (PCA) was used to clarify the difference of volatile profiles during the steeping process of RAPT. Furthermore, the volatiles contained in the RAPT infusion were extracted by three pretreatment methods (HS-SPME, SBSE, and SAFE) and identified using GC-O-MS. According to the odor activity value, 28 of 66 compounds were categorized as aroma-active compounds. Aroma recombination and omission experiments showed that "fatty", "green", "fruity", and "floral" are considered to be the main aroma attributes of RAPT infusion with a strong relationship with 1-octen-3-one, 1-octen-3-ol, (E)-2-octenal, β-ionone, linalool, etc. This study will contribute a better understanding of the mechanism of the RAPT steeping process and volatile generation.
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Affiliation(s)
- Tao Feng
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Jiaqing Sun
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Kai Wang
- Technology Centre of China Tobacco Yunnan Industrial Co., Ltd., Kunming650231, China
| | - Shiqing Song
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Da Chen
- Department of Animal, Veterinary, and Food Sciences, University of Idaho, 875 Perimeter Drive, Moscow, IdahoID 83844, United States
| | - Haining Zhuang
- Shanghai Urban Construction Vocational College, School of Health and Social Care, Shanghai201415, China
| | - Jun Lu
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Manukau1052, New Zealand
| | - Dejun Li
- R&D Center of Shanghai Apple Flavor and Fragrance Group Co., Ltd., Shanghai200436, China
| | - Xianle Meng
- R&D Center of Shanghai Apple Flavor and Fragrance Group Co., Ltd., Shanghai200436, China
| | - Mingliang Shi
- R&D Center of Shanghai Apple Flavor and Fragrance Group Co., Ltd., Shanghai200436, China
| | - Lingyun Yao
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey08901, United States
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28
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Ao L, Lian X, Lin W, Guo R, Xu Y, Dong W, Liu M, Shen C, Sun X, Sun B, Deng B. Insights into a new alternative method with graphene oxide/polyacrylamide/Fe3O4 nanocomposite for the extraction of six odor-active esters from Strong-aroma types of Baijiu. Food Chem X 2022; 15:100379. [PMID: 36211730 PMCID: PMC9532735 DOI: 10.1016/j.fochx.2022.100379] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 06/19/2022] [Accepted: 06/25/2022] [Indexed: 11/29/2022] Open
Abstract
A novel approach of MSPE-GC/MS based on GO/PAM/Fe3O4 was developed for odor-active esters determination in Baijiu samples. GO/PAM/Fe3O4 earned highly selective recognition properties and larger adsorption capacities for six odor-active esters. The method provided lower LODs, better precision and faster separation.
Liquid-liquid extraction (LLE) is the most commonly utilized technique for the extraction of odor-active esters (OAEs) in strong-aroma types of Baijiu (SAB). However, since the contents of different OAEs in SAB vary widely, it is still a puzzle to ensure that all OAEs to be thoroughly extracted by LLE without the problem of saturated adsorption. Herein, a novel approach of magnetic solid phase extraction (MSPE), based on the magnetic graphene oxide nanocomposite modified with polyacrylamide (GO/PAM/Fe3O4), was employed for the efficient extraction of six OAEs from SAB. Compared with LLE, GO/PAM/Fe3O4 exhibited highly selective recognition properties and larger adsorption capacities for OAEs (ranging from 13.68 to 39.06 mg/g), resulting in better extraction performances for OAEs. Coupled with GC–MS, six OAEs in real SAB were successfully determined, with recoveries ranged from 70.1 ∼ 90.0% and LODs at 0.08 ∼ 1.35 µg/L. Overall, the MSPE-GC/MS is a promising alternative for accurate determination of OAEs in SAB.
