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Hao J, Xu H, Yan P, Yang M, Mintah BK, Dai C, Zhang R, Ma H, He R. Application of Fixed Frequency Ultrasound in the Cultivation of S. cerevisiae for Rice Wine Fermentation. J Sci Food Agric 2024. [PMID: 38506633 DOI: 10.1002/jsfa.13465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 01/20/2024] [Accepted: 03/13/2024] [Indexed: 03/21/2024]
Abstract
BACKGROUND Rice wine fermentation is limited by its long fermentation time, weak taste, and unpleasant flavors such as oil and odor. In this study, a novel ultrasound technology of Saccharomyces cerevisiae was used with the aim of improving fermentation efficiency and volatile flavor quality of RW. RESULTS The results showed that fixed frequency ultrasonic treatment (28 kHz, 45 W/L, 20 min) of S. cerevisiae seed culture at its logarithmic metaphase significantly increased the biomass and alcohol yield by 31.58% and 26.45%, respectively, and reduced fermentation time by nearly 2 days. Flavor analysis indicated that the flavor compounds in RW, specifically the esters and alcohols, were also increased in quantity after the ultrasonic treatment of S. cerevisiae seed liquid. The isobutyl acetate, ethyl butyrate, ethyl hexanoate and phenethyl acetate contents were increased by 78.92, 129.19, 7.79 and 97.84%, respectively, as compared to the control. CONCLUSION The results show that ultrasonic treatment of S. cerevisiae reduced fermentation time and enhanced the flavor profile of RW. This study can provide the theoretical and/or technological basis for the research and development of RW. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Jing Hao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
| | - Haining Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
| | - Pengfei Yan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
| | - Mengyuan Yang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
| | | | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
| | - Rong Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China
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Kim D, Park SE, Kim EJ, Kim HW, Seo SH, Whon TW, Roh SW, Son HS. Effects of sediment and temperature on the long-term aging process of rice wine: Microbial and metabolic insights. Food Res Int 2023; 174:113604. [PMID: 37986465 DOI: 10.1016/j.foodres.2023.113604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Revised: 10/13/2023] [Accepted: 10/14/2023] [Indexed: 11/22/2023]
Abstract
Rice wine is low in alcohol content (6 %), rich in nutrients, and contains live microorganisms; therefore, it is generally produced without an aging process during manufacturing. In this study, we investigated the microbial and metabolic changes that occur during the long-term aging of undiluted rice wine with different amount of sediment and aging temperatures. Rice wine samples with higher amounts of sediment had higher yeast counts and alcohol content, indicating a crucial role of sediment in providing nutrients for yeast survival during aging. Furthermore, the rice wine samples that were aged at 12 °C exhibited a notable increase in the relative abundance of Lactobacillus after 100 days of aging. Metabolic profiling revealed that the production of metabolites during rice wine aging was greatly influenced by the amount of sediment and aging temperature, with most metabolites showing a strong correlation with these factors. This study provides valuable insights into the impact of sediment and temperature on the microbial and metabolic changes that occur during the long-term aging of rice wine.
