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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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Colorimetric sensor arrays for the differentiation of baijiu based on amino-acid-modified gold nanoparticles. Sci Rep 2022; 12:18596. [PMID: 36329105 PMCID: PMC9633599 DOI: 10.1038/s41598-022-21234-z] [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: 06/06/2022] [Accepted: 09/26/2022] [Indexed: 11/06/2022] Open
Abstract
It is of great significance for quality control to realize the discrimination for baijiu from different brands and origins. Strong-aroma-type baijiu (SAB), one of the most important Chinese aroma-type baijiu, exhibits the largest variety and market share. In this study, we proposed colorimetric sensor arrays based on gold nanoparticles (AuNPs) modified with different amino acids (AAs) to recognize the organic acids, and further distinguish different SABs. Three representative AAs, namely methionine (Met), tryptophan (Trp), and histidine (His), were selected to modify the AuNPs surface. The investigation of the effect of the main ingredients of SAB on AA@AuNPs aggregation confirmed that this aggregation mainly resulted from organic acids. Moreover, this aggregation was successfully used for differentiating 11 organic acids. Different pH conditions can not only cause changes of the content of organic acids in baijiu, but also disrupt the balance among flavor substances of baijiu to some extent. Consequently, the AA@AuNPs arrays under two pH conditions have been successfully applied to distinguish 14 kinds of SABs from different brands and origins. The proposed colorimetric sensor method is simple, rapid, and visualized and provides a potential application prospect for the quality control of baijiu and other alcoholic beverages.
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Wang Q, Wang C, Xiang X, Xu H, Han G. Analysis of microbial diversity and succession during Xiaoqu Baijiu fermentation using high-throughput sequencing technology. Eng Life Sci 2022; 22:495-504. [PMID: 35865650 PMCID: PMC9288988 DOI: 10.1002/elsc.202200015] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/11/2022] [Accepted: 05/31/2022] [Indexed: 11/09/2022] Open
Abstract
In this study, high-throughput sequencing (HTS) was used to compare and analyze the microbial diversity and succession during the brewing process of xiaoqu Baijiu. A total of 34 phyla and 378 genera of bacteria, as well as four phyla, 32 genera of fungi were detected. At the phylum level, Firmicutes, Proteobacteria, Ascomycota, and Mucoromycota were the dominant groups. During the brewing process of xiaoqu Baijiu, the dominant bacteria were Weissella and unidentified Rickettsiales within the first 2 days of brewing, followed by Lactobacillus at 3 days until to the end of brewing. The dominant fungi were Rhizopus, Saccharomyces, and Issatchenkia. The relative abundance of Rhizopus decreased with the extension of brewing time, while the relative abundance of Saccharomyces increased, and Saccharomyces became the dominant species at the second day of brewing. This study revealed the diversity and changes of the microbial community during the brewing process of xiaoqu Baijiu, providing theoretical support and laying a foundation for future study on the contribution of microbial metabolism during brewing of xiaoqu Baijiu, thereby promoting the development of xiaoqu Baijiu industry.
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Affiliation(s)
- Qing Wang
- School of Advanced Agriculture and BioengineeringYangtze Normal UniversityChongqingPeople's Republic of China
| | - ChaoYan Wang
- School of Advanced Agriculture and BioengineeringYangtze Normal UniversityChongqingPeople's Republic of China
| | - XiaoQing Xiang
- School of Advanced Agriculture and BioengineeringYangtze Normal UniversityChongqingPeople's Republic of China
| | - HaiLin Xu
- School of Advanced Agriculture and BioengineeringYangtze Normal UniversityChongqingPeople's Republic of China
| | - GuoQiang Han
- School of Advanced Agriculture and BioengineeringYangtze Normal UniversityChongqingPeople's Republic of China
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4
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Chen S, Lu J, Qian M, He H, Li A, Zhang J, Shen X, Gao J, Xu Y. Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu). Foods 2021; 10:foods10112888. [PMID: 34829169 PMCID: PMC8621296 DOI: 10.3390/foods10112888] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/17/2021] [Accepted: 11/17/2021] [Indexed: 01/19/2023] Open
Abstract
This paper proposes the combination of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and chemometrics as a method to detect the age of Chinese liquor (Baijiu). Headspace conditions were optimized through single-factor optimization experiments. The optimal sample preparation involved diluting Baijiu with saturated brine to 15% alcohol by volume. The sample was equilibrated at 70 °C for 30 min, and then analyzed with 200 μL of headspace gas. A total of 39 Baijiu samples from different vintages (1998–2019) were collected directly from pottery jars and analyzed using HS-GC-IMS. Partial least squares regression (PLSR) analysis was used to establish two discriminant models based on the 212 signal peaks and the 93 identified compounds. Although both models were valid, the model based on the 93 identified compounds discriminated the ages of the samples more accurately according to the goodness of fit value (R2) and the root mean square error of prediction (RMSEP), which were 0.9986 and 0.244, respectively. Nineteen compounds with variable importance for prediction (VIP) scores > 1, including 11 esters, 4 alcohols, and 4 aldehydes, played vital roles in the model established by the 93 identified compounds. Overall, we determined that HS-GC-IMS combined with PLSR could serve as a rapid and accurate method for detecting the age of Baijiu.
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Affiliation(s)
- Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
| | - Jialing Lu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
| | - Michael Qian
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA;
| | - Hongkui He
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Anjun Li
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Jun Zhang
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
| | - Xiaomei Shen
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Jiangjing Gao
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
- The Center for Solid-State Fermentation Engineering of Anhui Province, Bozhou 236820, China; (H.H.); (A.L.); (X.S.)
