1
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Zhang L, Liu Y, Cai Z, Wu M, Fan Y. Organic-Acid-Sensitive Visual Sensor Array Based on Fenton Reagent-Phenol/Aniline for the Rapid Species and Adulteration Assessment of Baijiu. Foods 2024; 13:2139. [PMID: 38998644 PMCID: PMC11241830 DOI: 10.3390/foods13132139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 06/30/2024] [Accepted: 07/03/2024] [Indexed: 07/14/2024] Open
Abstract
Baijiu is an ancient, distilled spirit with a complicated brewing process, unique taste, and rich trace components. These trace components play a decisive role in the aroma, taste, and especially the quality of baijiu. In this paper, the redox reaction between the Fenton reagent and four reducing agents, including o-phenylenediamine (OPD), p-phenylenediamine (PPD), 4-aminophenol (PAP), and 2-aminophenol (OAP), was adopted to construct a four-channel visual sensor array for the rapid detection of nine kinds of common organic acids in baijiu and the identification of baijiu and its adulteration. By exploiting the color-changing fingerprint response brought by organic acids, each organic acid could be analyzed accurately when combined with an optimized variable-weighted least-squares support vector machine based on a particle swarm optimization (PSO-VWLS-SVM) model. What is more, this novel sensor also could achieve accurate semi-quantitative analysis of the mixed organic acid samples via partial least squares discriminant analysis (PLSDA). Most importantly, the sensor array could be further used for the identification of baijiu with different species through the PLSDA model and the adulteration assessment with the one-class partial least squares (OCPLS) model simultaneously.
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Affiliation(s)
| | | | | | | | - Yao Fan
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China; (L.Z.); (Y.L.); (Z.C.); (M.W.)
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2
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Xie P, Shao M, Deng X, Ren Y, Chen M, Jiang Y, Shen J. Bacterial composition and physicochemical characteristics of sorghum based on environmental factors in different regions of China. Front Microbiol 2024; 15:1422471. [PMID: 39006754 PMCID: PMC11240854 DOI: 10.3389/fmicb.2024.1422471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Accepted: 06/07/2024] [Indexed: 07/16/2024] Open
Abstract
The fermentation process for Jiang-flavored baijiu using sorghum as the raw material involves a variety of microorganisms. However, the specific physicochemical characteristics of sorghum and microbial composition on its surface have not been fully elucidated. We aimed to perform a comprehensive comparative analysis of the variations in physicochemical properties and surface microflora in waxy sorghum samples from three prominent production regions in China (Renhuai, Jinsha, and Duyun). Multivariate statistical assessments were conducted that incorporated local soil and climate variables. The results showed that Cyanobacteria, unclassified bacteria, Proteobacteria, Firmicutes, and Bacteroidota were the dominant bacteria in these regions. These bacteria were associated with ethyl acetate, ethyl caprylate, ethyl lactate, and butyl groups, which synergistically produce flavorful compounds. The surface bacterial communities were affected by soil total phosphorus, altitude, diurnal temperature range, monthly mean temperature, precipitation, and effective accumulated temperature. The findings of this study provide a new perspective on microorganisms related to Jiang-flavored baijiu and can help establish a reference for the stability of liquor quality.
