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Yan Y, Zou M, Tang C, Ao H, He L, Qiu S, Li C. The insights into sour flavor and organic acids in alcoholic beverages. Food Chem 2024; 460:140676. [PMID: 39126943 DOI: 10.1016/j.foodchem.2024.140676] [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: 04/14/2024] [Revised: 07/13/2024] [Accepted: 07/25/2024] [Indexed: 08/12/2024]
Abstract
Alcoholic beverages have developed unique flavors over millennia, with sourness playing a vital role in their sensory perception and quality. Organic acids, as crucial flavor compounds, significantly impact flavor. This paper reviews the sensory attribute of sour flavor and key organic acids in alcoholic beverages. Regarding sour flavor, research methods include both static and dynamic sensory approaches and summarize the interaction of sour flavor with aroma, taste, and mouthfeel. In addition, this review focuses on identifying key organic acids, including sample extraction, chromatography, olfactometry/taste, and mass spectrometry. The key organic acids in alcoholic beverages, such as wine, Baijiu, beer, and Huangjiu, and their primary regulatory methods are discussed. Finally, future avenues for the exploration of sour flavor and organic acids by coupling machine learning, database, sensory interactions and electroencephalography are suggested. This systematic review aims to enhance understanding and serve as a reference for further in-depth studies on alcoholic beverages.
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Affiliation(s)
- Yan Yan
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Mingxin Zou
- Guizhou Tangzhuag Chinese Liquor Limited Company, Zunyi 564500, Guizhou Province, China
| | - Cui Tang
- Liupanshui Agricultural and Rural Bureau, Liupanshui 553002, Guizhou Province, China
| | - Hongyan Ao
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Laping He
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Shuyi Qiu
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Cen Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang 550025, China.
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2
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Yu H, Li Q, Xie J, Chen C, Lou X, Ai L, Tian H. Characterization of Bitter Compounds in Shaoxing Huangjiu by Quantitative Measurements, Taste Recombination, and Omission Experiments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:12907-12915. [PMID: 36183262 DOI: 10.1021/acs.jafc.2c02867] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Excessive and uncoordinated bitterness of Shaoxing Huangjiu, a traditional Chinese rice wine, reduces its acceptance by consumers. To determine the compounds responsible for this bitterness, gas chromatography-mass spectrometry and high-performance liquid chromatography were performed on four types of Shaoxing Huangjiu (Yuanhong, Huadiao, Shanniang, and Xiangxue wine) for targeted quantitation of candidate compounds known to contribute to bitterness. Calculations of dose-over-threshold factors revealed that isoamyl alcohol, 1-hexanol, phenylethanol, ethyl butyrate, ethyl lactate, furfural, histidine, and arginine were important bitter compounds. Taste recombination experiments demonstrated that a recombination model constructed using the screened known bitter compounds showed good similarity with the original sample in bitter taste. Furthermore, omission experiments revealed that isobutanol, isoamyl alcohol, 1-hexanol, phenylethanol, ethyl acetate, ethyl butyrate, ethyl lactate, furfural, arginine, and valine were the compounds affecting the bitter taste perception. This study provides a certain guiding effect on the bitterness control and taste improvement of Shaoxing Huangjiu.
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Affiliation(s)
- Haiyan Yu
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Qiaowei Li
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Jingru Xie
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Chen Chen
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xinman Lou
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Lianzhong Ai
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Huaixiang Tian
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China
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3
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Kuribayashi T, Hatakeyama A, Yarimizu J, Arimoto K, Kaneoke M, Tasaki Y, Hara T, Joh T. Isolation and brewing properties of a <i>sake </i> yeast mutant with high ethyl caprylate productivity. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-21-00308] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
| | | | | | | | | | | | | | - Toshio Joh
- Faculty of Agriculture, Niigata University
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4
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Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of Yakju. FERMENTATION 2021. [DOI: 10.3390/fermentation7040260] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Yakju, a traditional fermented beverage in Korea, is prepared using various raw materials and methods, and, hence, exhibits various characteristics. Low-temperature-fermented yakju can inhibit the growth of undesirable bacteria and is known for its unique flavor and refreshing taste. To increase the production of volatile aromatic compounds in yakju, strains with strong resistance to low temperatures and excellent production of volatile aromatic compounds were screened from indigenous fruits (grape, persimmon, plum, aronia, wild grape) and nuruk in Korea. One Saccharomyces cerevisiae and three non-Saccharomyces strains were finally screened, and yakju was fermented at 15 °C through mono/co-culture. The analysis of volatile aromatic compounds showed that S. cerevisiae W153 produced 1.5 times more isoamyl alcohol than the control strain and reduced the production of 2,3-butanediol by a third. Similarly, a single culture of Pichia kudriavzevii N373 also produced 237.7 mg/L of ethyl acetate, whereas Hanseniaspora vineae G818 produced ~11 times greater levels of 2-phenethyl acetate than the control. Alternatively, Wickerhamomyces anomalus A159 produced 95.88 mg/L of ethyl hexadecanoate. During principal component analysis, we also observed that the co-culture sample exhibited characteristics of both volatile aroma compounds of the single cultured sample of each strain. Our results suggest that yakju with unique properties can be prepared using various non-Saccharomyces strains.
