1
|
Ma Y, Wei Z, Xiao X, Yu K, Huang H, Tan J, Wang Y, Du Y, Li Y. Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach. Food Chem X 2024; 22:101367. [PMID: 38756476 PMCID: PMC11096981 DOI: 10.1016/j.fochx.2024.101367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 03/24/2024] [Accepted: 04/05/2024] [Indexed: 05/18/2024] Open
Abstract
The aroma of Sichuan Xiaoqu Baijiu (SXB) greatly benefits from the use of sorghum as its primary brewing ingredient. Nevertheless, the impact of different sorghum variety on the primary aroma compounds of SXB has not been thoroughly investigated. Gas chromatography-mass spectrometry (GC-MS) in conjunction with headspace solid phase microextraction (HS-SPME) and liquid-liquid extraction (LLE) were employed in this investigation. Using 5 sorghum varieties as raw materials, five different types of SXB were analysed for their aroma compounds using GC-MS, GC-O, AEDA, aroma recombination, and aroma omission. Key aroma compounds of SXB were successfully identified as ethyl acetate, ethyl 2-methylbutyrate, isoamyl acetate, ethyl hexanoate, ethyl heptanoate, ethyl lactate, ethyl octanoate, ethyl decanoate, phenylethyl acetate, ethyl laurate, ethyl palmitate, isoamyl alcohol, phenylethanol, 1,1-diethoxyethane, 3-hydroxy-2- butanone, furfural, and glacial acetic acid. Glacial acetic acid, ethyl acetate, ethyl lactate, phenylethyl acetate, acetoin, phenylethanol, and ethyl caproate were found to be the seven major aroma compounds that had the biggest impact on the variations of the five SXB aroma properties, according to partial least squares regression (PLS-R) analysis. The collinear network analysis also revealed that the largest positive correlation weight was discovered between the protein and furfural content, tannin content and cereal-like aroma profile while the highest negative correlation weight was found between the moisture and acetoin content. This study is a valuable resource for understanding how raw materials control the directional regulation of the sensory quality of the SXB liquor body.
Collapse
Affiliation(s)
- Yi Ma
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
- Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China
| | - Ziyun Wei
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
- Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China
| | - Xiongjun Xiao
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Kangjie Yu
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
- Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China
| | - Huiling Huang
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
- Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China
| | - Jianxia Tan
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
- Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China
| | - Yue Wang
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
- Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China
| | - Yong Du
- Wuliangye Yibin Co., Ltd, China
| | | |
Collapse
|
2
|
Huang H, Gao Y, Wang L, Yu X, Chen S, Xu Y. Maillard reaction intermediates in Chinese Baijiu and their effects on Maillard reaction related flavor compounds during aging. Food Chem X 2024; 22:101356. [PMID: 38623507 PMCID: PMC11016959 DOI: 10.1016/j.fochx.2024.101356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 03/31/2024] [Accepted: 04/03/2024] [Indexed: 04/17/2024] Open
Abstract
This study investigated the Maillard reaction in Baijiu and the effects of extended aging in the presence of Maillard reaction intermediates (MRIs) on aromatic compounds, particularly focusing on heterocyclic changes. MRIs with different aroma types in Baijiu aged 1-18 years and force-aged for 6 weeks were determined. Results revealed that MRIs in soy sauce aroma-type Baijiu were significantly more abundant than those in other types of Baijiu. Changes in MRIs were observed and compared in aging and forced-aging Baijiu. Additionally, the distribution and variation of heterocycles in Baijiu were examined, which revealed an increase in N-heterocycle levels but a decrease in S- and O-heterocycle levels to a certain extent. The results of this study demonstrate that the Maillard reaction during the aging of Baijiu influences heterocycle concentrations, thereby improving flavor of aged Baijiu. Research into heterocycles and the Maillard reaction may help elucidate the aromatic evolution of Baijiu with aging and provide guidance for Baijiu storage.
Collapse
Affiliation(s)
- Hao Huang
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
| | - Yuchen Gao
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
| | - Lulu Wang
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
| | - Xiaowei Yu
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
| | - Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
| |
Collapse
|
3
|
Duan J, Cheng W, Lv S, Deng W, Hu X, Li H, Sun J, Zheng F, Sun B. Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method. Food Chem 2024; 443:138487. [PMID: 38271898 DOI: 10.1016/j.foodchem.2024.138487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 12/25/2023] [Accepted: 01/15/2024] [Indexed: 01/27/2024]
Abstract
The distinctive flavor profile of soy sauce flavor baijiu (SAB) is shaped by its unique aroma compounds. The characteristic aroma compounds in Langjiu soy sauce flavor baijiu (LSAB) were explored based on molecular sensory science. A total of 66 aroma active compounds were identified by gas chromatography-olfactometry (GC-O) combined with aroma extract dilution analysis (AEDA), and 6 important unknown sulfur compounds were identified using the aroma active compounds reverse verification method (ACRVW). A total of 39 key aroma compounds were determined to have odor activity values (OAVs) ≥ 1. The aroma contribution of aroma components was verified by aroma recombination and aroma omission experiments. 15 characteristic aroma compounds were identified in LSAB. Meanwhile, a simple and easy-to-understand sensory expression language was described to fully understand the style characteristics of LSAB. Overall, the present paper offers insights into research uncovering the key "sauce flavor" of soy sauce flavor baijiu.
Collapse
Affiliation(s)
- Jiawen Duan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Wei Cheng
- Sichuan Langjiu Co., Ltd, Gulin, Sichuan 646523, China
| | - Silei Lv
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Wanyu Deng
- Sichuan Langjiu Co., Ltd, Gulin, Sichuan 646523, China
| | - Xiangjun Hu
- Sichuan Langjiu Co., Ltd, Gulin, Sichuan 646523, China
| | - Hehe Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
| | - Jinyuan Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Fuping Zheng
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| |
Collapse
|
4
|
Li X, Zhang B, Li W, Zhao Y, Lyu X, You X, Lin L, Zhang C. Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics. Food Chem 2024; 441:138274. [PMID: 38181665 DOI: 10.1016/j.foodchem.2023.138274] [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: 09/27/2023] [Revised: 12/05/2023] [Accepted: 12/22/2023] [Indexed: 01/07/2024]
Abstract
Descriptive sensory analysis, headspace solid-phase microextraction-gas chromatography-mass spectrometry, gas chromatography-flame ionization detector and multivariate statistical analysis were used to elucidate the regional dependence of sauce-flavor baijiu (SFB). Although SFB samples from different regions couldn't be clearly classified by sensory profiles, they could be clearly divided into 5 groups in principal component analysis plot based on quantitative targeted flavoromics analysis. And then, the relationship between sensory attributes and volatile compounds were investigated by network analysis. Twenty regional aroma markers were identified by multivariate statistical analysis to distinguish SFB samples from different regions. Furthermore, the influence of manufacturing operation on SFB in Guizhou region was further analyzed. Thirty-eight potential compounds were significant different in Guizhou SFB samples with different manufacturing operations. This study not only provides a better understanding of regional dependence on SFB flavor, but also further clarifies the inheritance importance of manufacturing operation in traditional SFB production.
Collapse
Affiliation(s)
- Xin Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Busheng Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Wenxuan Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Yawen Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Xiaotong Lyu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Xiaolong You
- Guizhou Xijiu Co., LTD., Xishui 564622, Guizhou, People's Republic of China.
| | - Liangcai Lin
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China.
| | - Cuiying Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China.
| |
Collapse
|
5
|
Aspromonte J, Mascrez S, Eggermont D, Purcaro G. Solid-phase microextraction coupled to comprehensive multidimensional gas chromatography for food analysis. Anal Bioanal Chem 2024; 416:2221-2246. [PMID: 37999723 DOI: 10.1007/s00216-023-05048-0] [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: 09/14/2023] [Revised: 10/22/2023] [Accepted: 11/09/2023] [Indexed: 11/25/2023]
Abstract
Solid-phase microextraction and comprehensive multidimensional gas chromatography represent two milestone innovations that occurred in the field of separation science in the 1990s. They have a common root in their introduction and have found a perfect coupling in their evolution and applications. This review will focus on food analysis, where the paradigm has changed significantly over time, moving from a targeted analysis, focusing on a limited number of analytes at the time, to a more holistic approach for assessing quality in a larger sense. Indeed, not only some major markers or contaminants are considered, but a large variety of compounds and their possible interaction, giving rise to the field of foodomics. In order to obtain such detailed information and to answer more sophisticated questions related to food quality and authenticity, the use of SPME-GC × GC-MS has become essential for the comprehensive analysis of volatile and semi-volatile analytes. This article provides a critical review of the various applications of SPME-GC × GC in food analysis, emphasizing the crucial role this coupling plays in this field. Additionally, this review dwells on the importance of appropriate data treatment to fully harness the results obtained to draw accurate and meaningful conclusions.
