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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.
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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.
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2
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Lin L, Fan W, Xu Y, Zhu D, Yang T, Li J. Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1256-1265. [PMID: 38169436 DOI: 10.1021/acs.jafc.3c07053] [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: 01/05/2024]
Abstract
The popularity of texiang aroma type baijiu (liquor), known for its unique production technology and multilayered flavor, has been steadily increasing among consumers. So far, no research has determined its key aroma compounds for characterizing the unique flavor, which is the purpose of this paper. Using gas chromatography-olfactometry (GC-O) coupled with the GC-mass spectrometry (GC-MS) method, 87 aroma-active compounds were identified and screened out with intensity values ≥2.0. 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) was first confirmed by GC-O in Chinese liquor. According to a quantitative study and odor activity values (OAVs), 42 odorants were determined as important aroma compounds. These odorants were recombined based on quantitative concentrations, successfully simulating the overall aroma profile. Omission experiments verified ethyl hexanoate, β-damascenone, and 2-furfuryl ethyl ether as the key aroma compounds and revealed that ethyl acetate, furfural, and ethyl 2-phenylacetate were important aroma compounds to the overall flavor of texiang aroma and flavor type liquor.
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Affiliation(s)
- Luyao Lin
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, and School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenlai Fan
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, and School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, and School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dongcai Zhu
- Jiangnan University-Lidu Liquor Industry (Yuan Dynasty) Ancient Cellar Microbial Joint Research and Development Center, Jiangxi Lidu Liquor Industry Co., Ltd., Nanchang, Jiangxi 331725, China
| | - Tao Yang
- Jiangnan University-Lidu Liquor Industry (Yuan Dynasty) Ancient Cellar Microbial Joint Research and Development Center, Jiangxi Lidu Liquor Industry Co., Ltd., Nanchang, Jiangxi 331725, China
| | - Jie Li
- Jiangnan University-Lidu Liquor Industry (Yuan Dynasty) Ancient Cellar Microbial Joint Research and Development Center, Jiangxi Lidu Liquor Industry Co., Ltd., Nanchang, Jiangxi 331725, China
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3
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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.
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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
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4
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Zhu Q, Chen L, Peng Z, Zhang Q, Huang W, Yang F, Du G, Zhang J, Wang L. Analysis of environmental driving factors on Core Functional Community during Daqu fermentation. Food Res Int 2022; 157:111286. [PMID: 35761594 DOI: 10.1016/j.foodres.2022.111286] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 04/18/2022] [Accepted: 04/20/2022] [Indexed: 11/04/2022]
Abstract
Sauce-flavor Daqu determines the quality of Baijiu because its core functional community (CFC) can produce abundant enzymes and aroma. However, complex environmental factors make it difficult to accurately control the fermentation quality of Daqu. In this study, we constructed a functional gene database to identify CFC based on multi-omics technology and explore controllable environmental factors of CFC to improve the quality of Daqu. The results showed that the CFC is mainly composed of 7 bacterial and 4 fungal genera, including Kroppenstedtia, Thermoactinomyces, Bacillus, Acinetobacter, Brevibacterium, Saccharopolyspora, Ochrobactrum, Aspergillus, Byssochlamys, Thermoascus, and Thermomyces. Most of them are thermostable microorganisms that can provide the power of fermentation and saccharification (α-amylase, glucoamylase, and protease). In CFC, Acinetobacter and Saccharopolyspora were strongly positively correlated with typical flavor substances, while fungi were negatively correlated, particularly with furans. Therefore, the bacterial genera contributed more to the significant flavors. The CFC was significantly influenced by high temperature and total titrate acid based on RDA. In addition, high-temperature conditions were also strongly positively correlated with flavors that can be quickly produced at high temperatures, such as 2-Furancarboxaldehyde, 2-Furanmethanol, and Tetramethylpyrazine. As a controllable factor, the temperature can be adjusted to improve the quality of Daqu directionally, which will provide theoretical guidance for the production of high-quality Daqu.
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Affiliation(s)
- Qi Zhu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Liangqiang Chen
- Kweichow Moutai Distillery Co., Ltd., Renhuai, Guizhou 564501, China
| | - Zheng Peng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Qiaoling Zhang
- Kweichow Moutai Distillery Co., Ltd., Renhuai, Guizhou 564501, China
| | - Wanqiu Huang
- Kweichow Moutai Distillery Co., Ltd., Renhuai, Guizhou 564501, China
| | - Fan Yang
- Kweichow Moutai Distillery Co., Ltd., Renhuai, Guizhou 564501, China
| | - Guocheng Du
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Juan Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Li Wang
- Kweichow Moutai Group, Renhuai, Guizhou 564501, China.
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5
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Wang L, Zhong K, Luo A, Chen J, Shen Y, Wang X, He Q, Gao H. Dynamic changes of volatile compounds and bacterial diversity during fourth to seventh rounds of Chinese soy sauce aroma liquor. Food Sci Nutr 2021; 9:3500-3511. [PMID: 34262710 PMCID: PMC8269578 DOI: 10.1002/fsn3.2291] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 03/27/2021] [Accepted: 03/31/2021] [Indexed: 11/30/2022] Open
Abstract
Chinese soy sauce aroma liquor (CSSL) is a famous Baijiu. Multiple rounds of fermentation, the characteristic of CSSL processing, contributes to the differences in the quality of the liquor of different rounds. In this study, the grains on cooled, stacked, and fermented stages of 4th to 7th rounds were taken, of which the environmental factors, bacterial diversity, and volatile compounds were comprehensively analyzed. Lactobacillaceae, Bacillaceae, Thermoactinomycetaceae, and Enterobacteriaceae were the top four families, of which Lactobacillaceae dominated the fermented stage of each round. Principal component analysis (PCA) and principal coordinate analysis (PCoA) supported the popular view that the liquors of 3rd to 5th rounds possess the best quality. Lactobacillaceae is an extremely critical bacterium for CSSL fermentation. This study provides comprehensive understanding regarding the dynamic changes in fermented grains during the 4th to 7th rounds, which could help to improve the processing technology of CSSL.