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Affiliation(s)
- Daehyeon Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Seong-Eun Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Eun-Ju Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Hyun-Woo Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | | | - Tae Woong Whon
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Seong Woon Roh
- Microbiome Research Team, LISCure Biosciences Inc., Gyeonggi-do 13486, Republic of Korea
| | - Hong-Seok Son
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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Xu JZ, Zhang YY, Zhang WG. Correlation between changes in flavor compounds and microbial community ecological succession in the liquid fermentation of rice wine. World J Microbiol Biotechnol 2023; 40:17. [PMID: 37981595 DOI: 10.1007/s11274-023-03844-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Accepted: 11/16/2023] [Indexed: 11/21/2023]
Abstract
Microorganisms play an important role in regulating flavor compounds in rice wine, whereas we often don't understand how did they affect flavor compounds. Here, the relations between flavor compounds and microbial community ecological succession were investigated by monitoring flavor compounds and microbial community throughout the fermentation stage of rice wine. The composition of microbial community showed a dynamic change, but 13 dominant bacterial genera and 4 dominant fungal genera were detected throughout the fermentation stages. Saccharomyces presented a strong negative correlation with fungi genera but had positive associations with bacteria genera. Similarly, flavor compounds in rice wine were also showed the dynamic change, and 112 volatile compounds and 17 free amino acids were identified in the whole stages. The alcohol-ester ratio was decreased in the LTF stage, indicating that low temperature boosts ester formation. The potential correlation between flavor compounds and microbial community indicated that Delftia, Chryseobacterium, Rhizopus and Wickerhamomyces were the core functional microorganisms in rice wine. These findings clarified the correlation between changes in flavor compounds and in microbial community in the liquid fermentation of rice wine, and these results have some reference value for the quality improvement and technological optimization in liquid fermentation of rice wine.
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Affiliation(s)
- Jian-Zhong Xu
- The Key Laboratory of Industrial Biotechnology, School of Biotechnology, Ministry of Education, Jiangnan University, 1800 # Lihu Road, WuXi, 214122, People's Republic of China.
| | - Yang-Yang Zhang
- The Key Laboratory of Industrial Biotechnology, School of Biotechnology, Ministry of Education, Jiangnan University, 1800 # Lihu Road, WuXi, 214122, People's Republic of China
| | - Wei-Guo Zhang
- The Key Laboratory of Industrial Biotechnology, School of Biotechnology, Ministry of Education, Jiangnan University, 1800 # Lihu Road, WuXi, 214122, People's Republic of China
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Cha J, Park SE, Kim EJ, Seo SH, Cho KM, Kwon SJ, Lee MH, Son HS. Effects of saccharification agents on the microbial and metabolic profiles of Korean rice wine (makgeolli). Food Res Int 2023; 172:113367. [PMID: 37689850 DOI: 10.1016/j.foodres.2023.113367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/17/2023] [Accepted: 08/10/2023] [Indexed: 09/11/2023]
Abstract
To brew rice wine, a saccharification agent is critical to provide sugars necessary for yeast to ferment alcohol. Nuruk, a traditional Korean saccharification agent, contains saccharification enzymes and various microorganisms, including fungi and lactic acid bacteria (LAB). To investigate the effect of saccharification agents on Korean rice wine (makgeolli), we analyzed makgeolli brewed with different saccharification agents, such as koji and nuruk. In contrast to koji makgeolli, nuruk makgeolli had a distinct microbial profile with higher proportion of LAB. Comparing the microbial profiles of the saccharification agents and makgeolli revealed that the dominant microorganisms in the makgeolli were possibly derived from the saccharification agents. Several metabolites also exhibited distinct profiles depending on the saccharification agent generating the total metabolic profile difference of makgeolli samples. Collectively, the saccharification agent could provide dominant microorganisms in the makgeolli microbiota, leading to a distinct microbial and metabolic profile of makgeolli depending on its type.