Collapse
Affiliation(s)
- Juan Aspromonte
- Laboratorio de Investigación y Desarrollo de Métodos Analíticos, LIDMA, Facultad de Ciencias Exactas (Universidad Nacional de La Plata, CIC-PBA, CONICET), Calle 47 Esq. 115, 1900, La Plata, Argentina
| | - Steven Mascrez
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium
| | - Damien Eggermont
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium.
| |
Collapse
|
6
|
Yu Y, Yan Y, Wu L, Nie Y, Chen S, Xu Y. Retronasal sensory characterization of aroma compounds in Baijiu by detection threshold measurement, retronasal OAVs, and time-intensity evaluation. J Food Sci 2024; 89:1684-1700. [PMID: 38317409 DOI: 10.1111/1750-3841.16961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 01/11/2024] [Accepted: 01/15/2024] [Indexed: 02/07/2024]
Abstract
The retronasal aroma of Baijiu is closely related to its quality and consumer preference. Retronasal detection thresholds (RDTs) of 44 aroma compounds were determined in 46% v/v ethanol using a three-alternative forced-choice procedure, which varied widely and ranged from less than 0.02 to over 1,000,000 µg/L. Nineteen aroma compounds, including β-phenylethanol, 2,3,5,6-tetramethylpyrazine, dimethyl trisulfide, and 2-methyl-3-(methyldisulfanyl)furan, had RDTs lower than their orthonasal detection thresholds. Power function curves were used to establish correlations between RDTs and partition coefficients for five esters and four pyrazines (R2 = 0.9575, 0.9969, respectively). Twenty-nine aroma compounds had retronasal odor activity values >1 in a soy sauce aroma type Baijiu. Additionally, time-intensity (TI) results suggested that hexanoic acid, ethyl hexanoate, isoamyl acetate, 3-methyl-butanal, and nonanal contributed to a "burst-aroma" of Baijiu. Conversely, TI results attributed the "after-odor" of Baijiu to dimethyl trisulfide, methional, 2,3,5,6-tetramethylpyrazine, β-phenylethanol, and other compounds. PRACTICAL APPLICATION: This manuscript provides comprehensive information on the retronasal sensory characteristics of aroma compounds in Baijiu. The results obtained may help understand the contribution of aroma compounds to retronasal aroma perception during Baijiu tasting and give helpful information to the Baijiu industry regarding quality control.
Collapse
Affiliation(s)
- Yamin Yu
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, School of Biotechnology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Yan Yan
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, School of Biotechnology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Lan Wu
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, School of Biotechnology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Yao Nie
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, School of Biotechnology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, School of Biotechnology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, School of Biotechnology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| |
Collapse
|
7
|
Qin D, Lv S, Shen Y, Shi J, Jiang Y, Cheng W, Wang D, Li H, Zhang Y, Cheng H, Ye X, Sun B. Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu. Food Chem 2024; 434:137466. [PMID: 37741247 DOI: 10.1016/j.foodchem.2023.137466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 09/10/2023] [Accepted: 09/11/2023] [Indexed: 09/25/2023]
Abstract
The empty cup aroma in soy sauce aroma type baijiu (SSB) is distinct, but the specific compounds responsible for its unique aroma remain unknown. The aroma characteristics of SSB and the empty cup were investigated using molecular sensory science. Fifty-three and 27 aroma active compounds were identified in SSB and empty cup aroma, respectively. AEDA of the empty cup showed ethyl 3-phenylpropanoate, phenylethyl alcohol, sotolon, p-cresol, and 2,3-dimethyl-5-ethyl pyrazine could be the most important aroma contributors to the empty cup aroma due to their high FD values. Sotolon, characterized by its seasoning-like and herbal aroma, was identified as a crucial aroma compound for the empty cup aroma for the first time. Lactic acid was found to decrease the olfactory threshold of sotolon markedly in both 53% ethanol water solution and empty cup, promoting the contribution of sotolon to the empty cup aroma.
Collapse
Affiliation(s)
- Dan Qin
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Silei Lv
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Yi Shen
- Sichuan Langjiu Co., Ltd, Gulin, Sichuan 646523, China
| | - Jie Shi
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Yingli Jiang
- Sichuan Langjiu Co., Ltd, Gulin, Sichuan 646523, China
| | - Wei Cheng
- Sichuan Langjiu Co., Ltd, Gulin, Sichuan 646523, China
| | - Dongmei Wang
- Sichuan Langjiu Co., Ltd, Gulin, Sichuan 646523, China
| | - Hehe Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
| | - Yanyan Zhang
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| |
Collapse
|
8
|
Qu S, Jia X, An Q, Zhang N, Fan G, Li Z, Hu Z. Effects of irradiation on the aging and sensory quality of navel orange distilled spirits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:979-992. [PMID: 37715570 DOI: 10.1002/jsfa.12985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 09/11/2023] [Accepted: 09/16/2023] [Indexed: 09/17/2023]
Abstract
BACKGROUND 60 Co-γ irradiation can simulate the effects of aging and enhance the flavor of distilled spirits. The present study aimed to investigate the effects of 0, 2, 4, 6, 8 and 10 kGy 60 Co-γ irradiation doses on the key aroma components in newly produced navel orange distilled spirits and thus determine the mechanism of their aging distilled spirits. RESULTS The identification of aroma compounds demonstrated that ethyl hexanoate, d-limonene, ethyl octanoate, 3-methyl-1-butanol and linalool are the key aroma compounds in navel orange distilled spirits, which were increased except for linalool with irradiation doses of 2-6 kGy. Irradiation treatment simulated the effects of the aging of navel orange distilled spirits by promoting the content of total acids, total esters and aldehydes. Irradiation doses of 2-6 kGy increased the aroma intensity of navel orange distilled spirits, reaching an optimum at 6 kGy. However, irradiation doses as high as 8 and 10 kGy decreased the content of esters in navel orange distilled spirits, which led to a deterioration of the spirit flavor. CONCLUSION Low doses of 60 Co-γ irradiation can simulate the effects of the aging by increasing the content of key aromatic compounds in navel orange distilled spirits. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Shasha Qu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xiao Jia
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Nawei Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhenglun Li
- Zigui County Qugu Food Co. Ltd, Yichang, China
| | - Zhaoxing Hu
- Zigui County Qugu Food Co. Ltd, Yichang, China
| |
Collapse
|
9
|
Wang L, Gao Y, Wu L, Chen S, Xu Y. Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1695-1707. [PMID: 38194670 DOI: 10.1021/acs.jafc.3c06929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2024]
Abstract
Long-term storage Baijiu has an appealing sensory property, yet the chemical makeup is rarely reported. This study investigated a 30-year-old Jiangxiangxing (JXX) Baijiu and recognized and measured 69 aroma compounds. 3-Methyl-2,4-nonanedione (2.76 μg/L), 2,5-dimethyl-4-hydroxy-3(2H)-furanone (HDMF, 46.2 μg/L), 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone (HEMF, 61.7 μg/L), and piperitone (3.66 μg/L) were detected for the first time in Baijiu. Compared with 3-year-old JXX Baijiu, 24 compounds were significantly higher in the 30-year-old, mainly including furans, pyrazines, and aromatics. Notably, 4,5-dimethyl-3-hydroxy-2(5H)-furanone (sotolon), HDMF, HEMF, vanillin, acetovanillone, and alkyl pyrazines in 30-year-old JXX Baijiu were 2-7 times higher than those of a 3-year-old, and they increased steadily during aging for 3, 15, and 30 years, assumed to be associated with the aging aroma. Following 24 months of storing JXX Baijiu under different conditions, the pottery significantly promoted the synthesis of sotolon, HDMF, HEMF, and alkyl pyrazines. These findings suggest that pottery is a potential catalyst for enhancing aged Baijiu.
Collapse
Affiliation(s)
- Lulu Wang
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yuchen Gao
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Lan Wu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| |
Collapse
|
10
|
Gao Y, Yang Q, Jin G, Yang S, Qin R, Lyu L, Yao X, Zhang R, Chen S, Xu Y. Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection. Foods 2024; 13:232. [PMID: 38254531 PMCID: PMC10814311 DOI: 10.3390/foods13020232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 01/06/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
Solid-state distillation is a distinctive process for extracting the baijiu aroma compounds that determine the flavor character of baijiu. In this study, the changes in various chemical properties of the aroma compounds in three classical Jiangxiangxing baijiu fermented grain distillation processes were analyzed. The changes in the aroma compounds in the instantaneous distillates were quantified and correlation analyzes were conducted. The results showed that the effect of the aroma compounds was greater than the differences between the fermented grains. Eleven representative aroma compounds were selected to develop the kinetic models describing two opposing changes. For the regulation of the Jiangxiangxing baijiu aroma compounds, their recovery rates were calculated using a kinetic model. A comprehensive comparison of the recovery rates of the characteristic aroma and other aroma compounds at different cut-off values revealed that the optimum recovery rate of the characteristic aroma of Jiangxiangxing baijiu 2,3,5,6-tetramethylpyrazine was 14.53% at cut-off values of 3.9 and 19.8 min. In this study, representative changes in the aroma compounds and the selection of cut-off values to regulate the baijiu distillation aroma were proposed.