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Tanino Y, Ito K, Hanafusa H, Miyake T. Effect of filter cloths on the relationship between fatty acids and ethyl esters during automatic pressing of sake. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yuka Tanino
- Industrial Technology Center of Okayama Prefecture
| | - Kazunari Ito
- Industrial Technology Center of Okayama Prefecture
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6
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Luo Y, Kong L, Xue R, Wang W, Xia X. Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.026] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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7
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Yin H, Liu LP, Yang M, Ding XT, Jia SR, Dong JJ, Zhong C. Enhancing Medium-Chain Fatty Acid Ethyl Ester Production During Beer Fermentation Through EEB1 and ETR1 Overexpression in Saccharomyces pastorianus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5607-5613. [PMID: 30931561 DOI: 10.1021/acs.jafc.9b00128] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Esters are important flavor compounds in alcoholic beverages. Although they are present at trace levels, esters play a key role in the formation of flavors, especially fruity flavors, in beverages. Low ester contents result in bland beer and unpleasant flavor. In this study, three recombinant strains, ethanol O-acyltransferase encoding EEB1 overexpression strain (31194:: EEB1), 2-enoyl thioester reductase encoding ETR1 overexpression strain (31194:: ETR1), and EEB1- ETR1 co-overexpression strain (31194:: EEB1:: ETR1), were constructed. Ethyl hexanoate production by 31194:: EEB1 and 31194:: EEB1:: ETR1 was 106% higher than that by the parental strain. Further, ethyl octanoate production by 31194:: EEB1 and 31194:: EEB1:: ETR1 was enhanced by 47 and 41%, respectively, compared with that of parental strain 31194. However, no difference was observed between 31194:: ETR1 and the parental strain in terms of ethyl hexanoate and ethyl octanoate production. This indicates that although EEB1 overexpression in Saccharomyces pastorianus enhanced ethyl hexanoate and ethyl octanoate production, ETR1 expression levels did not affect the extracellular concentrations of these esters.
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Affiliation(s)
- Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, R&D Center , Tsingtao Brewery Company Ltd. , Qingdao 266101 , Shandong , PR China
| | - Ling-Pu Liu
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education) , Tianjin University of Science & Technology , Tianjin 300457 , PR China
| | - Mei Yang
- State Key Laboratory of Biological Fermentation Engineering of Beer, R&D Center , Tsingtao Brewery Company Ltd. , Qingdao 266101 , Shandong , PR China
| | - Xiao-Tong Ding
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education) , Tianjin University of Science & Technology , Tianjin 300457 , PR China
| | - Shi-Ru Jia
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education) , Tianjin University of Science & Technology , Tianjin 300457 , PR China
| | - Jian-Jun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer, R&D Center , Tsingtao Brewery Company Ltd. , Qingdao 266101 , Shandong , PR China
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
| | - Cheng Zhong
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education) , Tianjin University of Science & Technology , Tianjin 300457 , PR China
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Yazawa H, Tokuoka M, Kozato H, Mori Y, Umeo M, Toyoura R, Oda K, Fukuda H, Iwashita K. Investigation of relationship between sake-making parameters and sake metabolites using a newly developed sake metabolome analysis method. J Biosci Bioeng 2019; 128:183-190. [PMID: 30885682 DOI: 10.1016/j.jbiosc.2019.01.013] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 01/10/2019] [Accepted: 01/22/2019] [Indexed: 11/18/2022]
Abstract
We developed a sake metabolome analysis method using liquid chromatography-quadrupole/time-of-flight mass spectrometry to investigate the metabolome of various types of sakes and other alcohol beverages. Our method identified 198 compounds by comparison with standard metabolites. Using this method, we investigated the relationship between several sake-making parameters and sake metabolites by conducting combination experiments of these parameters using small-scale fermentation. The results indicated that all parameters significantly affected sake metabolites (P < 0.005) and most peaks were affected by multiple sake-making parameters. Interestingly, the effect of the rice cultivar on sake metabolites was higher for koji rice than for kake-rice. This result suggests that the rice cultivar used has a greater effect on the characteristics of Aspergillus oryzae compared to sake yeast and affects sake metabolites. In this study, we also evaluated the combined effect of several parameters. We demonstrated the different effects of each parameter on several amino acids. The results showed a new aspect of the science of sake making. For example, the amount of α-ethylglucoside, which can affect the taste of sake, was negatively correlated with α-glucosidase activity in koji (r = -0.84). In this study, various unidentified peaks were observed; detectable peaks can be increased by analyzing additional standard reagents. Investigating these unidentified peaks and accumulating datasets for sake-making parameters will give us insight into how to improve sake taste and quality.