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Affiliation(s)
- Jeongmin Cha
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Seong-Eun Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Eun-Ju Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | | | | | | | - Mee-Hyun Lee
- College of Korean Medicine, Dongshin University, Naju 58245, Republic of Korea
| | - Hong-Seok Son
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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Xiang Z, Liu S, Qiu J, Lin H, Li D, Jiang J. Identification and quality evaluation of Chinese rice wine using UPLC-PDA-QTOF/MS with dual-column separation. Phytomedicine 2023; 108:154498. [PMID: 36272383 DOI: 10.1016/j.phymed.2022.154498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 10/03/2022] [Accepted: 10/08/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Chinese rice wine (CRW) is a well-known drink and functional food that is used in traditional Chinese medicine. However, there is still a lack of quality control and evaluation methods for CRWs. PURPOSE The study aimed to establish a new method that can serve both as quality control and evaluation method and, as well as an identification method for CRWs. METHOD Compound identification in different CRW samples and determination of uracil, xanthine, uridine, adenine, guanosine, 5-hydroxymethylfurfural, and adenosine contents from 29 CRW samples from 14 brands were performed using UPLC-PDA/TOF-MS. The dual-column chromatographic separation of CRW was performed using CORTECS T3 coupled to HSS T3. The optimal mobile phase consisted of water with 0.1% formic acid, 40 mM ammonium acetate, and methanol: acetonitrile (2:1). Furthermore, to compare the UPLC fingerprints between CRWs of different brands, a similarity analysis was performed to classify the CRW samples. Finally, network pharmacology and in vitro efficacy and toxicity tests were used to investigate the biological function of the seven components and CRWs. RESULTS A total of 55 compounds were unambiguously or tentatively identified. Among them, nucleoside, pyrimidines and purines were reported in CRW for the first time. The seven components were successfully determined, and their contents showed large variations among different brands of CRW, which was consistent with the results of the chromatographic fingerprint similarities. The results of in vitro efficacy and toxicity tests indicated that CRWs and seven components had obvious protective effect on H9c2 cell injury induced by the H2O2 model. Network pharmacology analysis showed that these seven compounds might be the main active components of CRW that promote blood circulation and ventilation. CONCLUSION This study revealed that dual-column chromatographic separation is an effective method for quantitative and chromatographic fingerprint analyzes of complex samples, and seven compounds can be used for the quality evaluation and control of CRWs.
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Affiliation(s)
- Zheng Xiang
- Medical School, Zhejiang University City College, Hangzhou 310015, China.
| | - Shundi Liu
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou 325035, China
| | - Jieying Qiu
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou 325035, China
| | - Hao Lin
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou 325035, China
| | - Dan Li
- Shineway Pharmaceutical Group Co. Ltd., Shijiazhuang 051430, China
| | - Jianping Jiang
- Medical School, Zhejiang University City College, Hangzhou 310015, China
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Cha J, Cho KM, Kwon SJ, Park SE, Kim EJ, Seo SH, Son HS. Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storage. Food Chem X 2022; 17:100552. [PMID: 36845507 PMCID: PMC9943863 DOI: 10.1016/j.fochx.2022.100552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 12/15/2022] [Accepted: 12/22/2022] [Indexed: 12/24/2022] Open
Abstract
Makgeolli, the traditional Korean rice wine, is generally considered to contain lactic acid bacteria (LAB) despite its bacterial inoculation-free brewing process. The existence of LAB in makgeolli often presents inconsistent trends in microbial profiles and cell numbers. Therefore, to establish LAB-related insights, 94 commercial non-pasteurized products were collected and microbial communities and metabolites were analyzed using 16S rRNA amplicon sequencing and GC-MS, respectively. All samples contained various LAB genera and species, with an average viable cell number of 5.61 log CFU/mL. Overall, 10 LAB genera and 25 LAB species were detected; the most abundant and frequent LAB genus was Lactobacillus. There was no significant change in the LAB composition profile or lactic acid content during low-temperature storage, indicating the presence of LAB did not significantly affect the quality of makgeolli under low-temperature storage conditions. Overall, this study contributes to understand the microbial profile and role of LAB in makgeolli.
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Affiliation(s)
- Jeongmin Cha
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | | | | | - Seong-Eun Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Eun-Ju Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | | | - Hong-Seok Son
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
- Corresponding author.
