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Zhao H, Du B, Zhao P, Chen X, Zhao J, Wu Q, Zhu L, Ma H, Sun B, Min W, Li X. Analysis of ester-producing performance in high-yield ethyl hexanoate yeast and the effect on metabolites in bio- enhanced Daqu, the starter for Baijiu and other traditional fermented foods. J Appl Microbiol 2024; 135:lxae081. [PMID: 38565314 DOI: 10.1093/jambio/lxae081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 03/13/2024] [Accepted: 04/01/2024] [Indexed: 04/04/2024]
Abstract
AIMS Ethyl hexanoate, one of the key flavor compounds in strong-flavor Baijiu. To improve the content of ethyl hexanoate in strong-flavor Baijiu, a functional strain with high yield of ethyl hexanoate was screened and its ester-producing performance was studied. METHODS AND RESULTS Upon identification, the strain was classified as Candida sp. and designated as ZY002. Under optimal fermentation conditions, the content of ethyl hexanoate synthesized by ZY002 can be as high as 170.56 mg L-1. A fermentation test was carried out using the ZY002 strain bioaugmented Daqu to verify the role of the strain applied to Baijiu brewing. It was found that strain ZY002 could not only improve the moisture and alcohol contents of fermented grains but also diminish the presence of reducing sugar and crude starch. Furthermore, it notably amplified the abundance of flavor compounds. CONCLUSION In this study, Candida sp. ZY002 with a high yield of ethyl hexanoate provided high-quality strain resources for the actual industrial production of Baijiu.
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Affiliation(s)
- He Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber Of Commerce, Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Binghao Du
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber Of Commerce, Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Pengju Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber Of Commerce, Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Xi Chen
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber Of Commerce, Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jingrong Zhao
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber Of Commerce, Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Qiuhua Wu
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber Of Commerce, Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Lining Zhu
- Hebei Fenglaiyi Distillery Co., Ltd., Xingtai, Hebei 055550, China
| | - Huifeng Ma
- Hebei Fenglaiyi Distillery Co., Ltd., Xingtai, Hebei 055550, China
| | - Baoguo Sun
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber Of Commerce, Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Weihong Min
- College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China
| | - Xiuting Li
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber Of Commerce, Beijing 100048, China
- China Bio-Specialty Food Enzyme Technology Research Development and Promotion Center, Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
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Qin D, Duan J, Li H, Zheng F, Cheng H, Ye X, Sun B. Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Xu H, Dai Y, Qiu S, Sun B, Zeng X. Distribution and Quantification of 1,2-Propylene Glycol Enantiomers in Baijiu. Foods 2021; 10:foods10123039. [PMID: 34945589 PMCID: PMC8700810 DOI: 10.3390/foods10123039] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 11/30/2021] [Accepted: 12/03/2021] [Indexed: 11/16/2022] Open
Abstract
Enantiomers of 1,2-Propylene glycol (1,2-PG) were investigated in 64 commercial Chinese Baijiu including soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB), via chiral gas chromatography (β-cyclodextrin). The natural enantiomeric distribution and concentration of 1,2-PG in various baijiu were studied to evaluate whether the distribution and content of the two isomers of 1,2-PG were correlated with the aroma type and storage year. The results showed that 1,2-PG has a high enantiomeric ratio and the (S)-configuration predominated in SSB. The average S/R enantiomeric ratio of this compound in SSB was approximately 87:13 (±3.17), with an average concentration of 52.77 (±23.70) mg/L for the (S)-configuration and 8.72 (±3.63) mg/L for the (R)-enantiomer. The (R)-configuration was predominant in the STB, whereas neither (S) nor (R)-form of 1,2-PG were detected in LTB. The content of the two configurations of 1,2-PG in the JSHSJ vintage of SSB showed a wave variation, with an average S/R enantiomeric ratio of 89:11 (±1.15). The concentration of (R)-1,2-PG in XJCTJ vintage liquors showed an upward and then downward trend with aging time, with an overall downward trend, and the concentration of (S)-form showed a wavy change with an overall upward trend. Except for the LZLJ-2019 vintage where both (R) and (S)-1,2-PG were present, all other samples only existed (R)-form, and a decreasing trend of (R)-enantiomer with aging time was observed. The enantiomeric ratio of 1,2-PG might be one of the potential markers for adulteration control of Baijiu as industrial 1,2-PG usually presented in the racemic mixture. Sensory analysis revealed olfactory thresholds of 4.66 mg/L and 23.92 mg/L for the (R)- and (S)-configurations in pure water respectively. GC-O showed both enantiomers exhibited different aromatic nuances.
