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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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Dong W, Dai X, Jia Y, Ye S, Shen C, Liu M, Lin F, Sun X, Xiong Y, Deng B. Association between Baijiu chemistry and taste change: Constituents, sensory properties, and analytical approaches. Food Chem 2024; 437:137826. [PMID: 37897822 DOI: 10.1016/j.foodchem.2023.137826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 10/18/2023] [Accepted: 10/19/2023] [Indexed: 10/30/2023]
Abstract
Typical flavors, such as sourness, sweetness, and bitterness, possess numerous functions and physiological significance, and are closely related to Baijiu production management, quality control, and product development. However, current research on Baijiu flavor primarily focuses on the volatile constituents and distinctive aroma compounds. Furthermore, studies on taste substance recognition, identification, and formation are remain in the preliminary phase. Herein, we take an integrated account of the signal transduction, recognition, composition, and sensory properties of the three main basic tastes of Baijiu, including sourness, sweetness, and bitterness. Moreover, to elucidate the factors that might influence the taste perception of Baijiu, we also discussed the biotic and abiotic factors within the fermentation system. Finally, further elucidating the contribution underlying the three main tastes in Baijiu using a combination of the "Sensomics" and "Flavoromics", will allow for Baijiu taste characteristics to be manipulated.
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Affiliation(s)
- Wei Dong
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Xinran Dai
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Yintao Jia
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Siting Ye
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Caihong Shen
- Luzhou Laojiao Co. Ltd., Luzhou, Sichuan 646000, China
| | - Miao Liu
- Luzhou Laojiao Co. Ltd., Luzhou, Sichuan 646000, China
| | - Feng Lin
- Luzhou Laojiao Co. Ltd., Luzhou, Sichuan 646000, China
| | - Xiaotao Sun
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
| | - Yanfei Xiong
- Luzhou Laojiao Co. Ltd., Luzhou, Sichuan 646000, China
| | - Bo Deng
- Luzhou Laojiao Co. Ltd., Luzhou, Sichuan 646000, China
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Yu L, Zhang J, Li J, Sun L, Zhang Q, Yang B, Huang M, Xu B. Rapid, simple, and simultaneous electrochemical determination of cadmium, copper, and lead in Baijiu using a novel covalent organic framework based nanocomposite. Front Chem 2024; 12:1374898. [PMID: 38516611 PMCID: PMC10955072 DOI: 10.3389/fchem.2024.1374898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Accepted: 02/28/2024] [Indexed: 03/23/2024] Open
Abstract
It is of great significance to develop a simple and rapid electrochemical sensor for simultaneous determination of heavy metal ions (HMIs) in Baijiu by using new nanomaterials. Here, graphene (GR) was utilized to combine with covalent organic frameworks (COFs) that was synthesized via the aldehyde-amine condensation between 2, 5-dimethoxyterephthalaldehyde (DMTP) and 1, 3, 5-tris(4-aminophenyl) benzene (TAPB) to prepare a new GR/COFDPTB/GCE sensor for electrochemical sensing multiple HMIs. Compared with the glass carbon electrode (GCE), GR/GCE and COFDPTB/GCE, the developed sensor exhibited excellent electrochemical analysis ability for the simultaneous detection of Cd2+, Pb2+, and Cu2+ owing to the synergistically increased the specific surface area, the periodic porous network and plenty of effective binding sites, as well as the enhanced conductivity. Under the optimized experimental parameters, the proposed sensor showed good linearity range of 0.1-25 μM for Cd2+, and both 0.1-11 μM for Pb2+ and Cu2+ with the detection limits of Cd2+, Pb2+, and Cu2+ being 0.011 μM, 8.747 nM, and 6.373 nM, respectively. Besides, the designed sensor was successfully applied to the simultaneous detection of the three HMIs in Baijiu samples, suggesting its good practical application performance and a new method for the rapid detection of HMIs being expended.