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29
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Wu Y, Hou Y, Chen H, Wang J, Zhang C, Zhao Z, Ao R, Huang H, Hong J, Zhao D, Sun B. “Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu. Foods 2022; 11:foods11192959. [PMID: 36230035 PMCID: PMC9562207 DOI: 10.3390/foods11192959] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/09/2022] [Accepted: 09/18/2022] [Indexed: 11/16/2022] Open
Abstract
Baijiu is the national liquor of China, which has lasted in China for more than 2000 years. Abundant raw materials, multi-strain co-fermentation, and complex processes make the secrets of baijiu flavor and taste still not fully explored. Acid substances not only have a great influence on the flavor and taste of baijiu, but also have certain functions. Therefore, this paper provides a systematic review for the reported acid substances, especially for their contribution to the flavor and functional quality of baijiu. Based on previous studies, this paper puts forward a conjecture, a suggestion, and a point of view, namely: the conjecture of “whether acid substances can be used as ‘key factor’ for baijiu quality “; the suggestion of “the focus of research on acid substances in baijiu should be transferred to evaluating their contribution to the taste of baijiu”; and the view of “acid substances are ‘regulators’ in the fermentation process of baijiu”. It is worth thinking about whether acid substances can be used as the key factors of baijiu to be studied and confirmed by practice in the future. It is hoped that the systematic review of acid substances in baijiu in this paper can contribute to further in-depth and systematic research on baijiu by researchers in the future.
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Affiliation(s)
- Yashuai Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Yaxin Hou
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Hao Chen
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Junshan Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Chunsheng Zhang
- Chengde Qianlongzui Distillery Company, Chengde 067400, China
| | - Zhigang Zhao
- Chengde Qianlongzui Distillery Company, Chengde 067400, China
| | - Ran Ao
- Chengde Qianlongzui Distillery Company, Chengde 067400, China
| | - He Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jiaxin Hong
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Department of Nutrition and Health, China Agriculture University, Beijing 100193, China
| | - Dongrui Zhao
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: ; Tel.: +86-10-68988715
| | - Baoguo Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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30
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Ao L, Guo K, Dai X, Dong W, Sun X, Sun B, Sun J, Liu G, Li A, Li H, Zheng F. Quick classification of strong-aroma types of base Baijiu using potentiometric and voltammetric electronic tongue combined with chemometric techniques. Front Nutr 2022; 9:977929. [PMID: 36172528 PMCID: PMC9512042 DOI: 10.3389/fnut.2022.977929] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Accepted: 08/18/2022] [Indexed: 11/13/2022] Open
Abstract
Nowadays, the classification of strong-aroma types of base Baijiu (base SAB) is mainly achieved by human sensory evaluation. However, prolonged tasting brings difficulties for sommeliers in guaranteeing the consistency of results, and may even cause health problems. Herein, an electronic tongue (E-Tongue) combined with a gas chromatography-mass spectrometry (GC-MS) method was successfully developed to grade high-alcoholic base SAB. The E-tongue was capable of identifying base SAB samples into four grades by a discriminant function analysis (DFA) model based on human sensory evaluation results. More importantly, it could effectively and rapidly predict the quality grade of unknown base SAB with an average accuracy up to 95%. The differences of chemical components between base SAB samples were studied by the GC-MS analysis and 52 aroma compounds were identified. The qualitative and quantitative results showed that with the increase of base SAB grade, the varieties and contents of aroma compounds increased. Overall, the comprehensive analysis of E-tongue data and GC-MS results could be in good agreement with human sensory evaluation results, which also proved that the newly developed method has a potential to be a useful alternative to the overall quality grading of base Baijiu.
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Affiliation(s)
- Ling Ao
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Light Industry, Beijing, China
| | - Kai Guo
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Light Industry, Beijing, China
| | - Xinran Dai
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Light Industry, Beijing, China
| | - Wei Dong
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Light Industry, Beijing, China
- *Correspondence: Wei Dong,
| | - Xiaotao Sun
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Light Industry, Beijing, China
| | - Baoguo Sun
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Light Industry, Beijing, China
| | - Jinyuan Sun
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Light Industry, Beijing, China
- Jinyuan Sun,
| | - Guoying Liu
- Center for Solid-state Fermentation Engineering of Anhui Province, Bozhou, China
| | - Anjun Li
- Center for Solid-state Fermentation Engineering of Anhui Province, Bozhou, China
| | - Hehe Li
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Light Industry, Beijing, China
| | - Fuping Zheng
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Light Industry, Beijing, China
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31
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Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach. Foods 2022; 11:foods11172598. [PMID: 36076783 PMCID: PMC9455666 DOI: 10.3390/foods11172598] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 08/24/2022] [Accepted: 08/24/2022] [Indexed: 12/02/2022] Open
Abstract
As a deep-processed product of peach, the aroma characteristics of peach spirit have not been systematically studied, and there has been no research on improving the aroma quality through process improvement. Pervaporation technology was used for the first time in the production of peach spirit instead of distillation, and its critical aroma compounds were analyzed compared with distilled peach spirit. Compared to the distilled peach spirit, pervaporation produced peach spirit presented stronger fruity, honey, and acidic aromas, and lighter cooked-apple aroma. Sixty-two and 65 aroma-active regions were identified in the distilled and pervaporation produced peach spirits, and 40 and 43 of them were quantified. The concentrations of esters, lactones, and acids were significantly higher in the pervaporation produced peach spirit than those in the distilled peach spirit, while terpenoids showed opposite tendency. Both of the overall aromas of distilled and pervaporation produced peach spirits were reconstituted successfully by the compounds with OAV ≥ 1. The omission tests identified 10 and 18 compounds as important aroma compounds for distilled and pervaporation-produced peach spirits, respectively. The differences in the key aroma compounds between the two types of peach spirits explained the differences in the aroma profiles.