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Affiliation(s)
- Peiyun Xie
- Guizhou Light Industry Technical College, Guiyang, China
| | - Mingbo Shao
- Institute of Upland Food Crops, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Xiaofeng Deng
- Institute of Upland Food Crops, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Yan Ren
- Institute of Upland Food Crops, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Manjing Chen
- Institute of Upland Food Crops, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Yuwen Jiang
- Institute of Upland Food Crops, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Jiaqi Shen
- Institute of Upland Food Crops, Guizhou Academy of Agricultural Sciences, Guiyang, China
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3
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Wu Y, Xu P, Qiu X, Mao Y, Yu J, Tian L, Li Y, Zhang J, Zhu X, Liu Y, Shang H, Guan T. Inoculation of Zaopei with biofortification: Inducing variation in community structure and improving flavor compounds in Nongxiangxing baijiu. J Food Sci 2024. [PMID: 38922885 DOI: 10.1111/1750-3841.17187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 06/05/2024] [Accepted: 06/10/2024] [Indexed: 06/28/2024]
Abstract
The deterioration of the quality of raw liquor caused by the low content of ethyl hexanoate in Nongxiangxing baijiu has become a pervasive problem in the baijiu industry. Therefore, this study attempted to increase the synthesis of ethyl hexanoate by microorganisms with high esterase activity to increase Zaopei fermentation. The results showed that biofortification was a feasible and important way to improve the quality of the raw liquor and increase the ethyl hexanoate content. Adding Bacillus subtilis, Staphylococcus epidermidis, and Millerozyma farinosa for biofortified fermentation disturbed the microbial community structure of Zaopei and increased the abundance of Wickerhamomyces, Saccharomyces, and Thermoascus. The contents of ethyl hexanoate, ethyl valerate, ethyl caprylate, and ethyl heptanoate also increased noticeably in baijiu. The results of E-nose and sensory analysis tested and verified that the baijiu in the fortified group had better flavor characteristics.
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Affiliation(s)
- Yijiao Wu
- College of Food and Biological Engineering, Xihua University, Chengdu, China
- Food Microbiology Key Laboratory of Sichuan Province, Chengdu, China
| | - Pei Xu
- College of Food and Biological Engineering, Xihua University, Chengdu, China
- Food Microbiology Key Laboratory of Sichuan Province, Chengdu, China
| | - Xianping Qiu
- Sichuan Quanxing Liquor Co., Ltd., Chengdu, China
| | - Yichen Mao
- Xinjiang Kaiduhe Liquor Co., Ltd, Hejing, China
| | - Jianshen Yu
- Sichuan Quanxing Liquor Co., Ltd., Chengdu, China
| | - Lei Tian
- College of Food and Biological Engineering, Xihua University, Chengdu, China
- Food Microbiology Key Laboratory of Sichuan Province, Chengdu, China
| | - Yanzhong Li
- Sichuan Jiangkouchun Longding Liquor Co., Ltd, Bazhong, China
| | - Juan Zhang
- Sichuan Jiangkouchun Longding Liquor Co., Ltd, Bazhong, China
| | - Xiangting Zhu
- College of Food and Biological Engineering, Xihua University, Chengdu, China
- Food Microbiology Key Laboratory of Sichuan Province, Chengdu, China
| | - Ying Liu
- College of Food and Biological Engineering, Xihua University, Chengdu, China
- Food Microbiology Key Laboratory of Sichuan Province, Chengdu, China
| | | | - Tongwei Guan
- College of Food and Biological Engineering, Xihua University, Chengdu, China
- Food Microbiology Key Laboratory of Sichuan Province, Chengdu, China
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4
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Duan J, Cheng W, Lv S, Deng W, Hu X, Li H, Sun J, Zheng F, Sun B. Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method. Food Chem 2024; 443:138487. [PMID: 38271898 DOI: 10.1016/j.foodchem.2024.138487] [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: 08/24/2023] [Revised: 12/25/2023] [Accepted: 01/15/2024] [Indexed: 01/27/2024]
Abstract
The distinctive flavor profile of soy sauce flavor baijiu (SAB) is shaped by its unique aroma compounds. The characteristic aroma compounds in Langjiu soy sauce flavor baijiu (LSAB) were explored based on molecular sensory science. A total of 66 aroma active compounds were identified by gas chromatography-olfactometry (GC-O) combined with aroma extract dilution analysis (AEDA), and 6 important unknown sulfur compounds were identified using the aroma active compounds reverse verification method (ACRVW). A total of 39 key aroma compounds were determined to have odor activity values (OAVs) ≥ 1. The aroma contribution of aroma components was verified by aroma recombination and aroma omission experiments. 15 characteristic aroma compounds were identified in LSAB. Meanwhile, a simple and easy-to-understand sensory expression language was described to fully understand the style characteristics of LSAB. Overall, the present paper offers insights into research uncovering the key "sauce flavor" of soy sauce flavor baijiu.