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Affiliation(s)
- Hao Xu
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (H.X.); (S.Q.); (X.Z.)
| | - Yifeng Dai
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (H.X.); (S.Q.); (X.Z.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;
- Correspondence:
| | - Shuyi Qiu
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (H.X.); (S.Q.); (X.Z.)
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;
| | - Xiangyong Zeng
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (H.X.); (S.Q.); (X.Z.)
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Yang Q, Zhi‐ping D, You‐gui Y. Formation of basic soybean‐flavor substances using pork fat soaked in rice‐flavored liquor. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Qin Yang
- College of Food and Chemical Engineering Shao Yang University Shao Yang China
| | - Deng Zhi‐ping
- College of Food and Chemical Engineering Shao Yang University Shao Yang China
| | - Yu You‐gui
- College of Food and Chemical Engineering Shao Yang University Shao Yang China
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Cain CN, Sudol PE, Berrier KL, Synovec RE. Development of variance rank initiated-unsupervised sample indexing for gas chromatography-mass spectrometry analysis. Talanta 2021; 233:122495. [PMID: 34215113 DOI: 10.1016/j.talanta.2021.122495] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 04/29/2021] [Accepted: 04/30/2021] [Indexed: 02/08/2023]
Abstract
Traditional non-targeted chemometric workflows for gas chromatography-mass spectrometry (GC-MS) data rely on using supervised methods, which requires a priori knowledge of sample class membership. Herein, we propose a simple, unsupervised chemometric workflow known as variance rank initiated-unsupervised sample indexing (VRI-USI). VRI-USI discovers analyte peaks exhibiting high relative variance across all samples, followed by k-means clustering on the individual peaks. Based upon how the samples cluster for a given peak, a sample index assignment is provided. Using a probabilistic argument, if the same sample index assignment appears for several discovered peaks, then this outcome strongly suggests that the samples are properly classified by that particular sample index assignment. Thus, relevant chemical differences between the samples have been discovered in an unsupervised fashion. The VRI-USI workflow is demonstrated on three, increasingly difficult datasets: simulations, yeast metabolomics, and human cancer metabolomics. For simulated GC-MS datasets, VRI-USI discovered 85-90% of analytes modeled to vary between sample classes. Nineteen out of 53 peaks in the peak table developed for the yeast metabolome dataset had the same sample index assignments, indicating that those indices are most likely due to class-distinguishing chemical differences. A t-test revealed that 22 out of 53 peaks were statistically significant (p < 0.05) when using those sample index assignments. Likewise, for the human cancer metabolomics study, VRI-USI discovered 25 analytes that were statistically different (p < 0.05) using the sample index assignments determined to highlight meaningful sample-based differences. For all datasets, the sample index assignments that were deduced from VRI-USI were the correct class-based difference when using prior knowledge. VRI-USI holds promise as an exploratory data analysis workflow for studies in which analysts do not readily have a priori class information or want to uncover the underlying nature of their dataset.
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Affiliation(s)
- Caitlin N Cain
- Department of Chemistry, Box 351700, University of Washington, Seattle, WA, 98195, USA
| | - Paige E Sudol
- Department of Chemistry, Box 351700, University of Washington, Seattle, WA, 98195, USA
| | - Kelsey L Berrier
- Department of Chemistry, Box 351700, University of Washington, Seattle, WA, 98195, USA
| | - Robert E Synovec
- Department of Chemistry, Box 351700, University of Washington, Seattle, WA, 98195, USA.