Collapse
Affiliation(s)
- Yuchen Gao
- Lab 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; (Y.G.); (G.J.); (R.Q.); (R.Z.); (S.C.)
| | - Qiang Yang
- Jing Brand Co., Ltd., Huangshi 435100, China; (Q.Y.); (S.Y.); (L.L.); (X.Y.)
| | - Guangyuan Jin
- Lab 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; (Y.G.); (G.J.); (R.Q.); (R.Z.); (S.C.)
| | - Shengzhi Yang
- Jing Brand Co., Ltd., Huangshi 435100, China; (Q.Y.); (S.Y.); (L.L.); (X.Y.)
| | - Ruiyang Qin
- Lab 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; (Y.G.); (G.J.); (R.Q.); (R.Z.); (S.C.)
| | - Linjie Lyu
- Jing Brand Co., Ltd., Huangshi 435100, China; (Q.Y.); (S.Y.); (L.L.); (X.Y.)
| | - Xianze Yao
- Jing Brand Co., Ltd., Huangshi 435100, China; (Q.Y.); (S.Y.); (L.L.); (X.Y.)
| | - Rongzhen Zhang
- Lab 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; (Y.G.); (G.J.); (R.Q.); (R.Z.); (S.C.)
| | - Shuang Chen
- Lab 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; (Y.G.); (G.J.); (R.Q.); (R.Z.); (S.C.)
| | - Yan Xu
- Lab 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; (Y.G.); (G.J.); (R.Q.); (R.Z.); (S.C.)
| |
Collapse
|
11
|
Qiao L, Wang J, Wang R, Zhang N, Zheng F. A review on flavor of Baijiu and other world-renowned distilled liquors. Food Chem X 2023; 20:100870. [PMID: 38144822 PMCID: PMC10739939 DOI: 10.1016/j.fochx.2023.100870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 08/27/2023] [Accepted: 09/05/2023] [Indexed: 12/26/2023] Open
Abstract
The flavor characteristics of distilled liquors significantly affect consumer acceptance and adoption. Therefore, odorants that contribute to sensory properties have received more attention. The odorants depend on the operating parameters, such as raw materials and ingredients, manufacturing process and maturing circumstances. This review summarized the odorants in the Baijiu and other world-renowned distilled liquors. Especially, the contribution of the odorants to the dominant aroma attributes is given more attention. The variations in the constituents and contents of odorants among the liquors are discussed comprehensively. In general, further research is still needed on the interaction mechanism between the odorants and sensory properties of distilled liquors.
Collapse
Affiliation(s)
- Lina Qiao
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, China
- KeyLaboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jing Wang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, China
- KeyLaboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Ruifang Wang
- BeijingKey Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Ning Zhang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, China
- KeyLaboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- BeijingKey Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Fuping Zheng
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, China
- KeyLaboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| |
Collapse
|
12
|
Yang L, Zeng S, Zhou M, Li Y, Jiang Z, Cheng P, Zhang C. Comprehensive genomic and metabolomic analysis revealed the physiological characteristics and pickle like odor compounds metabolic pathways of Bacillus amyloliquefaciens ZZ7 isolated from fermented grains of Maotai-flavor baijiu. Front Microbiol 2023; 14:1295393. [PMID: 37965559 PMCID: PMC10642760 DOI: 10.3389/fmicb.2023.1295393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Accepted: 10/16/2023] [Indexed: 11/16/2023] Open
Abstract
Pickle like odor (PLO) is one of the main defective flavors of Maotai flavor baijiu (MFB). Understanding and controlling the PLO compounds producing strains not only solves the problem of PLO from the source, but also ensures the high-quality production of MFB. However, the relevant research on PLO compounds producing strains has not been reported in MFB. In this study, we identified a Bacillus amyloliquefaciens ZZ7 with high yield of PLO compounds in the fermented grains of MFB, and measured its physiological characteristics. It produces 627 volatile compounds and 1,507 non-volatile compounds. There are 7 volatile sulfur compounds that cause the PLO, the content of dimethyl disulfide, dimethyl trisulfide, and dimethyl sulfur is relatively high, accounting for 89.43% of the total volatile sulfur compounds. The genome size of B. amyloliquefaciens ZZ7 is 3,902,720 bp with a GC content of 46.09%, and a total of 3,948 protein coding genes were predicted. Moreover, the functional annotation of coding genes and an assessment of the metabolic pathways were performed by genome annotation, showing it has strong ability to transport and metabolize amino acids and carbohydrates. Comprehensive genomic and metabolomic analysis, the metabolic pathway of PLO compounds of B. amyloliquefaciens ZZ7 was revealed, which mainly involves 12 enzymes including sulfate adenylyltransferase, cysteine synthase, cystathionine γ-synthase, etc. This work provides biological information support at both genetic and metabolic levels for the mechanism of B. amyloliquefaciens ZZ7 to synthesize PLO compounds, and provides a direction for the subsequent genetic modification of ZZ7 to solve PLO from the source in the MFB.
Collapse
Affiliation(s)
- Liang Yang
- Department of Brewing Engineering, Moutai Institute, Renhuai, China
| | - Shuangran Zeng
- Department of Brewing Engineering, Moutai Institute, Renhuai, China
| | - Meidi Zhou
- Department of Brewing Engineering, Moutai Institute, Renhuai, China
| | - Yuetao Li
- Department of Brewing Engineering, Moutai Institute, Renhuai, China
- College of Life Sciences, Shihezi University, Shihezi, China
| | - Zeyuan Jiang
- Department of Brewing Engineering, Moutai Institute, Renhuai, China
| | | | - Chunlin Zhang
- Department of Brewing Engineering, Moutai Institute, Renhuai, China
| |
Collapse
|
13
|
Wei L, Hu J, Pan C, Cheng P, Zhang J, Xi D, Chen M, Lu L, Lu H, Hu F. Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu. Food Res Int 2023; 172:113196. [PMID: 37689951 DOI: 10.1016/j.foodres.2023.113196] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Revised: 06/24/2023] [Accepted: 06/27/2023] [Indexed: 09/11/2023]
Abstract
Storage is a key factor controlling the quality of Jiangxiangxing baijiu, and storage time and the type of storage container play crucial roles in shaping the baijiu's distinct flavor. To investigate the influence of storage containers on the flavor characteristics of Jiangxiangxing baijiu, the sensory qualities, flavor components, and metal ions of Jiangxiangxing baijiu were measured during 24 months of storage in a pottery jar or a stainless steel tank. The results showed that Jiangxiangxing baijiu preserved in a pottery jar was superior to that stored in a stainless steel tank. A total of 96 flavor substances were detected, and 17 key flavor characteristic substances were screened by combining the results of odor activity values (OAV) and orthogonal partial least squares-discriminant analysis (OPLS-DA). A correlation heat map and redundancy analysis (RDA) showed that aluminum, cadmium, iron, cobalt, magnesium, potassium, and copper ions promoted the formation of key characteristic substances including diethoxymethane, lactic acid, 2,3-dimethyl-5-ethylpyrazine, 1-hexanol, and 2-methyl-1-propanol. Overall, the results show that 24-month pottery jar storage can promote the flavor quality of Jiangxiangxing baijiu. This study established a theoretical foundation to select the appropriate storage conditions and control the flavor quality of Jiangxiangxing baijiu.
