1
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Dou Y, Mäkinen M, Jänis J. High-Resolution Mass Spectrometry-Based Chemical Fingerprinting of Baijiu, a Traditional Chinese Liquor. ACS OMEGA 2024; 9:9443-9451. [PMID: 38434869 PMCID: PMC10905708 DOI: 10.1021/acsomega.3c08993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/11/2023] [Revised: 01/28/2024] [Accepted: 01/31/2024] [Indexed: 03/05/2024]
Abstract
Fourier transform ion cyclotron resonance (FT-ICR) mass spectrometry, coupled with electrospray ionization (ESI) or atmospheric-pressure photoionization (APPI), was employed for chemical fingerprinting of baijiu, a traditional Chinese liquor. Baijiu is the most consumed distilled alcoholic beverage globally, with over 10 billion liters sold annually. It is a white (transparent) spirit that exhibits similarities to dark spirits such as whisky or rum in terms of aroma and mouthfeel. In this study, direct-infusion FT-ICR mass spectrometry was used to analyze 10 commercially available baijiu liquors, enabling the examination of both volatile and nonvolatile constituents without the need for tedious sample extractions or compound derivatizations. The chemical fingerprints obtained by FT-ICR MS revealed substantial compositional diversity among different baijiu liquors, reflecting variations in the raw materials and production methods. The main compounds identified included a variety of acids, esters, aldehydes, lactones, terpenes, and phenolic compounds. The use of ESI and APPI provided complementary compositional information; while ESI demonstrated greater selectivity toward polar, aliphatic sample constituents, APPI also ionized semipolar and nonpolar (aromatic) ones.
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Affiliation(s)
- Yanning Dou
- Department of Chemistry, University of Eastern Finland, P.O.
Box 111, Joensuu FI-80101, Finland
| | - Marko Mäkinen
- Department of Chemistry, University of Eastern Finland, P.O.
Box 111, Joensuu FI-80101, Finland
| | - Janne Jänis
- Department of Chemistry, University of Eastern Finland, P.O.
Box 111, Joensuu FI-80101, Finland
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2
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Array-based sensing and discrimination of segmented Baijiu using organic molecules-regulated PEI@Ag NPs@Ln as fluorescent probes. Food Chem 2023; 417:135888. [PMID: 36917907 DOI: 10.1016/j.foodchem.2023.135888] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 02/06/2023] [Accepted: 03/04/2023] [Indexed: 03/12/2023]
Abstract
Quickly discriminating different segmented Baijiu can directly control its grade and indirectly affect the quality of the finished Baijiu. A fluorescence sensor array was constructed based on PEI-terminated silver nanoparticles and lanthanide metal ions (PEI@Ag NPs@Ln). Ag NPs were stably dispersed in the PEI-woven network, initially accompanied by excellent fluorescence signals. Organic molecules disrupted the PEI structure and dragged the Ag NPs out. The free Ag NPs sintered or aggregated with the diffusion, resulting in fluorescence quenching. The three lanthanide ions speed up the process, allowing different organic molecules to exhibit more distinct signals. Thus, this sensor was used to map 11 organic molecules' fingerprints and to discriminate segmented Baijiu. The whole process takes only 2 min. With the assistance of pattern recognition, segmented Baijiu from three cellars were successfully discriminated. Fast, effective and simple are highlights, which opens up its practical application potential in the detection field.
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3
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Gantumur MA, Sukhbaatar N, Shi R, Hu J, Bilawal A, Qayum A, Tian B, Jiang Z, Hou J. Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108130] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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4
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Gantumur MA, Hussain M, Li J, Hui M, Bai X, Sukhbaatar N, Li J, Chen W, Hou J, Jiang Z. Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking. Food Res Int 2023; 163:112158. [PMID: 36596109 DOI: 10.1016/j.foodres.2022.112158] [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: 06/30/2022] [Revised: 11/01/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
This study aimed to examine the impact of fermentation process on whey protein and improve the general properties of fermented whey protein concentrate (FWPC) recovered by a combined ultrafiltration-diafiltration (UF-DF) operation. Impacts of sequential ultrasound (US) pretreatment and transglutaminase (TGase) crosslinking on structural, functional, and physicochemical properties of FWPCs were investigated. Partially denatured and hydrolyzed fermented whey protein could replace heat denaturation prior to the TGase addition to a whey protein system. Sequential treatment increased the molecular weight of FWPCs as exhibited by both SEM and SDS-PAGE, which demonstrates that modification can lead to the polymers and oligomers production. The zeta potential value increased significantly after US treatment and enzyme catalysis, and all the modified FWPCs were strongly negatively charged. Compared with the secondary structure of untreated FWPCs, the percentage of α-helix and random coil in modified FWPCs significantly increased, while the percentage of β-sheet and β-turns reduced. Solubility, free sulfhydryl groups, and surface hydrophobicity of all FWPCs were significantly improved compared to non-fermented WPC (P < 0.05). Sequential treatment induced a substantial impact on the emulsifying activity and stability of modified samples in comparison with untreated FWPCs. Scanning electron microscope pictures confirmed the positive effects of sequential treatments on texture and void size reduction. Therefore, the application of recovering modified FWPCs is fully recommended as a commercially viable approach for enhanced protein production at the industrial scale.
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Affiliation(s)
- Munkh-Amgalan Gantumur
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China; College of Life Sciences, Northeast Agricultural University, Harbin 150030, PR China
| | - Muhammad Hussain
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Jinzhe Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Mizhou Hui
- College of Life Sciences, Northeast Agricultural University, Harbin 150030, PR China; Frontier Biotechnology Laboratory, Hangzhou International Innovation Center, Zhejiang University, Hangzhou, 311200, PR China
| | - Xi Bai
- College of Life Sciences, Northeast Agricultural University, Harbin 150030, PR China
| | - Narantuya Sukhbaatar
- School of Industrial Technology, Mongolian University of Science and Technology, 14191, Baga toiruu 34, Sukhbaatar district Ulaanbaatar, Mongolia
| | - Jinpeng Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Wei Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.
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5
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Xia Y, Zha M, Liu H, Shuang Q, Chen Y, Yang X. Novel Insight into the Formation of Odour-Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC-MS and E-Nose Analysis. Foods 2022; 11:3273. [PMID: 37431024 PMCID: PMC9601902 DOI: 10.3390/foods11203273] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/10/2022] [Accepted: 10/10/2022] [Indexed: 11/17/2022] Open
Abstract
Sea buckthorn wine (SW) and distilled liquor (DL) are fruit wines with beneficial health effects. However, their unpleasant flavour limits their development and widespread acceptance. Therefore, it is necessary to analyse their flavour composition and changes. In this study, differential metabolites of sea buckthorn DL during processing were analysed, and the relationships between E-nose sensor values and key volatile organic compounds (VOCs) were established. The results show that 133 VOCs were identified, with 22 aroma-contributing components. Fermentation significantly increased the content of VOCs, especially esters. A total of seven and 51 VOCs were significantly upregulated after fermentation and distillation, respectively. Meanwhile, seven sensors were positively correlated with the increased level of alcohols and esters, and reflected the increasing trends of 10 key VOCs.
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Affiliation(s)
- Yanan Xia
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Musu Zha
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Hao Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Quan Shuang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Yongfu Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Xujin Yang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
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6
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Exploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104577] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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7
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Wu M, Chen H, Fan Y, Wang S, Hu Y, Liu J, Shen C, Zhou C, Fu H, She Y. Carbonyl flavor compound-targeted colorimetric sensor array based on silver nitrate and o-phenylenediamine derivatives for the discrimination of Chinese Baijiu. Food Chem 2022; 372:131216. [PMID: 34638067 DOI: 10.1016/j.foodchem.2021.131216] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 09/17/2021] [Accepted: 09/20/2021] [Indexed: 11/04/2022]
Abstract
Baijiu is a distilled liquor of great importance in the food industry. Various aroma types, brands, and grades of Baijiu have filled the market; thus, discrimination for quality control is required. Herein, we constructed a novel colorimetric sensor array based on the redox reaction between silver nitrate and o-phenylenediamine or its derivatives for the discrimination of carbonyl flavor compounds (CFCs) and Baijius. The specific colored products were changed by CFCs depending on the influence of silver nanoparticle aggregation and chemical reactions. The array was used to qualitatively and quantitatively identify 21 CFCs with fast response (<14 min), wide linear range (0.025-25 mmol/L), and low detection limits (<60 μmol/L, 29 nmol/L for carboxylic acids). Finally, the array was successfully applied to the discrimination of 56 Baijius. The method proposed in this study is simple, fast, reliable, and has good application potential for the visual determination of Chinese Baijiu.