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32
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An H, Ou X, Zhang Y, Li S, Xiong Y, Li Q, Huang J, Liu Z. Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology. Food Chem 2022; 385:132718. [DOI: 10.1016/j.foodchem.2022.132718] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 03/08/2022] [Accepted: 03/14/2022] [Indexed: 11/04/2022]
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33
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Ethyl carbamate regulate esters degradation by activating hydrolysis during Baijiu ripening. Food Res Int 2022; 156:111157. [DOI: 10.1016/j.foodres.2022.111157] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 03/12/2022] [Accepted: 03/15/2022] [Indexed: 12/16/2022]
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Huang Z, Zeng Y, Sun Q, Zhang W, Wang S, Shen C, Shi B. Insights into the mechanism of flavor compound changes in strong flavor baijiu during storage by using the density functional theory and molecular dynamics simulation. Food Chem 2022; 373:131522. [PMID: 34862078 DOI: 10.1016/j.foodchem.2021.131522] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 10/15/2021] [Accepted: 10/31/2021] [Indexed: 01/11/2023]
Abstract
The aging procedure/storage is essential to enhance the organoleptic quality of strong flavor baijiu (SFB). How the storage affects flavor changes in SFB, that is, the aging mechanisms remains unclear. Herein, the physical and chemical effects on the main flavor compounds of SFB during storage were investigated using the density functional theory (DFT) and molecular dynamics (MD) simulation. DFT calculation results showed that the activation energy of ester alkyl-oxygen protonation was lower than that of acid hydroxyl-oxygen protonation, which explained the reason why the concentrations of acids increased and those of esters decreased during SFB storage. MD simulation results showed that electrostatic interaction was a major contributor to SFB and that the ethanol-water system containing acids had a stronger electrostatic energy and more hydrogen bonds than the ethanol-water system containing esters. These findings revealed that acids are prone to generating and strengthening associative structures in SFB during storage.
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Affiliation(s)
- Zhangjun Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Yunhang Zeng
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Qingyong Sun
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Wenhua Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Songtao Wang
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China; Luzhou Laojiao Co., Ltd., Luzhou 646000, China
| | - Caihong Shen
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China; Luzhou Laojiao Co., Ltd., Luzhou 646000, China
| | - Bi Shi
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
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35
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Wang G, Jing S, Song X, Zhu L, Zheng F, Sun B. Reconstitution of the Flavor Signature of Laobaigan-Type Baijiu Based on the Natural Concentrations of Its Odor-Active Compounds and Nonvolatile Organic Acids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:837-846. [PMID: 34964630 DOI: 10.1021/acs.jafc.1c06791] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Nonvolatile organic acids (NVOAs) associated with the Laobaigan flavor type of Baijiu were analyzed by a derivatization method, and 37 NVOAs were quantified. In addition, 33 odorants were judged to have high flavor dilution factors by application of aroma extract dilution analysis and quantification by gas chromatography coupled with mass spectrometry (GC-MS) and GC combined with quadrupole time-of-flight MS. The quantitative data obtained for the odorants and NVOAs were used to recombine the overall flavor of Baijiu. The odor of the reconstitution of the odor-active volatiles and the NVOAs was more similar to that of the original Baijiu sample than the sample that only contained odor-active volatiles, and the alcoholic and sweety flavor odor characters were reduced, while others, that is, fruity, acidic, floral, jujube and grain, were amplified. It was shown for the first time that NVOAs have effects on the volatiles in Baijiu and might obviously influence the intensity of certain aroma qualities.