Collapse
Affiliation(s)
- Lulu Wei
- GuiZhou XiJiu Co., Ltd, Xishui, Guizhou 564622, People's Republic of China
| | - Jianfeng Hu
- GuiZhou XiJiu Co., Ltd, Xishui, Guizhou 564622, People's Republic of China
| | - Chengkang Pan
- GuiZhou XiJiu Co., Ltd, Xishui, Guizhou 564622, People's Republic of China
| | - Pingyan Cheng
- GuiZhou XiJiu Co., Ltd, Xishui, Guizhou 564622, People's Republic of China
| | - Jian Zhang
- GuiZhou XiJiu Co., Ltd, Xishui, Guizhou 564622, People's Republic of China
| | - Dezhou Xi
- GuiZhou XiJiu Co., Ltd, Xishui, Guizhou 564622, People's Republic of China
| | - Mingxue Chen
- GuiZhou XiJiu Co., Ltd, Xishui, Guizhou 564622, People's Republic of China
| | - Lunwei Lu
- GuiZhou XiJiu Co., Ltd, Xishui, Guizhou 564622, People's Republic of China
| | - Hu Lu
- GuiZhou XiJiu Co., Ltd, Xishui, Guizhou 564622, People's Republic of China.
| | - Feng Hu
- GuiZhou XiJiu Co., Ltd, Xishui, Guizhou 564622, People's Republic of China.
| |
Collapse
|
14
|
Li J, Zhang Q, Sun B. Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food. Foods 2023; 12:2841. [PMID: 37569110 PMCID: PMC10417287 DOI: 10.3390/foods12152841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 07/20/2023] [Accepted: 07/22/2023] [Indexed: 08/13/2023] Open
Abstract
Baijiu is a traditional spirit with high reputation in the Chinese community, and whisky, on the other hand, is a renowned spirit in Western culture, with both contributing a major proportion to the consumption and revenue in the global spirit market. Interestingly, starting with similar raw materials, such as grains, diverse production methods lead to different organoleptic profiles. In addition, such enormous attention they attract renders them as a crucial part in food and the related industry. Therefore, great efforts are made in improving product quality and optimizing production processes, such as flavor enhancement, facility development, and deep utilization of byproducts. Given the huge impacts and great involvements of these spirits in the general food industry, research focusing on either spirit is of referential significance for other relevant fields. With the aim of facilitating such collaboration, this review discusses the current research status, in a comparative manner, of both spirits in respect to key production processes-oriented sensory and flavor analysis, deep utilization of byproducts, and spirit-derived functional food investigations. Finally, the internal correlations based on the abovementioned criteria are identified, with research prospects proposed.
Collapse
Affiliation(s)
- Jinchen Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (Q.Z.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Qiuyu Zhang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (Q.Z.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (Q.Z.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| |
Collapse
|
15
|
Xiang D, Li P, Gong R, Sun Y, Chen X, Wei H, Xu Y. Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process. Foods 2023; 12:2658. [PMID: 37509751 PMCID: PMC10378441 DOI: 10.3390/foods12142658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/08/2023] [Accepted: 06/08/2023] [Indexed: 07/30/2023] Open
Abstract
Five volatile thiol compounds (methanethiol, ethanethiol, 2-mercapto-1-ethanol, 2-furfurylthiol, and 2-methyl-3-furanethiol) in fermented grains of sauce-aroma baijiu were determined using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The samples were pre-treated using a modified QuEChERS method. 4,4'-Dithiodipyridine (DTDP) derivatization reaction improved the detectability and stability of volatile thiol compounds. From the end of the first round to the end of the seventh round of fermentation and different fermentation states from the fifth round of fermented grains of the sauce-aroma baijiu production process were analyzed. The results showed that the concentrations of methanethiol (67.64-205.37 μg/kg), ethanethiol (1.22-1.76 μg/kg), 2-furfurylthiol (0.51-3.03 μg/kg), and 2-methyl-3-furanthiol (1.70-12.74 μg/kg) were increased with the number of fermentation rounds. Methanethiol, 2-furfurylthiol, and 2-methyl-3-furanthiol increased during fermentation and distillation in the fifth round. Fermentation and distillation were important stages for their widespread production. After distillation, there were still a large number of volatile thiol compounds in the fermented grains. The thermal reaction was of great significance in the formation of these thiols.
Collapse
Affiliation(s)
- Danhua Xiang
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214100, China
| | - Peiqi Li
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214100, China
| | - Rong Gong
- Guizhou Jinsha Liquor Wine Cellar Co., Ltd., Bijie 551800, China
| | - Yanbin Sun
- Guizhou Jinsha Liquor Wine Cellar Co., Ltd., Bijie 551800, China
| | - Xiangmei Chen
- Guizhou Jinsha Liquor Wine Cellar Co., Ltd., Bijie 551800, China
| | - Heli Wei
- Guizhou Jinsha Liquor Wine Cellar Co., Ltd., Bijie 551800, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214100, China
- Key Laboratory of Baijiu Supervision Technology for State Market Regulation, Chengdu 610097, China
| |
Collapse
|
16
|
Zhang G, Xiao P, Yuan M, Li Y, Xu Y, Li H, Sun J, Sun B. Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example. Front Nutr 2023; 10:1196816. [PMID: 37457986 PMCID: PMC10348841 DOI: 10.3389/fnut.2023.1196816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Accepted: 05/25/2023] [Indexed: 07/18/2023] Open
Abstract
Aroma is a critical component of the flavor and quality of beverages. Among the volatile chemicals responsible for fragrance perception, sulfur compounds are unique odorants due to their extremely low odor threshold. Although trace amounts of sulfur compounds can enhance the flavor profile of beverages, they can lead to off-odors. Sulfur compounds can be formed via Maillard reaction and microbial metabolism, imparting coffee aroma and altering the flavor of beverages. In order to increase the understanding of sulfur compounds in the field of food flavor, 2-furfurylthiol (FFT) was chosen as a representative to discuss the current status of their generation, sensory impact, enrichment, analytical methods, formation mechanisms, aroma deterioration, and aroma regulation. FFT is comprehensively reviewed, and the main beverages of interest are typically baijiu, beer, wine, and coffee. Challenges and recommendations for FFT are also discussed, including analytical methods and mechanisms of formation, interactions between FFT and other compounds, and the development of specific materials to extend the duration of aroma after release.
Collapse
Affiliation(s)
- Guihu Zhang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Peng Xiao
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Mengmeng Yuan
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Youming Li
- Inner Mongolia Taibus Banner Grassland Brewing Co., Ltd., Xilin Gol League, China
| | - Youqiang Xu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Hehe Li
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Jinyuan Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Baoguo Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing, China
| |
Collapse
|
17
|
Yang L, Chen R, Liu C, Chen L, Yang F, Wang L. Spatiotemporal accumulation differences of volatile compounds and bacteria metabolizing pickle like odor compounds during stacking fermentation of Maotai-flavor baijiu. Food Chem 2023; 426:136668. [PMID: 37356241 DOI: 10.1016/j.foodchem.2023.136668] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 06/12/2023] [Accepted: 06/17/2023] [Indexed: 06/27/2023]
Abstract
Pickle like odor (PLO) is undesirable in Maotai-flavor baijiu; however, its formation mechanism is unclear. Furthermore, there is a lack of understanding of the spatiotemporal accumulation of volatile compounds (including PLO compounds, PLOC) and of the microorganisms responsible for the production of PLOC during stacking fermentation. In this study, we analyzed the spatiotemporal distribution differences of 132 volatile compounds in piled fermented grains. PLOC (n = 5) were higher in pile surface than in pile center, reaching their highest levels at 6th and 5th rounds, respectively. The microorganisms in pile center were more conducive to the formation of alcohols, while those in the pile surface more promoted the synthesis of esters. Rhodococcus and Zygosaccharomyces promoted the formation of PLOC. Acetobacter was negatively correlated with the content of sulfur compounds by promoting their conversion into non-volatile sulfur compounds, thereby reducing the content of PLOC. This study provides information on the spatiotemporal differences of volatile compounds (especially PLOC) in piled fermented grains and identified the microorganisms that produce PLOC.
Collapse
Affiliation(s)
- Liang Yang
- Department of Brewing Engineering, Moutai Institute, Renhuai 564501, China; Kweichow Moutai Group, Guizhou, China
| | - Renyuan Chen
- Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai 564501, China
| | - Chao Liu
- Kweichow Moutai Distillery Co., Ltd., Maotai Town, Zunyi City, Guizhou 564501, China
| | - Liangqiang Chen
- Kweichow Moutai Distillery Co., Ltd., Maotai Town, Zunyi City, Guizhou 564501, China
| | - Fan Yang
- Kweichow Moutai Distillery Co., Ltd., Maotai Town, Zunyi City, Guizhou 564501, China
| | - Li Wang
- Kweichow Moutai Group, Guizhou, China.
| |
Collapse
|
18
|
Fan Z, Jia W. Extracellular proteolytic enzyme-mediated amino exposure and β-oxidation drive the raspberry aroma and creamy flavor formation. Food Chem 2023; 424:136442. [PMID: 37236078 DOI: 10.1016/j.foodchem.2023.136442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 05/17/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023]
Abstract
The fermentation-driving ability of Daqu has been widely reported, while the potential influence of substances in Daqu on Baijiu flavor formation has attracted increasing interest. Pseudo-targeted metabolomics integrated proteomics combined with sensory evaluation strategy was applied to investigate the correlation between flavor characteristics and metabolic profiling of Daqu, and the mechanism of flavor formation was also elucidated. The 4-hydroxy-2,5-dimethylfuran-3-one (3.5 mg kg-1) and 2,3-dihydro-1 h-inden-5-ol (894.3 μg kg-1) were identified as the unique substances in qingcha qu, which were vital for raspberry flavor formation and associated with the up-regulation of amino acid metabolism. The dec-9-enoic acid (37.4 mg kg-1) was screened out as the substance related to the formation of cream flavor in hongxin qu produced through the shortening of fatty acid carbon chains and unsaturated modification of long chain fatty and acceleration of carbon metabolism in hongxin qu mediated by filamentous Aspergillus spp. was related to the smoky aroma enhancement.
