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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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2
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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.
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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
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3
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Cheng W, Chen X, Guo Y, Zhou D, Zeng H, Fu H. The microbial diversity and flavour metabolism of Chinese strong flavour Baijiu: a review. JOURNAL OF THE INSTITUTE OF BREWING 2023. [DOI: 10.58430/jib.v129i1.12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
Abstract
Strong flavour Baijiu is widely consumed in China and is produced by the fermentation of grains using microbial starters. However, a comprehensive understanding of the diversity and metabolic characteristics of microbial communities involved in the solid-state fermentation of Baijiu is important for determining the relationship between microbial composition, flavour metabolism and understanding Baijiu fermentation conditions. Although studies have examined the metabolic pathways and impact of major processes on flavour compounds in strong flavour Baijiu, aspects of the fermentation process remain unexplored. In this review, methods are discussed for the optimisation of microbial diversity in strong flavour Baijiu and associated effects on the flavour of Baijiu. Recent studies are reviewed on starters (Daqu), fermented grains (Jiupei), and pit mud together with the effects of microbial composition on the quality of strong flavour Baijiu. The challenges of Baijiu research and production are discussed, including the role of the microbial diversity of Daqu and Jiupei in the flavour composition of strong flavour Baijiu. This review contributes to the current understanding of processing strong flavour Baijiu and serves as a reference for screening flavour related microorganisms, which is valuable for improving the quality of strong flavour Baijiu.
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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.
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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:
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5
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Cheng W, Chen X, Zhou D, Xiong F. Applications and prospects of the automation of compound flavor baijiu production by solid-state fermentation. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Abstract
Baijiu, the national liquor of China, is produced using traditional solid-state fermentation (SSF). SSF automation during compound flavor baijiu (CFB) production can considerably reduce labor intensity and required manpower, improve the working environment, decrease costs, and increase efficiency. The approaches for SSF automation in CFB production can provide a reference for the automation of SSF in other industries. Therefore, this review compares the traditional and automated processes for jiuqu starter production, SSF, and solid-state distillation during baijiu brewing. Furthermore, specific applications of automation technology and equipment are summarized for each process. The problems and challenges associated with the automation of the process are then detailed and future development directions are proposed. Thus, this review provides an overall introduction to and insight into the developments and challenges in the automation of the CFB brewing process, helping to promote automation in the brewing of other baijiu flavor classes and SSF products.
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Affiliation(s)
- Wei Cheng
- School of Food Science & Engineering , Shaanxi University of Science & Technology , Xi’an 710021 , P. R. China
- Jinzhongzi Distillery Co., Ltd. , Fuyang 236023 , P. R. China
| | - Xuefeng Chen
- School of Food Science & Engineering , Shaanxi University of Science & Technology , Xi’an 710021 , P. R. China
| | - Duan Zhou
- School of Food Science & Engineering , Shaanxi University of Science & Technology , Xi’an 710021 , P. R. China
| | - Fengkui Xiong
- School of Mechanical & Electrical Engineering , Shaanxi University of Science & Technology , Xi’an 710021 , P. R. China
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Zhu L, Li L, Yang Q, Chen L, Zhang L, Zhang G, Lin B, Tang J, Zhang Z, Chen S. Study on microbial community of "green-covering" Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu. Front Microbiol 2022; 13:973616. [PMID: 36060768 PMCID: PMC9434108 DOI: 10.3389/fmicb.2022.973616] [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: 06/20/2022] [Accepted: 08/01/2022] [Indexed: 11/13/2022] Open
Abstract
"Green-covering" Tuqu (TQ), as one of Xiaoqu, is a special fermentative starter (also known as Jiuqu in Chinese) that originated in southern China and is characterized by a layer of green mold covering (Aspergillus clavatus) the surface and (sometimes) with a red heart. It plays a vital role in producing light-aroma-type Baijiu (LATB). However, to date, the microbiota that causes red heart of TQ remain largely unexplored, and it is still unclear how these microbiota influence on the quality of LATB. In this study, two types of TQ, one with a red heart (RH) and another with a non-red heart (NRH), were investigated by high throughput sequencing (HTS) and directional screening of culture-dependent methods. The obtained results revealed the differences in the microbial communities of different TQ and led to the isolation of two species of Monascus. Interestingly, the results of high performance liquid chromatography (HPLC) detection showed that citrinin was not detected, indicating that Monascus isolated from TQ was no safety risk, and the contents of gamma-aminobutyric acid in the fermented grains of RH were higher than that of NRH during the fermentation. Selecting the superior autochthonous Monascus (M1) isolated from the TQ to reinoculate into the TQ-making process, established a stable method for producing the experimental "red heart" Tuqu (ERH), which confirmed that the cause of "red heart" was the growth of Monascus strains. After the lab-scale production test, ERH increased ethyl ester production and reduced higher alcohols production. In addition, Monascus had an inhibitory effect on the growth of Saccharomyces and Aspergillus. This study provides the safe, health-beneficial, and superior fermentation strains and strategies for improving the quality of TQ and LATB.