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Affiliation(s)
- Meixia Wu
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China
| | - Hengye Chen
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, College of Pharmacy, South-Central University for Nationalities, Wuhan 430074, PR China
| | - Yao Fan
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China
| | - Songtao Wang
- National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Co. Ltd., Luzhou 646000, PR China
| | - Ying Hu
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China
| | - Jian Liu
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China
| | - Caihong Shen
- National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Co. Ltd., Luzhou 646000, PR China
| | - Chunsong Zhou
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China
| | - Haiyan Fu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, College of Pharmacy, South-Central University for Nationalities, Wuhan 430074, PR China.
| | - Yuanbin She
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China.
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8
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Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds. Food Chem 2022; 369:130920. [PMID: 34461518 DOI: 10.1016/j.foodchem.2021.130920] [Citation(s) in RCA: 170] [Impact Index Per Article: 85.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 08/08/2021] [Accepted: 08/18/2021] [Indexed: 12/22/2022]
Abstract
Chinese traditional fermented baijiu is a famous alcoholic beverage with unique flavor. Despite its consumption for millennia, the flavor mystery behind baijiu is still unclear. Studies indicate that esters are the most important flavor substances, and bring health benefits. However, the aroma contribution and formation mechanism of esters still need to be clarified to reveal the flavor profile of baijiu. This review systematically summarizes all the 510 esters and finds 9 ethyl esters contribute greatly to the flavor of baijiu. The 508 different microbial species that have been identified affect the synthesis of esters through fatty acid and amino acid metabolism. The determination of minimum functional microbial groups and the analysis of their metabolic characteristics are crucial to reveal the mechanism of formation of baijiu flavor, and ensure the reproducible formation of flavor substances.
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9
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Wang L, Li X, Wang Y, Ren X, Liu X, Dong Y, Ma J, Song R, Wei J, Yu AX, Fan Q, Shan D, Yao J, She G. Rapid discrimination and screening of volatile markers for varietal recognition of Curcumae Radix using ATR-FTIR and HS-GC-MS combined with chemometrics. JOURNAL OF ETHNOPHARMACOLOGY 2021; 280:114422. [PMID: 34274441 DOI: 10.1016/j.jep.2021.114422] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Revised: 07/10/2021] [Accepted: 07/13/2021] [Indexed: 06/13/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Curcumae Radix (Yujin) has a long medicinal use history in China, which is used to cure diseases like jaundice, cholelithiasis caused by dampness-heat of gallbladder and liver, and so on. It comes from the dried tuberous roots of C. kwangsiensis (Guiyujin), C. longa (Huangyujin), C. phaeocaulis (Lvyujin) and C. wenyujin (Wenyujin). Though there are differences in chemical compositions and pharmacological activities among the four species of Yujin, they have not been differentiated well in clinical application due to their similar morphological characterizations. AIM OF THE STUDY In this study, the four species of Yujin were rapidly and accurately discriminated. The potential volatile markers for varietal recognition were identified. MATERIALS AND METHODS Attenuated total reflection fourier transformed infrared (ATR-FTIR) spectroscopy combined with chemometrics was used to rapidly discriminate the four species of Yujin. Headspace-gas chromatography-mass spectrometry (HS-GC-MS) technology coupled with chemometrics was employed to characterize volatile profiling, differentiate species and select potential markers for varietal recognition of Yujin. RESULTS By applying PCA (principal components analysis) and HCA (hierarchical cluster analysis), HS-GC-MS realized complete differentiation of the four species of Yujin, while ATR-FTIR only recognized Guiyuijin. Back propagation neural network (BP-NN), KNN (K-nearest neighbor) and LDA (linear discriminant analysis) models based on spectral data achieved 100% discriminant accuracies. Support vector machines (SVM), KNN and PLS-DA (partial least square discriminant analysis) models based on volatile compounds also realized 100% discriminant accuracies. Additionally, the potential volatile markers for varietal recognition of Yujin were screened using PLS-DA, including 2 for Guiyujin, 6 for Lvyujin, 9 for Wenyujin and 13 for Huangyujin. CONCLUSIONS The present study developed reliable methods for the varietal discrimination and volatile compounds characterization of Yujin, which will provide references for its quality control and clinical efficacy.
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Affiliation(s)
- Le Wang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Fangshan District, Beijing, China; Beijing Key Laboratory for Quality Evaluation of Chinese Materia Medica, China; School of Pharmacy, Minzu University of China, 27 Zhongguancun South Avenue, Beijing, China.
| | - Xiang Li
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Fangshan District, Beijing, China; Beijing Key Laboratory for Quality Evaluation of Chinese Materia Medica, China.
| | - Yu Wang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Fangshan District, Beijing, China; Beijing Key Laboratory for Quality Evaluation of Chinese Materia Medica, China.
| | - Xueyang Ren
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Fangshan District, Beijing, China; Beijing Key Laboratory for Quality Evaluation of Chinese Materia Medica, China.
| | - Xiaoyun Liu
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Fangshan District, Beijing, China; Beijing Key Laboratory for Quality Evaluation of Chinese Materia Medica, China.
| | - Ying Dong
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Fangshan District, Beijing, China; Beijing Key Laboratory for Quality Evaluation of Chinese Materia Medica, China.
| | - Jiamu Ma
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Fangshan District, Beijing, China; Beijing Key Laboratory for Quality Evaluation of Chinese Materia Medica, China.
| | - Ruolan Song
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Fangshan District, Beijing, China; Beijing Key Laboratory for Quality Evaluation of Chinese Materia Medica, China.
| | - Jing Wei
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Fangshan District, Beijing, China; Beijing Key Laboratory for Quality Evaluation of Chinese Materia Medica, China.
| | - AXiang Yu
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Fangshan District, Beijing, China; Beijing Key Laboratory for Quality Evaluation of Chinese Materia Medica, China.
| | - Qiqi Fan
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Fangshan District, Beijing, China; Beijing Key Laboratory for Quality Evaluation of Chinese Materia Medica, China.
| | - Dongjie Shan
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Fangshan District, Beijing, China; Beijing Key Laboratory for Quality Evaluation of Chinese Materia Medica, China.
| | - Jianling Yao
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Fangshan District, Beijing, China; Beijing Key Laboratory for Quality Evaluation of Chinese Materia Medica, China.
| | - Gaimei She
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Fangshan District, Beijing, China; Beijing Key Laboratory for Quality Evaluation of Chinese Materia Medica, China.
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Ni Z, Ye P, Liu J, Huang J, Zhou R. Research on improving the flavor of greengage wine based on co-cultivation of Torulaspora delbrueckii and Saccharomyces cerevisiae. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03822-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Chen S, Tang J, Fan S, Zhang J, Chen S, Liu Y, Yang Q, Xu Y. Comparison of Potent Odorants in Traditional and Modern Types of Chinese Xiaoqu Liquor (Baijiu) Based on Odor Activity Values and Multivariate Analyses. Foods 2021; 10:foods10102392. [PMID: 34681444 PMCID: PMC8535217 DOI: 10.3390/foods10102392] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 09/25/2021] [Accepted: 09/29/2021] [Indexed: 11/25/2022] Open
Abstract
Predominant odorants in modern and traditional types of Chinese xiaoqu liquor (Baijiu) were identified and compared by the combined use of gas chromatography−olfactometry, odor activity values (OAVs), and multivariate analyses. A total of 79 aroma compounds were identified in a typical modern type xiaoqu Baijiu (M) and a typical traditional type xiaoqu Baijiu (T), 42 of them had OAV > 1 in both M and T samples. The main differences between the two samples were obtained for the concentration of 23 aroma-active compounds. A total of 22 samples made by different brewing processes were analyzed to confirm the differences. Partial least squares discriminant analysis confirmed that 20 compounds could be used as potential markers for discrimination between modern type xiaoqu Baijiu and traditional type xiaoqu Baijiu. Their difference in content is between 1.5 and 17.9 times for modern type xiaoqu Baijiu and traditional type xiaoqu Baijiu. The results showed the aroma characteristics of modern and traditional type xiaoqu Baijiu clearly and comprehensively, which will provide guidance for modern Baijiu quality control and evaluation.
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Affiliation(s)
- Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (S.F.); (J.Z.)