Collapse
Affiliation(s)
- Zibian Fan
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
| |
Collapse
|
19
|
Li Y, Yang K, He Z, Liu Z, Lu J, Zhao D, Zheng J, Qian MC. Can Electronic Nose Replace Human Nose?-An Investigation of E-Nose Sensor Responses to Volatile Compounds in Alcoholic Beverages. ACS OMEGA 2023; 8:16356-16363. [PMID: 37179643 PMCID: PMC10173318 DOI: 10.1021/acsomega.3c01140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Accepted: 04/11/2023] [Indexed: 05/15/2023]
Abstract
Electronic nose (E-nose) technology is frequently attempted to simulate the human olfactory system to recognize complex odors. Metal oxide semiconductors (MOSs) are E-noses' most popular sensor materials. However, these sensor responses to different scents were poorly understood. This study investigated the characteristic responses of sensors to volatile compounds in a MOS-based E-nose platform, using baijiu as an evaluation system. The results showed that the sensor array had distinctive responses for different volatile compounds, and the response intensities varied depending on the sensors and the volatile compounds. Some sensors had dose-response relationships in a specific concentration range. Among all the volatiles investigated in this study, fatty acid esters had the greatest contribution to the overall sensor response of baijiu. Different aroma types of Chinese baijiu and different brands of strong aroma-type baijiu were successfully classified using the E-nose. This study provided an understanding of detailed MOS sensor response with volatile compounds, which could be further applied to improve the E-nose technology and its practical application in food and beverages.
Collapse
Affiliation(s)
- Yuzhu Li
- Flavor
Science Innovation Center, Technology Research Center, Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644007, China
- Solid-State
Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan 644007, China
- Key
Laboratory of Wuliangye-Flavor Liquor Solid-State Fermentation, China
National Light Industry, Yibin, Sichuan 644007, China
| | - Kangzhuo Yang
- Flavor
Science Innovation Center, Technology Research Center, Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644007, China
- Solid-State
Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan 644007, China
- Key
Laboratory of Wuliangye-Flavor Liquor Solid-State Fermentation, China
National Light Industry, Yibin, Sichuan 644007, China
| | - Zhanglan He
- Flavor
Science Innovation Center, Technology Research Center, Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644007, China
- Solid-State
Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan 644007, China
- Key
Laboratory of Wuliangye-Flavor Liquor Solid-State Fermentation, China
National Light Industry, Yibin, Sichuan 644007, China
| | - Zhipeng Liu
- Flavor
Science Innovation Center, Technology Research Center, Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644007, China
- Solid-State
Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan 644007, China
- Key
Laboratory of Wuliangye-Flavor Liquor Solid-State Fermentation, China
National Light Industry, Yibin, Sichuan 644007, China
| | - Jialing Lu
- Flavor
Science Innovation Center, Technology Research Center, Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644007, China
- Solid-State
Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan 644007, China
- Key
Laboratory of Wuliangye-Flavor Liquor Solid-State Fermentation, China
National Light Industry, Yibin, Sichuan 644007, China
| | - Dong Zhao
- Flavor
Science Innovation Center, Technology Research Center, Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644007, China
- Solid-State
Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan 644007, China
- Key
Laboratory of Wuliangye-Flavor Liquor Solid-State Fermentation, China
National Light Industry, Yibin, Sichuan 644007, China
| | - Jia Zheng
- Flavor
Science Innovation Center, Technology Research Center, Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644007, China
- Solid-State
Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan 644007, China
- Key
Laboratory of Wuliangye-Flavor Liquor Solid-State Fermentation, China
National Light Industry, Yibin, Sichuan 644007, China
| | - Michael C. Qian
- Department
of Food Science and Technology, Oregon State
University, Corvallis, Oregon 97331, United States
| |
Collapse
|
20
|
Characterization of empty cup aroma in Soy sauce aroma type Baijiu by vacuum assisted sorbent extraction. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
21
|
Li H, Zhang X, Gao X, Shi X, Chen S, Xu Y, Tang K. Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu. Foods 2023; 12:foods12061238. [PMID: 36981164 PMCID: PMC10048497 DOI: 10.3390/foods12061238] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/11/2023] [Accepted: 03/12/2023] [Indexed: 03/17/2023] Open
Abstract
This study comprehensively characterized and compared the aroma differences between four different grades of Fenjiu (FJ, the most representative light-flavor Baijiu). Aroma-active compounds were analyzed by liquid-liquid extraction (LLE) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 88 aroma-active compounds were identified, and 70 of them were quantified. The results showed that a majority of aroma compounds in high-grade FJ had higher aroma intensities and concentrations. Among these compounds, there were 28 compounds with odor activity values (OAVs) greater than one in all four wines, which indicated that they might contribute to the characteristic aroma of FJ. Temporal dominance of sensation (TDS) and quantitative descriptive analysis (QDA) were used to characterize the sensory differences. The results suggested that high-grade FJ had a rich, pleasant and lasting retronasal aroma perception and exhibited pleasant orthonasal aroma of floral, fruity, sweet and grassy. Partial least squares regression (PLSR) analysis effectively distinguished four kinds of FJ and revealed associations between the orthonasal aroma attributes and the aroma compounds with OAVs >1. There were 15 compounds with variable importance in projection (VIP) values >1, and they were considered potential aroma markers for quality prediction.
Collapse
Affiliation(s)
- Huanhuan Li
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Xin Zhang
- Shanxi Xinghuacun Fenjiu Distillery Co., Ltd., Fenyang 032205, China
- Shanxi Provincial Key Laboratory for Chinese Lujiu Plant Extraction and Health, Fenyang 032205, China
| | - Xiaojuan Gao
- Shanxi Xinghuacun Fenjiu Distillery Co., Ltd., Fenyang 032205, China
- Shanxi Provincial Key Laboratory for Chinese Lujiu Plant Extraction and Health, Fenyang 032205, China
| | - Xiaoxuan Shi
- Shanxi Xinghuacun Fenjiu Distillery Co., Ltd., Fenyang 032205, China
| | - Shuang Chen
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Ke Tang
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- Correspondence:
| |
Collapse
|
22
|
Li J, Liu B, Feng X, Zhang M, Ding T, Zhao Y, Wang C. Comparative proteome and volatile metabolome analysis of Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 during koji fermentation. Food Res Int 2023; 165:112527. [PMID: 36869527 DOI: 10.1016/j.foodres.2023.112527] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 01/09/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 are crucial starters for fermented soybean foods since their abundant secreted enzymes. This study aimed to compare the differences in protein secretion between A. oryzae 3.042 and A. sojae 3.495 during the soy sauce koji fermentation and the effect on volatile metabolites to understand the fermentation characteristics of the strains better. Label-free proteomics detected 210 differentially expressed proteins (DEPs) enriched in amino acid metabolism and protein folding, sorting and degradation pathways. Subsequently, extracellular enzyme analysis showed that three peptidases, including peptide hydrolase, dipeptidyl aminopeptidase, and peptidase S41, were up-regulated in A. sojae 3.495. Seven carbohydrases, including α-galactosidase, endo-arabinase, β-glucosidase, α-galactosidase, α-glucuronidase, arabinan-endo 1,5-α-l-arabinase, and endo-1,4-β-xylanase were up-regulated in A. oryzae 3.042, contributing to the difference in enzyme activity. Significantly different extracellular enzymes influenced the content of volatile alcohols, aldehydes and esters such as (R, R)-2,3-butanediol, 1-hexanol, hexanal, decanal, ethyl l-lactate and methyl myristate in both strains, which affected the type of aroma of koji. Overall, this study revealed the differences in molecular mechanisms between A. oryzae 3.042 and A. sojae 3.495 under solid-state fermentation, providing a reference for targeted enhancement strains.