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Chen L, Ren L, Li D, Ma X. Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines. Food Sci Biotechnol 2021; 30:87-96. [PMID: 33552620 DOI: 10.1007/s10068-020-00839-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 09/13/2020] [Accepted: 10/14/2020] [Indexed: 01/15/2023] Open
Abstract
To understand the effect of microbial community on the flavor of fermented rice wine, microbiomes in three traditional starters (CMQ, NBQ, and YCQ) from different origins for making Chinese rice wines were evaluated and the volatile components of their rice wines were compared. The results showed that the dominant genera in CMQ were Pantoea, Bacillus, Rhizopus, and Candida, the dominant microorganisms in NBQ were Pediococcus, Lactobacillus, Acetobacter, Weissella, Bacillus, Rhizopus, Candida, and Aspergillus, the dominant microorganisms in YCQ were Pediococcus, Lactobacillus, Leuconostoc, Weissella, Lactococcus, Ochrobactrum, Rhizopus, and Mucor. There were significant differences in sensory properties of the wines brewed by three starters. Although the major aroma components were benzyl alcohol, 2-octanone, benzoic acid, and phenethyl acetate, each rice wine had its own main aroma components include 1-octanol, 1-pentanol, ethyl acetate, etc. The results showed that the different microbial communities in starter results in the significant difference of the aroma components in its fermented rice wine.
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Affiliation(s)
- Lihua Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Fengxian District, 201418 Shanghai China
| | - Lixia Ren
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Fengxian District, 201418 Shanghai China
| | - Dongna Li
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Fengxian District, 201418 Shanghai China
| | - Xia Ma
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Fengxian District, 201418 Shanghai China
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Jiang X, Xie Y, Wan D, Zheng F, Wang J. Simultaneously detecting ethyl carbamate and its precursors in rice wine based on a pH-responsive electrochemical impedance sensor. Anal Chim Acta 2020; 1126:124-132. [PMID: 32736716 DOI: 10.1016/j.aca.2020.05.068] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 05/27/2020] [Accepted: 05/29/2020] [Indexed: 11/30/2022]
Abstract
Intensive efforts have been made to diminish ethyl carbamate in fermentation products. The presented research demonstrated an approach to simultaneously detecting ethyl carbamate and its precursors including urea, citrulline and arginine with nano Mn(Ⅱ)O modified composite working electrode via electrochemical impedance spectroscopy. Adjusting sample solutions at certain pH value leads the differentiated priority of protonation from nitrogen group in the ethyl carbamate (EC) and its precursors. Molecular recognition was achieved through attractive electrostatic interaction due to the negatively charged Mn(Ⅱ)O nanocrystal on the working electrode surface in aqueous sample solutions. Deconvolution and principle component analysis were applied to differentiate the specific scanning frequency for each analyte. The detection limits of EC, citrulline, urea and arginine are 0.8 ng L-1, 1.57 ng L-1, 0.54 ng L-1 and 1.56 ng L-1, respectively. The developed electrochemical sensor provides a sensitive and selective approach superior to the current reported label-free methodologies and offering a solution for ethyl carbamates in real time process control.
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Affiliation(s)
- Xinyue Jiang
- School of Civil Engineering, Architecture and Environment, Hubei University of Technology, Hubei, Wuhan, 430068, China
| | - Yuqun Xie
- School of Bioengineering and Food Science, Hubei University of Technology, Wuhan, Hubei, 430068, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
| | - Duanji Wan
- School of Civil Engineering, Architecture and Environment, Hubei University of Technology, Hubei, Wuhan, 430068, China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Jun Wang
- School of Civil Engineering, Architecture and Environment, Hubei University of Technology, Hubei, Wuhan, 430068, China; College of Marine Sciences, South China Agricultural University, Guangzhou, 510642, China; Ministry of Education Key Laboratory for Ecology of Tropical Islands, College of Life Sciences, Hainan Normal University, Haikou, 571158, China.