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Affiliation(s)
- Jiawen Duan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Wei Cheng
- Sichuan Langjiu Co., Ltd, Gulin, Sichuan 646523, China
| | - Silei Lv
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Wanyu Deng
- Sichuan Langjiu Co., Ltd, Gulin, Sichuan 646523, China
| | - Xiangjun Hu
- Sichuan Langjiu Co., Ltd, Gulin, Sichuan 646523, China
| | - Hehe Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
| | - Jinyuan Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Fuping Zheng
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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5
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Wu C, Hu J, Xie D, Fan E, Yang J, You X, Cheng P, Huang W, Hu F, Wang D. Comparison of physicochemical parameters, microbial community composition and flavor substances during mechanical and traditional brewing process of Jiang-flavor baijiu. Food Sci Biotechnol 2024; 33:1909-1919. [PMID: 38752119 PMCID: PMC11091018 DOI: 10.1007/s10068-023-01483-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 10/15/2023] [Accepted: 11/09/2023] [Indexed: 05/18/2024] Open
Abstract
Mechanized, automated and intelligent brewing is an important trend of innovation and transition in Jiang-flavor baijiu industry. In this study, physicochemical parameters, microbial community composition and flavor substances during 3rd round heap fermentation between mechanical and traditional workshop were investigated and compared based on traditional culturable methods, high-throughput sequencing technology and gas chromatography analysis. The dominant bacterial and fungal genera were consistent between the two workshops, but mechanized brewing had a significant impact on the composition of fungal communities. Rhodococcus and Monascus were special genera in mechanical workshop. The interaction relationship between physicochemical parameters and dominant microorganisms in mechanized workshop was different from traditional workshop as well. This study provided a scientific basis for further analyzing the mechanism of mechanized brewing of Jiang-flavor baijiu. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01483-y.
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Affiliation(s)
- Cheng Wu
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Jianfeng Hu
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Dan Xie
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Endi Fan
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Junlin Yang
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Xiaolong You
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Pingyan Cheng
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Wei Huang
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Feng Hu
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
| | - Diqiang Wang
- Guizhou Xijiu Co., LTD., Xishui, 564600 Guizhou China
- Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui, 564600 Guizhou China
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6
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Dong W, Yu X, Wang L, Zou M, Ma J, Liu J, Feng Y, Zhao S, Yang Q, Hu Y, Chen S. Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation. Front Microbiol 2024; 15:1345772. [PMID: 38328433 PMCID: PMC10848165 DOI: 10.3389/fmicb.2024.1345772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Accepted: 01/11/2024] [Indexed: 02/09/2024] Open
Abstract
This study investigated the microbial community in three-color sauce-flavor Daqu (black, yellow, and white) throughout their maturation processes, together with their physicochemical factors, culturable microbes, flavor components, and fermenting vitalities. Results from high-throughput sequencing revealed distinct microbial diversity, with more pronounced variations in bacterial community than in fungal community. Firmicutes and Ascomycota emerged as the most dominant bacterial and fungal phyla, respectively, during maturation. Genus-level analysis identified Kroppenstedia, Virgibacillus, and Bacillus as dominant bacteria in black Daqu, yellow Daqu, and white Daqu, severally, while Thermoascus was shared as the core dominant fungi for these Daqu. Physicochemical factors, particularly acidity, were found to exert a significant impact on microbial community. Kroppenstedtia was the key bacteria influencing the color formation of these Daqu. Furthermore, correlations between dominant microbes and flavor compounds highlighted their role in Daqu quality. Molds (Aspergillus, Rhizomucor, and Rhizopus), excepting Bacillus, played a crucial role in the formation of pyrazine compounds. Consequently, this study offers innovative insights into the microbial perspectives on color and pyrazine formation, establishing a groundwork for future mechanized Daqu production and quality control of sauce-flavor baijiu.