- Key Laboratory of Baijiu Supervision Technology for State Market Regulation, Chengdu 610097, China
| | - Jie Tang
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, China; (J.T.); (S.C.); (Y.L.)
| | - Shanshan Fan
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (S.F.); (J.Z.)
| | - Jun Zhang
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (S.F.); (J.Z.)
| | - Shenxi Chen
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, China; (J.T.); (S.C.); (Y.L.)
| | - Yuancai Liu
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, China; (J.T.); (S.C.); (Y.L.)
| | - Qiang Yang
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye 435100, China; (J.T.); (S.C.); (Y.L.)
- Correspondence: (Q.Y.); (Y.X.); Tel.: +86-510-85918201 (Y.X.)
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (S.F.); (J.Z.)
- Key Laboratory of Baijiu Supervision Technology for State Market Regulation, Chengdu 610097, China
- Correspondence: (Q.Y.); (Y.X.); Tel.: +86-510-85918201 (Y.X.)
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12
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Gantumur MA, Sukhbaatar N, Qayum A, Bilawal A, Tsembeltsogt B, Oh KC, Jiang Z, Hou J. Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey. J Dairy Sci 2021; 105:83-96. [PMID: 34635352 DOI: 10.3168/jds.2021-20748] [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: 05/17/2021] [Accepted: 08/26/2021] [Indexed: 11/19/2022]
Abstract
This research aimed to advance the understanding of acceptable sensory qualities of potable whey-based spirit from nonsupplemented, mid-supplemented, and high-supplemented whey samples by analyzing major volatile compounds during different stages of distillation (head, heart, and tail). The results demonstrated that commercial Saccharomyces cerevisiae strain in lactase-hydrolyzed whey showed rapid and complete sugar hydrolysis and efficient ethanol production in 24, 30, and 36 h on average, producing up to 29.5, 42.1, and 56.4 g/L of ethanol, respectively. The variations in titratable acidity, specific gravity, pH value, residual protein, sugar content, and alcohol yield were investigated during the fermentation. The total amount of volatile compound concentrations significantly decreased from the head (2,087-2,549 mg/L) to the tail whey spirits (890-1,407 mg/L). In the whey spirit, 2-methyl-1-butanol, 3-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, acetaldehyde, and ethyl acetate were the most prevalent ruling compounds, accounting for the largest proportion of total volatile compounds. The volatile compounds detected were far below the acceptable legal limit. The results suggest that high sensory qualities of potable whey-based spirits can be produced by fermentation of lactose-supplemented whey with S. cerevisiae cells.
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Affiliation(s)
- Munkh-Amgalan Gantumur
- College of Food Science and Technology, Key Laboratory of Dairy Science (Northeast Agriculture University), Ministry of Education, Harbin, 150030, PR China
| | - Narantuya Sukhbaatar
- School of Industrial Technology, Mongolian University of Science and Technology, 14191, Baga toiruu 34, Sukhbaatar District, Ulaanbaatar, Mongolia
| | - Abdul Qayum
- College of Food Science and Technology, Key Laboratory of Dairy Science (Northeast Agriculture University), Ministry of Education, Harbin, 150030, PR China
| | - Akhunzada Bilawal
- College of Food Science and Technology, Key Laboratory of Dairy Science (Northeast Agriculture University), Ministry of Education, Harbin, 150030, PR China
| | - Batsukh Tsembeltsogt
- School of Industrial Technology, Mongolian University of Science and Technology, 14191, Baga toiruu 34, Sukhbaatar District, Ulaanbaatar, Mongolia
| | - Kwang-Chol Oh
- College of Food Science and Technology, Key Laboratory of Dairy Science (Northeast Agriculture University), Ministry of Education, Harbin, 150030, PR China; Pyongyang Technology College of Food and Commodity, Pyongyang, 950003, Democratic People's Republic of Korea
| | - Zhanmei Jiang
- College of Food Science and Technology, Key Laboratory of Dairy Science (Northeast Agriculture University), Ministry of Education, Harbin, 150030, PR China.
| | - Juncai Hou
- College of Food Science and Technology, Key Laboratory of Dairy Science (Northeast Agriculture University), Ministry of Education, Harbin, 150030, PR China.
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13
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Yan Q, Zhang K, Zou W, Hou Y. Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.669] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Qin Yan
- Bioengineering College Sichuan University of Science & Engineering Zigong Sichuan 643000 China
| | - Kaizheng Zhang
- Bioengineering College Sichuan University of Science & Engineering Zigong Sichuan 643000 China
| | - Wei Zou
- Bioengineering College Sichuan University of Science & Engineering Zigong Sichuan 643000 China
| | - Yaochuan Hou
- Bioengineering College Sichuan University of Science & Engineering Zigong Sichuan 643000 China
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14
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Chen S, Huang J, Qin H, Zhou R, Yang Y, Qiu C, Zhang S. Characterizing the interaction relationship of the microbial communities between Zaopei and pit mud disturbing by Daqu. Food Sci Biotechnol 2021; 30:1357-1367. [PMID: 34691804 PMCID: PMC8521565 DOI: 10.1007/s10068-021-00975-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 07/25/2021] [Accepted: 08/17/2021] [Indexed: 10/20/2022] Open
Abstract
The differences of interaction between interphase microbial communities were evaluated caused by two kinds of Daqu, including conventional Daqu (CDQ) and fortified Daqu (FDQ). The community diversity, functional genera and metabolites in pit mud (PM) and Zaopei (ZP) were investigated by polyphasic detecting approaches. FDQ evolved the core microbial community fitting Baijiu brewing faster than CDQ. Compared with CPM, the abundance of Aspergillus, Hyphopichia, and Penicillium in FPM were 1.54, 14.75, and 1.68 times, while that of Lactobacillus, Bacillus, Methanobrevibacter, and Methanosaeta were 2.13, 1.85, 6.35, and 3.36 times, respectively. Furthermore, the content of key flavor components was increased in ZP using FDQ. These results suggested the interaction between interphase microbial communities in various phases of Baijiu fermentation niches was significant influenced by Daqu. It can not only enhance the key volatiles in ZP but also evolve the community to fit Baijiu fermentation by introducing functional genera to Daqu. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s10068-021-00975-z.
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Affiliation(s)
- Suqi Chen
- College of Biomass Science and Engineering, Fermentation Engineering, Sichuan University, Chengdu, 610065 China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065 China
| | - Jun Huang
- College of Biomass Science and Engineering, Fermentation Engineering, Sichuan University, Chengdu, 610065 China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065 China
| | - Hui Qin
- National Engineering Research Center of Solid-State Manufacturing, Luzhou, 646000 China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Fermentation Engineering, Sichuan University, Chengdu, 610065 China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065 China
| | - Yan Yang
- National Engineering Research Center of Solid-State Manufacturing, Luzhou, 646000 China
| | - Chuanfeng Qiu
- National Engineering Research Center of Solid-State Manufacturing, Luzhou, 646000 China
| | - Suyi Zhang
- National Engineering Research Center of Solid-State Manufacturing, Luzhou, 646000 China
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15
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Novel colorimetric sensor array for identification of baijiu using color reactions of flavor compounds. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106277] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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16
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He F, Duan J, Zhao J, Li H, Sun J, Huang M, Sun B. Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies. Food Chem 2021; 365:130430. [PMID: 34311281 DOI: 10.1016/j.foodchem.2021.130430] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 05/31/2021] [Accepted: 06/03/2021] [Indexed: 01/10/2023]
Abstract
Liquid-liquid microextraction (LLME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) was used to detect the variations in volatile compounds during the distillation process (head, heart, and tail) of raw Baijiu produced by different layers of fermented grains; 47 aroma compounds were sniffed and identified. Moreover, temperature-programmed headspace gas chromatography-ion mobility spectrometry (TP-HS-GC-IMS) was applied to characterize the Baijiu distillation process for the first time. The 3D fingerprint spectrum clearly showed a variation in volatile compounds from different distillation stages, and most compounds showed a downward trend. In addition, multivariate statistical analysis, including principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), etc., confirmed ten aroma active markers related to classification, indicating that these markers had a great influence on the flavor of raw Baijiu.
