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Dang Y, Zhang QA, Zhao ZH. Removal of Cu (II) by ion exchange resin and its re-utilization of the residual solution from the distilled Lycium barbarum wine. Food Chem X 2024; 22:101380. [PMID: 38665633 PMCID: PMC11043811 DOI: 10.1016/j.fochx.2024.101380] [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: 03/01/2024] [Revised: 04/09/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
In order to re-utilize the residual from the distillation of the Chinese wolfberry wine and reduce the environmental pollution, the residual is firstly filtered by the ceramic membrane of 50 nm, then the Cu (II) has transferred from the distillation is removed using the ion exchange resin, and the treated solution is recombined with the distilled liquor to make the Chinese wolfberry brandy and the comparison has conducted on the physicochemical properties, antioxidant activity and flavor compounds between the recombined brandy and the finished brandy. The results indicate that the Cu (II) was effectively removed by ceramic membrane combined with the D401 resin. Compared with finished brandy, the recombined brandy contains high contents of polysaccharides, phenols and flavonoids, thus contributing to the improvement of antioxidant capacity. The gas chromatography-ion mobility spectrometry (GC-IMS) reveals that 25 volatile compounds like esters and alcohols have identified in the brandy samples, and the differences are significant between the recombined and the finished brandy. In summary, the distilled residual from the Chinese wolfberry wine might be re-used after the appropriate treatment so as to reduce the discharge and environmental pollution.
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Affiliation(s)
- Yan Dang
- Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi'an 710062, Shaanxi Province, PR China
| | - Qing-An Zhang
- Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi'an 710062, Shaanxi Province, PR China
| | - Zhi-Hui Zhao
- Ningxiahong Medlar Industry Group Company Limited, Zhongwei 755100, Ningxia Province, PR China
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Zhu H, Yang H, Zhou X, Li H, Feng R, Yuan F, Pan S, Xu X. Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast. J Food Sci 2023; 88:1392-1408. [PMID: 36855306 DOI: 10.1111/1750-3841.16503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 01/14/2023] [Accepted: 01/30/2023] [Indexed: 03/02/2023]
Abstract
Volatile compounds in wine have a critical impact on the consumers' senses. In this study, the effect of diammonium phosphate (DAP) and glutamine on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast were evaluated. Fermentation kinetics was determined by monitoring reducing sugar consumption rates during fermentation. The volatile profile of wines was analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas-chromatography-mass spectrometry (GC-MS). The volatile sulfur compounds (VSCs) were analyzed by HS-SPME-GC-MS/MS. Flavor attributes of wines were assessed by a sensory panel with quantitative descriptive analysis. A total of 53 volatiles, including 6 VSCs, were identified and quantified in the Chardonnay wine. The results suggested that glutamine supplementation at the beginning of fermentation could help to initiate fermentation earlier and promote the formation of isoamyl acetate, phenethyl acetate, ethyl nonanoate, methyl decanoate, diethyl succinate and phenethyl alcohol, isobutanol, while DAP supplementation had no obvious effect on the volatile composition of the resulting wine and fermentation kinetics. PRACTICAL APPLICATION: Suitable nitrogen source is helpful to a healthy fermentation, and can also prevent the off-flavor and regulate aroma profile of wine. This study provides insights on the volatile and sensory characteristics of Chardonnay wines affected by different nitrogen source addition.
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Affiliation(s)
- Hangxin Zhu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Hongyan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xianyu Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Huan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Ruiqi Feng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Fang Yuan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China
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Yan Y, Lu J, Nie Y, Li C, Chen S, Xu Y. Characterization of volatile thiols in Chinese liquor (Baijiu) by ultraperformance liquid chromatography-mass spectrometry and ultraperformance liquid chromatography-quadrupole-time-of-flight mass spectrometry. Front Nutr 2022; 9:1022600. [PMID: 36263305 PMCID: PMC9574356 DOI: 10.3389/fnut.2022.1022600] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Accepted: 09/08/2022] [Indexed: 11/24/2022] Open
Abstract
Volatile thiols give a unique flavor to foods and they have been extensively studied due to their effects on sensory properties. The analytical assay of volatile thiols in food is hindered by the complexity of the matrix, and by both their high reactivity and their typically low concentrations. A new ultraperformance liquid chromatography (UPLC) strategy has been developed for the identification and quantification of volatile thiols in Chinese liquor (Baijiu). 4,4’-Dithiodipyridine reacted rapidly with eight known thiols to form derivatives, which provided a diagnostic fragment ion (m/z 143.5) for tandem mass spectrometry (MS/MS). To screen for new thiols, Baijiu samples were analyzed by means of UPLC–MS/MS screening for compounds exhibiting the diagnostic fragment ion (m/z X→143.5). New peaks with precursor ions of m/z 244, 200 and 214 were detected. Using UPLC with quadrupole-time-of-flight mass spectrometry (UPLC–Q-TOF–MS) and authentic standards, ethyl 2-mercaptoacetate, 1-butanethiol, and 1-pentanethiol were identified in Baijiu for the first time. Commercial Baijiu samples were analyzed with the new method and the distribution of 11 thiols was revealed in different Baijiu aroma-types. The aroma contribution of these thiols was evaluated by their odoractivity values (OAVs), with the result that 7 of 11 volatile thiols had OAVs > 1. In particular, methanethiol, 2-furfurylthiol, and 2-methyl-3-furanthiol had relatively high OAVs, indicating that they contribute significantly to the aroma profile of Baijiu.