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Affiliation(s)
- Weiwei Dong
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Co., Ltd., Daye, China
| | - Xiang Yu
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Luyao Wang
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Menglin Zou
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Jiyuan Ma
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Jun Liu
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Yanli Feng
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Shumiao Zhao
- State Key Laboratory of Agricultural Microbiology and College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Qiang Yang
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Co., Ltd., Daye, China
| | - Yuanliang Hu
- 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 Health Food, Jing Brand Co., Ltd., Daye, China
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7
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Deng J, Ma Y, Liu X, Xu J, Luo H, Luo X, Huo D, Hou C. Identification of Chinese baijiu from the same brand based on a graphene quantum dots fluorescence sensing array. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023; 15:5891-5900. [PMID: 37905962 DOI: 10.1039/d3ay01083j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/02/2023]
Abstract
The identification of Chinese baijiu is crucial to regulating the international market and maintaining legitimate rights, as the popularity, influence and awareness of baijiu are growing. A graphene quantum dot (GQD) based fluorescence sensor array is designed in this paper. Upon using only GQDs as a single sensing element, combining three different solvents improves the sensing array's detection sensitivity while simplifying material preparation and experimental detection. Adding organic substances creates intermolecular forces between the GQDs and the solvent, causing the fluorescence intensity to change. The sensor array was able to distinguish 21 types of organic matter, different ratios of quaternary mixed organic materials and 17 types of baijiu of the same brand. It also showed excellent performance in the detection of species in blind samples, with the machine learning algorithm successfully distinguishing baijiu from five other distilled spirits. The experiment provides guidance for the practical application of GQDs and provides a simple but effective reference for sensor arrays to detect baijiu.
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Affiliation(s)
- Jiaxi Deng
- Key Laboratory for Biorheological Science and Technology of Ministry of Education, Bioengineering College of Chongqing University, Chongqing 400044, PR China.
| | - Yi Ma
- Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, 188 University Town, Yibin 644000, PR China
| | - Xiaofang Liu
- Chongqing Key Laboratory of Bio-perception & Intelligent Information Processing, School of Microelectronics and Communication Engineering, Chongqing University, Chongqing, 400044, PR China.
| | - Jingbing Xu
- Chongqing Institute for Food and Drug Control, Chongqing 401121, PR China
| | - Huibo Luo
- Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, 188 University Town, Yibin 644000, PR China
| | - Xiaogang Luo
- Key Laboratory for Biorheological Science and Technology of Ministry of Education, Bioengineering College of Chongqing University, Chongqing 400044, PR China.
| | - Danqun Huo
- Key Laboratory for Biorheological Science and Technology of Ministry of Education, Bioengineering College of Chongqing University, Chongqing 400044, PR China.
- Chongqing Key Laboratory of Bio-perception & Intelligent Information Processing, School of Microelectronics and Communication Engineering, Chongqing University, Chongqing, 400044, PR China.
| | - Changjun Hou
- Key Laboratory for Biorheological Science and Technology of Ministry of Education, Bioengineering College of Chongqing University, Chongqing 400044, PR China.
- Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, 188 University Town, Yibin 644000, PR China
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8
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Xiang D, Li P, Gong R, Sun Y, Chen X, Wei H, Xu Y. Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process. Foods 2023; 12:2658. [PMID: 37509751 PMCID: PMC10378441 DOI: 10.3390/foods12142658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/08/2023] [Accepted: 06/08/2023] [Indexed: 07/30/2023] Open
Abstract
Five volatile thiol compounds (methanethiol, ethanethiol, 2-mercapto-1-ethanol, 2-furfurylthiol, and 2-methyl-3-furanethiol) in fermented grains of sauce-aroma baijiu were determined using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The samples were pre-treated using a modified QuEChERS method. 4,4'-Dithiodipyridine (DTDP) derivatization reaction improved the detectability and stability of volatile thiol compounds. From the end of the first round to the end of the seventh round of fermentation and different fermentation states from the fifth round of fermented grains of the sauce-aroma baijiu production process were analyzed. The results showed that the concentrations of methanethiol (67.64-205.37 μg/kg), ethanethiol (1.22-1.76 μg/kg), 2-furfurylthiol (0.51-3.03 μg/kg), and 2-methyl-3-furanthiol (1.70-12.74 μg/kg) were increased with the number of fermentation rounds. Methanethiol, 2-furfurylthiol, and 2-methyl-3-furanthiol increased during fermentation and distillation in the fifth round. Fermentation and distillation were important stages for their widespread production. After distillation, there were still a large number of volatile thiol compounds in the fermented grains. The thermal reaction was of great significance in the formation of these thiols.
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Affiliation(s)
- Danhua Xiang
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214100, China
| | - Peiqi Li
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214100, China
| | - Rong Gong
- Guizhou Jinsha Liquor Wine Cellar Co., Ltd., Bijie 551800, China
| | - Yanbin Sun
- Guizhou Jinsha Liquor Wine Cellar Co., Ltd., Bijie 551800, China
| | - Xiangmei Chen
- Guizhou Jinsha Liquor Wine Cellar Co., Ltd., Bijie 551800, China
| | - Heli Wei
- Guizhou Jinsha Liquor Wine Cellar Co., Ltd., Bijie 551800, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214100, China
- Key Laboratory of Baijiu Supervision Technology for State Market Regulation, Chengdu 610097, China
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9
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Zhang Z, Wei Y, Peng Z, Du P, Du X, Zuo G, Wang C, Li P, Wang J, Wang R. Exploration of microbiome diversity of stacked fermented grains by flow cytometry and cell sorting. Front Microbiol 2023; 14:1160552. [PMID: 37051523 PMCID: PMC10083240 DOI: 10.3389/fmicb.2023.1160552] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Accepted: 03/06/2023] [Indexed: 03/28/2023] Open
Abstract
Sauce-flavor baijiu is one of the twelve flavor types of Chinese distilled fermented product. Microbial composition plays a key role in the stacked fermentation of Baijiu, which uses grains as raw materials and produces flavor compounds, however, the active microbial community and its relationship remain unclear. Here, we investigated the total and active microbial communities of stacked fermented grains of sauce-flavored Baijiu using flow cytometry and high-throughput sequencing technology, respectively. By using traditional high-throughput sequencing technology, a total of 24 bacterial and 14 fungal genera were identified as the core microbiota, the core bacteria were Lactobacillus (0.08–39.05%), Acetobacter (0.25–81.92%), Weissella (0.03–29.61%), etc. The core fungi were Issatchenkia (23.11–98.21%), Monascus (0.02–26.36%), Pichia (0.33–37.56%), etc. In contrast, using flow cytometry combined with high-throughput sequencing, the active dominant bacterial genera after cell sorting were found to be Herbaspirillum, Chitinophaga, Ralstonia, Phenylobacterium, Mucilaginibacter, and Bradyrhizobium, etc., whereas the active dominant fungal genera detected were Aspergillus, Pichia, Exophiala, Candelabrochaete, Italiomyces, and Papiliotrema, etc. These results indicate that although the abundance of Acetobacter, Monascus, and Issatchenkia was high after stacked fermentation, they may have little biological activity. Flow cytometry and cell sorting techniques have been used in the study of beer and wine, but exploring the microbiome in such a complex environment as Chinese baijiu has not been reported. The results also reveal that flow cytometry and cell sorting are convenient methods for rapidly monitoring complex microbial flora and can assist in exploring complex environmental samples.
