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Zhang W, Xiao Y, Deng R, Wang Y, Qiu Y, Sun Q, Luo A. An electric-field instrument for accelerated aging to improve flavor of Chinese Baijiu. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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2
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Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor. Food Chem X 2022; 17:100554. [PMID: 36845494 PMCID: PMC9944979 DOI: 10.1016/j.fochx.2022.100554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 12/20/2022] [Accepted: 12/23/2022] [Indexed: 12/25/2022] Open
Abstract
Numerous counterfeit vintage Baijiu are widely distributed in the market driven by economic interest which disturb the market economic rules and damage the reputation of particular Baijiu brand. Found on the situation, the Baijiu system variation during aging period, aging mechanisms and discrimination strategies for vintage Baijiu are systematically illuminated. The aging mechanisms of Baijiu cover volatilization, oxidation, association, esterification, hydrolysis, formation of colloid molecules and catalysis by metal elements or other raw materials dissolved from storage vessels. The discrimination of aged Baijiu has been performed by electrochemical method, colorimetric sensor array or component characterization coupled with multivariate analysis. Nevertheless, the characterization of non-volatile compounds in aged Baijiu is deficient. Further research on the aging principles, more easy-operation and low-cost discrimination strategies for aged Baijiu are imperative. The above information is favorable to better understand the aging process and mechanisms of Baijiu, and promote the development of artificial aging techniques.
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Liu Q, Wang Y, Zhang Z, Du Z, Li J, Wu Y. Evaluation of quality change in Salviae miltiorrhizae radix et rhizoma during drying by LF-NMR and HPLC. ANAL SCI 2022; 38:289-298. [PMID: 35314974 DOI: 10.2116/analsci.21p169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Accepted: 08/31/2021] [Indexed: 11/23/2022]
Abstract
Salviae miltiorrhizae radix et rhizoma (Danshen, in Chinese) is one of the traditional Chinese medicines commonly used in clinical practice. In this study, low field nuclear magnetic resonance (LF-NMR) was used to detect changes in the moisture content during the drying of Danshen. Three water states (bound, immobilized, and free) in Danshen were investigated by multi-exponential fitting of the NMR data. Mass changes during drying were analyzed using high-performance liquid chromatography and partial least squares discriminant analysis. The results revealed that two components, salvianolic acid B and tanshinone, were the main chemical substances that produced the differences. Correlations were found among chemical substances, color, and moisture. LF-NMR can quickly assess the moisture content during drying. It also provides a practical tool for the production and processing of medicines or slices.
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Affiliation(s)
- Qinrong Liu
- Henan University of Chinese Medicine, Zhengzhou, 450046, Henan, China
| | - Yishuo Wang
- Henan University of Chinese Medicine, Zhengzhou, 450046, Henan, China.
- Henan Integrated Engineering Technology Research Center of Traditional Chinese Medicine Production, Zhengzhou, 450046, Henan, China.
| | - Zhenling Zhang
- Henan University of Chinese Medicine, Zhengzhou, 450046, Henan, China
- Henan Integrated Engineering Technology Research Center of Traditional Chinese Medicine Production, Zhengzhou, 450046, Henan, China
| | - Ziwei Du
- Henan University of Chinese Medicine, Zhengzhou, 450046, Henan, China
| | - Jiazhen Li
- Henan University of Chinese Medicine, Zhengzhou, 450046, Henan, China
| | - Yuquan Wu
- Henan University of Chinese Medicine, Zhengzhou, 450046, Henan, China
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Chen S, Lu J, Qian M, He H, Li A, Zhang J, Shen X, Gao J, Xu Y. Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu). Foods 2021; 10:foods10112888. [PMID: 34829169 PMCID: PMC8621296 DOI: 10.3390/foods10112888] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/17/2021] [Accepted: 11/17/2021] [Indexed: 01/19/2023] Open
Abstract
This paper proposes the combination of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and chemometrics as a method to detect the age of Chinese liquor (Baijiu). Headspace conditions were optimized through single-factor optimization experiments. The optimal sample preparation involved diluting Baijiu with saturated brine to 15% alcohol by volume. The sample was equilibrated at 70 °C for 30 min, and then analyzed with 200 μL of headspace gas. A total of 39 Baijiu samples from different vintages (1998–2019) were collected directly from pottery jars and analyzed using HS-GC-IMS. Partial least squares regression (PLSR) analysis was used to establish two discriminant models based on the 212 signal peaks and the 93 identified compounds. Although both models were valid, the model based on the 93 identified compounds discriminated the ages of the samples more accurately according to the goodness of fit value (R2) and the root mean square error of prediction (RMSEP), which were 0.9986 and 0.244, respectively. Nineteen compounds with variable importance for prediction (VIP) scores > 1, including 11 esters, 4 alcohols, and 4 aldehydes, played vital roles in the model established by the 93 identified compounds. Overall, we determined that HS-GC-IMS combined with PLSR could serve as a rapid and accurate method for detecting the age of Baijiu.