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Affiliation(s)
- Yan Yan
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China,Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Jun Lu
- Guizhou Guotai Liquor Group Co., Ltd., Renhuai, China
| | - Yao Nie
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Changwen Li
- Guizhou Guotai Liquor Group Co., Ltd., Renhuai, China
| | - Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China,*Correspondence: Shuang Chen,
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
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4
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Terahertz-Wave Absorption Gas Sensing for Dimethyl Sulfoxide. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12115729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Gas sensing for dimethyl sulfoxide (DMSO) based on rotational absorption spectroscopy is demonstrated in the 220–330 GHz frequency range using a robust electronic THz-wave spectrometer. DMSO is a flammable liquid commonly used as a solvent in the food and pharmaceutical industries, materials synthesis, and manufacturing. DMSO is a hazard to human health and the work environment; hence, remote gas sensing for DMSO environmental and process monitoring is desired. Absorption measurements were carried out for pure DMSO at 297 K and 0.4 Torr (53 Pa). DMSO was shown to have a unique rotational fingerprint with a series of repeating absorption bands. The frequencies of transitions observed in the present study were found to be in good agreement with spectral simulations carried out based on rotational parameters derived in prior work. Newly, intensities of the rotational absorption lines were experimentally observed and reported for DMSO in this study. Measured intensities for major absorption lines were found in very good agreement with relative line intensities estimated by quantum mechanical calculations. The sensor developed here exhibited a detection limit of 1.3 × 1015–2.6 × 1015 DMSO molecules/cm3 per meter of absorption path length, with the potential for greater sensitivity with signal-to-noise improvements. The study illustrates the potential of all electronic THz-wave systems for miniaturized remote gas sensors.
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Characterization of Korean Distilled Liquor, Soju, Using Chemical, HS-SPME-GC-MS, and Sensory Descriptive Analysis. Molecules 2022; 27:molecules27082429. [PMID: 35458627 PMCID: PMC9028313 DOI: 10.3390/molecules27082429] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 03/31/2022] [Accepted: 04/07/2022] [Indexed: 02/05/2023] Open
Abstract
The volatile compounds and sensory profiles of 18 different types of distilled soju, chosen with regard to various raw materials and distillation methods (atmospheric vs. vacuum), were explored using headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) and descriptive analysis. General chemical properties such as pH, total acidity (TA), total soluble solids (°Brix), and lactic acid concentration were also determined. A total of 56 volatile compounds, comprising 31 esters, 11 alcohols, 1 acid, 4 aldehydes, 3 ketones, and 6 miscellaneous compounds, were identified. From the principal component analysis (PCA) of the volatile data, samples made using atmospheric distillation such as MSO and PJU showed a clear difference from decompressed distillation samples. Based on the PCA of the sensory data, there was also a clear distinction between samples by their distillation method. To explore relationships among chemical, volatile, and sensory data sets, multiple factor analysis (MFA) was applied. Yeasty and earthy flavors showed a close relationship with 1-nonanol, octatonic acid, and longer-chain esters such as ethyl phenylacetate and ethyl tetradecanoate, and with chemical parameters such as TA, °Brix, and lactic acid.
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Wanikawa A, Sugimoto T. A Narrative Review of Sulfur Compounds in Whisk(e)y. Molecules 2022; 27:molecules27051672. [PMID: 35268773 PMCID: PMC8911989 DOI: 10.3390/molecules27051672] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 02/24/2022] [Accepted: 03/01/2022] [Indexed: 11/29/2022] Open
Abstract
The production process of whisky consists of malting, mashing, fermentation, distillation and maturation. Sulfur volatile compounds generated during this process have long attracted interest because they influence quality in general. More than forty compounds have been reported: they are formed during malting, fermentation, and distillation, but some may decrease in concentration during distillation and maturation. In sensory analysis, sulfur characteristics are described as sulfury, meaty, cereal, feinty, and vegetable, among others. Their contribution to overall quality depends on their concentration, with a positive contribution at low levels, but a negative contribution at high levels. Chemical analyses of sulfur volatiles have been developed by using sulfur-selective detectors and multi-dimensional gas chromatography to overcome the numerous interferences from the matrix. Formation pathways, thresholds, and contribution have not been elucidated completely; therefore, methods for integrating diverse data and knowledge, as well as novel technical innovations, will be needed to control sulfur volatiles in the future.
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Muñoz-Redondo JM, Valcárcel-Muñoz MJ, Solana RR, Puertas B, Cantos-Villar E, Moreno-Rojas JM. Development of a methodology based on headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry for the analysis of esters in brandies. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Cozzolino R, Martignetti A, De Giulio B, Malorni L, Addeo F, Picariello G. SPME GC‐MS monitoring of volatile organic compounds to assess typicity of Pecorino di Carmasciano ewe‐milk cheese. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12756] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rosaria Cozzolino
- Institute of Food Science National Research Council (CNR) via Roma 64 Avellino83100Italy
| | - Antonella Martignetti
- Institute of Food Science National Research Council (CNR) via Roma 64 Avellino83100Italy
| | - Beatrice De Giulio
- Institute of Food Science National Research Council (CNR) via Roma 64 Avellino83100Italy
| | - Livia Malorni
- Institute of Food Science National Research Council (CNR) via Roma 64 Avellino83100Italy
| | - Francesco Addeo
- Dipartimento di Agraria Università di Napoli “Federico II” Parco Gussone Portici, NapoliI‐80055Italy
| | - Gianluca Picariello
- Institute of Food Science National Research Council (CNR) via Roma 64 Avellino83100Italy
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