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Affiliation(s)
- Lingchang Wang
- College of Biomass Science and Engineering and Healthy Food Evaluation Research CenterSichuan UniversityChengduChina
- Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan ProvinceSichuan UniversityChengduChina
| | - Kai Zhong
- College of Biomass Science and Engineering and Healthy Food Evaluation Research CenterSichuan UniversityChengduChina
- Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan ProvinceSichuan UniversityChengduChina
| | - Aimin Luo
- College of Biomass Science and Engineering and Healthy Food Evaluation Research CenterSichuan UniversityChengduChina
- Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan ProvinceSichuan UniversityChengduChina
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Jian Chen
- College of Biomass Science and Engineering and Healthy Food Evaluation Research CenterSichuan UniversityChengduChina
- Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan ProvinceSichuan UniversityChengduChina
| | - Yi Shen
- Sichuan Langjiu Group Co., LtdLuzhouChina
| | - Xi Wang
- Sichuan Langjiu Group Co., LtdLuzhouChina
| | - Qiang He
- College of Biomass Science and Engineering and Healthy Food Evaluation Research CenterSichuan UniversityChengduChina
- Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan ProvinceSichuan UniversityChengduChina
| | - Hong Gao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research CenterSichuan UniversityChengduChina
- Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan ProvinceSichuan UniversityChengduChina
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6
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Liu C, Gong X, Zhao G, Soe Htet MN, Jia Z, Yan Z, Liu L, Zhai Q, Huang T, Deng X, Feng B. Liquor Flavour Is Associated With the Physicochemical Property and Microbial Diversity of Fermented Grains in Waxy and Non-waxy Sorghum ( Sorghum bicolor) During Fermentation. Front Microbiol 2021; 12:618458. [PMID: 34220729 PMCID: PMC8247930 DOI: 10.3389/fmicb.2021.618458] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Accepted: 05/10/2021] [Indexed: 12/01/2022] Open
Abstract
The fermentation process of Chinese Xifeng liquor involves numerous microbes. However, the sources of microbes in fermented grain and the link between liquor flavour and physicochemical properties and microbial diversity during fermentation still remain unknown. Herein, two waxy (JiNiang 2 [JN-2] and JinNuo 3 [JN-3]) and four non-waxy (JiZa 127 [JZ-127], JinZa 34 [JZ-34], LiaoZa 19 [LZ-19], and JiaXian [JX]) sorghum varieties were selected for the comprehensive analysis of the relationship between liquor flavour and the physicochemical properties and microbial diversity of fermented grains. Results showed that ethyl acetate was the main flavour component of JZ-127, JZ-34, and JX, whereas ethyl lactate was mainly detected in JN-2, JN-3, and LZ-19. Ethyl lactate accounted for half of the ethyl acetate content, and JX exhibited a higher liquor yield than the other sorghum varieties. The fermented grains of waxy sorghum presented higher temperature and reducing sugar contents but lower moisture and starch contents than their non-waxy counterparts during fermentation. We selected JN-3 and JX sorghum varieties to further investigate the microbial changes in the fermented grains. The bacterial diversity gradually reduced, whereas the fungal diversity showed nearly no change in either JN-3 or JX. Lactobacillus was the most abundant bacterial genus, and its level rapidly increased during fermentation. The abundance of Lactobacillus accounted for the total proportion of bacteria in JX, and it was higher than that in JN-3. Saccharomyces was the most abundant fungal genus in JX, but its abundance accounted for a small proportion of fungi in JN-3. Four esters and five alcohols were significantly positively related to Proteobacteria, Bacteroidetes, and Actinobacteria; Alphaproteobacteria, Actinobacteria, and Bacteroidia; Bacillales, Bacteroidales, and Rhodospirillales; and Acetobacter, Pediococcus, and Prevotella_7. This positive relation is in contrast with that observed for Firmicutes, Bacilli, Lactobacillales, and Lactobacillus. Meanwhile, Aspergillus was the only fungal microorganism that showed a significantly negative relation with such compounds (except for butanol and isopentanol). These findings will help in understanding the fermentation mechanism and flavour formation of fermented Xifeng liquor.