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Affiliation(s)
- Fei He
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jiawen Duan
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jiwen Zhao
- Technology Center of Bandaojing Co. Ltd., Gaoqing 256300, China
| | - Hehe Li
- Beijing Key Laboratory of 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.
| | - Jinyuan Sun
- Beijing Key Laboratory of 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
| | - Mingquan Huang
- Beijing Key Laboratory of 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 Key Laboratory of 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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17
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Liu C, Gong X, Zhao G, Soe Htet MN, Jia Z, Yan Z, Liu L, Zhai Q, Huang T, Deng X, Feng B. Liquor Flavour Is Associated With the Physicochemical Property and Microbial Diversity of Fermented Grains in Waxy and Non-waxy Sorghum ( Sorghum bicolor) During Fermentation. Front Microbiol 2021; 12:618458. [PMID: 34220729 PMCID: PMC8247930 DOI: 10.3389/fmicb.2021.618458] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Accepted: 05/10/2021] [Indexed: 12/01/2022] Open
Abstract
The fermentation process of Chinese Xifeng liquor involves numerous microbes. However, the sources of microbes in fermented grain and the link between liquor flavour and physicochemical properties and microbial diversity during fermentation still remain unknown. Herein, two waxy (JiNiang 2 [JN-2] and JinNuo 3 [JN-3]) and four non-waxy (JiZa 127 [JZ-127], JinZa 34 [JZ-34], LiaoZa 19 [LZ-19], and JiaXian [JX]) sorghum varieties were selected for the comprehensive analysis of the relationship between liquor flavour and the physicochemical properties and microbial diversity of fermented grains. Results showed that ethyl acetate was the main flavour component of JZ-127, JZ-34, and JX, whereas ethyl lactate was mainly detected in JN-2, JN-3, and LZ-19. Ethyl lactate accounted for half of the ethyl acetate content, and JX exhibited a higher liquor yield than the other sorghum varieties. The fermented grains of waxy sorghum presented higher temperature and reducing sugar contents but lower moisture and starch contents than their non-waxy counterparts during fermentation. We selected JN-3 and JX sorghum varieties to further investigate the microbial changes in the fermented grains. The bacterial diversity gradually reduced, whereas the fungal diversity showed nearly no change in either JN-3 or JX. Lactobacillus was the most abundant bacterial genus, and its level rapidly increased during fermentation. The abundance of Lactobacillus accounted for the total proportion of bacteria in JX, and it was higher than that in JN-3. Saccharomyces was the most abundant fungal genus in JX, but its abundance accounted for a small proportion of fungi in JN-3. Four esters and five alcohols were significantly positively related to Proteobacteria, Bacteroidetes, and Actinobacteria; Alphaproteobacteria, Actinobacteria, and Bacteroidia; Bacillales, Bacteroidales, and Rhodospirillales; and Acetobacter, Pediococcus, and Prevotella_7. This positive relation is in contrast with that observed for Firmicutes, Bacilli, Lactobacillales, and Lactobacillus. Meanwhile, Aspergillus was the only fungal microorganism that showed a significantly negative relation with such compounds (except for butanol and isopentanol). These findings will help in understanding the fermentation mechanism and flavour formation of fermented Xifeng liquor.
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Affiliation(s)
- Chunjuan Liu
- College of Life Sciences, Northwest A&F University, Yangling, China.,College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas/Northwest A&F University, Yangling, China
| | - Xiangwei Gong
- College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas/Northwest A&F University, Yangling, China
| | - Guan Zhao
- College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas/Northwest A&F University, Yangling, China
| | - Maw Ni Soe Htet
- College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas/Northwest A&F University, Yangling, China
| | - Zhiyong Jia
- Shaanxi Xifeng Liquor Co., Ltd., Baoji, China
| | - Zongke Yan
- Shaanxi Xifeng Liquor Co., Ltd., Baoji, China
| | - Lili Liu
- Shaanxi Xifeng Liquor Co., Ltd., Baoji, China
| | | | - Ting Huang
- Shaanxi Xifeng Liquor Co., Ltd., Baoji, China
| | - Xiping Deng
- College of Life Sciences, Northwest A&F University, Yangling, China
| | - Baili Feng
- College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas/Northwest A&F University, Yangling, China
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18
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Dai H, Jia J, Fan Y, Chen H, Wang S, Shen C, Li A, Lu L, Zhou C, Fu H, She Y. Four-channel fluorescent sensor array based on various functionalized CdTe quantum dots for the discrimination of Chinese baijiu. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 252:119513. [PMID: 33571738 DOI: 10.1016/j.saa.2021.119513] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 01/19/2021] [Accepted: 01/19/2021] [Indexed: 05/26/2023]
Abstract
As a special carrier of traditional Chinese culture, baijiu is rich in terms of types and ingredients. Its quality analysis and control are always important and complex issues that urgently need reliable evaluation methods. In this study, four different modified CdTe quantum dots (QDs) were used to characterize their sensing performance to various baijiu. A sensor array was then constructed through the complementary properties of differential fluorescence signals. To achieve an accurate and rapid evaluation of different baijiu types, a linear discriminant analysis (LDA) was introduced to extract and process spectral information. And the array was able to distinguish commercial baijiu samples with different aroma-types, brands, qualities and storage years with a recognition rate of 100%. In addition, according to the heat map, the organic acids in baijiu were shown to be the main components causing the fluorescence change through electron transfer (hydrogen bond) and resonance energy transfer among QDs and acids. Furthermore, using the partial least squares regression (PLSR) model, five representative organic acids were accurately quantified with a quantitative range of 10 μmol/L-80 μmol/L with a high selectivity. This QDs fluorescence sensing strategy provides an accurate, simple, and fast baijiu sensing method, which provides a potential use for on-line baijiu monitoring.
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Affiliation(s)
- Hupiao Dai
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China
| | - Junjie Jia
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China; National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Co., Ltd., Luzhou 646000, PR China
| | - Yao Fan
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China
| | - Hengye Chen
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China
| | - Songtao Wang
- National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Co., Ltd., Luzhou 646000, PR China
| | - Caihong Shen
- National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Co., Ltd., Luzhou 646000, PR China
| | - Ailan Li
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China
| | - Lingmin Lu
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China
| | - Chunsong Zhou
- International Environmental Protection City Technology Limited Company (IEPCT), Yixing 214200, PR China
| | - Haiyan Fu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China.
| | - Yuanbin She
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, PR China.
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19
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Guo R, Yu F, Wang C, Jiang H, Yu L, Zhao M, Liu X. Determination of the Volatiles in Fermented Bamboo Shoots by Head Space – Solid-Phase Micro Extraction (HS-SPME) with Gas Chromatography – Olfactory – Mass Spectrometry (GC-O-MS) and Aroma Extract Dilution Analysis (AEDA). ANAL LETT 2021. [DOI: 10.1080/00032719.2020.1795667] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Rongcan Guo
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Futian Yu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Chenghua Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Hongrui Jiang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Lian Yu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Mouming Zhao
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiaoling Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
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20
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Qian Y, Zhang L, Sun Y, Tang Y, Li D, Zhang H, Yuan S, Li J. Differentiation and classification of Chinese Luzhou-flavor liquors with different geographical origins based on fingerprint and chemometric analysis. J Food Sci 2021; 86:1861-1877. [PMID: 33822387 DOI: 10.1111/1750-3841.15692] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 02/19/2021] [Accepted: 02/22/2021] [Indexed: 11/29/2022]
Abstract
In order to differentiate and characterize Chinese Luzhou-flavor liquor according to geographical origins, the volatile flavor compounds were analyzed for forty commercial Luzhou-flavor liquor samples from Sichuan, Jiangsu, and Hubei provinces. A total of 113 volatile flavor compounds were quantified; among them, 29 flavor compounds were quantified according to the internal standard method. The differences in flavor composition among different brands of Luzhou-flavor liquor were compared. A data matrix of 64 (flavor components) × 40 (samples) was studied and interpreted using chemometric analysis. The research object could be naturally clustered according to geographical origin (brand) based on the hierarchical cluster analysis (HCA), principal component analysis (PCA) and multivariate analysis of variance (MANOVA) methods. A 100% of predication ability was obtained by the application of K-nearest neighbor model (KNN) for study sample classification. The results demonstrate that the abundance of volatile flavor components in liquors combined with appropriate multivariate statistical methods could be used for the division and traceability of liquors from different geographic origins. PRACTICAL APPLICATION: This study can provide the basis for the identification of liquor authenticity and the traceability of liquor.