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Affiliation(s)
- Hisashi Yazawa
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima 739-0046, Japan.
| | - Masafumi Tokuoka
- Tokyo University of Agriculture, Fermentation Science, 1-1-1 Sakuragaoka, Setagaya, Tokyo 156-8502, Japan
| | - Hajime Kozato
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima 739-0046, Japan; Department of Molecular Biotechnology, Graduate School of Advanced Science of Matter, Hiroshima University, 1-3-1 Kagamiyama, Higashi-hiroshima, Hiroshima 739-8530, Japan
| | - Yutaro Mori
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima 739-0046, Japan; Department of Molecular Biotechnology, Graduate School of Advanced Science of Matter, Hiroshima University, 1-3-1 Kagamiyama, Higashi-hiroshima, Hiroshima 739-8530, Japan
| | - Miyuki Umeo
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima 739-0046, Japan
| | - Rieko Toyoura
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima 739-0046, Japan
| | - Ken Oda
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima 739-0046, Japan
| | - Hisashi Fukuda
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima 739-0046, Japan
| | - Kazuhiro Iwashita
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima 739-0046, Japan; Department of Molecular Biotechnology, Graduate School of Advanced Science of Matter, Hiroshima University, 1-3-1 Kagamiyama, Higashi-hiroshima, Hiroshima 739-8530, Japan
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9
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Vollmer DM, Lafontaine SR, Shellhammer TH. Aroma Extract Dilution Analysis of Beers Dry-Hopped with Cascade, Chinook, and Centennial. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2018.1487746] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Daniel M. Vollmer
- Department of Food Science & Technology, Oregon State University, Oregon State University, Corvallis, OR, 97331, U.S.A
| | - Scott R. Lafontaine
- Department of Food Science & Technology, Oregon State University, Oregon State University, Corvallis, OR, 97331, U.S.A
| | - Thomas H. Shellhammer
- Department of Food Science & Technology, Oregon State University, Oregon State University, Corvallis, OR, 97331, U.S.A
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Fujimoto A, Ito K, Itou M, Narushima N, Ito T, Yamamoto A, Hirayama S, Furukawa S, Morinaga Y, Miyamoto T. Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials. J Biosci Bioeng 2018; 125:97-104. [DOI: 10.1016/j.jbiosc.2017.08.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2017] [Revised: 08/15/2017] [Accepted: 08/17/2017] [Indexed: 11/28/2022]
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11
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Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement. Food Chem 2018; 239:495-501. [DOI: 10.1016/j.foodchem.2017.06.151] [Citation(s) in RCA: 103] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2017] [Revised: 05/23/2017] [Accepted: 06/28/2017] [Indexed: 11/17/2022]
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12
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Kang HR, Hwang HJ, Lee JE, Kim HR. Quantitative analysis of volatile flavor components in Korean alcoholic beverage and Japanese sake using SPME-GC/MS. Food Sci Biotechnol 2016; 25:979-985. [PMID: 30263363 PMCID: PMC6049114 DOI: 10.1007/s10068-016-0159-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2016] [Revised: 05/31/2016] [Accepted: 06/09/2016] [Indexed: 10/21/2022] Open
Abstract
Quantitative analysis of the volatile flavor components in Korean alcoholic beverages (makgeolli and yakju) and Japanese sake was carried out using SPME-GC/MS. Fusel oils (n-butyl alcohol, isobutyl alcohol, isoamyl alcohol, and phenethyl alcohol), ethyl esters (ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and ethyl caprate) and aldehydes (furfural and benzaldehyde) were analyzed quantitatively by an 85 μm SPME fiber (carboxen/polydimethylsiloxane) using internal standards (1-pentanol-1-13C and methyl nonanoate). Phenethyl alcohol (85-216 ppm) and isoamyl alcohol (38-115 ppm) constituted the majority of fusel oils in all the samples. Acetic acid was detected in sour makgeolli at a high level (0.02-0.14 ppm) compared with yakju and sake. A very high level of total ethyl esters (ethyl acetate, isoamyl acetate, ethyl caprate, and phenethyl acetate), having fruit and flower flavor, was found in makgeolli. Processing the volatile flavor data by multivariate partial least squares discriminant analysis, makgeolli, yakju, and sake showed cluster separation.