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Affiliation(s)
- Chunjuan Liu
- College of Life Sciences, Northwest A&F University, Yangling, China.,College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas/Northwest A&F University, Yangling, China
| | - Xiangwei Gong
- College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas/Northwest A&F University, Yangling, China
| | - Guan Zhao
- College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas/Northwest A&F University, Yangling, China
| | - Maw Ni Soe Htet
- College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas/Northwest A&F University, Yangling, China
| | - Zhiyong Jia
- Shaanxi Xifeng Liquor Co., Ltd., Baoji, China
| | - Zongke Yan
- Shaanxi Xifeng Liquor Co., Ltd., Baoji, China
| | - Lili Liu
- Shaanxi Xifeng Liquor Co., Ltd., Baoji, China
| | | | - Ting Huang
- Shaanxi Xifeng Liquor Co., Ltd., Baoji, China
| | - Xiping Deng
- College of Life Sciences, Northwest A&F University, Yangling, China
| | - Baili Feng
- College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas/Northwest A&F University, Yangling, China
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7
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Yan Y, Chen S, Nie Y, Xu Y. Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu. Foods 2021; 10:foods10020441. [PMID: 33671408 PMCID: PMC7922815 DOI: 10.3390/foods10020441] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/09/2021] [Accepted: 02/13/2021] [Indexed: 12/16/2022] Open
Abstract
Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS) in SSAB. The quantitative results showed that 2,3,5,6-tetramethylpyrazine, 2,6-dimethylpyrazine and 2,3,5-trimethylpyrazine were the three most concentrated pyrazines. The highest odor activity value (OAV) was determined for 2-ethyl-3,5-dimethylpyrazine. Quantitative analysis combined with descriptive sensory analysis revealed that sub-threshold pyrazines (2,3-dimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine and 2-acetyl-3-methylpyrazine) are significantly correlated with the roasted aroma in SSAB. Our study focused on the impact of sub-threshold pyrazines on the perception of roasted aroma in SSAB. The effect of the sub-threshold pyrazines was detected by the addition of various pyrazines in SSAB samples, despite their sub-threshold concentrations. Furthermore, the presence of sub-threshold pyrazines in dilute alcohol solution resulted in a significant reduction in the odor thresholds of supra-threshold pyrazines. Sensory investigation indicated that pyrazines have a synergistic effect on the perception of roasted aroma. The results highlighted the contribution of some pyrazines to the roasted aroma in SSAB despite their sub-threshold concentrations.
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Affiliation(s)
- Yan Yan
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi 214100, China; (Y.Y.); (S.C.)
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Shuang Chen
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi 214100, China; (Y.Y.); (S.C.)
| | - Yao Nie
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi 214100, China; (Y.Y.); (S.C.)
- Correspondence: (Y.N.); (Y.X.); Tel.: +86-510-85197760 (Y.N.); +86-510-85918201 (Y.X.)
| | - Yan Xu
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi 214100, China; (Y.Y.); (S.C.)
- Correspondence: (Y.N.); (Y.X.); Tel.: +86-510-85197760 (Y.N.); +86-510-85918201 (Y.X.)
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8
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Zhou R, Chen X, Xia Y, Chen M, Zhang Y, Li Q, Zhen D, Fang S. Research on the application of liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) in distinguishing the Baiyunbian aged liquors. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0382] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The purpose of the study was to reveal the differences of the flavor compounds among five Baiyunbian aged liquors by liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). In optimizing the LLE parameters, an extractant, methyl tert-butyl ether, was found which has a good extract effect and has never been used for the extraction of liquor flavor substances. Then the optimized LLE method has been applied to comprehensively analyze flavor compounds in 3-year-storage liquors (3Y), 5Y, 12Y, 15Y, and 20Y of Baiyunbian liquors combined with GC-MS. The results showed that the number and concentration of total flavor compounds also enhanced with the increase of cellaring ages. The total concentration of flavor compounds in 20Y was the highest (4543.23 mg/L), and the 3Y was the lowest (3984.96 mg/L). Among them, the significant differences among five samples were esters, alcohols, acids and nitrogen-containing compounds. Cluster analysis was used to analyze the aromas profiles by LLE-GC-MS, which revealed relationship among five samples. The results showed that the similarity of the samples was highest between 15Y and 20Y, followed by 3Y and 5Y. The characteristic flavors fingerprints of five kinds of Baiyunbian aged liquors were established by HS-GC-IMS. The results showed that the characteristic peaks in GC-IMS 3D spectra corresponding to flavor compounds can effectively characterize the sample information areas. The sectional intensities of 60 characteristic peaks in the corresponding three-dimensional spectra were selected as variables. After the principal components analysis (PCA) was used to reduce information dimensionality, it was further distinguished by HS-GC-IMS that 3Y and 5Y can be completely separated, but 15Y and 20Y were very similar and cannot be completely distinguished. The obtained results are valuable for the in-depth understanding and further study of flavors of Baiyunbian liquors.
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Affiliation(s)
- Rong Zhou
- Center of Brewing Technology & Equipment Research, Hubei University of Technology , Wuhan 430068, China
- School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068, China
- Key Laboratory of Fermentation Engineering (Ministry of Education) , Wuhan , China
| | - Xiao Chen
- Center of Brewing Technology & Equipment Research, Hubei University of Technology , Wuhan 430068, China
- School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068, China
- Key Laboratory of Fermentation Engineering (Ministry of Education) , Wuhan , China
| | - Ying Xia
- Center of Brewing Technology & Equipment Research, Hubei University of Technology , Wuhan 430068, China
- School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068, China
- Key Laboratory of Fermentation Engineering (Ministry of Education) , Wuhan , China
| | - Maobin Chen
- Center of Brewing Technology & Equipment Research, Hubei University of Technology , Wuhan 430068, China
- School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068, China
- Key Laboratory of Fermentation Engineering (Ministry of Education) , Wuhan , China
| | - Yu Zhang
- Center of Brewing Technology & Equipment Research, Hubei University of Technology , Wuhan 430068, China
- School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068, China
- Key Laboratory of Fermentation Engineering (Ministry of Education) , Wuhan , China
| | - Qin Li
- Center of Brewing Technology & Equipment Research, Hubei University of Technology , Wuhan 430068, China
- School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068, China
- Key Laboratory of Fermentation Engineering (Ministry of Education) , Wuhan , China
| | - Da Zhen
- Center of Brewing Technology & Equipment Research, Hubei University of Technology , Wuhan 430068, China
- School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068, China
- Key Laboratory of Fermentation Engineering (Ministry of Education) , Wuhan , China
| | - Shangling Fang
- Center of Brewing Technology & Equipment Research, Hubei University of Technology , Wuhan 430068, China
- School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068, China
- Key Laboratory of Fermentation Engineering (Ministry of Education) , Wuhan , China
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9
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Zhou W, Chen Z, Zhang G, Liu Z. A system-level investigation into the pharmacological mechanisms of flavor compounds in liquor. J Food Biochem 2020; 44:e13417. [PMID: 32789942 DOI: 10.1111/jfbc.13417] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 06/15/2020] [Accepted: 07/13/2020] [Indexed: 12/14/2022]
Abstract
Maotai-flavor liquor, one of the world's most famous natural fermentation food products plays a significant role in traditional Chinese culture and people's daily lives for a long time due to its good taste. However, the pharmacological activities of flavor compounds in Maotai liquor have not been fully elucidated. In answering this question, a system-level analysis was developed by combining in silico ADME evaluation, multi-target prediction, GO enrichment analysis, network pharmacology technology, pathway analysis, as well as experimental verification to elucidate the pharmacological effects of flavor compounds in Maotai liquor. Finally, 55 active compounds and 80 targets were identified to interpret the pharmacological effect of the flavor compounds. Moreover, the key active compounds were verified by in vitro experiments to validate the reliability of our approaches. Our study provides a novel integrated strategy to comprehensively understand the pharmacological activities of complex components in Maotai liquor. PRACTICAL APPLICATIONS: We proposed an integrative strategy by systems pharmacology to investigate the potential active compounds and their related targets, as well as to understand the potential pharmacological mechanism of flavor compounds in Maotai liquor. The present work will not only shed light on the mechanism of active compounds in Maotai liquor at the system level, but also provide a novel approach for discovery of the active compounds that may benefit human health.