Collapse
Affiliation(s)
- Jingyao Li
- "State Key Laboratory of Food Nutrition and Safety", Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, No.29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, People Republic of China
| | - Bin Liu
- College of Biological and Environmental Engineering, Binzhou University, 391 Huanghe 5th Road, 256603 Binzhou City, Shandong Province, China
| | - Xiaojuan Feng
- "State Key Laboratory of Food Nutrition and Safety", Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, No.29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, People Republic of China
| | - Mengli Zhang
- "State Key Laboratory of Food Nutrition and Safety", Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, No.29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, People Republic of China
| | - Tingting Ding
- "State Key Laboratory of Food Nutrition and Safety", Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, No.29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, People Republic of China
| | - Yue Zhao
- "State Key Laboratory of Food Nutrition and Safety", Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, No.29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, People Republic of China
| | - Chunling Wang
- "State Key Laboratory of Food Nutrition and Safety", Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, No.29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, People Republic of China.
| |
Collapse
|
23
|
Wang L, Wu L, Xiang D, Huang H, Han Y, Zhen P, Shi B, Chen S, Xu Y. Characterization of key aroma compounds in aged Qingxiangxing baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies. Food Chem 2023; 419:136027. [PMID: 37031537 DOI: 10.1016/j.foodchem.2023.136027] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 03/21/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023]
Abstract
Aging aroma is an intriguing but an understudied phenomenon in baijiu. The aromatic characteristics of Qingxiangxing (QXX) baijiu stored for 45 years (aged) were investigated using the sensomics approach and were compared with those of young baijiu (0 year-old). Aroma extract dilution analysis revealed 59 odorants, with many long-retained components exhibiting greater flavor dilution values in the aged than the young sample. The analysis of variance of the quantitative data showed significant differences between the young and aged baijiu for 26 compounds. Based on the variations in the content of these compounds, QXX baijiu aged for 0, 5, 15, 20, and 45 years was analyzed and twelve compounds were significantly correlated with aging duration. Finally, eight positively correlated compounds were omitted from the recombinant model, and sotolon, methional, vanillin, dimethyl trisulfide, benzaldehyde, and 3-hydroxy-2-butanone were confirmed to primarily contribute toward the aging aroma of QXX baijiu.
Collapse
|
24
|
Yu Y, Yu W, Jin Y. Peptidomics analysis of Jiang-Flavor Daqu from high-temperature fermentation to mature and in different preparation season. J Proteomics 2023; 273:104804. [PMID: 36587731 DOI: 10.1016/j.jprot.2022.104804] [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: 09/16/2022] [Revised: 11/23/2022] [Accepted: 12/15/2022] [Indexed: 12/31/2022]
Abstract
Jiang-Flavor Daqu (JFDQ) is a grain-type fermented starter for brewing Chinese liquor. Peptides, the metabolites of proteins in JFDQ, are important for the quality and flavor of JFDQ or even the liquor. The peptide variations in the progress of JFDQ preparation were investigated using RPLC-MS/MS. The JFDQ after high-temperature fermenting (HTF_SU) and after ripening (M_SU), as well as the mature JFDQ prepared in spring (M_SP) and in summer (M_SU), were compared respectively. These two groups were investigated from peptides, precursor proteins, abundance, interactions, and potential antimicrobial peptides (pAMPs). A total of 177, 158, and 262 peptides from HTF_SU, M_SP, and M_SU were identified, respectively. Significant differences (P < 0.01) in the abundance of shared peptides were found in different fermentation stage group (HTF_M), and stronger positive correlations were observed in different preparation season group (MSP_MSU). The interactions of the shared peptides in HTF_M and in MSP_MSU were investigated respectively. In addition, 8 pAMPs in HTF_SU, 5 in M_SP, and 22 in M_SU were predicted using CAMPR3, and their core functional regions were analyzed. This systematic study demonstrated the influences of fermentation stage and preparation season on the peptide profiles in JFDQ, which would provide theoretical guidance and be helpful for JFDQ production. SIGNIFICANCE: Peptidomics analysis showed that the peptide profiles of JFDQ varied in different fermentation stages and different preparation seasons, which mainly resulted from the peptides with high abundance, high interaction degrees, and potential antimicrobial activity, as well as the important precursor proteins such as glutens. This systematic study would benefit for the insufficiency of peptide research of JFDQ till now, and provide theoretical guidance for JFDQ production.
Collapse
Affiliation(s)
- Yang Yu
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, China
| | - Wenhao Yu
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, China
| | - Yan Jin
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, China.
| |
Collapse
|
25
|
Yao Y, Zheng S, Chi S, Chen F, Cai N, Cai Z, Li Z, Ni H. Characterization of the off-flavor from Pichia pastoris GS115 during the overexpression of an α-l-rhamnosidase. J Ind Microbiol Biotechnol 2023; 50:kuad035. [PMID: 37942557 PMCID: PMC10696632 DOI: 10.1093/jimb/kuad035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Accepted: 11/04/2023] [Indexed: 11/10/2023]
Abstract
The off-flavor of Pichia pastoris strains is a negative characteristic of proteins overexpressed with this yeast. In the present study, P. pastoris GS115 overexpressing an α-l-rhamnosidase was taken as the example to characterize the off-flavor via sensory evaluation, gas chromatography-mass spectrometer, gas chromatography-olfaction, and omission test. The result showed that the off-flavor was due to the strong sweaty note, and moderate metallic and plastic notes. Four volatile compounds, that is, tetramethylpyrazine, 2,4-di-tert-butylphenol, isovaleric acid, and 2-methylbutyric acid, were identified to be major contributors to the sweaty note. Dodecanol and 2-acetylbutyrolactone were identified to be contributors to the metallic and plastic notes, respectively. It is the first study on the off-flavor of P. pastoris strains, helping understand metabolites with off-flavor of this yeast. Interestingly, it is the first study illustrating 2-acetylbutyrolactone and dodecanol with plastic and metallic notes, providing new information about the aromatic contributors of biological products. IMPORTANCE The methylotrophic yeast Pichia pastoris is an important host for the industrial expression of functional proteins. In our previous studies, P. pastoris strains have been sniffed with a strong off-flavor during the overexpression of various functional proteins, limiting the application of these proteins. Although many yeast strains have been reported with off-flavor, no attention has been paid to characterize the off-flavor in P. pastoris so far. Considering that P. pastoris has advantages over other established expression systems of functional proteins, it is of interest to identify the compounds with off-flavor synthesized in the overexpression of functional proteins with P. pastoris strains. In this study, the off-flavor synthesized from P. pastoris GS115 was characterized during the overexpression of an α-l-rhamnosidase, which helps understand the aromatic metabolites with off-flavor of P. pastoris strains. In addition, 2-acetylbutyrolactone and dodecanol were newly revealed with plastic and metallic notes, enriching the aromatic contributors of biological products. Thus, this study is important for understanding the metabolites with off-flavor of P. pastoris strains and other organisms, providing important knowledge to improve the flavor of products yielding with P. pastoris strains and other organisms. ONE-SENTENCE SUMMARY Characterize the sensory and chemical profile of the off-flavor produced by one strain of P. pastoris in vitro.
Collapse
Affiliation(s)
- YuXuan Yao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, People's Republic of China
| | - ShengLan Zheng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, People's Republic of China
| | - ShiLin Chi
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, People's Republic of China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
| | - Ning Cai
- Xiamen Ocean Vocational College, Xiamen, Fujian 361021, People's Republic of China
| | - ZhenZhen Cai
- Xiamen Ocean Vocational College, Xiamen, Fujian 361021, People's Republic of China
| | - Zhipeng Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, People's Republic of China
- Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen, Fujian 361021, People's Republic of China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, People's Republic of China
| | - Hui Ni
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, People's Republic of China
- Xiamen Ocean Vocational College, Xiamen, Fujian 361021, People's Republic of China
- Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen, Fujian 361021, People's Republic of China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, People's Republic of China
| |
Collapse
|
26
|
Jiang H, Yang S, Tian H, Sun B. Research progress in the use of liquid-liquid extraction for food flavour analysis. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
27
|
Huang D, Li M, Wang H, Fu M, Hu S, Wan X, Wang Z, Chen Q. Combining gas chromatography-ion mobility spectrometry and olfactory analysis to reveal the effect of filled-N2 anaerobic treatment duration on variation in the volatile profiles of gabaron green tea. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
|
28
|
Wu J, Chen R, Li X, Fu Z, Xian C, Zhao W, Zhao C, Wu X. Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose. Front Nutr 2023; 10:1132527. [PMID: 36960200 PMCID: PMC10028209 DOI: 10.3389/fnut.2023.1132527] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Accepted: 02/14/2023] [Indexed: 03/09/2023] Open
Abstract
In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor's quality. Moreover, low-quality liquor may cause health problems. The different quality grades of base liquor were analyzed to investigate the relationship between the quality and the key compounds in SSAB. In this study, samples were evaluated by the sensory and further analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) coupled with electronic nose (E-nose). First, by sensory evaluation, the sauce, floral and fruity, fermented aromas and taste indicators (softness, fullness, harmony, purity and persistence) were positively correlated with the quality grade of the base liquor. The E-nose could distinguish the different quality grades of base liquor well. Second, differential compounds were identified via untargeted metabolome based on the HS-SPME-GC-MS. 16 common differential compounds were shared in the base liquor from different fermentation rounds, including 11 esters, 1 alcohol, 2 aldehydes and 2 ketones. It was found that the higher the quality grade of the base liquor, the richer the content of aromatics, alcohols, aldehydes and ketones. The principal component analysis (PCA) biplots of the differential compounds in the different quality grades of base liquor indicated that the superior-grade base liquor has a strong fruity aroma. By correlation analysis of the differential compounds and sensors responses of E-nose, furfuryl ethyl ether, butanoic acid ethyl ester, isopentyl hexanoate, nonanoic acid ethyl ester and 3-methyl-1-butanol had a significant effect on the response intensity of E-nose sensors. In the present study, the key differential compounds between the different quality grades of base liquor were identified, and the sensory differences between the base liquor were digitized.