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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 & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
| | - Jialing Lu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
| | - Michael Qian
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA;
| | - Hongkui He
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Anjun Li
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Jun Zhang
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
| | - Xiaomei Shen
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Jiangjing Gao
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
- Correspondence: ; Tel.: +86-510-8591-8201
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5
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Age Discrimination of Chinese Baijiu Based on Midinfrared Spectroscopy and Chemometrics. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5527826] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Baijiu is a traditional and popular Chinese liquor which is affected by the storage time. The longer the storage time of Baijiu is, the better its quality is. In this paper, the raw and mellow Baijiu samples from different storage time are discriminated accurately throughout midinfrared (MIR) spectroscopy and chemometrics. Firstly, changing regularities of the substances in Chinese Baijiu are discussed by gas chromatography-mass spectrometry (GC-MS) during the aging process. Then, infrared spectrums of Baijiu samples are processed by smoothing, multivariate baseline correction, and the first and second derivative processing, but no significant variation can be observed. Next, the spectral date pretreatment methods are constructively introduced, and principal component analysis (PCA) and discriminant analysis (DA) are developed for data analyses. The results show that the accuracy rates of samples by the DA method in calibration and validation sets are 91.7% and 100%, respectively. Consequently, an identification model based on support vector machine (SVM) and PCA is established combined with the grid search strategy and cross-validation methods to discriminate the age of Chinese Baijiu validly, where 100% classification accuracy rate is obtained in both training and test sets.
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de Oliveira Moreira AC, Braga JWB. Authenticity Identification of Copaiba Oil Using a Handheld NIR Spectrometer and DD-SIMCA. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-020-01933-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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Qi D, Ma C, Wang W, Zhang L, Li J. Gas Chromatography-Mass Spectrometry Analysis as a Tool to Reveal Differences Between the Volatile Compound Profile of Royal Jelly Produced from Tea and Pagoda Trees. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01880-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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8
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Quality Assessment and Classification of Goji Berry by an HPLC-based Analytical Platform Coupled with Multivariate Statistical Analysis. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01827-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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9
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Xiong A, Zhao K, Hu Y, Yang G, Kuang B, Xiong X, Yang Z, Yu Y, Zheng Q. Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit. ACS OMEGA 2020; 5:18349-18355. [PMID: 32743210 PMCID: PMC7391936 DOI: 10.1021/acsomega.0c02090] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Accepted: 07/06/2020] [Indexed: 05/23/2023]
Abstract
Optimizing the aging process is urgently required in the distilled spirit industry because of the time-consuming and expensive procedure of natural aging. Herein, the componential changes of the liquor sample are confirmed by the component analysis (e.g., gas chromatograph), and the effect of electrochemical oxidization treatment on the overall properties of typical Chinese liquor (Baijiu) is investigated. The key finding is that high oxidative potential can be used to catalyze the oxidation of alcohols, and the reaction rate is dramatically faster than that in the process of natural aging. The present study reveals the influence of electrochemical oxidation on the contents of compounds (particularly, the alcohols) in Baijiu and offers a perspective into the utilization of electrochemical oxidization treatment as an alternative strategy for artificial maturation of Baijiu.