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Affiliation(s)
- Wei Zhou
- Department of Respirology & Allergy, Third Affiliated Hospital of Shenzhen University, Shenzhen, China
- State Key Laboratory of Respiratory Disease for Allergy, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Allergy & Immunology, School of Medicine, Shenzhen University, Shenzhen, China
| | - Ziyi Chen
- Department of Respirology & Allergy, Third Affiliated Hospital of Shenzhen University, Shenzhen, China
| | - Guohao Zhang
- Department of Respirology & Allergy, Third Affiliated Hospital of Shenzhen University, Shenzhen, China
| | - Zhigang Liu
- Department of Respirology & Allergy, Third Affiliated Hospital of Shenzhen University, Shenzhen, China
- State Key Laboratory of Respiratory Disease for Allergy, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Allergy & Immunology, School of Medicine, Shenzhen University, Shenzhen, China
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10
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Quantitation of pyrazines in Baijiu and during production process by a rapid and sensitive direct injection UPLC-MS/MS approach. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109371] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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11
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Wang L, Fan S, Yan Y, Yang L, Chen S, Xu Y. Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1666-1677. [PMID: 31957444 DOI: 10.1021/acs.jafc.9b07238] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution analysis (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were selected for chemical analysis and sensory evaluation. The aroma compounds were isolated by headspace solid-phase microextraction and liquid-liquid extraction. AEDA, quantitative analysis, and odor activity value calculation were performed in both the A and B samples. The main differences between the two samples were obtained for 12 compounds, presenting significantly higher concentrations in the off-odor sample. A total of 30 Moutai-aroma type Baijiu samples having different intensities of pickle-like sensory defect were analyzed to confirm the differences. An aroma addition test indicated that the 12 compounds with higher concentrations contributed to the pickle-like off-odor when spiked into sample A. Finally, a triangle test involving omission of the aroma compounds from the spiked A sample proved that 2-methyl-3-furanthiol, methional, methyl 2-methyl-3-furyl disulfide, dimethyl trisulfide, 2-furfurylthiol, methanethiol, dimethyl disulfide, and bis(2-methyl-3-furyl)disulfide with higher concentrations were generally responsible for the pickle-like off-odor in Moutai-aroma type Baijiu.
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Affiliation(s)
- Lulu Wang
- 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
| | - Shanshan Fan
- 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 Yan
- 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
| | - Liang Yang
- 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
- 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
- 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
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12
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Qian YL, An Y, Chen S, Qian MC. Characterization of Qingke Liquor Aroma from Tibet. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13870-13881. [PMID: 31544459 DOI: 10.1021/acs.jafc.9b05849] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Qingke liquor is a very famous Tibetan alcoholic beverage made from "Qingke", hull-less highland barley, which is exclusively grown in Qinghai-Tibetan Plateau with an average altitude of 4000 m. Qingke liquor made in such an area whose quality or characteristics is a result of its geographic environment, including natural and human culture. In this study, the aroma compounds in two Qingke liquors made from highland barley grown at different elevations (QKH, high elevation, and QKL, low elevation) were compared by aroma extract dilution analysis (AEDA), aroma intensity (Osme), odor activity values (OAVs, ratio of concentration to odor threshold), and aroma recombination. Results revealed ethyl acetate, ethyl 2-methyl propanoate, ethyl butanoate, ethyl 3-methyl butanoate, ethyl pentanoate, ethyl hexanoate, ethyl octanoate, 3-methylbutanal, 3-methyl-1-butanol, 1-octen-3-ol, β-damascenone, 2,3-butanedione (diacetyl), acetoin, and 2-methoxyphenol (OAV ≥ 10) as important aroma active compounds to Qingke liquors. However, QKH had higher OAVs for most of the compounds than that of QKL. An aroma recombination study confirmed the analysis of aroma-active compounds in Qingke liquor, whereas the aroma emission test demonstrated 3-methylbutanal as the key aroma compound for both Qingke liquors.