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Affiliation(s)
- Yu Qian
- College of Chemical Engineering, Sichuan University of Science & Engineering, Zigong, 643000, China.,Luzhou Laojiao Group Co. Ltd, Luzhou, 646000, China.,College of Chemistry, Sichuan University, Chengdu, 610000, China
| | - Liang Zhang
- Luzhou Laojiao Group Co. Ltd, Luzhou, 646000, China
| | - Yue Sun
- Luzhou Laojiao Group Co. Ltd, Luzhou, 646000, China
| | | | - Dan Li
- Luzhou Laojiao Group Co. Ltd, Luzhou, 646000, China
| | | | - Siqi Yuan
- Luzhou Laojiao Group Co. Ltd, Luzhou, 646000, China.,College of Bioengineering, Sichuan University of Science & Engineering, Zigong, 643000, China
| | - Jinsong Li
- Luzhou Laojiao Group Co. Ltd, Luzhou, 646000, China
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21
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Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110913] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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22
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Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter. Food Res Int 2021; 140:110037. [PMID: 33648263 DOI: 10.1016/j.foodres.2020.110037] [Citation(s) in RCA: 74] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 12/08/2020] [Accepted: 12/15/2020] [Indexed: 12/16/2022]
Abstract
As a widely used Asian starter culture, the quality of daqu can significantly affect the organoleptic characteristics of the final products, yet the microbial metabolic network involved in flavor development remains unclear. This study aims to investigate that network based on the dynamics of physicochemical properties, microbial community, and volatile compounds in medium-temperature daqu (MT-daqu) during spontaneous fermentation. Analyses using the metagenomic data set facilitated the gene repertoire overview of this ecosystem, indicating that Lactobacillales (mainly Weissella, Lactobacillus, and Pediococcus), Mucorales (mainly Lichtheimia), and Eurotiales (mainly Aspergillus, Rasamsonia and Byssochlamys) were the potential predominant populations successively responsible for the production of lytic enzymes and flavor precursors/compounds in MT-daqu. Flavor-relevant pathways were found to exist in multiple species, but only bacteria showed the potential to participate in butane-2,3-diol (e.g. Weissella, Lactobacillus, and Staphylococcus) and butanoate (Thermoactinomyces) metabolism, and only fungi were potentially involved in biosynthesis of guaiacol (Byssochlamys) and 4-vinylguaiacol (Aspergillus). Furthermore, a combined analysis revealed that the acidic thermal environment present in early phases was mainly due to the catabolic activities of Lactobacillales and Lichtheimia, which could contribute to the effective self-domestication of microbiota. The study helps elucidate the different metabolic roles of microorganisms and disclose the formation mechanism of daqu's partial functions, namely providing various aromatic substances/precursors and enzymes.
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23
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Du J, Li Y, Xu J, Huang M, Wang J, Chao J, Wu J, Sun H, Ding H, Ye H. Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis. Food Chem 2021; 352:129363. [PMID: 33676120 DOI: 10.1016/j.foodchem.2021.129363] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 02/08/2021] [Accepted: 02/11/2021] [Indexed: 02/04/2023]
Abstract
A study was carried out to determine systematically the key aroma-active compounds of Langyatai Baijiu with Jian flavour (LBJF) using sensory omics analysis (SOA). A total of 56 odorants were screened out using gas chromatography-olfactometry-mass spectrometry (GC-O-MS)/Osme analysis. Among them, 15 aroma-active components were first identified. After quantitation, 30 odorants had odour activity values (OAVs) > 1.0 in LBJF. Recombinant and omission experiments proved that the esters, alcohols, acids, especially ethyl hexanoate, γ-nonalactone, and dimethyl trisulfide, were critical to the flavour of LBJF. The basic and commercial liquors had obvious differences in the skeleton compositions of esters and acids. This study uncovers the characteristics of Jian flavour Baijiu (JFB) and provides a scientific basis for the quality control of JFB, which is helpful for the development of Chinese Baijiu flavour styles.
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Affiliation(s)
- Jingyi Du
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yueming Li
- Qingdao Langyatai Group Ltd., Qingdao 266500, China
| | - Jianchun Xu
- Qingdao Langyatai Group Ltd., Qingdao 266500, China
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Juan Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jinfu Chao
- Qingdao Langyatai Group Ltd., Qingdao 266500, China
| | - Jihong Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Huibin Sun
- Qingdao Langyatai Group Ltd., Qingdao 266500, China
| | - Haimei Ding
- Qingdao Langyatai Group Ltd., Qingdao 266500, China
| | - Hong Ye
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China
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24
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He NX, Bayen S. An overview of chemical contaminants and other undesirable chemicals in alcoholic beverages and strategies for analysis. Compr Rev Food Sci Food Saf 2020; 19:3916-3950. [PMID: 33337040 DOI: 10.1111/1541-4337.12649] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 08/21/2020] [Accepted: 09/17/2020] [Indexed: 12/23/2022]
Abstract
The presence of chemical contaminant in alcoholic beverages is a widespread and notable problem with potential implications for human health. With the complexity and wide variation in the raw materials, production processes, and contact materials involved, there are a multitude of opportunities for a diverse host of undesirable compounds to make their way into the final product-some of which may currently remain unidentified and undetected. This review provides an overview of the notable contaminants (including pesticides, environmental contaminants, mycotoxins, process-induced contaminants, residues of food contact material [FCM], and illegal additives) that have been detected in alcoholic products thus far based on prior reviews and findings in the literature, and will additionally consider the potential sources for contamination, and finally discuss and identify gaps in current analytical strategies. The findings of this review highlight a need for further investigation into unwanted substances in alcoholic beverages, particularly concerning chemical migrants from FCMs, as well as a need for comprehensive nontargeted analytical techniques capable of determining unanticipated contaminants.
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Affiliation(s)
- Nancy Xiaohe He
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Stéphane Bayen
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
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25
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Wang Q, Liu K, Liu L, Zheng J, Chen T, Chen F, Li P, Zhang M, Shen X. Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC-MS and PLFA. Food Res Int 2020; 140:109995. [PMID: 33648229 DOI: 10.1016/j.foodres.2020.109995] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 11/25/2020] [Accepted: 12/08/2020] [Indexed: 12/19/2022]
Abstract
As the main raw material for commercial Wuliangye-flavor liquor, Wuliangye-flavor raw liquor (WFRL) plays an important role in the formation of flavor components. Aroma components and microbial community diversity of 4 WFRLs produced by the same fermenting cellar were investigated by headspace solid phase microextraction, liquid-liquid microextraction combined gas chromatography-mass spectrometry and phospholipid fatty acid fingerprint method. Correlations between aroma components and microbial community of WFRL were disclosed by multivariate statistical analysis techniques. Results indicated that a total of 75 aroma components were identified, including 39 esters, 11 alcohols, 9 acids, 7 aldehyde, 5 ketones and 4 others, whereas esters were dominant for the samples (67.49%). Meanwhile, Gram-positive bacteria (G+) and aerobe in the fermenting cellar increased gradually from top to bottom, compared with Gram-negative bacteria (G-), anaerobe and fungi showed the opposite trend. Furthermore, 4 WFRLs could be distinguished according to 13 differential aroma components (VIP > 1, P < 0.05). Whereas, the differential aroma components were positively correlated with G-, anaerobe and fungi, but negatively correlated with G+ and aerobe. In particular, 4 key esters including ethyl caproate, ethyl acetate, ethyl butyrate and ethyl lactate that determine the grade of WFRL were positively correlated with anaerobe and fungi. Therefore, the results can be used as a reference to understand the correlation between aroma components and microbial communities in different quality grades of WFRL.