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Affiliation(s)
- Ziyang Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, Shandong, China
- Department of Biological Engineering, Qilu University of Technology, Jinan, Shandong, China
| | - Yanwei Wei
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, Shandong, China
- Department of Biological Engineering, Qilu University of Technology, Jinan, Shandong, China
| | - Zehao Peng
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, Shandong, China
- Department of Biological Engineering, Qilu University of Technology, Jinan, Shandong, China
| | - Peng Du
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, Shandong, China
- Department of Biological Engineering, Qilu University of Technology, Jinan, Shandong, China
| | - Xinyong Du
- Gubeichun Group Co., Ltd., Jinan, Shandong, China
| | - Guoying Zuo
- Gubeichun Group Co., Ltd., Jinan, Shandong, China
| | | | - Piwu Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, Shandong, China
- Department of Biological Engineering, Qilu University of Technology, Jinan, Shandong, China
| | - Junqing Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, Shandong, China
- Department of Biological Engineering, Qilu University of Technology, Jinan, Shandong, China
- *Correspondence: Junqing Wang,
| | - Ruiming Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, Shandong, China
- Department of Biological Engineering, Qilu University of Technology, Jinan, Shandong, China
- Ruiming Wang,
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10
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Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics. Foods 2023; 12:foods12061267. [PMID: 36981194 PMCID: PMC10048143 DOI: 10.3390/foods12061267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/02/2023] [Accepted: 03/12/2023] [Indexed: 03/19/2023] Open
Abstract
Long-chain fatty acid ethyl ester (LCFAEEs) is colorless and has a weak wax and cream aroma. It can be used as an intermediate for the synthesis of emulsifiers, and stabilizers and be applied in the production of flavor essence. It is also an important trace component in Baijiu and is attributed to making a contribution to the quality of Baijiu, but its distribution in Baijiu has not been clear, and its influence mechanisms on Baijiu quality have not been systematically studied. Therefore, the distribution of LCFAEEs for Baijiu in different years (2014, 2015, 2018, and 2022), different grades (premium, excellent, and level 1; note: here Baijiu grade classification was based on Chinese standard (GB/T 10781) and enterprise classification standard), and different sun exposure times (0, 6, 12, 20, 30, and 50 days) was uncovered. Thus, in this study, the effect of LCFAEEs on the quality of Baijiu was comprehensively and objectively proven by combining modern flavor sensomics and multicomponent chemometrics. The results showed that with the increase in Baijiu storage time, the concentration of LCFAEEs increased significantly in Baijiu (4.38–196.95 mg/L, p < 0.05). The concentration of LCFAEEs in level 1 Baijiu was significantly higher than that in excellent and premium Baijiu (the concentration ranges of ET, EP, EO, E9, E912, and E91215 were: 0.27–2.31 mg/L, 0.75–47.41 mg/L, 0.93–1.80 mg/L, 0.98–12.87 mg/L, 1.01–27.08 mg/L, and 1.00–1.75 mg/L, respectively, p < 0.05). With the increase in sun exposure time, the concentration of LCFAEEs in the Baijiu first increased significantly and then decreased significantly (4.38–5.95 mg/L, p < 0.05). As the flavor sensomics showed, the concentrations of LCFAEEs in Baijiu bodies were significantly correlated with the Baijiu taste sense (inlet taste, aroma sensation in the mouth), as well as with the evaluation after drinking (maintaining taste) (p < 0.05, r > 0.7). Based on the above, LCFAEEs are critical factors for Baijiu flavor thus, it is essential to explore a suitable concentration of LCFAEEs in Baijiu to make Baijiu’s quality more ideal.