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Affiliation(s)
- Yanping L Qian
- Department of Food Science and Technology , Oregon State University , Corvallis , Oregon 97331 , United States
- Department of Crop and Soil Science , Oregon State University , Corvallis , Oregon 97331 , United States
| | - Yueqi An
- Department of Food Science and Technology , Oregon State University , Corvallis , Oregon 97331 , United States
- College of Food Science and Technology , Huazhong Agricultural University , Wuhan , Hubei Province 430070 , P. R. China
| | - Shuang Chen
- College of Bioengineering , Jiangnan University , Wuxi , Jiangsu 214122 , P. R. China
| | - Michael C Qian
- Department of Food Science and Technology , Oregon State University , Corvallis , Oregon 97331 , United States
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13
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Qian MC. Introduction to the Second International Flavor and Fragrance Conference. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13775-13777. [PMID: 31779309 DOI: 10.1021/acs.jafc.9b04188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The Second International Flavor and Fragrance Conference was successfully held on May 28-31, 2018, in Wuxi, China. The congress shared the progresses and discoveries in the research areas of flavor and fragrance perception, flavor analysis, thermal and biomediated generation of flavor, biological activities of aroma and flavor, and flavor and fragrance encapsulation and delivery technologies. This special issue collected some original research papers as well as reviews on basic taste, flavor analysis, aroma and taste characterization, essential oil bioactivity, and other related topics.
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Affiliation(s)
- Michael C Qian
- Department of Food Science and Technology , Oregon State University , Corvallis , Oregon 97330 , United States
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14
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15
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Formation of Desired Smoky Key Odorants in Wheat Beer: A Comparison with the Undesired Toxicologically Relevant Styrene. ACTA ACUST UNITED AC 2019. [DOI: 10.1021/bk-2019-1321.ch008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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16
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Zhao T, Ni D, Hu G, Wang L, Chen S, Xu Y. 6-(2-Formyl-5-methyl-1 H-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma-Type Chinese Baijiu. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7916-7925. [PMID: 31180675 DOI: 10.1021/acs.jafc.9b02095] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Two-step high-performance liquid chromatography (HPLC) separation in combination with taste dilution analysis was used to screen the retronasal burnt aroma compounds in soy sauce aroma-type Chinese Baijiu (Chinese traditional liquor). A major retronasal burnt aroma region was purified by Sephadex LH-20 column chromatography and HPLC separation from the soy sauce aroma-type Baijiu sample. A novel retronasal burnt aroma compound was identified as 6-(2-formyl-5-methyl-1H-pyrrol-1-yl)hexanoic acid (1) by means of high-resolution mass spectrometry and 1D/2D nuclear magnetic resonance. The retronasal burnt aroma threshold of compound 1 was determined to be 209.5 μg/L in 53% ethanol aqueous solution. Quantitative analysis showed that the concentration of compound 1 ranged from below the limit of quantitation (3.8 μg/L) to 224.2 μg/L in the Baijiu samples. Moreover, the sensory evaluation also revealed that compound 1 may contribute to the retronasal burnt aroma of the Baijiu at its subthreshold concentration by the additive effect with the recently reported retronasal burnt aroma compound 2-hydroxymethyl-3,6-diethyl-5-methylpyrazine.
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Affiliation(s)
- Tengfei Zhao
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University Wuxi , Jiangsu 214122 , China
| | - Derang Ni
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University Wuxi , Jiangsu 214122 , China
- Technique Center of Kweichow Moutai Company Limited , Renhuai , Guizhou 564500 , China
| | - Guangyuan Hu
- Technique Center of Kweichow Moutai Company Limited , Renhuai , Guizhou 564500 , China
| | - Li Wang
- Technique Center of Kweichow Moutai Company Limited , Renhuai , Guizhou 564500 , China
| | - Shuang Chen
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University Wuxi , Jiangsu 214122 , China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University Wuxi , Jiangsu 214122 , China
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17
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Yi Z, Jin Y, Xiao Y, Chen L, Tan L, Du A, He K, Liu D, Luo H, Fang Y, Zhao H. Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics. Front Microbiol 2019; 10:472. [PMID: 30930875 PMCID: PMC6423406 DOI: 10.3389/fmicb.2019.00472] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Accepted: 02/22/2019] [Indexed: 12/27/2022] Open
Abstract
Jiang-flavor (JF) daqu is a liquor starter used for production of JF baijiu, a well-known distilled liquor in China. Although a high temperature stage (70°C) is necessary for qualifying JF daqu, little is known regarding its active microbial community and functional enzymes, along with its role in generating flavor precursors for JF baijiu aroma. In this investigation, based on metatranscriptomics, fungi, such as Aspergillus and Penicillium, were identified as the most active microbial members and 230 carbohydrate-active enzymes were identified as potential saccharifying enzymes at 70°C of JF daqu. Notably, most of enzymes in identified carbohydrate and energy pathways showed lower expression levels at 70°C of JF daqu than those at the high temperature stage (62°C) of Nong-flavor (NF) daqu, indicating lowering capacities of saccharification and fermentation by high temperature stage. Moreover, many enzymes, especially those related to the degradation of aromatic compounds, were only detected with low expression levels at 70°C of JF daqu albeit not at 62°C of NF daqu, indicating enhancing capacities of generating special trace aroma compounds in JF daqu by high temperature stage. Additionally, most of enzymes related to those capacities were highly expressed at 70°C by fungal genus of Aspergillus, Coccidioides, Paracoccidioides, Penicillium, and Rasamsonia. Therefore, this study not only sheds light on the crucial functions of high temperature stage but also paves the way to improve the quality of JF baijiu and provide active community and functional enzymes for other fermentation industries.
