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Zhou R, Chen X, Huang M, Chen H, Zhang L, Xu D, Wang D, Gao P, Wang B, Dai X. ATR-FTIR spectroscopy combined with chemometrics to assess the spectral markers of irradiated baijius and their potential application in irradiation dose control. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 302:123162. [PMID: 37478760 DOI: 10.1016/j.saa.2023.123162] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 07/13/2023] [Accepted: 07/14/2023] [Indexed: 07/23/2023]
Abstract
Although some methods have been proposed for the identification of irradiated baijius, they are often costly, time-consuming, and destructive. It is also unclear what instrumentation can be used to fully characterize the quality changes in irradiated baijius. To address this issue, this study pioneers the use of attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy in combination with chemometrics to open up new avenues for characterizing irradiated baijius and their quality control. Principal component analysis, five spectral pre-processing methods (Savitzky-Golay smoothing (S-G), second-order derivative (SD), multiple scattering correction (MSC), S-G + SD and S-G + MSC), five wavelength selection methods (random forest variable importance (RFVI), two-dimensional correlation spectroscopy (2D-COS), variable importance in projection (VIP), ReliefF, and Venn), and three classification models (partial least squares-discriminant analysis (PLS-DA), random forest (RF), and grasshopper optimization algorithm-based support vector machine (GOA-SVM)) were integrated into the analytical framework of ATR-FTIR spectroscopy, aiming to accurately identify baijiu samples according to different irradiation doses and to search for irradiation-induced spectral difference characteristics (spectral markers). The results showed that SD was the best spectral pre-processing method, and RF models constructed using the 20 most competitive and discriminative spectral markers (selected by Venn) could achieve accurate identification of baijiu samples based on irradiation dose (0, 4, 6, and 8 kGy). After Pearson correlation analysis, the five significantly (P<0.05) changed spectral markers (1596, 2025, 2309, 2329, and 2380 cm-1) were attributed to changes in the content of total acids, alcohols, and aromatic compounds. These findings demonstrate for the first time the potential of ATR-FTIR spectroscopy as a fast, low-cost, and non-destructive tool for the characterization and identification of irradiated baijiu samples. This approach may also offer a promising solution for labeling management of irradiated foods, vintage identification of baijius, and brand protection.
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Affiliation(s)
- Rui Zhou
- College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, PR China
| | - Xiaoming Chen
- College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, PR China.
| | - Min Huang
- Sichuan Institute of Atomic Energy, Chengdu 610101, Sichuan, PR China
| | - Hao Chen
- Sichuan Institute of Atomic Energy, Chengdu 610101, Sichuan, PR China
| | - Lili Zhang
- College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, PR China
| | - Defu Xu
- Luzhou Laojiao Co., Ltd, Luzhou 646699, Sichuan, PR China
| | - Dan Wang
- College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, PR China
| | - Peng Gao
- Sichuan Institute of Atomic Energy, Chengdu 610101, Sichuan, PR China
| | - Bensheng Wang
- College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, PR China
| | - Xiaoxue Dai
- Luzhou Laojiao Co., Ltd, Luzhou 646699, Sichuan, PR China
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Khudyakov D, Sosnin M, Shorstkii I, Okpala COR. Cold filamentary microplasma pretreatment combined with infrared dryer: Effects on drying efficiency and quality attributes of apple slices. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111049] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Jia W, Fan Z, Du A, Shi L. Molecular mechanism of high pressure shear grinding on Feng-flavour Chinese Baijiu ageing. Food Res Int 2022; 153:110957. [DOI: 10.1016/j.foodres.2022.110957] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 10/27/2021] [Accepted: 01/21/2022] [Indexed: 01/06/2023]
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Gao Y, Hou L, Gao J, Li D, Tian Z, Fan B, Wang F, Li S. Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review. Foods 2021; 10:2294. [PMID: 34681343 PMCID: PMC8534989 DOI: 10.3390/foods10102294] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Accepted: 09/22/2021] [Indexed: 12/15/2022] Open
Abstract
Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences. Fermented foods have complex chemical components that can modulate unique qualitative properties. Consequently, monitoring the small molecular metabolites in fermented food is critical to clarify its qualitative properties and help deliver personalized nutrition. In recent years, the application of metabolomics to nutrition research of fermented foods has expanded. In this review, we examine the application of metabolomics technologies in food, with a primary focus on the different analytical approaches suitable for food metabolomics and discuss the advantages and disadvantages of these approaches. In addition, we summarize emerging studies applying metabolomics in the comprehensive analysis of the flavor, nutrition, function, and safety of fermented foods, as well as emphasize the applicability of metabolomics in characterizing the qualitative properties of fermented foods.
