1
|
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] [MESH Headings] [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.
Collapse
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.
| |
Collapse
|
2
|
Dai Y, Yu L, Ao J, Wang R. Analyzing the differences and correlations between key metabolites and dominant microorganisms in different regions of Daqu based on off-target metabolomics and high-throughput sequencing. Heliyon 2024; 10:e36944. [PMID: 39286152 PMCID: PMC11402928 DOI: 10.1016/j.heliyon.2024.e36944] [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: 04/29/2024] [Revised: 08/19/2024] [Accepted: 08/25/2024] [Indexed: 09/19/2024] Open
Abstract
Daqu is usually produced in an open environment, which makes its quality unstable. The microbial community of Daqu largely determines its quality. Therefore, in order to improve the fermentation characteristics of Daqu, samples were collected from Jinsha County (MT1), Xishui County (MT2), and Maotai Town (MT3) in Guizhou Province to explore the microbial diversity of Daqu and its impact on Daqu's metabolites.Off-target metabolomics was used to detect metabolites, and high-throughput sequencing was used to detect microorganisms. Metabolomics results revealed that MT1 and MT2 had the highest relative fatty acid content, whereas MT3 had the highest organooxygen compound content. Principal component analysis and partial least squares discriminant analysis revealed significant differences in the metabolites among the three groups, followed by the identification of 33 differential metabolites (key metabolites) filtered using the criteria of variable importance in projection >1 and p < 0.001. According to the microbiological results, Proteobacteria was the dominant bacteria phylum in three samples. Gammaproteobacteria was the dominant class in MT1(26.84 %) and MT2(36.54 %), MT3 is Alphaproteobacteria(25.66 %). And Caulobacteraceae was the dominant family per the abundance analysis, MTI was 24.32 %, MT2 and MT3 were 33.71 % and 24.40 % respectively. Three samples dominant fungi phylum were Ascomycota, and dominant fungi family were Thermoascaceae. Pseudomonas showed a significant positive connection with various fatty acyls, according to correlation analyses between dominant microorganisms (genus level) and key metabolites. Fatty acyls and Thermomyces showed a positive correlation, but Thermoascus had the reverse relation. These findings offer a theoretical framework for future studies on the impact of metabolites on Baijiu quality during fermentation.
Collapse
Affiliation(s)
- Yijie Dai
- School of Biology and Environmental Engineering, Guiyang University, Guiyang, 550005, China
- Key Laboratory for Critical Degradation Technologies of Pesticide Residues in Superior Agricultural Products, Guiyang University, Guiyang, 550005, China
| | - Lei Yu
- Key Laboratory for Critical Degradation Technologies of Pesticide Residues in Superior Agricultural Products, Guiyang University, Guiyang, 550005, China
| | - Jintao Ao
- School of Biology and Environmental Engineering, Guiyang University, Guiyang, 550005, China
| | - Rui Wang
- Key Laboratory for Critical Degradation Technologies of Pesticide Residues in Superior Agricultural Products, Guiyang University, Guiyang, 550005, China
| |
Collapse
|
3
|
Hashigami A, Tamura R, Takezaki C, Asano T, Yoshinaka T, Hirano K, Takemura A, Yamashita H, Nose A, Kozaki D. Multifunctional-separation-mode ion chromatography method for determining major metabolites during multiple parallel fermentation of rice wine. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024; 16:4045-4053. [PMID: 38804516 DOI: 10.1039/d4ay00591k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2024]
Abstract
Facile and effective analysis methods are desirable for elucidating the behaviours of metabolites during fermentation reactions. Herein, a multifunctional-separation-mode ion chromatography (MFS-IC) method was developed for the simultaneous monitoring of major metabolites during multiple parallel fermentation, including those related to central carbon metabolism (saccharification, glycolysis, alcoholic fermentation, and the tricarboxylic acid (TCA) cycle). The use of two types of sulfo-modified size-exclusion columns and phthalic acid as the eluent allowed the separation of oligosaccharides (disaccharides, trisaccharides, and tetrasaccharides), glucose, pyruvate, and major organic acids during the TCA cycle (cis-aconitate, citrate, iso-citrate, malate, fumarate, and succinate but not α-ketoglutarate) from other non-target analytes. The MFS-IC method was successfully applied to monitoring the major metabolites in the rice wine brewing process. This approach can contribute to an improved understanding of metabolite behaviour during fermentation without requiring the use of expensive advanced instrumentation methods such as liquid chromatography-mass spectrometry and gas chromatography-mass spectrometry.