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Affiliation(s)
- Zhuolin Yi
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China
- Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
- Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, China
| | - Yanling Jin
- Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
- Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, China
| | - Yao Xiao
- Analytical and Testing Center, Sichuan University of Science and Engineering, Zigong, China
| | - Lanchai Chen
- Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
- Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, China
- Key Laboratory of Bio-Resources and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, China
| | - Li Tan
- Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
- Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, China
| | - Anping Du
- Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
- Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, China
| | - Kaize He
- Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
- Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, China
| | - Dayu Liu
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China
| | - Huibo Luo
- Bioengineering College, Sichuan University of Science and Engineering, Zigong, China
| | - Yang Fang
- Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
- Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, China
| | - Hai Zhao
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China
- Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
- Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, China
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18
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Fan W, Xu Y, Qian M. Current Practice and Future Trends of Aroma and Flavor Research in Chinese Baijiu. ACS SYMPOSIUM SERIES 2019. [DOI: 10.1021/bk-2019-1321.ch012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Affiliation(s)
- Wenlai Fan
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, Center of Brewing Science and Enzyme Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China 214122
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, Center of Brewing Science and Enzyme Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China 214122
| | - Michael Qian
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97330, United States
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19
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Wang J, Huang M, Zhang J, Wu J. Flavor Chemistry in Baijiu with Sesame Flavor: A Review. ACS SYMPOSIUM SERIES 2019. [DOI: 10.1021/bk-2019-1321.ch013] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Affiliation(s)
- Juan Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China 100048
| | - Mingquan Huang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China 100048
| | - Jinglin Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China 100048
| | - Jihong Wu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China 100048
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20
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Beauchamp J, Biberacher S, Gao S. Rapid Quantitation of Phenolic Compounds in Islay Single Malt Scotch Whiskies by Direct Injection Mass Spectrometry. ACS SYMPOSIUM SERIES 2019. [DOI: 10.1021/bk-2019-1321.ch010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Affiliation(s)
- Jonathan Beauchamp
- Department of Sensory Analytics, Fraunhofer Institute of Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany
| | - Sonja Biberacher
- Department of Sensory Analytics, Fraunhofer Institute of Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany
| | - Shang Gao
- Department of Sensory Analytics, Fraunhofer Institute of Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany
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21
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Wang MY, Yang JG, Zhao QS, Zhang KZ, Su C. Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu. J Food Sci 2018; 84:6-18. [PMID: 30548499 DOI: 10.1111/1750-3841.14409] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 10/26/2018] [Accepted: 11/07/2018] [Indexed: 11/24/2022]
Abstract
Maotai-flavor liquor is one of the three basic traditional Chinese baijiu and is also the most famous baijiu in the world. Guizhou Maotai baijiu is the representative of Maotai-flavor liquor, which has a long history of culture and is prepared using unique brewing methods. However, the main flavor of Maotai-flavor liquor as well as the mechanism by which its aroma is produced is unclear. In this review, the Da-qu production and fermentation processes for Maotai-flavor liquor are briefly described along with the flavoring constituents of Maotai-flavor liquor that have been recently reported. In addition, the volatile compounds and the aroma derived from Maotai-flavor liquor are discussed. Finally, the microorganisms for the high-temperature Daqu and fermentation processes of Maotai-flavor liquor are discussed. PRACTICAL APPLICATION: Maotai is one of the most famous baijiu in China and the most valuable in the market. However, it is unclear what is the key flavor of Maotai and what microbial metabolism is produced. So, if we can figure out the key flavor substances of Maotai baijiu, we can use the various technology to explore the microbes that produce this flavor to understand the mechanism of the production of Maotai. This will not only achieve breakthroughs in academic value, but also bring higher value to Maotai. On this basis, we can brew Maotai baijiu with better quality according to the fermentation mechanism of Maotai.
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Affiliation(s)
- Ming-Yao Wang
- Sichuan Univ. of Science Engineering, No. 180, Xueyuan Street, Huixing road, Zigong City, Sichuan Province, 643000, China
| | - Jian-Gang Yang
- Sichuan Univ. of Science Engineering, No. 180, Xueyuan Street, Huixing road, Zigong City, Sichuan Province, 643000, China
| | - Qing-Song Zhao
- Sichuan Univ. of Science Engineering, No. 180, Xueyuan Street, Huixing road, Zigong City, Sichuan Province, 643000, China
| | - Kai-Zheng Zhang
- Sichuan Univ. of Science Engineering, No. 180, Xueyuan Street, Huixing road, Zigong City, Sichuan Province, 643000, China
| | - Chang Su
- Sichuan Univ. of Science Engineering, No. 180, Xueyuan Street, Huixing road, Zigong City, Sichuan Province, 643000, China