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Affiliation(s)
- Liping Zhu
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Lanqi Li
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Qiang Yang
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Liang Chen
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Lei Zhang
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Gang Zhang
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Bin Lin
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Jie Tang
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Zongjie Zhang
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Shenxi Chen
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
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Cai W, Wang Y, Wang W, Shu N, Hou Q, Tang F, Shan C, Yang X, Guo Z. Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2022; 2022:4614330. [PMID: 35392280 PMCID: PMC8983223 DOI: 10.1155/2022/4614330] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 01/20/2022] [Accepted: 03/12/2022] [Indexed: 06/14/2023]
Abstract
Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS. The results showed that GC-IMS could effectively separate the volatile compounds in Baijiu, and a total of 80 consensus volatile compounds were rapidly detected from all samples, among which 29 volatile compounds were identified, including 5 alcohols, 14 esters, 2 acids, 2 ketones, 5 aldehydes, and 1 furan. According to the differences in aroma profile found by multivariate statistical analysis, these sauce-flavor Baijiu produced by 10 different manufacturers can be further divided into three types. The relative odor activity value of the identified volatile compounds indicated that seven volatile compounds contributed most to the aroma of sauce-flavor Baijiu in order of aroma contribution rate, and they were ethyl hexanoate, ethyl pentanoate, ethyl 2-methylbutanoate, ethyl octanoate (also known as octanoic acid ethyl ester), ethyl 3-methylbutanoate, ethyl butanoate, and ethyl isobutyrate. Correspondingly, the main aromas of these sauce-flavor Baijiu produced by 10 different manufacturers were sweet, fruity, alcoholic, etheral, cognac, rummy, and winey. On the one hand, this study proved that GC-IMS is well adapted to the detection of characteristic volatile aroma compounds and trace compounds in Baijiu, which is of positive significance for improving the aroma fingerprint and database of sauce-flavor Baijiu. On the other hand, it also enriched our knowledge of Baijiu and provided references for the evaluation and regulation of the flavor quality of sauce-flavor Baijiu.
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Affiliation(s)
- Wenchao Cai
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, China
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, China
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, China
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, China
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, China
| | - Wenping Wang
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, China
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Key Laboratory, Xiangyang, Hubei Province, China
| | - Na Shu
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, China
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Key Laboratory, Xiangyang, Hubei Province, China
| | - Qiangchuan Hou
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, China
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Key Laboratory, Xiangyang, Hubei Province, China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, China
| | - Xinquan Yang
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, China
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, China
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Ma L, Meng Q, Chen F, Gao W. SAFE and SBSE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor. J Food Sci 2022; 87:939-956. [PMID: 35122437 DOI: 10.1111/1750-3841.16031] [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: 05/06/2021] [Revised: 11/28/2021] [Accepted: 12/13/2021] [Indexed: 11/29/2022]
Abstract
Volatile compounds in Chinese Zhizhonghe Wujiapi (WJP) medicinal liquor were extracted by solvent-assisted flavor evaporation extraction (SAFE) and stir bar sorptive extraction (SBSE), respectively, and identified by gas chromatography-mass spectrometry. Results showed that a total of 123 volatile compounds (i.e., 108 by SAFE, 50 by SBSE, and 34 by both) including esters, alcohols, acids, aldehydes, ketones, heterocycles, terpenes and terpenoids, alkenes, phenols, and other compounds were identified, and 67 of them were confirmed as aroma-active compounds by the application of the aroma extract dilution analysis coupled with gas chromatography-olfactometry. After making a simulated reconstitute by mixing 41 characterized aroma-active compounds (odor activity values ≥1) based on their concentrations, the aroma profile of the reconstitute showed good similarity to that of the original WJP liquor. Omission test further corroborated 34 key aroma-active compounds in the WJP liquor. The study of WJP liquor is expected to provide some insights into the characterization of special volatile components in traditional Chinese medicine liquors for the purpose of quality improvement and aroma optimization.