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Affiliation(s)
- Liangyun Yu
- School of Light Industry, Beijing Technology and Business University, Beijing, China
| | - Jingjing Zhang
- School of Light Industry, Beijing Technology and Business University, Beijing, China
| | - Jiajun Li
- School of Light Industry, Beijing Technology and Business University, Beijing, China
| | - Liangju Sun
- School of Light Industry, Beijing Technology and Business University, Beijing, China
| | - Qi Zhang
- School of Environmental Science and Engineering, Yancheng Institute of Technology, Yancheng, China
| | - Bairen Yang
- School of Environmental Science and Engineering, Yancheng Institute of Technology, Yancheng, China
| | - Mingquan Huang
- School of Light Industry, Beijing Technology and Business University, Beijing, China
| | - Baocai Xu
- School of Light Industry, Beijing Technology and Business University, Beijing, China
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Wang Y, Quan S, Xia Y, Wu Z, Zhang W. Exploring the regulated effects of solid-state fortified Jiuqu and liquid-state fortified agent on Chinese Baijiu brewing. Food Res Int 2024; 179:114024. [PMID: 38342544 DOI: 10.1016/j.foodres.2024.114024] [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: 11/01/2023] [Revised: 01/09/2024] [Accepted: 01/12/2024] [Indexed: 02/13/2024]
Abstract
Zaopei is the direct source of Chinese liquor (Baijiu). Adding functional strains to Zaopei is a potential strategy to regulate Baijiu brewing, mainly including the two ways of solid-state fortified Jiuqu (SFJ) and liquid-state fortified agent (LFA). Here, to explore their regulated details, the response patterns of Zaopei microecosystem and the changes in the product features were comprehensively investigated. The results showed that SFJ more positively changed the physicochemical properties of Zaopei and improved its ester content, from 978.57 mg/kg to 1078.63 mg/kg over the fermentation of 30 days, while LFA decreased the content of esters, alcohols, and acids. Microbial analysis revealed that SFJ significantly increased Saccharomycopsis and Aspergillus from the start of fermentation and induced a positive interaction cluster driven by the added functional Paenibacillus, while LFA exhibited a community structure near that of the original microecosystem and led to a simpler network with the reduced microbial nodes and correlations. Metabolism analysis found that both SFJ and LFA weakened the flavor-producing metabolism by suppressing some key enzyme pathways, such as EC 3.2.1.51, EC 4.2.1.47, EC 1.1.1.27, EC 1.1.1.22, EC 1.5.1.10, EC 1.14.11.12. As a result, SFJ improved the raw liquor yield by 28.5 % and endowed the final product with a more fragrant aroma, mainly through ethyl (E)-cinnamate, ethyl isovalerate, ethyl phenacetate with the higher odor activity values, while LFA promoted the yield by 13.2 % and resulted in a purer and less intense aroma through the aroma-active β-damascenone, ethyl heptoate, ethyl phenacetate. These results facilitated the regulated mechanism of SFJ and LFA on Baijiu brewing and indicated that the used functional strains in this study could be applicated in SFJ way for the further industrial-scale application.
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Affiliation(s)
- Yan Wang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Shikai Quan
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Yu Xia
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Zhengyun Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
| | - Wenxue Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; School of Liquor-Brewing Engineering, Sichuan University of Jinjiang College, Meishan 620860, China.
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Qin D, Lv S, Shen Y, Shi J, Jiang Y, Cheng W, Wang D, Li H, Zhang Y, Cheng H, Ye X, Sun B. Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu. Food Chem 2024; 434:137466. [PMID: 37741247 DOI: 10.1016/j.foodchem.2023.137466] [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: 05/17/2023] [Revised: 09/10/2023] [Accepted: 09/11/2023] [Indexed: 09/25/2023]
Abstract
The empty cup aroma in soy sauce aroma type baijiu (SSB) is distinct, but the specific compounds responsible for its unique aroma remain unknown. The aroma characteristics of SSB and the empty cup were investigated using molecular sensory science. Fifty-three and 27 aroma active compounds were identified in SSB and empty cup aroma, respectively. AEDA of the empty cup showed ethyl 3-phenylpropanoate, phenylethyl alcohol, sotolon, p-cresol, and 2,3-dimethyl-5-ethyl pyrazine could be the most important aroma contributors to the empty cup aroma due to their high FD values. Sotolon, characterized by its seasoning-like and herbal aroma, was identified as a crucial aroma compound for the empty cup aroma for the first time. Lactic acid was found to decrease the olfactory threshold of sotolon markedly in both 53% ethanol water solution and empty cup, promoting the contribution of sotolon to the empty cup aroma.