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Affiliation(s)
- Qi Wang
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China; College of Wuliangye Technology and Food Engineering & College of Suzi Education, Yibin Vocational and Technical College, Yibin, Sichuan 644003, China
| | - Kunyi Liu
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China; College of Wuliangye Technology and Food Engineering & College of Suzi Education, Yibin Vocational and Technical College, Yibin, Sichuan 644003, China.
| | - Linlin Liu
- College of Wuliangye Technology and Food Engineering & College of Suzi Education, Yibin Vocational and Technical College, Yibin, Sichuan 644003, China
| | - Jia Zheng
- Technology Research Center, Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644000, China
| | - Tao Chen
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Fei Chen
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Pingping Li
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Meng Zhang
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Xiaojing Shen
- College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
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26
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Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-TOFMS) in conventional and reversed column configuration for the investigation of Baijiu aroma types and regional origin. J Chromatogr A 2020; 1636:461774. [PMID: 33333375 DOI: 10.1016/j.chroma.2020.461774] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 11/26/2020] [Accepted: 11/26/2020] [Indexed: 11/23/2022]
Abstract
Baijiu is a traditional Chinese spirit with an extraordinarily rich pattern of volatile compounds resulting from the microflora involved in fermentation, as well as the complexity of technological process. Comprehensive two-dimensional gas chromatography in the conventional and reversed column setups (non-polar - polar and polar - non-polar columns) was tested for its ability to differentiate Baijiu samples in terms of their aroma and origin (region). A total of 65 Baijiu samples were used for the study and volatile compounds were extracted by SPME with a subsequent analysis by GC×GC-TOFMS. Orthogonality of both setups was compared, so was the number of compounds identified using each setup. Repeatability of compound groups for the conventional and reversed column setups was compared; moreover, multiblock orthogonal component analysis (MOCA) was used to visualize data sets. OPLS-DA was used for Baijiu classification. Both column setups provided excellent discrimination of the Light, Soy sauce, Feng and Herbal aromas. A better classification result for the Strong and Jian aromas was recorded for the conventional column setup. Within the Strong aroma using OPLS-DA both column setups provided perfect abilities to discriminate Baijiu from the Sichuan, Heilongjiang and Jiangsu regions. Two validation methods were applied in the classification models - all the predictive abilities evaluated by the internal validation were further confirmed by the external validation.
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Sun S, Qian S, Zheng J, Li Z, Lin H. A colorimetric sensor array for the discrimination of Chinese liquors. Analyst 2020; 145:6968-6973. [PMID: 32856630 DOI: 10.1039/d0an01496f] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Although some colorimetric sensor arrays have been developed for the identification of Chinese liquors, they usually require the confirmation of volatile markers in the liquors by chromatography and mass spectrometry firstly. Herein, we present a simple colorimetric sensor array to identify various Chinese liquors in the liquid phase without the aid of other analytical techniques. The colorimetric sensor array consists of six commercially available and inexpensive solvatochromic dyes, and the sensing mechanism of this array is based on the response of solvatochromic dyes to their local polarity. On the basis of the colour changes of the sensor array, different Chinese liquors are discerned readily using pattern recognition methods, and the statistical analysis results (i.e., hierarchical clustering analysis and principal component analysis) reveal that the as-fabricated sensor array can distinguish the subtle differences between different liquors from the same winery and the same flavor type. Moreover, the developed sensor array can even distinguish diverse diluted liquors from the pristine ones.
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Affiliation(s)
- Shan Sun
- Cixi Institute of Biomedical Engineering, Ningbo Institute of Materials Technology and Engineering (NIMTE), Chinese Academy of Sciences, Ningbo 315201, China.
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Chen S, Huang J, Qin H, He G, Zhou R, Yang Y, Qiu C, Zhang S. Evolving the core microbial community in pit mud based on bioturbation of fortified Daqu. Can J Microbiol 2020; 67:396-405. [PMID: 33064956 DOI: 10.1139/cjm-2020-0290] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Directional stress is an effective measure to change the community structure and improve the bioactivity of pit mud (PM). In this study, the addition of fortified Daqu to artificial PM (APM) was intended to disturb the microbial community and further affect metabolites. To evaluate the effect of fortified Daqu on culturing APM, the microbial communities of APM with or without the addition of fortified Daqu were investigated by fluorescence in situ hybridization and Illumina MiSeq. The results indicated that microbes (Clostridium sp., Clostridium kluyveri, hydrogenotrophic methanogens, and acetotrophic methanogens) related to the production of key aroma compounds increased notably when fortified Daqu was added. In particular, the hydrogenotrophic and acetotrophic methanogens increased by 6.19- and 4.63-fold after 30 days of culture. Subsequently, metabolites (organic acids, volatile compounds) were also analyzed by HPLC (high-performance liquid chromatography) and HS-SPME-GC-MS (headspace solid phase microextraction - gas chromatography - mass spectrometry). The results showed that the content of butyric acid and hexanoic acid was significantly higher when fortified Daqu was added to APM. In addition, the proportion of esters and phenols was also higher than in APM without fortified Daqu. A survey of the microbial compositions of APMs with or without added fortified Daqu indicated that the microbial community evolves into a functional community favoring liquor brewing. We have developed a novel process by disturbing the community diversity.
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Affiliation(s)
- Suqi Chen
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.,Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.,Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Hui Qin
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China
| | - Guiqiang He
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.,Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.,Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Yan Yang
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China
| | - Chuanfeng Qiu
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China
| | - Suyi Zhang
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China
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Yang M, Huang J, Zhou R, Qi Q, Peng C, Zhang L, Jin Y, Wu C, Tang Q. Characterization of the flavor in traditional Pixian Doubanjiang by polyphasic quantitative detection technology. Food Res Int 2020; 138:109753. [PMID: 33292936 DOI: 10.1016/j.foodres.2020.109753] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 09/16/2020] [Accepted: 09/25/2020] [Indexed: 01/19/2023]
Abstract
In the present research, four different samples were investigated by multiple analyzing technology to reveal the common unique flavor and taste of traditional Pixian Doubanjiang (PXDBJ). These samples were manufactured by inheritor according to the intangible skills and ripened for two years in different enterprises. Citric acid, malic acid, Glu and Asp were the dominant non-volatiles, the proportion of both organic acids ranged from 54.78% to 65.61%, while that of both free amino acids ranged from 22.49% to 29.39%. Ethyl palmitate, ethyl laurate, γ-cis-himachalane, (+)-valencene and β-ionone were identified as typical volatile constituents by three kinds of GC techniques combined with three pretreatment approaches. These results suggested that these five volatiles and the proportion of four non-volatiles could be used as indicators of flavor and taste to discriminate with other types of traditional fermented soy pastes (miso, dajiang, gochujiang, etc), and were also proofed by sensory evaluation. It laid a vital foundation for revealing the contribution of the traditional skill to unique quality of PXDBJ and the correlation between microbial community diversity and their metabolic regulation.
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Affiliation(s)
- Menglu Yang
- 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; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China.
| | - Qi Qi
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Can Peng
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Lin Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Yao Jin
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Chongde Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Qiuxiang Tang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
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Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment. Food Chem 2020; 337:128002. [PMID: 32927226 DOI: 10.1016/j.foodchem.2020.128002] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 08/30/2020] [Accepted: 09/01/2020] [Indexed: 01/10/2023]
Abstract
Solid-phase microextraction - mass spectrometry (SPME-MS) and fast gas chromatography based electronic nose (GC-E-Nose) were used and compared for their suitability to distinguish Baijiu of various aroma types and geographical origin. Baijiu is a traditional Chinese distilled spirit produced with complex consortia of microorganisms, which results in very complex aroma compounds profiles. A total of 65 Baijiu samples representing 6 aromas were investigated. Strong aroma types from 3 regions were examined for their origin. Data acquired on two analytical systems were processed using uniform statistical approach. Data were pre-processed for multi-classification (OPLS-DA) models as well as for binary classification (PLS-DA) ones. Aroma and regional classification performed using OPLS-DA indicated that the approach based on SPME-MS had better fitness and prediction ability compared with GC-E-Nose. The total correct classification rate for SPME-MS was 94.44% for aroma and 100% for region, whereas for GC-E-Nose these values were 91.53% and 93.94% respectively.