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Liu S, Chen Q, Zou H, Yu Y, Zhou Z, Mao J, Zhang S. A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes. Int J Food Microbiol 2019; 303:9-18. [PMID: 31102963 DOI: 10.1016/j.ijfoodmicro.2019.05.001] [Citation(s) in RCA: 97] [Impact Index Per Article: 19.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 04/27/2019] [Accepted: 05/01/2019] [Indexed: 01/21/2023]
Abstract
Complex microbial metabolism is responsible for the unique flavor of Shaoxing mechanized huangjiu. However, the relationship between the microorganisms present during fermentation and the formation of specific flavor components is difficult to understand. In this study, gas chromatography-mass spectrometry and high-performance liquid chromatography were used to identify flavor components, and a metagenomic sequencing approach was used to characterize the taxonomic and functional attributes of the Shaoxing mechanized huangjiu fermentation microbiota. The metagenomic sequencing data were used to predict the relationship between microorganisms and flavor formation. The chromatographic analysis identified amino acids, alcohols, acids, phenols and esters as major flavor components, and six microbial genera (Saccharomyces, Aspergillus, Saccharopolyspora, Staphylococcus, Lactobacillus, and Lactococcus) were most closely related to the production of these flavor components. This study helps clarify the different metabolic roles of microorganisms in flavor formation during Shaoxing huangjiu fermentation.
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He J, Zhang R, Lei Q, Chen G, Li K, Ahmed S, Long C. Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China. J Ethnobiol Ethnomed 2019; 15:20. [PMID: 31029145 PMCID: PMC6486954 DOI: 10.1186/s13002-019-0299-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/01/2019] [Accepted: 04/05/2019] [Indexed: 05/08/2023]
Abstract
BACKGROUND Beverages prepared by fermenting plants have a long history of use for medicinal, social, and ritualistic purposes around the world. Socio-linguistic groups throughout China have traditionally used plants as fermentation starters (or koji) for brewing traditional rice wine. The objective of this study was to evaluate traditional knowledge, diversity, and values regarding plants used as starters for brewing glutinous rice wine in the Dong communities in the Guizhou Province of China, an area of rich biological and cultural diversity. METHODS Semi-structured interviews were administered for collecting ethnobotanical data on plants used as starters for brewing glutinous rice wine in Dong communities. Field work was carried out in three communities in Guizhou Province from September 2017 to July 2018. A total of 217 informants were interviewed from the villages. RESULTS A total of 60 plant species were identified to be used as starters for brewing glutinous rice wine, belonging to 58 genera in 36 families. Asteraceae and Rosaceae are the most represented botanical families for use as a fermentation starter for rice wine with 6 species respectively, followed by Lamiaceae (4 species); Asparagaceae, Menispermaceae, and Polygonaceae (3 species respectively); and Lardizabalaceae, Leguminosae, Moraceae, Poaceae, and Rubiaceae (2 species, respectively). The other botanical families were represented by one species each. The species used for fermentation starters consist of herbs (60.0%), shrubs (23.3%), climbers (10.0%), and trees (6.7%). The parts used include the root (21.7%), leaf (20.0%), and the whole plant (16.7%). Findings indicate a significant relationship between knowledge of plants used as fermentation starters with age (P value < 0.001) and educational status (P value = 0.004) but not with gender (P value = 0.179) and occupation (P value = 0.059). The species that are most used by informants include Pueraria lobata var. montana (Lour.) van der Maesen (UV = 1.74; Leguminosae), Actinidia eriantha Benth. (UV = 1.51; Actinidiaceae), Oryza sativa L. var. glutinosa Matsum (UV = 1.5; Poaceae). CONCLUSION This study highlights that while most of the Dong informants continue to use a diverse range of plants as a fermentation starter for brewing glutinous rice wine, knowledge of these plants is being lost by the younger generations. Documentation of traditional ethnobotanical knowledge and outreach is thus needed to conserve biocultural diversity in the rural Dong communities in southern China.