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Affiliation(s)
- Hyang-Rin Kang
- Department of Food and Biotechnology, Korea University, Sejong, 30019 Korea
| | - Han-Joon Hwang
- Department of Food and Biotechnology, Korea University, Sejong, 30019 Korea
| | - Jang Eun Lee
- Traditional Alcoholic Beverage Research Team, Korea Food Research Institute, Sungnam, Gyeonggi, 13539 Korea
| | - Hye Ryun Kim
- Traditional Alcoholic Beverage Research Team, Korea Food Research Institute, Sungnam, Gyeonggi, 13539 Korea
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Takahashi K, Kohno H. Different Polar Metabolites and Protein Profiles between High- and Low-Quality Japanese Ginjo Sake. PLoS One 2016; 11:e0150524. [PMID: 26939054 PMCID: PMC4777507 DOI: 10.1371/journal.pone.0150524] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Accepted: 02/14/2016] [Indexed: 01/10/2023] Open
Abstract
Japanese ginjo sake is a premium refined sake characterized by a pleasant fruity apple-like flavor and a sophisticated taste. Because of technical difficulties inherent in brewing ginjo sake, off-flavors sometimes occur. However, the metabolites responsible for off-flavors as well as those present or absent in higher quality ginjo sake remain uncertain. Here, the relationship between 202 polar chemical compounds in sake identified using capillary electrophoresis coupled with time-of-flight mass spectrometry and its organoleptic properties, such as quality and off-flavor, was examined. First, we found that some off-flavored sakes contained higher total amounts of metabolites than other sake samples. The results also identified that levels of 2-oxoglutaric acid and fumaric acid, metabolites in the tricarboxylic acid cycle, were highly but oppositely correlated with ginjo sake quality. Similarly, pyridoxine and pyridoxamine, co-enzymes for amino transferase, were also highly but oppositely correlated with ginjo sake quality. Additionally, pyruvic acid levels were associated with good quality as well. Compounds involved in the methionine salvage cycle, oxidative glutathione derivatives, and amino acid catabolites were correlated with low quality. Among off-flavors, an inharmonious bitter taste appeared attributable to polyamines. Furthermore, protein analysis displayed that a diversity of protein components and yeast protein (triosephosphate isomerase, TPI) leakage was linked to the overall metabolite intensity in ginjo sake. This research provides insight into the relationship between sake components and organoleptic properties.
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Affiliation(s)
- Kei Takahashi
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima, 739–0046, Japan
- * E-mail:
| | - Hiromi Kohno
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima, 739–0046, Japan
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14
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Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties. J Biosci Bioeng 2016. [DOI: 10.1016/j.jbiosc.2015.06.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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15
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Novel 4-methyl-2-oxopentanoate reductase involved in synthesis of the Japanese sake flavor, ethyl leucate. Appl Microbiol Biotechnol 2015; 100:3137-45. [DOI: 10.1007/s00253-015-7182-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2015] [Revised: 11/11/2015] [Accepted: 11/14/2015] [Indexed: 11/26/2022]
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