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Tian X, Zheng X, Chen L, Wang Z, Liu BT, Bi Y, Li L, Shi H, Li S, Li C, Zhang D. Recent advances in photoluminescent fluorescent probe technology for food flavor compounds analysis. Food Chem 2024; 459:140455. [PMID: 39029422 DOI: 10.1016/j.foodchem.2024.140455] [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: 04/16/2024] [Revised: 06/24/2024] [Accepted: 07/12/2024] [Indexed: 07/21/2024]
Abstract
The real-time, precise qualitative and quantitative sensing of food flavor compounds is crucial for ensuring food safety, quality, and consumer acceptance. As indicators for food flavor labeling, it is vital to delve deep into the specific ingredient and content of food flavor compounds to assess the food flavor quality, but still facing huge challenges. Photoluminescent fluorescent probe technology, with fast detection and high sensitivity, has shown immense potentials in detecting food flavor compounds. In this review, the classification and optical sensing mechanism of photoluminescent fluorescent probe technology are described in detail. Besides, challenges in applying photoluminescent fluorescent probe technology to analyze food flavor compounds are outlined to indicate future research directions. We hope this review can provide an insight for the applications of photoluminescent fluorescent probe technology in the evaluation of food flavor quality in future.
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Affiliation(s)
- Xiaoxian Tian
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xiaochun Zheng
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Li Chen
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Zhenyu Wang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Bai-Tong Liu
- Department of Chemistry, The University of Hong Kong, 999077, Hong Kong Special Administrative Region
| | - Yongzhao Bi
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
| | - Liang Li
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Haonan Shi
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shaobo Li
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Cheng Li
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Dequan Zhang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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Huang Q, Liu Y, Tian L, Xiong F, He Z, Zhao Y, Xiang S, Qiu X, Yu J, Guan T. Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC-MS, and ICP-MS. Food Chem X 2024; 23:101667. [PMID: 39139493 PMCID: PMC11321443 DOI: 10.1016/j.fochx.2024.101667] [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: 05/30/2024] [Revised: 07/15/2024] [Accepted: 07/15/2024] [Indexed: 08/15/2024] Open
Abstract
By examining and analyzing bran-free fermented Baijiu (BFB) with varying storage periods (0-20 years), it was observed that the overall concentration of volatile compounds initially increases and subsequently decreases over time. Furthermore, BFB exhibited more kinds of long chain esters, higher concentration of acetals, and reduced furfural content. The process of cellaring can enhance the aged, sweet, and fruity aroma of BFB. 16 flavor compounds, including 1,1-diethoxyethane, ethyl dodecanoate, and ethyl hexadecanoate, can be used as markers for vintage BFB, and electronic sensory technology was capable of discerning BFB in different years. The results of redundancy analysis (RDA) showed a positive correlation between metals and aldehydes, esters, and ketones, while indicating a negative correlation with acids and alcohols. Al, Fe, and Ca underwent the most significant changes during storage period, and they were positively correlated with differential substances, such as benzaldehyde, vanillin, ethyl isovalerate, and ethyl palmitate (P < 0.01).
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Affiliation(s)
- Qiao Huang
- College of Food and Biological Engineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610000, PR China
| | - Ying Liu
- College of Food and Biological Engineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610000, PR China
| | - Lei Tian
- College of Food and Biological Engineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610000, PR China
| | - Fuqiang Xiong
- College of Food and Biological Engineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610000, PR China
| | - Zongjun He
- Sichuan Tujiu Liquor Co., Ltd, Nanchong 637005, PR China
| | - Yanhui Zhao
- Sichuan Shuncheng textile Co., Ltd, Nanchong 637005, PR China
| | | | - Xianping Qiu
- Sichuan Quanxing Liquor Co., Ltd., Chengdu 610000, PR China
| | - Jianshen Yu
- Sichuan Quanxing Liquor Co., Ltd., Chengdu 610000, PR China
| | - Tongwei Guan
- College of Food and Biological Engineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610000, PR China
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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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