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31
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Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production. mSystems 2020; 5:5/2/e00829-19. [PMID: 32209718 PMCID: PMC7093824 DOI: 10.1128/msystems.00829-19] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
Strong-flavor baijiu (SFB) accounts for more than 70% of all Chinese liquor production. In the Chinese baijiu brewing industry, artificial pit mud (APM) has been widely used since the 1960s to construct fermentation cellars for production of high-quality SFB. To gain insights at the systems level into the mechanisms driving APM prokaryotic taxonomic and functional dynamics and into how this variation is connected with high-quality SFB production, we performed the first combined metagenomic, metaproteomic, and metabolomic analyses of this brewing microecosystem. Together, the multi-omics approach enabled us to develop a more complete picture of the changing metabolic processes occurring in APM microbial communities during high-quality SFB production, which will be helpful for further optimization of APM culture technique and improvement of SFB quality. The Chinese alcoholic beverage strong-flavor baijiu (SFB) gets its characteristic flavor during fermentation in cellars lined with pit mud. Microbes in the pit mud produce key precursors of flavor esters. The maturation time of natural pit mud of over 20 years has promoted attempts to produce artificial pit mud (APM) with a shorter maturation time. However, knowledge about the molecular basis of APM microbial dynamics and associated functional variation during SFB brewing is limited, and the role of this variability in high-quality SFB production remains poorly understood. We studied APM maturation in new cellars until the fourth brewing batch using 16S rRNA gene amplicon sequencing, quantitative PCR, metaproteomics, and metabolomics techniques. A total of 36 prokaryotic classes and 195 genera were detected. Bacilli and Clostridia dominated consistently, and the relative abundance of Bacilli decreased along with the APM maturation. Even though both amplicon sequencing and quantitative PCR showed increased abundance of Clostridia, the levels of most of the Clostridium proteins were similar in both the first- and fourth-batch APM samples. Six genera correlated with eight or more major flavor compounds in SFB samples. Functional prediction suggested that the prokaryotic communities in the fourth-batch APM samples were actively engaged in organic acid metabolism, and the detected higher concentrations of proteins and metabolites in the corresponding metabolic pathways supported the prediction. This multi-omics approach captured changes in the abundances of specific microbial species, proteins, and metabolites during APM maturation, which are of great significance for the optimization of APM culture technique. IMPORTANCE Strong-flavor baijiu (SFB) accounts for more than 70% of all Chinese liquor production. In the Chinese baijiu brewing industry, artificial pit mud (APM) has been widely used since the 1960s to construct fermentation cellars for production of high-quality SFB. To gain insights at the systems level into the mechanisms driving APM prokaryotic taxonomic and functional dynamics and into how this variation is connected with high-quality SFB production, we performed the first combined metagenomic, metaproteomic, and metabolomic analyses of this brewing microecosystem. Together, the multi-omics approach enabled us to develop a more complete picture of the changing metabolic processes occurring in APM microbial communities during high-quality SFB production, which will be helpful for further optimization of APM culture technique and improvement of SFB quality.
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32
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Cai X, Shen Y, Chen M, Zhong M, Zhou Y, Luo A. Characterisation of volatile compounds in Maotai
flavour liquor during fermentation and distillation. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.581] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Xuemei Cai
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu Sichuan 610065 China
- Cuisine Science Key Laboratory of Sichuan Province; Sichuan Tourism University; Chengdu Sichuan 610100 China
| | - Yi Shen
- Sichuan Gulin Langjiu Distillery Co., Ltd; Luzhou Sichuan 646500 China
| | - Mengyuan Chen
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu Sichuan 610065 China
| | - Mingye Zhong
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu Sichuan 610065 China
| | - Yulin Zhou
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu Sichuan 610065 China
| | - Aimin Luo
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu Sichuan 610065 China
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33
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Assessment of phthalate ester residues and distribution patterns in Baijiu raw materials and Baijiu. Food Chem 2019; 283:508-516. [DOI: 10.1016/j.foodchem.2019.01.069] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 01/10/2019] [Accepted: 01/11/2019] [Indexed: 01/01/2023]
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34
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Contrasting bacterial community structure in artificial pit mud-starter cultures of different qualities: a complex biological mixture for Chinese strong-flavor Baijiu production. 3 Biotech 2019; 9:89. [PMID: 30800600 DOI: 10.1007/s13205-019-1622-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Accepted: 02/08/2019] [Indexed: 10/27/2022] Open
Abstract
The complex starter culture for artificial pit mud (APMSC) hosts a wide variety of microbial communities that play a crucial role in Chinese strong-flavor Baijiu production. Based on its organoleptic properties, the quality of APMSC can be divided into normal and inferior quality grades. However, the relationship between the APMSC microbial community and APMSC quality is poorly understood. In this study, the bacterial community structure in normal and inferior APMSC derived from two different production batches was analyzed using denaturing gradient gel electrophoresis and Illumina MiSeq sequencing. Highly similar patterns of bacterial diversity and community structure were observed in the APMSC samples of the same quality, and a significant higher bacterial species diversity (Shannon index and Chao1) was detected in the normal compared to the inferior APMSC samples. Fifteen genera were detected in the APMSC samples, and seven (Caproiciproducens, Clostridium, Lactobacillus, Bacillus, Pediococcus, Rummeliibacillus, and Sporolactobacillus) were dominant, accounting for 92.12-99.89% of total abundance. Furthermore, the bacterial communities in the normal and inferior APMSC had significantly different structure and function. The normal APMSC was characterized by abundant Caproiciproducens and Clostridium and high caproic and butyric acid contents. In contrast, the inferior APMSC was overrepresented by Lactobacillus and Bacillus and lactic and acetic acids. This study may help clarify the key microbes sustaining APMSC ecosystem stability and functionality, and guide future improvements in APMSC production.
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35
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Zhou Q, Liu S, Liu Y, Song H. Comparison of flavour fingerprint, electronic nose and multivariate analysis for discrimination of extra virgin olive oils. ROYAL SOCIETY OPEN SCIENCE 2019; 6:190002. [PMID: 31032057 PMCID: PMC6458368 DOI: 10.1098/rsos.190002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/01/2019] [Accepted: 02/19/2019] [Indexed: 05/05/2023]
Abstract
Flavour is a special way to discriminate extra virgin olive oils (EVOOs) from other aroma plant oils. In this study, different ratios (5, 10, 15, 20, 30, 50, 70 and 100%) of peanut oil (PO), corn oil (CO) and sunflower seed oil (SO) were discriminated from raw EVOO using flavour fingerprint, electronic nose and multivariate analysis. Fifteen different samples of EVOO were selected to establish the flavour fingerprint based on eight common peaks in solid-phase microextraction-gas chromatography-mass spectrometry corresponding to 4-methyl-2-pentanol, (E)-2-hexenal, 1-tridecene, hexyl acetate, (Z)-3-hexenyl acetate, (E)-2-heptenal, nonanal and α-farnesene. Partial least square discrimination analysis (PLS-DA) was used to differentiate EVOOs and mixed oils containing more than 20% of PO, CO and SO. Furthermore, better discrimination efficiency was observed in PLS-DA than PCA (70% of CO and SO), which was equivalent to the correlation coefficient method of the fingerprint (20% of PO, CO and SO). The electronic nose was able to differentiate oil samples from samples containing 5% mixture. The discrimination method was selected based on the actual requirements of quality control.
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Affiliation(s)
- Qi Zhou
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, People's Republic of China
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, Hubei 430062, People's Republic of China
| | - Shaomin Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, People's Republic of China
| | - Ye Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, People's Republic of China
- Author for correspondence: Ye Liu e-mail:
| | - Huanlu Song
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, People's Republic of China
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36
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Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry. Food Chem 2018; 246:65-73. [DOI: 10.1016/j.foodchem.2017.11.008] [Citation(s) in RCA: 108] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 10/16/2017] [Accepted: 11/02/2017] [Indexed: 01/03/2023]
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37
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Yang YQ, Yin HX, Yuan HB, Jiang YW, Dong CW, Deng YL. Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis. PLoS One 2018; 13:e0193393. [PMID: 29494626 PMCID: PMC5832268 DOI: 10.1371/journal.pone.0193393] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Accepted: 02/10/2018] [Indexed: 11/24/2022] Open
Abstract
In the present work, a novel infrared-assisted extraction coupled to headspace solid-phase microextraction (IRAE-HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) was developed for rapid determination of the volatile components in green tea. The extraction parameters such as fiber type, sample amount, infrared power, extraction time, and infrared lamp distance were optimized by orthogonal experimental design. Under optimum conditions, a total of 82 volatile compounds in 21 green tea samples from different geographical origins were identified. Compared with classical water-bath heating, the proposed technique has remarkable advantages of considerably reducing the analytical time and high efficiency. In addition, an effective classification of green teas based on their volatile profiles was achieved by partial least square-discriminant analysis (PLS-DA) and hierarchical clustering analysis (HCA). Furthermore, the application of a dual criterion based on the variable importance in the projection (VIP) values of the PLS-DA models and on the category from one-way univariate analysis (ANOVA) allowed the identification of 12 potential volatile markers, which were considered to make the most important contribution to the discrimination of the samples. The results suggest that IRAE-HS-SPME/GC-MS technique combined with multivariate analysis offers a valuable tool to assess geographical traceability of different tea varieties.