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22
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Zhang W, Si G, Li J, Ye M, Feng S, Mei J, Yang Q, Wang J, Zhou P. Tetramethylpyrazine in Chinese sesame flavour liquor and changes during the production process. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.527] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Wenqing Zhang
- School of Food Science and Engineering, Hefei University of Technology; Institute of Microbiology and Food; 230009 Hefei Anhui China
| | - Guanru Si
- Xuanjiu Group Co., Ltd.; Research Institute of Jiangnan Small Pit Brewing Technology; 242000 Xuancheng Anhui China
| | - Jinglei Li
- School of Food Science and Engineering, Hefei University of Technology; Institute of Microbiology and Food; 230009 Hefei Anhui China
| | - Ming Ye
- School of Food Science and Engineering, Hefei University of Technology; Institute of Microbiology and Food; 230009 Hefei Anhui China
| | - Shoushuai Feng
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology; Jiangnan University; 214122 Wuxi Jiangsu China
| | - Jie Mei
- Xuanjiu Group Co., Ltd.; Research Institute of Jiangnan Small Pit Brewing Technology; 242000 Xuancheng Anhui China
| | - Qinghua Yang
- School of Biological and Medical Engineering; Hefei University of Technology; 230009 Hefei Anhui China
| | - Jiasheng Wang
- Xuanjiu Group Co., Ltd.; Research Institute of Jiangnan Small Pit Brewing Technology; 242000 Xuancheng Anhui China
| | - Ping Zhou
- Xuanjiu Group Co., Ltd.; Research Institute of Jiangnan Small Pit Brewing Technology; 242000 Xuancheng Anhui China
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23
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Zhao T, Chen S, Li H, Xu Y. Identification of 2-Hydroxymethyl-3,6-diethyl-5-methylpyrazine as a Key Retronasal Burnt Flavor Compound in Soy Sauce Aroma Type Baijiu Using Sensory-Guided Isolation Assisted by Multivariate Data Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10496-10505. [PMID: 30221519 DOI: 10.1021/acs.jafc.8b03980] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The burnt flavor (overcooked rice flavor) is often retronasally perceived during the soy sauce aroma type Chinese Baijiu (Chinese distilled spirit) tasting and regarded as an important quality marker of the Baijiu. The sensory-guided isolation approach assisted by multivariate data analysis was applied to identify the compounds responsible for the retronasal burnt flavor in the Baijiu. Using two-dimensional offline high performance liquid chromatography separation and taste dilution analysis, a subfraction with the highest burnt flavor intensity was isolated from the Baijiu sample. In the subfraction, six potential flavor compounds were detected by ultra performance liquid chromatography-mass spectrometry. The most probable burnt flavor compound was screened by projection to latent structure regression analysis of the correlation between the potential compounds and their impact on burnt flavor. The target compound was identified as 2-hydroxymethyl-3,6-diethyl-5-methylpyrazine by means of high-resolution mass spectrometry and chemical synthesis. Sensory evaluation revealed a relatively low burnt flavor threshold of 2.89 μmol/L in 53% ethanol aqueous solution. On the basis of the dose-overthreshold factor and addition experiment, this compound was confirmed as the key contributor to the burnt flavor of soy sauce aroma type Baijiu.
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Affiliation(s)
- Tengfei Zhao
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Shuang Chen
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Huazhong Li
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China
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24
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Chen S, Sha S, Qian M, Xu Y. Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value. J Food Sci 2017; 82:2816-2822. [DOI: 10.1111/1750-3841.13969] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 09/26/2017] [Accepted: 10/04/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Shuang Chen
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology; Jiangnan Univ. Wuxi; Jiangsu China 214122
| | - Sha Sha
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology; Jiangnan Univ. Wuxi; Jiangsu China 214122
| | - Michael Qian
- Dept. of Food Science & Technology; Oregon State Univ.; Corvallis OR 97331 U.S.A
| | - Yan Xu
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology; Jiangnan Univ. Wuxi; Jiangsu China 214122
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25
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Attar U, Hinge V, Zanan R, Adhav R, Nadaf A. Identification of aroma volatiles and understanding 2-acetyl-1-pyrroline biosynthetic mechanism in aromatic mung bean ( Vigna radiata (L.) Wilczek). PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS : AN INTERNATIONAL JOURNAL OF FUNCTIONAL PLANT BIOLOGY 2017; 23:443-451. [PMID: 28461731 PMCID: PMC5391348 DOI: 10.1007/s12298-017-0414-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2016] [Revised: 12/11/2016] [Accepted: 01/05/2017] [Indexed: 06/07/2023]
Abstract
Mung bean having high food value and easily digestible proteins, is one of the socioeconomically important crop of India. Among the varied cultivars, Sona mung is having aroma and hence popularly cultivated in the pockets of Ganga river basin at Bhutnir char village of Malda District in the West Bengal state. In the present study, aroma volatiles with special reference to 2-acetyl-1-pyrroline (2AP) were analyzed using HS-SPME-GCMS from Sona mung bean and compared with non-scented mung bean (PHULE M-9339). 26 volatiles in seeds of Sona mung and 20 in non-scented mung bean were identified, in which 3,7-dimethyl-6-octenal, (2E)-2-decen-1-ol, 2-ethyl-1-dodecanol and 3,5,5-trimethyl-2-cyclohexene-1-one are first time reported. 0.19 ± 0.001 ppm 2AP was recorded in Sona mung seeds whereas it was not detected in non-scented mung bean. PCA analysis indicated that 2AP, octanal, 1 pentanol, decanal, phenylmethanol and 2-nonen-1-ol were the major contributors in the aroma of Sona mung bean. The significantly higher level proline, methylglyoxal and lower level of BADH2 transcript were detected in Sona mung than non-scented mung, suggesting similar 2AP biosynthesis mechanism in Sona mung bean as reported in scented rice, sorghum and soybean.