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Affiliation(s)
- Guangnan Wang
- 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
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Si Jing
- 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
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Xuebo Song
- 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
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Lin Zhu
- 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
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- 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
| | - Baoguo Sun
- 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
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
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36
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Jia W, Fan Z, Du A, Shi L. Untargeted foodomics reveals molecular mechanism of magnetic field effect on Feng-flavor Baijiu ageing. Food Res Int 2021; 149:110681. [PMID: 34600683 DOI: 10.1016/j.foodres.2021.110681] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 08/25/2021] [Accepted: 08/28/2021] [Indexed: 12/23/2022]
Abstract
Ageing is a time-consuming step in Baijiu manufacture, stimulating an urgent requirement of optimization. Variation of artificial aged Feng-flavor Baijiu by inhomogeneous alternating magnetic field was investigated through quantitative foodomics combined with confirmed ultra high performance liquid chromatography quadrupole-orbitaltrap high resolution mass spectrometry (UHPLC-Q-Orbitrap). A total of 153 substances were identified with significant variables (p < 0.05, VIP > 1) and 16 metabolic pathways related to Feng-flavor Baijiu functions were obtained. The method showed good accuracy with recovery values between 80.4% and 117.4% and precision lower than 9.8% for all characteristic substances. Limit of detection (LOD) was ranging between 1.6 and 10.0 μg/L with R2 ≥ 0.99. Factor analysis demonstrated that ageing degree of magnetized samples increased with rise of magnetic field intensity and the maximum effect was equivalent to 12.81 years of natural ageing. The results of stoichiometric analysis revealed that regulation of magnetic field on proportion in Baijiu was mainly performed through entropy and the hydrogen bond strength of Baijiu molecules. Sensory evaluation illustrated that score of Baijiu samples reached the highest at 150 mT, demonstrating that magnetic field treatment can be considered as an optimized ageing means for Feng-flavor Baijiu.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
| | - Zibian Fan
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - An Du
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
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37
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Low Quantity but Critical Contribution to Flavor: Review of The Current Understanding of Volatile Sulfur-containing Compounds in Baijiu. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104079] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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38
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Shi J, Tong G, Yang Q, Huang M, Ye H, Liu Y, Wu J, Zhang J, Sun X, Zhao D. Characterization of Key Aroma Compounds in Tartary Buckwheat ( Fagopyrum tataricum Gaertn.) by Means of Sensory-Directed Flavor Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11361-11371. [PMID: 34530609 DOI: 10.1021/acs.jafc.1c03708] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The key odorants of tartary buckwheat (TB) were researched by a sensory-directed flavor analysis approach for the first time. After the volatiles of TB were isolated by solvent-assisted flavor evaporation (SAFE), 49 aroma-active components with flavor dilution (FD) factors in the range of 1-2187 were identified using gas chromatography-olfactometry-mass spectrometry (GC-O-MS) combined with aroma extract dilution analysis (AEDA). Geranylacetone, phenethyl alcohol, and β-damascone showed the highest FD factors of 2187. All 49 odorants were further quantitated by the internal standard curve method, and their odor activity values (OAVs) were obtained. The overall aroma of TB was successfully simulated (similarity > 98.16%) by mixing 16 odorants (OAV ≥ 1) with their natural concentrations. The omission tests revealed that geosmin, α-isomethylionone, α-methylionone, β-ionone, linalool, β-damascone, geranylacetone, guaiacol, ethyl hexanoate, geraniol, vanillin, tetrahydrolinalool, and 2,5-dimethyl-4-hydroxy-3-(2H)-furanone were the key odorants of TB. Chiral analysis showed that tetrahydrolinalool and linalool existed as racemics in the commercial TB. The relative content of R-enantiomers of α-isomethylionone and α-methylionone was slightly higher than that of their S-enantiomers. The odor thresholds of R- and S-enantiomer of tetrahydrolinalool were first detected as 0.029 and 3.8 μg/L in air, respectively.
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Affiliation(s)
- Jie Shi
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
| | | | - Qiang Yang
- Jingpai Co. Ltd., Huangshi, Hubei 435000, China
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Hong Ye
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Yuancai Liu
- Jingpai Co. Ltd., Huangshi, Hubei 435000, China
| | - Jihong Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jinglin Zhang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Xiaotao Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Dongrui Zhao
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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