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Affiliation(s)
- Dan Qin
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, 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, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Silei Lv
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Yi Shen
- Sichuan Langjiu Co., Ltd, Gulin, Sichuan 646523, China
| | - Jie Shi
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Yingli Jiang
- Sichuan Langjiu Co., Ltd, Gulin, Sichuan 646523, China
| | - Wei Cheng
- Sichuan Langjiu Co., Ltd, Gulin, Sichuan 646523, China
| | - Dongmei Wang
- 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, Beijing Technology and Business University, Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
| | - Yanyan Zhang
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany
| | - Huan Cheng
- 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, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, 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, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
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Wang L, Gao Y, Wu L, Chen S, Xu Y. Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1695-1707. [PMID: 38194670 DOI: 10.1021/acs.jafc.3c06929] [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: 01/11/2024]
Abstract
Long-term storage Baijiu has an appealing sensory property, yet the chemical makeup is rarely reported. This study investigated a 30-year-old Jiangxiangxing (JXX) Baijiu and recognized and measured 69 aroma compounds. 3-Methyl-2,4-nonanedione (2.76 μg/L), 2,5-dimethyl-4-hydroxy-3(2H)-furanone (HDMF, 46.2 μg/L), 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone (HEMF, 61.7 μg/L), and piperitone (3.66 μg/L) were detected for the first time in Baijiu. Compared with 3-year-old JXX Baijiu, 24 compounds were significantly higher in the 30-year-old, mainly including furans, pyrazines, and aromatics. Notably, 4,5-dimethyl-3-hydroxy-2(5H)-furanone (sotolon), HDMF, HEMF, vanillin, acetovanillone, and alkyl pyrazines in 30-year-old JXX Baijiu were 2-7 times higher than those of a 3-year-old, and they increased steadily during aging for 3, 15, and 30 years, assumed to be associated with the aging aroma. Following 24 months of storing JXX Baijiu under different conditions, the pottery significantly promoted the synthesis of sotolon, HDMF, HEMF, and alkyl pyrazines. These findings suggest that pottery is a potential catalyst for enhancing aged Baijiu.
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Affiliation(s)
- Lulu Wang
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yuchen Gao
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Lan Wu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
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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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Wang Y, Quan S, Zhao Y, Xia Y, Zhang R, Ran M, Wu Z, Zhang W. The active synergetic microbiota with Aspergillus as the core dominates the metabolic network of ester synthesis in medium-high temperature Daqu. Food Microbiol 2023; 115:104336. [PMID: 37567625 DOI: 10.1016/j.fm.2023.104336] [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: 02/22/2023] [Revised: 07/07/2023] [Accepted: 07/07/2023] [Indexed: 08/13/2023]
Abstract
The active ester-synthesis microorganisms in medium-high temperature Daqu (MHT-Daqu) largely impact the strong-flavor Baijiu quality, while their actual composition and metabolic mechanism remain unclear. Here, to explore how the active microbiota contributes to MHT-Daqu ester biosynthesis, metatranscriptomic and metaproteomic analyses coupled with experimental verification were performed. The results showed that the MHT-Daqu microbiota with the higher ester-forming ability exhibited a more active dynamic alteration from transcription to translation. The genera Aspergillus, Bacillus, Leuconostoc, and Pediococcus could transcribe and translate obviously more ester-forming enzymes. In the ester-synthesis metabolic network, the synergetic microbiota confirmed by interaction analysis, containing Eurotiales, Bacillales, and Saccharomycetales, played an essential role, in which the Eurotiales and its representative genus Aspergillus contributed the highest transcript and protein abundance in almost every metabolic process, respectively. The recombined fermentation verified that their corresponding genera could produce the ester and precursor profiles very close to that of the original MHT-Daqu active microbiota, while the microbiota without Aspergillus caused a polar separation. These results indicated that the synergetic microbiota with Aspergillus as the core dominated the metabolic network of ester synthesis in MHT-Daqu. Our study provides a detailed framework of the association between the active synergetic microbiota and ester synthesis in MHT-Daqu.
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Affiliation(s)
- Yan Wang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China.
| | - Shikai Quan
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China.
| | - Yajiao Zhao
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China.
| | - Yu Xia
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China.
| | - Rui Zhang
- Luzhou Laojiao Co., Ltd, Luzhou, 646600, China.
| | - Maofang Ran
- Luzhou Laojiao Co., Ltd, Luzhou, 646600, China.
| | - Zhengyun Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China.
| | - Wenxue Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China; School of Liquor-Brewing Engineering, Sichuan University of Jinjiang College, Meishan, 620860, China.