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Affiliation(s)
- Yan-Qin Yang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Hong-Xu Yin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Hai-Bo Yuan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
- * E-mail: (YWJ); (HBY)
| | - Yong-Wen Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
- * E-mail: (YWJ); (HBY)
| | - Chun-Wang Dong
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Yu-Liang Deng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
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38
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Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation. Food Res Int 2018; 105:616-627. [DOI: 10.1016/j.foodres.2017.11.074] [Citation(s) in RCA: 97] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 11/06/2017] [Accepted: 11/27/2017] [Indexed: 11/21/2022]
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39
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Xia Q, Li Y. Ultra-high pressure effects on color, volatile organic compounds and antioxidants of wholegrain brown rice (Oryza sativa L.) during storage: A comparative study with high-intensity ultrasound and germination pretreatments. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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40
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Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement. Food Chem 2018; 239:495-501. [DOI: 10.1016/j.foodchem.2017.06.151] [Citation(s) in RCA: 103] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2017] [Revised: 05/23/2017] [Accepted: 06/28/2017] [Indexed: 11/17/2022]
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41
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Niu M, Huang J, Jin Y, Wu C, Zhou R. Volatiles and antioxidant activity of fermented Goji ( Lycium Chinese) wine: Effect of different oak matrix (barrel, shavings and chips). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1362649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Meican Niu
- Department of Biomass and Leather Engineering, College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Jun Huang
- Department of Biomass and Leather Engineering, College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Yao Jin
- Department of Biomass and Leather Engineering, College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Chongde Wu
- Department of Biomass and Leather Engineering, College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Rongqing Zhou
- Department of Biomass and Leather Engineering, College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
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42
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Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination. Food Chem 2017; 233:204-215. [DOI: 10.1016/j.foodchem.2017.04.103] [Citation(s) in RCA: 85] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2016] [Revised: 04/08/2017] [Accepted: 04/17/2017] [Indexed: 11/18/2022]
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43
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Zhang Q, Yuan Y, Liao Z, Zhang W. Use of microbial indicators combined with environmental factors coupled with metrology tools for discrimination and classification ofLuzhou-flavoured pit muds. J Appl Microbiol 2017; 123:933-943. [DOI: 10.1111/jam.13544] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Revised: 06/22/2017] [Accepted: 07/12/2017] [Indexed: 01/19/2023]
Affiliation(s)
- Q.Y. Zhang
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu Sichuan China
| | - Y.J. Yuan
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu Sichuan China
| | - Z.M. Liao
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu Sichuan China
| | - W.X. Zhang
- College of Light Industry; Textile and Food Engineering; Sichuan University; Chengdu Sichuan China
- School of Liquor-Making Engineering; Sichuan University; Jinjiang College; Meishan Sichuan China
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44
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Soares EKB, Esmerino EA, Ferreira MVS, da Silva MAAP, Freitas MQ, Cruz AG. What are the cultural effects on consumers' perceptions? A case study covering coalho cheese in the Brazilian northeast and southeast area using word association. Food Res Int 2017; 102:553-558. [PMID: 29195985 DOI: 10.1016/j.foodres.2017.08.053] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2017] [Revised: 08/18/2017] [Accepted: 08/22/2017] [Indexed: 01/09/2023]
Abstract
The aim of this study was to investigate the effects of regional diversity aspects related to consumers' perceptions of coalho cheese, with Brazilian Northeast and Southeast consumers (n=400, divided equally in each area) using Word Association (WA) task. Different perceptions were detected for both Northeast and Southeast consumers, and among 17 categories elicited for describing coalho cheese, only 7 categories (positive feeling, social aspects, sensory characteristic, dairy product technology, negative feeling, and lack of quality standard) presented significant differences in the frequency of mention according to chi-square per cell approach. The application of the discriminant technique Partial Least Square Discriminant Analysis (PLS-DA) indicated that the categories "Social", "Accompaniment", "Manufacturing method" were the main responsible for differentiating consumers' perceptions of both areas. Overall, the main dimensions involved in the consumers' perceptions of coalho cheese from different Brazilian regions were identified, thus obtaining comprehensive insights that can be used as a guideline for coalho cheese producers to develop marketing strategies considering the intra-cultural differences.
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Affiliation(s)
- Eveline K B Soares
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil.
| | - Marcus Vinícius S Ferreira
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Departamento de Tecnologia de Alimentos, 23890-000, Seropédica, Rio de Janeiro, Brazil
| | - Maria Aparecida A P da Silva
- Universidade Federal de Sergipe (UFS), Departamento de Tecnologia de Alimentos, 49100000 Aracaju, Sergipe, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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45
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Niu Y, Kong J, Xiao Z, Chen F, Ma N, Zhu J. Characterization of odor-active compounds of various Chinese “Wuliangye” liquors by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory evaluation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1309549] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Jiali Kong
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
- Shanghai Research Institute of Fragrance and Flavor Industry, Shanghai Institute of Technology, Shanghai, PR China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, USA
| | - Ning Ma
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
| | - Jiancai Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China
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46
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Zhang Q, Yuan Y, Zeng L, Wang S, Tang Q, Wu Z, Zhang W. Discrimination of Luzhou
-flavoured fresh raw liquor distilled from Zaopei
fermented in new, trend to-be aged and aged pit mud based on their aroma and flavour compounds. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.411] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Qianying Zhang
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 Sichuan China
| | - Yuju Yuan
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 Sichuan China
| | - Liyun Zeng
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 Sichuan China
| | - Shuang Wang
- Sichuan Jiannanchun Group Co. Ltd.; Mianzhu 618200 Sichuan China
| | - Qinglan Tang
- Sichuan Jiannanchun Group Co. Ltd.; Mianzhu 618200 Sichuan China
| | - Zhengyun Wu
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 Sichuan China
| | - Wenxue Zhang
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 Sichuan China
- School of Liquor-Making Engineering; Sichuan University Jinjiang College; Meishan 620860 Sichuan China
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47
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48
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Xu ML, Yu Y, Ramaswamy HS, Zhu SM. Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics. Sci Rep 2017; 7:39671. [PMID: 28059090 PMCID: PMC5216364 DOI: 10.1038/srep39671] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2016] [Accepted: 11/23/2016] [Indexed: 11/24/2022] Open
Abstract
Chinese liquor aroma components were characterized during the aging process using gas chromatography (GC). Principal component and cluster analysis (PCA, CA) were used to discriminate the Chinese liquor age which has a great economic value. Of a total of 21 major aroma components identified and quantified, 13 components which included several acids, alcohols, esters, aldehydes and furans decreased significantly in the first year of aging, maintained the same levels (p > 0.05) for next three years and decreased again (p < 0.05) in the fifth year. On the contrary, a significant increase was observed in propionic acid, furfural and phenylethanol. Ethyl lactate was found to be the most stable aroma component during aging process. Results of PCA and CA demonstrated that young liquor (fresh) and aged liquors were well separated from each other, which is in consistent with the evolution of aroma components along with the aging process. These findings provide a quantitative basis for discriminating the Chinese liquor age and a scientific basis for further research on elucidating the liquor aging process, and a possible tool to guard against counterfeit and defective products.
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Affiliation(s)
- M. L. Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China
| | - Y. Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China
| | - H. S. Ramaswamy
- Department of Food Science, McGill University, St-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - S. M. Zhu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou 310058, China
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49
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Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis. J CHEM-NY 2017. [DOI: 10.1155/2017/3213492] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The aroma compositions, sensory attributes, and their correlations of various traditional Chinese sweet fermented flour pastes (SFFPs) were investigated. SFFPs, including LEEJ, LEEH, and XH6, showed high overall acceptance scores of 8.00, 8.21, and 7.50, respectively. Ninety-six volatile compounds were detected using solid-phase microextraction gas chromatography mass spectrometry. Hierarchical cluster analysis grouped SFFPs into three clusters according to their concentrations and compositions of volatile components. Partial least squares-discriminant analysis showed that volatile compounds, including ethyl phenylacetate, 5-methyl furfural, amyl cinnamal, ethyl myristate, decyl aldehyde, 1-phenylethyl acetate, 1-octen-3-ol, 3-buten-2-ol, butanoic acid, and caproaldehyde, were highly negatively correlated with saltiness, sourness, and bitterness, while they were positively correlated with sweetness, umami, richness, and acceptance. The obvious correlation between flavor profiles and sensory attributes could help online monitoring of SFFPs’ flavor quality during production.
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50
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Xia Q, Mei J, Yu W, Li Y. High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC–MS and chemometric methods. Food Res Int 2017; 91:103-114. [DOI: 10.1016/j.foodres.2016.12.001] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2016] [Revised: 11/24/2016] [Accepted: 12/04/2016] [Indexed: 12/29/2022]
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