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Affiliation(s)
- Usmangani Attar
- Department of Botany, Savitribai Phule Pune University, Pune, 411007 India
| | - Vidya Hinge
- Department of Botany, Savitribai Phule Pune University, Pune, 411007 India
| | - Rahul Zanan
- Department of Botany, Savitribai Phule Pune University, Pune, 411007 India
| | - Rahul Adhav
- Department of Botany, Savitribai Phule Pune University, Pune, 411007 India
| | - Altafhusain Nadaf
- Department of Botany, Savitribai Phule Pune University, Pune, 411007 India
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26
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Sha S, Chen S, Qian M, Wang C, Xu Y. Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:123-131. [PMID: 27989125 DOI: 10.1021/acs.jafc.6b04242] [Citation(s) in RCA: 106] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The aroma profile of Chinese roasted sesame-like flavor type liquor was investigated by means of headspace solid phase microextraction-aroma extract dilution analysis (HS-SPME-AEDA). Sixty-three odor-active regions were detected by HS-SPME-AEDA with flavor dilution (FD) factors >5, and 58 of these were further identified. Among them, ethyl hexanoate, 2-furfurylthiol, dimethyl trisulfide, 3-methylbutanal, ethyl butanoate, ethyl 2-methylbutanoate, ethyl pentanoate, and ethyl 4-methylpentanoate appeared with the highest FD factors. In particular, eight sulfur-containing odorants were identified to be potentially important to roasted sesame-like flavor type liquor. The concentration of these odor-active compounds was further quantitated by combination of four different quantitative measurements, and 36 odorants had concentrations higher than their corresponding odor thresholds. On the basis of the odor activity values (OAVs), 2-furfurylthiol (OAV 1182), dimethyl trisulfide (OAV 220), β-damascenone (OAV 116), and methional (OAV 99) could be responsible for the unique aroma of roasted sesame-like flavor type liquor. An aroma recombination model prepared by mixing 36 aroma compounds with OAVs >1 showed a good similarity to the aroma of the original roasted sesame-like flavor type liquor. For the first time, 2-furfurylthiol was determined to be a typical potent odorant in roasted sesame-like flavor type liquor by omission study.
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Affiliation(s)
- Sha Sha
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University , Wuxi, Jiangsu, China 214122
| | - Shuang Chen
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University , Wuxi, Jiangsu, China 214122
| | - Michael Qian
- Department of Food Science & Technology, Oregon State University , Corvallis, Oregon 97331, United States
| | - Chengcheng Wang
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University , Wuxi, Jiangsu, China 214122
| | - Yan Xu
- State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University , Wuxi, Jiangsu, China 214122
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Zheng Y, Sun B, Zhao M, Zheng F, Huang M, Sun J, Sun X, Li H. Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5367-5374. [PMID: 27263543 DOI: 10.1021/acs.jafc.6b01390] [Citation(s) in RCA: 116] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Zhima aroma-type Baijiu with typical sesame aroma is particularly popular in northern China. To our knowledge, it is still uncertain which components are important to make contributions to its unique aroma, although a few pieces of research have reported many volatile compounds in this Baijiu. The aroma-active compounds from the Baijiu were researched in this paper. A total of 56 odorants were identified in Chinese Zhima aroma-type Baijiu by aroma extract dilution analysis (AEDA). Their odor activity values (OAVs) were determined by different quantitative measurements, and then 26 aroma compounds were further confirmed as important odorants due to their OAVs ≥ 1, and these had higher values, such as ethyl hexanoate (OAV 2691), 3-methylbutanal (2403), ethyl pentanoate (1019), and so on. The overall aroma of Zhima aroma-type Baijiu could be simulated by mixing of the 26 key odorants in their measured concentrations. The similarity of the overall aroma profiles between the recombination model and the commercial sample was judged to be 2.7 out of 3.0 points. Omission experiments further corroborated the importance of methional and ethyl hexanoate for the overall aroma of Chinese Zhima aroma-type Baijiu.
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Affiliation(s)
- Yang Zheng
- School of Food Science and Engineering, South China University of Technology , Guangzhou, China 510640
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology , Guangzhou, China 510640
| | - Fuping Zheng
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
| | - Mingquan Huang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
| | - Jinyuan Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
| | - Xiaotao Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
| | - Hehe Li
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing, China 100048
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Zhu M, Fan W, Xu Y, Zhou Q. 1,1-Diethoxymethane and methanethiol as age markers in Chinese roasted-sesame-like aroma and flavour type liquor. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2697-x] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Fan H, Fan W, Xu Y. Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3660-3668. [PMID: 25797496 DOI: 10.1021/jf506238f] [Citation(s) in RCA: 100] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Chixiang aroma-type liquor is extensively welcomed by consumers owing to its typical fatty aroma, particularly in southern China. To our knowledge, no comprehensive characterization of aroma and flavor from chixiang aroma-type liquor has been published. It is still a confused question which components are the most important in characterizing its unique aroma. A total of 56 odorants were identified in chixiang aroma-type liquor by aroma extract dilution analysis (AEDA), and in different quantitative measurements, 34 aroma compounds were further demonstrated as important odorants according to odor activity values (OAVs). Furthermore, this research suggested that the aroma of chixiang aroma-type finished liquor could be successfully reconstituted by mixing 34 aroma compounds in the concentrations measured. Omission experiments further confirmed (E)-2-nonenal as the key odorant and revealed the significance of (E)-2-octenal and 2-phenylethanol for the overall aroma of chixiang aroma-type liquor. 3-(Methylthio)-1-propanol (methionol), diethyl 1,7-heptanedioate (diethyl pimelate), diethyl 1,8-octanedioate (diethyl suberate), and diethyl 1,9-nonanedioate (diethyl azelate), identified as the characteristic aromas of chixiang aroma-type liquor in 1995, had no effects on aroma based on omission/addition experiments.
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Affiliation(s)
- Haiyan Fan
- Synergetic Innovation Center of Food Safety and Nutrition , Key Laboratory of Industrial Biotechnology, Ministry of Education, and Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenlai Fan
- Synergetic Innovation Center of Food Safety and Nutrition , Key Laboratory of Industrial Biotechnology, Ministry of Education, and Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yan Xu
- Synergetic Innovation Center of Food Safety and Nutrition , Key Laboratory of Industrial Biotechnology, Ministry of Education, and Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
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Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2275-z] [Citation(s) in RCA: 98] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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