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Affiliation(s)
- Yaxin Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Lizhen Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Jie Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Danfeng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Zhiliang Tian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Fengzhong Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shuying Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
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Tabago MKAG, Calingacion MN, Garcia J. Recent advances in NMR-based metabolomics of alcoholic beverages. FOOD CHEMISTRY: MOLECULAR SCIENCES 2021; 2:100009. [PMID: 35415632 PMCID: PMC8991939 DOI: 10.1016/j.fochms.2020.100009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 11/30/2020] [Accepted: 12/27/2020] [Indexed: 01/14/2023]
Abstract
NMR-based techniques can be used for establishing metabolic “fingerprint” . Biomarkers for discrimination of wine varietals were identified. COSY and DOSY techniques may aid in assigning phenolic compounds and disaccharides. NMR-based metabolomic studies of alcoholic beverages remain limited in Asia.
Alcoholic beverages have a complex chemistry that can be influenced by their alcoholic content, origin, fermentation process, additives, and contaminants. The complex composition of these beverages leave them susceptible to fraud, potentially compromising their authenticity, quality, and market value, thus increasing risks to consumers’ health. In recent years, intensive studies have been carried out on alcoholic beverages using different analytical techniques to evaluate the authenticity, variety, age, and fermentation processes that were used. Among these techniques, NMR-based metabolomics holds promise in profiling the chemistry of alcoholic beverages, especially in Asia where metabolomics studies on alcoholic beverages remain limited.
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Kumar K, Giehl A, Schweiggert R, Patz CD. Network analysis on Fourier-transform infrared (FTIR) spectroscopic data sets in an Eigen space layout: Introducing a novel approach for analysing wine samples. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 251:119440. [PMID: 33477085 DOI: 10.1016/j.saa.2021.119440] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 12/30/2020] [Accepted: 01/03/2021] [Indexed: 06/12/2023]
Abstract
In the present work, Eigen-directed network analysis for Fourier-transform infrared (FTIR) spectroscopic data sets of wine samples was introduced. A network can generally be viewed as a collection of nodes connected to each other through links, often also called edges. Herein, each node in the network represents a sample and the dissimilarity weight associated with the difference between the two connected nodes is described by the edge. The utility of the approach was tested by analysing a collection of 148 wine samples. The networking on FTIR data sets of these samples in the Eigen space layout was found to impart required aesthetic values as well as the chemical significance to the nodes positioning. The proposed approach successfully captured the compositional differences among the analysed wine samples and classified them in two groups. The Eigen-directed network analysis also allowed a swift assessment regarding inter- and intra-group homogeneity. Homogeneous groups were found to contain nodes with high degree of adjacency and edges with smaller lengths. In comparative study, the proposed approach was found to outperform the network analysis in force-directed layout and principal component analysis. In summary, the proposed Eigen-directed network analysis provided a simplified illustration of highly correlated spectral data sets enabling a swift and intuitive interpretation.
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Affiliation(s)
- Keshav Kumar
- Geisenheim University, Department of Beverage Research, Analysis and Technology of Plant-based Foods, Von Lade Str. 1, D-65366 Geisenheim, Germany
| | - Anja Giehl
- Geisenheim University, Department of Beverage Research, Analysis and Technology of Plant-based Foods, Von Lade Str. 1, D-65366 Geisenheim, Germany
| | - Ralf Schweiggert
- Geisenheim University, Department of Beverage Research, Analysis and Technology of Plant-based Foods, Von Lade Str. 1, D-65366 Geisenheim, Germany
| | - Claus-Dieter Patz
- Geisenheim University, Department of Beverage Research, Analysis and Technology of Plant-based Foods, Von Lade Str. 1, D-65366 Geisenheim, Germany.
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