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Jia W, Ma R. Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor. Crit Rev Food Sci Nutr 2023; 64:6686-6713. [PMID: 36718555 DOI: 10.1080/10408398.2023.2172714] [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] [Indexed: 02/01/2023]
Abstract
Chinese liquor (Baijiu), unique liquor produced in China and among the six world-renowned distilled liquors, is never a follower of others. Flavor is the essential characteristics of Baijiu which largely affect consumers' acceptance and selection. Though the flavor of Baijiu has been widely explored, the majority of research and review mainly focused on the volatile compounds in Baijiu. The research status on detection, source and flavor contribution of nonvolatile compounds in Baijiu is clarified in the article based on available literatures and knowledge. The nonvolatile composition of Baijiu is the result of contributions of different degrees from each step involved in the production process. Gas chromatography-mass spectrometry combined with derivatization and ultra-high performance liquid chromatography coupled to mass spectrometry is the generally adopted methods for the characterization of nonvolatile compounds in Baijiu. Certain nonvolatile compounds are taste-active compounds. Cross-modal interactions caused by nonvolatile composition could affect the aroma intensity of flavor compounds in Baijiu. The work provides numerous incompletely explored but useful points for the flavor chemistry of Baijiu and lays a theoretical foundation for the better understanding of Baijiu flavor and rapid development of Baijiu industry.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
- Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an, China
| | - Rutian Ma
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
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Pang Z, Li W, Hao J, Xu Y, Du B, Zhang C, Wang K, Zhu H, Wang H, Li X, Guo C. Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China. Foods 2023; 12:foods12020326. [PMID: 36673417 PMCID: PMC9857448 DOI: 10.3390/foods12020326] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/10/2022] [Accepted: 01/03/2023] [Indexed: 01/12/2023] Open
Abstract
Daqu is a microbial-rich baijiu fermentation starter. The high-temperature Daqu plays an essential role in the manufacturing of sauce-flavored baijiu. However, few studies have focused on three kinds of high-temperature Daqu (white, yellow, and black Daqu) in northern China. In this study, the physicochemical indexes, volatile flavor compounds, and microbial characteristics of the three different colors of high-temperature Daqu in northern China were comparatively analyzed to reveal their potential functions. White Daqu (WQ) exhibited the highest liquefying power and starch, and black Daqu (BQ) showed the highest saccharifying and esterifying powers. A total of 96 volatile components were identified in the three types of Daqu, and the contents of the volatile components of yellow Daqu (YQ) were the highest. The microbial community structure analysis showed that Bacillus and Byssochlamys were dominant in BQ, Kroppenstedtia and Thermoascus were dominant in WQ, and Virgibacillus and Thermomyces dominated the YQ. The RDA analysis revealed the correlation between the dominant microorganisms and different physicochemical indexes. The Spearman correlation analysis indicated that Oceanobacillus, Saccharopolyspora, Staphylococcus, Pseudogracilibacillus, Byssochlamys, and Thermomyces showed positive correlations with part of the majority of the key volatile flavor compounds. This work provides a scientific basis for the actual production of different colors of high-temperature Daqu in the northern region of China for sauce-flavored baijiu.
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Affiliation(s)
- Zemin Pang
- Key Laboratory of Molecular and Cytogenetic, College of Life Science and Technology, Harbin Normal University, Harbin 150025, China
| | - Weiwei Li
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Jing Hao
- Key Laboratory of Molecular and Cytogenetic, College of Life Science and Technology, Harbin Normal University, Harbin 150025, China
| | - Youqiang Xu
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Binghao Du
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Chengnan Zhang
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Kun Wang
- Beijing Huadu Wine Food Limited Liability Company, Beijing 102212, China
| | - Hua Zhu
- Beijing Huadu Wine Food Limited Liability Company, Beijing 102212, China
| | - Hongan Wang
- Beijing Huadu Wine Food Limited Liability Company, Beijing 102212, China
| | - Xiuting Li
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: (C.G.); (X.L.)
| | - Changhong Guo
- Key Laboratory of Molecular and Cytogenetic, College of Life Science and Technology, Harbin Normal University, Harbin 150025, China
- Correspondence: (C.G.); (X.L.)
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