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Affiliation(s)
- Longhua Ma
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, P. R. China
| | - Qingran Meng
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, P. R. China
| | - Feng Chen
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Wenjie Gao
- Department of Ecological Technology and Engineering, Shanghai Institute of Technology, Shanghai, P. R. China
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9
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Zheng Q, Hu Y, Xiong A, Su Y, Wang Z, Zhao K, Yu Y. Elucidating metal ion-regulated flavour formation mechanism in the aging process of Chinese distilled spirits (Baijiu) by electrochemistry, ICP-MS/OES, and UPLC-Q-Orbitrap-MS/MS. Food Funct 2021; 12:8899-8906. [PMID: 34606541 DOI: 10.1039/d1fo01505b] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Elucidating the organometallic interactions in Baijiu will promote a deeper understanding of the flavour formation mechanism during Baijiu aging. However, the organometallic interactions during aging are difficult to explore because the concentration and status of metals in Baijiu samples are affected by other substances (such as organic acids), and the concentrations of these substances also change dynamically. Hence, the flavour formation mechanism of aged Baijiu was investigated based on a multi-method analysis (i.e. electrochemistry, ICP-MS/OES, and UPLC-Q-Orbitrap-MS/MS), which enabled us to solve the difficulty above. The key finding is that, in the aging period, the organic acids induce the transformation of the metal ion state from the complex state to the free state. As a result, the flavour compound (i.e. the esters) contents in aged Baijiu are regulated by the free metal ion-catalyzed reactions.
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Affiliation(s)
- Qing Zheng
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China. .,Hunan Provincial Key Laboratory of New Technology and Application for Ecological Baijiu Production, Shaoyang University, Shaoyang 422000, China
| | - Yaru Hu
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Ayuan Xiong
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Ying Su
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Zihao Wang
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Kun Zhao
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Yougui Yu
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China. .,Hunan Provincial Key Laboratory of New Technology and Application for Ecological Baijiu Production, Shaoyang University, Shaoyang 422000, China
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10
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HS-SPME and SDE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor. Food Res Int 2020; 137:109590. [PMID: 33233196 DOI: 10.1016/j.foodres.2020.109590] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 07/02/2020] [Accepted: 07/22/2020] [Indexed: 11/22/2022]
Abstract
Volatile compounds in Chinese medicinal liquor, Zhizhonghe Wujiapi (WJP liquor), were extracted by headspace-solid-phase microextraction (HS-SPME) and simultaneous distillation and extraction (SDE), respectively, and identified and quantified by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Results showed that a total of 133 volatile compounds (i.e., 99 by HS-SPME, 67 by SDE, and 33 by both) including esters, alcohols, acids, aldehydes, ketones, furans, terpenes, and other miscellaneous compounds were identified by GC-MS. A total of 66 aroma active compounds were further recognized by GC-O, and 43 of them were confirmed as key aroma compounds owing to their high OAV values. After making a simulated reconstitute by mixing 31 characterized aroma compounds (OAVs ≥ 1) based on their measured concentrations, the aroma profile of the reconstitute showed a good similarity to the aroma of the original WJP liquor. Omission test further corroborated 25 key aroma-active compounds in the WJP liquor. The analysis of the volatile components of this special Chinese medicinal liquor is expected to provide some insights in terms of its quality improvement and aroma profile optimization.
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11
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Deng Y, Xiong A, Zhao K, Hu Y, Kuang B, Xiong X, Yang Z, Yu Y, Zheng Q. Mechanisms of the regulation of ester balance between oxidation and esterification in aged Baijiu. Sci Rep 2020; 10:17169. [PMID: 33051575 PMCID: PMC7555894 DOI: 10.1038/s41598-020-74423-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Accepted: 10/01/2020] [Indexed: 11/24/2022] Open
Abstract
The influence of oxidation and esterification on the ester balance of aged Baijiu and methodology for the rational design of liquor flavors to optimize the practice of Baijiu production are not completely understood. We investigated the influence of ester balance on the flavor compounds of aged Baijiu by conducting constituent analysis of Baijiu from different aging times (0, 1, 2, 3, 4, 5, and 10 years). The changes of the main flavor compounds in the aging process were determined, and the correlations among different chemical reactions, such as oxidation, hydrolysis, and esterification, were systematically expounded. Furthermore, cluster analysis of the heat map indicated significant differences between aged Baijiu and new Baijiu and recommended a suitable aging time of 2–3 years.
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Affiliation(s)
- Yonghui Deng
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
| | - Ayuan Xiong
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
| | - Kun Zhao
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
| | - Yaru Hu
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
| | - Bisheng Kuang
- Xiangjiao Institute for Liquor Engineering, Shaoyang University, Shaoyang, 422000, China
| | - Xiang Xiong
- Xiangjiao Institute for Liquor Engineering, Shaoyang University, Shaoyang, 422000, China
| | - Zhilong Yang
- Xiangjiao Institute for Liquor Engineering, Shaoyang University, Shaoyang, 422000, China
| | - Yougui Yu
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China. .,Xiangjiao Institute for Liquor Engineering, Shaoyang University, Shaoyang, 422000, China. .,Hunan Province Key Laboratory of New Technology and Application of Ecological Baijiu Production, Shaoyang University, Shaoyang, 422000, China.
| | - Qing Zheng
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China. .,Xiangjiao Institute for Liquor Engineering, Shaoyang University, Shaoyang, 422000, China. .,Hunan Province Key Laboratory of New Technology and Application of Ecological Baijiu Production, Shaoyang University, Shaoyang, 422000, China.
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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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