Collapse
Affiliation(s)
- Atsushi Hashigami
- Department of Chemistry and Biotechnology, Faculty of Science and Technology, Kochi University, 2-5-1 Akebono-cho, Kochi City, Kochi 780-8520, Japan.
| | - Ryousei Tamura
- Department of Chemistry and Biotechnology, Faculty of Science and Technology, Kochi University, 2-5-1 Akebono-cho, Kochi City, Kochi 780-8520, Japan.
| | - Chihiro Takezaki
- Department of Chemistry and Biotechnology, Faculty of Science and Technology, Kochi University, 2-5-1 Akebono-cho, Kochi City, Kochi 780-8520, Japan.
| | - Tohru Asano
- Department of Brewing, Tsukasa Botan Brewing Company, Limited, 1299 Ko, Sakawa-cho, Takaoka-gun, Kochi 789-1201, Japan
| | - Taichi Yoshinaka
- Department of Brewing, Tsukasa Botan Brewing Company, Limited, 1299 Ko, Sakawa-cho, Takaoka-gun, Kochi 789-1201, Japan
| | - Kentarou Hirano
- Department of Brewing, Tsukasa Botan Brewing Company, Limited, 1299 Ko, Sakawa-cho, Takaoka-gun, Kochi 789-1201, Japan
| | - Akihiko Takemura
- Department of Brewing, Tsukasa Botan Brewing Company, Limited, 1299 Ko, Sakawa-cho, Takaoka-gun, Kochi 789-1201, Japan
| | - Hideyuki Yamashita
- Higuchi Matsunosuke Shoten Company, Limited, 1-14-2, Harimacho, Abeno-ku, Osaka-shi, Osaka-fu 545-0022, Japan
| | - Akira Nose
- Department of Nutritional Science, Faculty of Human Ecology, Yasuda Women's University, 6-13-1, Yasuhigashi, Hiroshima Asaminami-ku, Hiroshima 731-0153, Japan
| | - Daisuke Kozaki
- Department of Chemistry and Biotechnology, Faculty of Science and Technology, Kochi University, 2-5-1 Akebono-cho, Kochi City, Kochi 780-8520, Japan.
| |
Collapse
|
4
|
Yan C, Chang Q. Neural network assisted electrochemical fingerprint method for tea recognition. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01916-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
|
5
|
Qin D, Shen Y, Yang S, Zhang G, Wang D, Li H, Sun J. Whether the Research on Ethanol-Water Microstructure in Traditional Baijiu Should Be Strengthened? MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238290. [PMID: 36500382 PMCID: PMC9736648 DOI: 10.3390/molecules27238290] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 11/20/2022] [Accepted: 11/22/2022] [Indexed: 11/29/2022]
Abstract
Baijiu is a unique and traditional distilled liquor in China. Flavor plays a crucial rule in baijiu. Up to now, the research on the flavor of baijiu has progressed from the identification of volatile compounds to the research on key aroma compounds, but the release mechanism of these characteristic compounds is still unclear. Meanwhile, volatile compounds account for only a tiny fraction, whereas ethanol and water account for more than 98% of the content in baijiu. By summarizing the ethanol-water hydrogen bond structure in different alcoholic beverages, it was found that flavor compounds can affect the association strength of the ethanol-water hydrogen bond, and ethanol-water can also affect the interface distribution of flavor compounds. Therefore, the research on ethanol-water microstructure in baijiu is helpful to realize the simple visualization of adulteration detection, aging determination and flavor release mechanism analysis of baijiu, and further uncover the mystery of baijiu.