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Affiliation(s)
- Ayuan Xiong
- School
of Food and Chemical Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Kun Zhao
- School
of Food and Chemical Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Yaru Hu
- School
of Food and Chemical Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Guoping Yang
- Jiangxi
Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, Nanchang 330013, China
| | - Bisheng Kuang
- Xiangjiao
Institute for Liquor Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Xiang Xiong
- Xiangjiao
Institute for Liquor Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Zhilong Yang
- Xiangjiao
Institute for Liquor Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Yougui Yu
- School
of Food and Chemical Engineering, Shaoyang
University, Shaoyang 422000, China
- Xiangjiao
Institute for Liquor Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Qing Zheng
- School
of Food and Chemical Engineering, Shaoyang
University, Shaoyang 422000, China
- Xiangjiao
Institute for Liquor Engineering, Shaoyang
University, Shaoyang 422000, China
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He Y, Bai X, Xiao Q, Liu F, Zhou L, Zhang C. Detection of adulteration in food based on nondestructive analysis techniques: a review. Crit Rev Food Sci Nutr 2020; 61:2351-2371. [PMID: 32543218 DOI: 10.1080/10408398.2020.1777526] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
In recent years, people pay more and more attention to food quality and safety, which are significantly relating to human health. Food adulteration is a world-wide concerned issue relating to food quality and safety, and it is difficult to be detected. Modern detection techniques (high performance liquid chromatography, gas chromatography-mass spectrometer, etc.) can accurately identify the types and concentrations of adulterants in different food types. However, the characteristics as expensive, low efficient and complex sample preparation and operation limit the use of these techniques. The rapid, nondestructive and accurate detection techniques of food adulteration is of great and urgent demand. This paper introduced the principles, advantages and disadvantages of the nondestructive analysis techniques and reviewed the applications of these techniques in food adulteration screen in recent years. Differences among these techniques, differences on data interpretation and future prospects were also discussed.
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Affiliation(s)
- Yong He
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Spectroscopy Sensing, Hangzhou, Zhejiang, China
| | - Xiulin Bai
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Spectroscopy Sensing, Hangzhou, Zhejiang, China
| | - Qinlin Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Spectroscopy Sensing, Hangzhou, Zhejiang, China
| | - Fei Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Spectroscopy Sensing, Hangzhou, Zhejiang, China
| | - Lei Zhou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Spectroscopy Sensing, Hangzhou, Zhejiang, China
| | - Chu Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Spectroscopy Sensing, Hangzhou, Zhejiang, China
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11
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Discrimination of geographical origin of camellia seed oils using electronic nose characteristics and chemometrics. J Verbrauch Lebensm 2020. [DOI: 10.1007/s00003-020-01278-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing. Food Chem 2019; 310:125898. [PMID: 31816535 DOI: 10.1016/j.foodchem.2019.125898] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2019] [Revised: 11/09/2019] [Accepted: 11/11/2019] [Indexed: 11/22/2022]
Abstract
Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME-AEDA and direct injection-AEDA (DI-AEDA). Ethyl hexanoate, (E,E)-2,4-decadienal, and 2-phenylethyl acetate showed the highest FD value (486) in all ageing stages. With regards to aroma profiles, fruity, floral, acidic, sweet/honey and cheesy aromas were enhanced during storage, while pickled vegetable, grain and alcoholic notes weakened during the ageing. Quantitation and OAVs showed that most of the aroma compounds (OAVs > 1), including ethyl esters, aldehydes, and acids, increased their contents within the same period, whereas nonanal, 2-phenylethyl acetate, ethyl benzoate, 4-ethylguaiacol, propanol and 3-methyl-1-butanol decreased in content after the storage of 365 days. Simulated aged samples, in which fresh samples were spiked with 18 compounds, were examined by triangle tests, which indicated that the "fruity" compounds were crucial for maintaining the special aroma profile of an aged sample.
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13
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Chang CK, Ko WC, Chen YA, Chan YJ, Cheng KC, Lai PS, Hsieh CW. Evaluation of using high-pressure homogenization technology in enhancing the aroma synthesis of sorghum spirits. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.053] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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14
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Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea. Food Chem 2018; 265:189-199. [DOI: 10.1016/j.foodchem.2018.05.080] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 05/17/2018] [Accepted: 05/17/2018] [Indexed: 12/16/2022]
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15
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Lee LC, Liong CY, Jemain AA. Partial least squares-discriminant analysis (PLS-DA) for classification of high-dimensional (HD) data: a review of contemporary practice strategies and knowledge gaps. Analyst 2018; 143:3526-3539. [DOI: 10.1039/c8an00599k] [Citation(s) in RCA: 261] [Impact Index Per Article: 43.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
This review highlights and discusses critically various knowledge gaps in classification modelling using PLS-DA for high dimensional data.
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Affiliation(s)
- Loong Chuen Lee
- Forensic Science Programme
- FSK
- Universiti Kebangsaan Malaysia
- 50300 Kuala Lumpur
- Malaysia
| | - Choong-Yeun Liong
- Statistics Programme
- FST
- Universiti Kebangsaan Malaysia
- 43600 Bangi
- Malaysia
| | - Abdul Aziz Jemain
- Statistics Programme
- FST
- Universiti Kebangsaan Malaysia
- 43600 Bangi
- Malaysia
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