Collapse
Affiliation(s)
- Junhai Wu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang, China
| | - Renyuan Chen
- Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China
| | - Xiaobo Li
- Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China
| | - Zheyang Fu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang, China
| | - Chun Xian
- Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China
| | - Wenwu Zhao
- Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China
| | - Cheng Zhao
- Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai, China
| | - Xinying Wu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guiyang, China
- *Correspondence: Xinying Wu,
| |
Collapse
|
29
|
Wang L, Chen S, Xu Y. Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques. Compr Rev Food Sci Food Saf 2023; 22:502-534. [PMID: 36527314 DOI: 10.1111/1541-4337.13080] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 10/12/2022] [Accepted: 11/01/2022] [Indexed: 12/23/2022]
Abstract
The market value of distilled beverage relies on its quality with a major contribution of distinctive and fascinating aromas. The aroma of distilled beverage is built on the basis of chemical components and can be modified through a series of physical and chemical processes such as aging. Revealing the hidden knowledge behind the evolution of numerous chemical components during these physicochemical processes in distilled beverages is not only significant but also challenging due to its complex system. In this review, the trends in the changes of associated aroma compounds over aging are proposed on the basis of understanding the relationship between chemical components and aroma profiles of numerous typical distilled beverages. The different aging systems, both classical platforms from Eastern countries (pottery jars) to Western countries (wood barrels), and modern platforms such as artificial aging technologies are outlined and compared with their respective applications. Optimizing aging processes is a challenging but imperative step, which warrants further fundamental knowledge from targeting aging-related molecules to the exploration of multitude physicochemical reaction mechanisms that occur during this process, such as the formation of potent odorant compounds in specific containers and environments, as well as mass transfer processes between solid and liquid interfaces. Understanding these maturation mechanisms of distilled beverages expressed by chemosensory signature holds promise for major improvements in future aging technologies that can efficiently yield stable and high-quality products.
Collapse
Affiliation(s)
- Lulu Wang
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| |
Collapse
|
30
|
Qin D, Duan J, Li H, Zheng F, Cheng H, Ye X, Sun B. Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
31
|
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.
Collapse
|
32
|
Volatile Compound Abundance Correlations Provide a New Insight into Odor Balances in Sauce-Aroma Baijiu. Foods 2022; 11:foods11233916. [PMID: 36496724 PMCID: PMC9739518 DOI: 10.3390/foods11233916] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/23/2022] [Accepted: 11/27/2022] [Indexed: 12/12/2022] Open
Abstract
Sauce-aroma Baijiu (SAB) is one of the most famous Baijius in China; SAB has more than 500 aroma compounds in it. However, the key aroma compound in SAB flavor remains unclear. Volatiles play an important role in SAB aroma and are highly correlated to SAB quality. In the present study, 63 volatile compounds were quantified among 66 SAB samples using gas chromatography with flame ionization detector (GC-FID). The authors analyzed odor contributions and volatile compound correlations in two quality groups of SAB samples. Moreover, an odor activity value (OAV) ratio-based random forest classifier was used to explain the volatile compound relationship differentiations between the two quality groups. Our results proved higher quality SABs had richer aromas and indicated a set of fruity-like ethyl valerate, green- and malt-like isobutyraldehyde and malt-like 3-methylbutyraldehyde and sweet-like furfural, had closer co-abundance correlations in higher quality SABs. These results indicated that the aroma and contributions of volatile compounds in SABs should be analyzed not only with compound odor activity values, but also the correlations between different aroma compounds.
Collapse
|
33
|
Chen P, Liu Y, Wu J, Yu B, Zhao H, Huang M, Zheng F. Sensory-directed decoding of key aroma compounds from Jiugui-series Baijiu, the representative of Fuyu-flavor-type Baijiu (FFTB). J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
34
|
Zhao W, Liang Z, Qian M, Li X, Dong H, Bai W, Wei Y, He S. Evolution of microbial communities during fermentation of Chi-flavor type Baijiu as determined by high-throughput sequencing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
35
|
Yan Y, Lu J, Nie Y, Li C, Chen S, Xu Y. Characterization of volatile thiols in Chinese liquor (Baijiu) by ultraperformance liquid chromatography-mass spectrometry and ultraperformance liquid chromatography-quadrupole-time-of-flight mass spectrometry. Front Nutr 2022; 9:1022600. [PMID: 36263305 PMCID: PMC9574356 DOI: 10.3389/fnut.2022.1022600] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Accepted: 09/08/2022] [Indexed: 11/24/2022] Open
Abstract
Volatile thiols give a unique flavor to foods and they have been extensively studied due to their effects on sensory properties. The analytical assay of volatile thiols in food is hindered by the complexity of the matrix, and by both their high reactivity and their typically low concentrations. A new ultraperformance liquid chromatography (UPLC) strategy has been developed for the identification and quantification of volatile thiols in Chinese liquor (Baijiu). 4,4’-Dithiodipyridine reacted rapidly with eight known thiols to form derivatives, which provided a diagnostic fragment ion (m/z 143.5) for tandem mass spectrometry (MS/MS). To screen for new thiols, Baijiu samples were analyzed by means of UPLC–MS/MS screening for compounds exhibiting the diagnostic fragment ion (m/z X→143.5). New peaks with precursor ions of m/z 244, 200 and 214 were detected. Using UPLC with quadrupole-time-of-flight mass spectrometry (UPLC–Q-TOF–MS) and authentic standards, ethyl 2-mercaptoacetate, 1-butanethiol, and 1-pentanethiol were identified in Baijiu for the first time. Commercial Baijiu samples were analyzed with the new method and the distribution of 11 thiols was revealed in different Baijiu aroma-types. The aroma contribution of these thiols was evaluated by their odoractivity values (OAVs), with the result that 7 of 11 volatile thiols had OAVs > 1. In particular, methanethiol, 2-furfurylthiol, and 2-methyl-3-furanthiol had relatively high OAVs, indicating that they contribute significantly to the aroma profile of Baijiu.
Collapse
Affiliation(s)
- Yan Yan
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China,Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Jun Lu
- Guizhou Guotai Liquor Group Co., Ltd., Renhuai, China
| | - Yao Nie
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Changwen Li
- Guizhou Guotai Liquor Group Co., Ltd., Renhuai, China
| | - Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China,*Correspondence: Shuang Chen,
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| |
Collapse
|
36
|
Liang J, Shalaby N, Rigling M, Wagner T, Heimbach J, Fries A, Kohlus R, Zhang Y. Characterization of Hay-like Off-Odor in Basil Samples after Various Processing and Strategies for Reducing the Off-Odor. Food Res Int 2022; 162:112080. [DOI: 10.1016/j.foodres.2022.112080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 10/17/2022] [Accepted: 10/22/2022] [Indexed: 11/27/2022]
|
37
|
An Y, Wen L, Li W, Zhang X, Hu Y, Xiong S. Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp ( Hypophthalmichthys molitrix) by Gas Chromatography-Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9451-9462. [PMID: 35876528 DOI: 10.1021/acs.jafc.2c02119] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The warmed-over flavor (WOF) in surimi gels was characterized by gas chromatography-ion mobility spectrometry, aroma extract dilution analysis, aroma recombination, and omission studies. Surimi gels with different WOF levels were prepared by different gelling temperatures, and surimi gels heated at 90, 100, and 121 °C were considered as the samples with light, strong, and medium WOF, respectively. Based on the quantification and odor activity values, 14 aldehydes, 2 ketones, 3 alcohols, 2 benzene-containing compounds, 2 N-containing compounds, 3 S-containing compounds, 3 lactones, undecanoic acid, and 4-methylphenol were recombined to build a spiked model for surimi gels with the strongest WOF, which showed the highest similarity with the original sample. Finally, a triangle test involving omission of the aroma compounds from the spiked model proved that the WOF in surimi gels was attributed to (E,E)-2,4-decadienal, heptanal, octanal, nonanal, decanal, (E)-2-nonenal, (E)-2-octenal, (E)-2-decenal, (E,E)-2,4-heptadienal, 2,3-pentanedione, 2,6-dimethylpyrazine, 2-propylpyridine, benzothiazole, 2-methoxybenzenethiol, and 2-furfurylthiol.