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Affiliation(s)
- Jianwu He
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081 China
- Key Laboratory of Ethnomedicine (Minzu University of China), Ministry of Education, Beijing, 100081 China
- National and Local United Engineering Laboratory of Integrative Utilization Technology of Eucommia ulmoides, Jishou University, Jishou, 416000 Hunan China
| | - Ruifei Zhang
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081 China
- Key Laboratory of Ethnomedicine (Minzu University of China), Ministry of Education, Beijing, 100081 China
| | - Qiyi Lei
- School of Health Science, Kaili University, Kaili, 556011 Guizhou China
| | - Gongxi Chen
- National and Local United Engineering Laboratory of Integrative Utilization Technology of Eucommia ulmoides, Jishou University, Jishou, 416000 Hunan China
| | - Kegang Li
- National and Local United Engineering Laboratory of Integrative Utilization Technology of Eucommia ulmoides, Jishou University, Jishou, 416000 Hunan China
| | - Selena Ahmed
- The Food and Health Lab, Department of Health and Human Development, Montana State University, Bozeman, MT 59717 USA
| | - Chunlin Long
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081 China
- Key Laboratory of Ethnomedicine (Minzu University of China), Ministry of Education, Beijing, 100081 China
- Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201 China
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Lai Q, Li Y, Wu Y, Ouyang J. The quality of rice wine influenced by the crystal structure of rice starch. J Food Sci Technol 2019; 56:1988-1996. [PMID: 30996433 DOI: 10.1007/s13197-019-03667-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/14/2019] [Accepted: 02/17/2019] [Indexed: 12/01/2022]
Abstract
Normal rice wine (NRW) and waxy rice wine (WRW) were fermented to study the relationship between the structure of starch as well as the taste and texture of rice wine. The total starch content of NRW decreased to 21.2%, and that of WRW decreased to 15.6%. The water-soluble sugar content of NRW increased to 169.3, and that of WRW increased to 194.4 mg/g. The ethanol content of NRW increased to 6.5%, and that of WRW increased to 8.9%. These changes indicated that WRW exhibited higher quality than NRW. Sweetness was negatively correlated with total starch content and positively correlated with ethanol content. Starch molecules were degraded by enzymolysis, thereby enhancing crystallinity. The size of starch particle was negatively correlated with crystallinity, whereas the chewiness and gumminess of vinasse (fermented rice grains) were positively correlated with the size of starch particle and negatively correlated with crystallinity. The higher degrees of chewiness and gumminess of vinasse render the texture of WRW superior to that of NRW. The results indicated that WRW is superior to NRW in taste and texture because of the difference in starch structure.
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Affiliation(s)
- Qi Lai
- 1Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, 100083 China
| | - Yihua Li
- 1Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, 100083 China
| | - Yanwen Wu
- 2Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing, 100089 China
| | - Jie Ouyang
- 1Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, 100083 China
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Wang J, Zhu L, Zhang W, Wei Z. Application of the voltammetric electronic tongue based on nanocomposite modified electrodes for identifying rice wines of different geographical origins. Anal Chim Acta 2018; 1050:60-70. [PMID: 30661592 DOI: 10.1016/j.aca.2018.11.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 10/06/2018] [Accepted: 11/07/2018] [Indexed: 01/19/2023]
Abstract
In the study, the voltammetric electronic tongue based on three nanocomposites modified electrodes was applied for the identification of rice wines of different geographical origins. The nanocomposites were prepared by gold and copper nanoparticles in the presence of conducting polymers (polymer sulfanilic acid, polymer glutamic acid) and carboxylic multi - walled carbon nanotubes. The modified electrodes showed high sensitivity to guanosine - 5' - monophosphate disodium salt, tyrosine and gallic acid which have good correlation with the geographical origins of rice wines. Scanning electron microscopy was performed to display the surface morphologies of the nanocomposites, and cyclic voltammetry was applied to study the electrochemical behaviors of the taste substances on the electrode surfaces. Four types of electrochemical parameters (pH, scan rates, accumulation potentials and time) were optimized for getting a low limit of the detection of each taste substance. The geographical information of rice wines was obtained by the modified electrodes based on two types of multi - frequency large amplitude pulse voltammetry, and "area method" was applied for extracting the feature data from the original information obtained. Based on the area feature data, principal component analysis, locality preserving projection (LPP), and linear discriminant analysis were applied for the classification of the rice wines of different geographical origins, and LPP presented the best results; extreme learning machine (ELM) and alibrary for support vector machines were applied for predicting the geographical origins of rice wines, and ELM performed better.