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9
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Wu Y, Chen H, Sun Y, Huang H, Chen Y, Hong J, Liu X, Wei H, Tian W, Zhao D, Sun J, Huang M, Sun B. Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters. Foods 2023; 12:3087. [PMID: 37628086 PMCID: PMC10453570 DOI: 10.3390/foods12163087] [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: 07/19/2023] [Revised: 08/14/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
The storage process of Baijiu is an integral part of its production (the quality undergoes substantial changes during the aging process of Baijiu). As the storage time extends, the flavor compounds in Baijiu tend to undergo coordinated transformation, thereby enhancing the quality of Baijiu. Among them, long-chain fatty acid ethyl esters (LCFAEEs) were widely distributed in Baijiu and have been shown to have potential contributions to the quality of Baijiu. However, the current research on LCFAEEs in Baijiu predominantly focuses on the olfactory sensation aspect, while there is a lack of systematic investigation into their influence on taste and evaluation after drinking Baijiu during the aging process. In light of this, the present study investigates the distribution of LCFAEEs in Baijiu over different years. We have combined modern flavor sensory analysis with multivariate chemometrics to comprehensively and objectively explore the influence of LCFAEEs on Baijiu quality. The results demonstrate a significant positive correlation between the concentration of LCFAEEs and the fruity aroma (p < 0.05, r = 0.755) as well as the aged aroma (p < 0.05, r = 0.833) of Baijiu within a specific range; they can effectively reduce the off-flavors and spicy sensation of Baijiu. Furthermore, additional experiments utilizing a single variable suggest that LCFAEEs were crucial factors influencing the flavor of Baijiu, with Ethyl Palmitate (EP) being the most notable LCFAEE that merits further systematic investigation.
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Affiliation(s)
- Yashuai Wu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Hao Chen
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Yue Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - He Huang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Yiyuan Chen
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jiaxin Hong
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, 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
| | - Xinxin Liu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Huayang Wei
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Wenjing Tian
- Department of Food and Bioengineering, Beijing Vocational College of Agriculture, Beijing 102442, China;
| | - Dongrui Zhao
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jinyuan Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Mingquan Huang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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10
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Nishikido Y, Sekimoto K. Analysis of Volatile Esters and Alkanoic Acids by an Atmospheric Pressure Corona Discharge Ionization Collision-Induced Dissociation Mass Spectrometry in Positive-Ion Mode: Ionization, Fragmentation Patterns, and Discrimination between Isomeric Compounds. Mass Spectrom (Tokyo) 2023; 12:A0127. [PMID: 37538446 PMCID: PMC10394427 DOI: 10.5702/massspectrometry.a0127] [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: 04/17/2023] [Accepted: 06/26/2023] [Indexed: 08/05/2023] Open
Abstract
The ionization and fragmentation patterns of 24 compounds with elemental composition of CmH2mO2, including isomeric esters and alkanoic acids, were investigated by atmospheric pressure corona discharge ionization collision-induced dissociation (CID) mass spectrometry in the positive-ion mode. All compounds were ionized as protonated molecules and NH4+ adducts. In addition, fragment ions were observed in mass spectra of esters other than methyl esters, which are owing to the dissociation of the alkyl group in the alcohol side from the protonated molecules. In CID spectra, protonated alkanoic acids/methyl esters split off H2O/CH3OH and CO or the alkyl group in the acid side, depending on the carbon chain length. Protonated esters (other than methyl esters) mainly fragmented the alkyl group in the alcohol side. These general rules on ionization and fragmentation patterns can provide relevant information on the discrimination of isomers.