Collapse
Affiliation(s)
- Yueqi An
- Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, P. R. China
- College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Li Wen
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Wenrong Li
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Xuezhen Zhang
- Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, P. R. China
- College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Yang Hu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
- Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, P. R. China
- College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
- Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, P. R. China
- College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| |
Collapse
|
38
|
Yu Y, Chen S, Nie Y, Xu Y. Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC × GC-TOFMS) method for oral aroma compounds monitoring of Baijiu. Food Chem 2022; 385:132502. [DOI: 10.1016/j.foodchem.2022.132502] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 02/13/2022] [Accepted: 02/16/2022] [Indexed: 01/03/2023]
|
39
|
Zhu L, Song X, Li X, Geng X, Zheng F, Li H, Sun J, Huang M, Sun B. Interactions between kafirin and pickle-like odorants in soy sauce flavor Baijiu: Aroma profile change and binding mechanism. Food Chem 2022; 400:133854. [DOI: 10.1016/j.foodchem.2022.133854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 07/09/2022] [Accepted: 08/02/2022] [Indexed: 10/15/2022]
|
40
|
Sensomics-assisted flavor decoding of coarse cereal Huangjiu. Food Chem 2022; 381:132296. [DOI: 10.1016/j.foodchem.2022.132296] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 01/22/2022] [Accepted: 01/27/2022] [Indexed: 11/17/2022]
|
41
|
Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis. Foods 2022; 11:foods11121740. [PMID: 35741938 PMCID: PMC9222254 DOI: 10.3390/foods11121740] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 06/04/2022] [Accepted: 06/07/2022] [Indexed: 02/01/2023] Open
Abstract
The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). A total of 37 scents were captured by using the GC–O technique, and 35 scents with odor intensities ranging from 1.09 ± 1.93 to 9.91 ± 0.29 were identified. Twenty-one compounds were further identified as key odor-active compounds with odor activity values (OAVs) greater than or equal to one. These key odor-active compounds were restructured with their detected concentrations, and the aroma profile of the selected SBT sample was successfully imitated to a certain extent. An omission test was performed by designing 25 models and confirmed that (E)-β-damascenone, β-ionone, dihydro-β-ionone, linalool, and geraniol were the key odor-active compounds for the aroma profile of SBT. Meanwhile, phenylethyl alcohol, (E)-2-decenal, hexanal, and methyl salicylate were also important to the aroma profile of SBT. This study can provide theoretical support for the improvement of the aroma quality of sun-dried black tea.
Collapse
|
42
|
Wang J, Chen H, Wu Y, Zhao D. Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104499] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
43
|
Li J, Liu X, Luo H, Zhao D, Zhang J, Qiao C, Ma Y, Huo D, Hou C. A Gold Nanorods Etching Based Colorimetric Sensor Array for the Detection of Reducing Substances and Discrimination of Chinese Baijiu. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02269-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
44
|
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: 159] [Impact Index Per Article: 79.5] [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.
Collapse
|
45
|
He Y, Tang K, Yu X, Chen S, Xu Y. Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:598-606. [PMID: 34939413 DOI: 10.1021/acs.jafc.1c06875] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Pungency is one of the most important mouthfeel characteristics that is primarily related to the sensory quality of distilled spirits. However, the chemical basis of pungency is still unclear. A set of Baijiu samples with different levels of pungency was characterized by sensory analysis and volatile compound analyses. Several esters, aldehydes, and acids significantly correlated with pungency. Ethyl hexanoate, ethyl acetate, 3-methylbutyl hexanoate, acetaldehyde, acetal, and 3-methylbutanal were confirmed to be the strongest contributors to the pungency of Baijiu by the two-alternative forced-choice test. Sensory recombination testing further revealed that the contribution of esters to pungency was much higher than that of the aldehydes, and acid compounds at low concentrations suppress the pungency perception. In this study, the importance of esters in the pungency of distilled spirits is first reported. The results provide an instructive basis for further research into optimizing the quality of products.
Collapse
Affiliation(s)
- Yingxia He
- Lab of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ke Tang
- Lab of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaowei Yu
- Lab of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Shuang Chen
- Lab of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| |
Collapse
|
46
|
Duan J, Yang S, Li H, Qin D, Shen Y, Li H, Sun J, Zheng F, Sun B. Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet? Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112735] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
47
|
Xu H, Dai Y, Qiu S, Sun B, Zeng X. Distribution and Quantification of 1,2-Propylene Glycol Enantiomers in Baijiu. Foods 2021; 10:foods10123039. [PMID: 34945589 PMCID: PMC8700810 DOI: 10.3390/foods10123039] [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: 11/05/2021] [Revised: 11/30/2021] [Accepted: 12/03/2021] [Indexed: 11/16/2022] Open
Abstract
Enantiomers of 1,2-Propylene glycol (1,2-PG) were investigated in 64 commercial Chinese Baijiu including soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB), via chiral gas chromatography (β-cyclodextrin). The natural enantiomeric distribution and concentration of 1,2-PG in various baijiu were studied to evaluate whether the distribution and content of the two isomers of 1,2-PG were correlated with the aroma type and storage year. The results showed that 1,2-PG has a high enantiomeric ratio and the (S)-configuration predominated in SSB. The average S/R enantiomeric ratio of this compound in SSB was approximately 87:13 (±3.17), with an average concentration of 52.77 (±23.70) mg/L for the (S)-configuration and 8.72 (±3.63) mg/L for the (R)-enantiomer. The (R)-configuration was predominant in the STB, whereas neither (S) nor (R)-form of 1,2-PG were detected in LTB. The content of the two configurations of 1,2-PG in the JSHSJ vintage of SSB showed a wave variation, with an average S/R enantiomeric ratio of 89:11 (±1.15). The concentration of (R)-1,2-PG in XJCTJ vintage liquors showed an upward and then downward trend with aging time, with an overall downward trend, and the concentration of (S)-form showed a wavy change with an overall upward trend. Except for the LZLJ-2019 vintage where both (R) and (S)-1,2-PG were present, all other samples only existed (R)-form, and a decreasing trend of (R)-enantiomer with aging time was observed. The enantiomeric ratio of 1,2-PG might be one of the potential markers for adulteration control of Baijiu as industrial 1,2-PG usually presented in the racemic mixture. Sensory analysis revealed olfactory thresholds of 4.66 mg/L and 23.92 mg/L for the (R)- and (S)-configurations in pure water respectively. GC-O showed both enantiomers exhibited different aromatic nuances.
Collapse
Affiliation(s)
- Hao Xu
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (H.X.); (S.Q.); (X.Z.)
| | - Yifeng Dai
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (H.X.); (S.Q.); (X.Z.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;
- Correspondence:
| | - Shuyi Qiu
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (H.X.); (S.Q.); (X.Z.)
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;
| | - Xiangyong Zeng
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (H.X.); (S.Q.); (X.Z.)
| |
Collapse
|
48
|
Sun Y, Ma Y, Chen S, Xu Y, Tang K. Exploring the Mystery of the Sweetness of Baijiu by Sensory Evaluation, Compositional Analysis and Multivariate Data Analysis. Foods 2021; 10:foods10112843. [PMID: 34829124 PMCID: PMC8622430 DOI: 10.3390/foods10112843] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 11/12/2021] [Accepted: 11/15/2021] [Indexed: 12/03/2022] Open
Abstract
Sweetness is an important Baijiu quality marker, but there is limited research on it. In this study, the main contributors to Baijiu sweetness were identified by “sensomics” combined with “flavoromics”. A total of 43 volatile compounds (mostly esters) were found that appeared to contribute to Baijiu sweetness, through sensory-guided fractionation and compositional analysis. Correlation analysis between the volatile composition and perceived sweetness of 18 Baijiu samples with different sweet intensities identified 14 potential contributors. Additional testing verified that combining the 14 compounds reproduced Baijiu sweetness exactly, and omission testing identified ethyl hexanoate, hexyl hexanoate and ethyl 3-methylbutanoate as the major contributors to Baijiu sweetness. These findings not only broadened our understanding of Baijiu sweetness, but also highlighted the major contribution of volatile compounds to sweetness perception, knowledge which may facilitate future flavor modification of a wide variety of foods and beverages.
Collapse
Affiliation(s)
- Yulu Sun
- Lab of Brewing Microbiology and Applied Enzymology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (Y.S.); (Y.M.); (S.C.); (Y.X.)
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yue Ma
- Lab of Brewing Microbiology and Applied Enzymology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (Y.S.); (Y.M.); (S.C.); (Y.X.)
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Shuang Chen
- Lab of Brewing Microbiology and Applied Enzymology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (Y.S.); (Y.M.); (S.C.); (Y.X.)
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (Y.S.); (Y.M.); (S.C.); (Y.X.)
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Ke Tang
- Lab of Brewing Microbiology and Applied Enzymology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (Y.S.); (Y.M.); (S.C.); (Y.X.)
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- Correspondence:
| |
Collapse
|
49
|
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.
Collapse
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.)
| |
Collapse
|
50
|
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
| |
Collapse
|