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Song X, Zhu L, Jing S, Li Q, Ji J, Zheng F, Zhao Q, Sun J, Chen F, Zhao M, Sun B. Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7946-7954. [PMID: 32615756 DOI: 10.1021/acs.jafc.0c04170] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The sensory impacts of two thiols, 2-methyl-3-furanthiol (MFT) and 2-furfurylthiol (FFT), in Chinese soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB) (liquor) were evaluated and combined with partial least squares discriminant analysis (PLS-DA) to differentiate Chinese Baijiu. The flavor dilution factors of these two thiols ranged from 81 to 6561, and quantitative results showed that MFT and FFT were significantly more abundant (p < 0.001) in SSB than in STB and LTB. The determined odor activity values (OAVs) suggest that MFT (OAV: 34-121) and FFT (OAV: 11-103) contribute significantly to the overall aroma profiles of LTB and STB. Interestingly, the OAVs of these two thiols were high (256-263) and did not significantly differ (p > 0.05) in SSB. Notably, hierarchical cluster analysis and PLS-DA results revealed that these compounds can be used to differentiate Chinese LTB, STB, and SSB. According to their prominent organoleptic and distinguishing roles, these two thiols can be regarded as flavor markers for SSB.
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Affiliation(s)
- Xuebo Song
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Lin Zhu
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Si Jing
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Qing Li
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jian Ji
- School of Food Science, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fuping Zheng
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jinyuan Sun
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Feng Chen
- Department of Food Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina 29634, United States
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Baoguo Sun
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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7
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Cai X, Shen Y, Chen M, Zhong M, Zhou Y, Luo A. Characterisation of volatile compounds in Maotai
flavour liquor during fermentation and distillation. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.581] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Xuemei Cai
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu Sichuan 610065 China
- Cuisine Science Key Laboratory of Sichuan Province; Sichuan Tourism University; Chengdu Sichuan 610100 China
| | - Yi Shen
- Sichuan Gulin Langjiu Distillery Co., Ltd; Luzhou Sichuan 646500 China
| | - Mengyuan Chen
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu Sichuan 610065 China
| | - Mingye Zhong
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu Sichuan 610065 China
| | - Yulin Zhou
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu Sichuan 610065 China
| | - Aimin Luo
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu Sichuan 610065 China
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8
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Origin Identification of the Sauce-Flavor Chinese Baijiu by Organic Acids, Trace Elements, and the Stable Carbon Isotope Ratio. J FOOD QUALITY 2019. [DOI: 10.1155/2019/7525201] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Sauce-flavor baijiu is a popular Chinese baijiu. To avoid adulteration and market cheating, this study aims to develop a new, reliable, and accurate traceability system for characterization of the geographical origins. Totally, 100 samples collected from seven regions in Guizhou Province of China are analyzed, involving 13 trace elements, 5 organic acids, and stable carbon isotope composition of acetic acid. Based on these data, a geographical classification model is established. The origin accuracy is found to reach as high as 83%, thus providing a useful technique for authentication of the sauce-flavor baijiu and contributing to the healthy development of the baijiu industry in China.
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Sarhir ST, Amanpour A, Selli S. Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O) and Aroma Extract Dilution Analysis (AEDA). ANAL LETT 2019. [DOI: 10.1080/00032719.2019.1594244] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Salwa Tsouli Sarhir
- Laboratory of Agri-food and Food Safety, Dhar El Mahraz Faculty of Sciences of Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Asghar Amanpour
- Department of Food Engineering Faculty of Agriculture, Cukurova University, Adana, Turkey
- Department of Biotechnology, Institute of Natural and Applied Sciences Cukurova University, Adana, Turkey
| | - Serkan Selli
- Department of Food Engineering Faculty of Agriculture, Cukurova University, Adana, Turkey
- Department of Biotechnology, Institute of Natural and Applied Sciences Cukurova University, Adana, Turkey
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