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Affiliation(s)
- Yuto Nishikido
- Graduate School of Nanobioscience, Yokohama City University, 22–2 Seto, Kanazawa-ku, Yokohama, Kanagawa 236–0027, Japan
| | - Kanako Sekimoto
- Graduate School of Nanobioscience, Yokohama City University, 22–2 Seto, Kanazawa-ku, Yokohama, Kanagawa 236–0027, Japan
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11
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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: 0] [Impact Index Per Article: 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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12
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Characterization of empty cup aroma in Soy sauce aroma type Baijiu by vacuum assisted sorbent extraction. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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13
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Ma JH, Zhong Y, Zhou Y, Zhang Y, Feng XS. Organosulfur in food samples: Recent updates on sampling, pretreatment and determination technologies. J Chromatogr A 2023; 1689:463769. [PMID: 36610185 DOI: 10.1016/j.chroma.2022.463769] [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: 09/25/2022] [Revised: 12/25/2022] [Accepted: 12/29/2022] [Indexed: 01/01/2023]
Abstract
Organosulfur compounds (OSCs), mainly found in garlic, are the main biologically active substances for their pharmacological effects, including lowering of blood pressure and cholesterol, anti-cancer effect, liver protection, and anti-inflammatory. Efficient and sensitive pretreatment and determination methods of OSCs in different food matrices are of great significance. This review provides a comprehensive summary about the pretreatment and determination methods for OSCs in different food samples since 2010. Commonly used pretreatment methods, such as liquid-liquid extraction, microwave-assisted extraction, pressurized liquid extraction, liquid-liquid microextraction, solid phase extraction, dispersive solid phase extraction, solid-phase microextraction, and so on, have been summarized and overviewed in this paper. In particular, we discussed and compared various analysis methods including high performance liquid chromatography coupled with different detectors, gas chromatography-based methods, and few other methods. Finally, we tried to highlight the applicability, advantages and disadvantages of different pretreatment and analysis methods, and identified future prospects in this field.
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Affiliation(s)
- Jia-Hui Ma
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Yang Zhong
- Department of Chemistry, School of Forensic Medicine, China Medical University, Shenyang 110122, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, 100021 China
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang 110122, China.
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14
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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: 4] [Impact Index Per Article: 2.0] [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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15
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Guo X, Cheng Y, Huang Y. Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics. Front Nutr 2022; 9:1014813. [PMID: 36245514 PMCID: PMC9561937 DOI: 10.3389/fnut.2022.1014813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Accepted: 09/16/2022] [Indexed: 11/13/2022] Open
Abstract
The essential role of drunkenness on the healthy development of Chinese Baijiu was studied in this research. This study revealed the effects of Baijiu on the behaviors of mice and evaluated the degree of drunkenness of soy sauce-, strong-, light-, and light and soy sauce-flavored Baijiu. The parameters obtained from the open field test were transformed into the behavioral drunkenness index by mathematical statistical analysis and the drunkenness-associated key compounds of Baijiu were analyzed. The results showed that strong- and light-flavored Baijiu presented higher levels of drunkenness and sobriety than soy sauce-flavored Baijiu. Interestingly, light and soy sauce-flavored Baijiu showed low drunkenness but a high sobriety degree. Specifically, the degree of drunkenness was positively correlated with fusel alcohol and aldehydes but negatively correlated with esters and acids. This study will enrich references for Baijiu behavior studies and lay a foundation for the research and development of healthy Baijiu.
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Affiliation(s)
- Xuefeng Guo
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Yuxin Cheng
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Yongguang Huang
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang, China
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16
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Characterization of key sulfur aroma compounds and enantiomer distribution in Yingjia Gongjiu. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Zhu L, Song X, Pan F, Tuersuntuoheti T, Zheng F, Li Q, Hu S, Zhao F, Sun J, Sun B. Interaction mechanism of kafirin with ferulic acid and tetramethyl pyrazine: Multiple spectroscopic and molecular modeling studies. Food Chem 2021; 363:130298. [PMID: 34237557 DOI: 10.1016/j.foodchem.2021.130298] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 06/01/2021] [Accepted: 06/02/2021] [Indexed: 12/20/2022]
Abstract
Ferulic acid (FA) and tetramethyl pyrazine (TMP) are intrinsic bioactive compounds in baijiu, and kafirin is the major protein of sorghum, which is the raw material of baijiu. In this study, the interactions of kafirin-FA and kafirin-TMP were investigated by multiple spectroscopic and molecular modeling techniques. Fluorescence spectra showed that intrinsic fluorescence of kafirin drastically quenched because of the formations of kafirin-FA and kafirin-TMP complexes. The CD studies indicated that the combination with FA or TMP decreased the α-helix content of kafirin slightly. The shifts and intensity changes of UV-Vis, FTIR and fluorescence spectra confirmed the formations of complexes. Moreover, the molecular docking and molecular dynamics studies showed that hydrophobic interactions and hydrogen bonds played major roles in the formations of kafirin-FA and kafirin-TMP complexes, and the formations of complexes made kafirin structures more compact. This work is of great importance for further quality improvement in baijiu and alcoholic beverages.
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Affiliation(s)
- 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
| | - 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
| | - Fei Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, 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.
| | - Qing Li
- 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
| | - Siqi Hu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Feifei Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jinyuan 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
| | - 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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