Collapse
Affiliation(s)
- Dan Qin
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yi Shen
- Sichuan Langjiu Co., Ltd., Gulin 646523, China
| | - Shiqi Yang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Guihu Zhang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | | | - Hehe Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Correspondence:
| | - Jinyuan Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| |
Collapse
|
6
|
MIYAMOTO T, NISHIDA I, OHTAKE N, HIRATA D. Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality. Cereal Chem 2022. [DOI: 10.1002/cche.10603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Takuji MIYAMOTO
- Sakeology CenterNiigata UniversityIkarashi, Niigata950‐2181Japan
| | - Ikuhisa NISHIDA
- Sakeology CenterNiigata UniversityIkarashi, Niigata950‐2181Japan
| | - Norikuni OHTAKE
- Graduate School of Science and TechnologyNiigata UniversityIkarashi, Niigata950‐2181Japan
| | - Dai HIRATA
- Sakeology CenterNiigata UniversityIkarashi, Niigata950‐2181Japan
- Graduate School of Science and TechnologyNiigata UniversityIkarashi, Niigata950‐2181Japan
- Niigata Sake Brewers AssociationNiigata951‐8116Japan
| |
Collapse
|
7
|
Sun H, Ni B, Yang J, Qin Y. Nitrogenous compounds and Chinese baijiu: a review. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.686] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Huilai Sun
- College of Bioengineering Sichuan University of Science & Engineering Zigong 643000 China
| | - Bin Ni
- College of Bioengineering Sichuan University of Science & Engineering Zigong 643000 China
- National Engineering Research Center of Solid‐State Brewing Luzhou Laojiao Group Co. Ltd. Luzhou 646000 PR China
| | - Jiangang Yang
- College of Bioengineering Sichuan University of Science & Engineering Zigong 643000 China
| | - Yue Qin
- College of Bioengineering Sichuan University of Science & Engineering Zigong 643000 China
| |
Collapse
|
8
|
Ichikawa E, Hirata S, Hata Y, Yazawa H, Tamura H, Kaneoke M, Iwashita K, Hirata D. Effect of koji starter on metabolites in Japanese alcoholic beverage sake made from the sake rice Koshitanrei. Biosci Biotechnol Biochem 2020; 84:1714-1723. [PMID: 32448088 DOI: 10.1080/09168451.2020.1763154] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
In sake brewing, the steamed rice is used in 2 ways, added to sake-mash and making rice-koji. Rice-koji is made from the steamed rice by using koji starter, and its quality is an important determinant of the aroma/taste of sake. The sake rice Koshitanrei (KOS) was developed in Niigata Prefecture by crossing 2 sake rice varieties, Gohyakumangoku and Yamadanishiki. Recently, we reported the characteristic components/metabolites in sake made from KOS by conducting metabolome analysis using UPLC-QTOF-MS. In this study, to investigate the effect of koji starter and sake rice cultivars on the sake metabolites, we performed small-scale sake-making tests using the above 3 rice cultivars and 3 koji starters. Finally, we demonstrated that some of the characteristic components/metabolites of sake from KOS are affected by the koji starter. Thus, in addition to rice cultivar, koji starter plays an important role for establishment/maintenance of the quality of the final product.
Collapse
Affiliation(s)
- Eri Ichikawa
- Sake Research Center and Product Development Department, Asahi Sake Brewing Co. Ltd , Nagaoka, Japan.,Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University , Higashi-Hiroshima, Japan
| | - Shougo Hirata
- Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University , Higashi-Hiroshima, Japan.,National Research Institute of Brewing , Higashi-Hiroshima, Japan
| | - Yuko Hata
- National Research Institute of Brewing , Higashi-Hiroshima, Japan
| | - Hisashi Yazawa
- National Research Institute of Brewing , Higashi-Hiroshima, Japan
| | - Hiroyasu Tamura
- Sake Research Center and Product Development Department, Asahi Sake Brewing Co. Ltd , Nagaoka, Japan
| | - Mitsuoki Kaneoke
- Niigata Prefectural Sake Research Institute , Niigata, Japan.,Sakeology Center, Niigata University , Niigata, Japan
| | - Kazuhiro Iwashita
- Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University , Higashi-Hiroshima, Japan.,National Research Institute of Brewing , Higashi-Hiroshima, Japan
| | - Dai Hirata
- Sake Research Center and Product Development Department, Asahi Sake Brewing Co. Ltd , Nagaoka, Japan.,Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University , Higashi-Hiroshima, Japan.,Sakeology Center, Niigata University , Niigata, Japan
| |
Collapse
|