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (S.C.); (J.L.); (J.Z.); (J.G.)
- Correspondence: ; Tel.: +86-510-8591-8201
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Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110913] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Rusinek R, Kmiecik D, Gawrysiak-Witulska M, Malaga-Toboła U, Tabor S, Findura P, Siger A, Gancarz M. Identification of the Olfactory Profile of Rapeseed Oil as a Function of Heating Time and Ratio of Volume and Surface Area of Contact with Oxygen Using an Electronic Nose. SENSORS 2021; 21:s21010303. [PMID: 33466306 PMCID: PMC7794714 DOI: 10.3390/s21010303] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/30/2020] [Accepted: 12/31/2020] [Indexed: 02/01/2023]
Abstract
The process of deep fat frying is the most common technological procedure applied to rapeseed oil. During heat treatment, oil loses its nutritional properties and its original consumer quality is lowered, which is often impossible to determine by organoleptic assessment. Therefore, the aim of the study was to correlate markers of the loss of the nutritional properties by rapeseed oil related to the frying time and the surface area of contact with oxygen with changes in the profile of volatile compounds. The investigations involved the process of 6-, 12-, and 18-h heating of oil with a surface-to-volume ratio (s/v ratio) of 0.378 cm−1, 0.189 cm−1, and 0.126 cm−1. Samples were analysed to determine changes in the content of polar compounds, colour, fatty acid composition, iodine value, and total chromanol content. The results were correlated with the emission of volatile compounds determined using gas chromatography and an electronic nose. The results clearly show a positive correlation between the qualitative degradation of the oil induced by prolonged heating and the response of the electronic nose to these changes. The three volumes, the maximum reaction of the metal oxide semiconductor chemoresistors, and the content of polar compounds increased along the extended frying time.
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Affiliation(s)
- Robert Rusinek
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
- Correspondence: ; Tel.: +48-81-744-50-61
| | - Dominik Kmiecik
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan, University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Marzena Gawrysiak-Witulska
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Science, Wojska Polskiego 28, 60-637 Poznan, Poland;
| | - Urszula Malaga-Toboła
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.); (M.G.)
| | - Sylwester Tabor
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.); (M.G.)
| | - Pavol Findura
- Department of Machines and Production Biosystems, Faculty of Engineering, Slovak University of Agriculture in Nitra, Hlinku 2, 949 76 Nitra, Slovakia;
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Marek Gancarz
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.); (M.G.)
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7
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Xiong A, Zhao K, Hu Y, Yang G, Kuang B, Xiong X, Yang Z, Yu Y, Zheng Q. Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit. ACS OMEGA 2020; 5:18349-18355. [PMID: 32743210 PMCID: PMC7391936 DOI: 10.1021/acsomega.0c02090] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Accepted: 07/06/2020] [Indexed: 05/23/2023]
Abstract
Optimizing the aging process is urgently required in the distilled spirit industry because of the time-consuming and expensive procedure of natural aging. Herein, the componential changes of the liquor sample are confirmed by the component analysis (e.g., gas chromatograph), and the effect of electrochemical oxidization treatment on the overall properties of typical Chinese liquor (Baijiu) is investigated. The key finding is that high oxidative potential can be used to catalyze the oxidation of alcohols, and the reaction rate is dramatically faster than that in the process of natural aging. The present study reveals the influence of electrochemical oxidation on the contents of compounds (particularly, the alcohols) in Baijiu and offers a perspective into the utilization of electrochemical oxidization treatment as an alternative strategy for artificial maturation of Baijiu.
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Affiliation(s)
- 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
| | - Guoping Yang
- Jiangxi
Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, Nanchang 330013, 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
| | - Qing Zheng
- School
of Food and Chemical Engineering, Shaoyang
University, Shaoyang 422000, China
- Xiangjiao
Institute for Liquor Engineering, Shaoyang
University, Shaoyang 422000, China
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Foodomics analysis of natural aging and gamma irradiation maturation in Chinese distilled Baijiu by UPLC-Orbitrap-MS/MS. Food Chem 2020; 315:126308. [DOI: 10.1016/j.foodchem.2020.126308] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 12/21/2019] [Accepted: 01/26/2020] [Indexed: 01/09/2023]
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Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation. Sci Rep 2018; 8:3396. [PMID: 29467508 PMCID: PMC5821866 DOI: 10.1038/s41598-018-21814-y] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Accepted: 02/12/2018] [Indexed: 12/04/2022] Open
Abstract
Light-flavour Baijiu is a type of Chinese liquor with a pure and mild flavour produced by traditional spontaneous solid-state fermentation. The flavour of this liquor has been found to vary in the different periods of annual production. To explore the factors affecting flavour, the microbiota of the surrounding environment, starter and fermentation process in different periods were investigated. Results showed that the ester content and acidity of light-flavour Baijiu were significantly lower when annual production was resumed after a summer break. HCA plot of volatile flavour profile and bacterial PCoA results indicated that the differences occurred at later stages, mainly due to different structures of Lactobacillus. Correlation analysis by O2PLS indicated that Lactobacillus positively correlated with esters. Species-level analysis showed that the lack of L. acetotolerans on the surface of the jar might cause a lag in fermentation and lower ester content. Thereafter, L. acetotolerans was revived during fermentation and enriched on the surface of the jar, which promoted ester formation. As important sources of L. acetotolerans, the air and fermentation jars played a critical role during fermentation. Therefore, this systematic study on environmental microbial ecology is valuable for quality control and to explore environmental microbiota functions during spontaneous fermentation.
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