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Affiliation(s)
- Jun Wang
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058, PR China
| | - Luyi Zhu
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058, PR China
| | - Weilin Zhang
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058, PR China
| | - Zhenbo Wei
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058, PR China.
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Son EY, Lee SM, Kim M, Seo JA, Kim YS. Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae. Food Res Int 2018; 109:596-605. [PMID: 29803489 DOI: 10.1016/j.foodres.2018.05.008] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2017] [Revised: 04/17/2018] [Accepted: 05/04/2018] [Indexed: 10/17/2022]
Abstract
This study investigated volatile and nonvolatile metabolite profiles of makgeolli (a traditional rice wine in Korea) fermented by koji inoculated with Saccharomycopsis fibuligera and/or Aspergillus oryzae. The enzyme activities in koji were also examined to determine their effects on the formation of metabolites. The contents of all 18 amino acids detected were the highest in makgeolli fermented by S. fibuligera CN2601-09, and increased after combining with A. oryzae CN1102-08, unlike the contents of most fatty acids. On the other hand, major volatile metabolites were fusel alcohols, acetate esters, and ethyl esters. The contents of most fusel alcohols and acetate esters were the highest in makgeolli fermented by S. fibuligera CN2601-09, for which the protease activity was the highest, leading to the largest amounts of amino acods. The makgeolli samples fermented only by koji inoculated with S. fibuligera could be discriminated on PCA plots from the makgeolli samples fermented in combination with A. oryzae. In the case of nonvolatile metabolites, all amino acids and some metabolites such as xylose, 2-methylbenzoic acid, and oxalic acid contributed mainly to the characteristics of makgeolli fermented by koji inoculated with S. fibuligera and A. oryzae. These results showed that the formations of volatile and nonvolatile metabolites in makgeolli can be significantly affected by microbial strains with different enzyme activities in koji. To our knowledge, this study is the first report on the effects of S. fibuligera strains on the formation of volatile and non-volatile metabolites in rice wine, facilitating their use in brewing rice wine.
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Affiliation(s)
- Eun Yeong Son
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Republic of Korea
| | - Sang Mi Lee
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Republic of Korea
| | - Minjoo Kim
- School of Systems Biomedical Science, Soongsil University, Seoul 06978, Republic of Korea
| | - Jeong-Ah Seo
- School of Systems Biomedical Science, Soongsil University, Seoul 06978, Republic of Korea.
| | - Young-Suk Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Republic of Korea.
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Shin HM, Lim JW, Shin CG, Shin CS. Comparative characteristics of rice wine fermentations using Monascus koji and rice nuruk. Food Sci Biotechnol 2017; 26:1349-1355. [PMID: 30263669 PMCID: PMC6049790 DOI: 10.1007/s10068-017-0187-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2017] [Revised: 05/31/2017] [Accepted: 06/01/2017] [Indexed: 10/19/2022] Open
Abstract
Wine fermentations using rice media containing either Monascus koji or rice nuruk were performed and fermentative characteristics based on the koji type were investigated. Cultivations were performed in a 20 °C room in a 20 L bottle with the rice media that included Monascus rice koji at both 20 and 30%, or rice nuruk at 20%. After 22 days of cultivation, the ethanol yield reached 14.2-14.6% (v/v) for M. koji and 16.5% (v/v) for rice nuruk. This lower yield with use of M. koji was thought to be due to rapid cell concentration decreases in the later stage. Total amounts of organic acids and volatile compounds in fermentations using M. koji were 166-172 and 1779-1874 mg/L, respectively, being 8.7-12.9% and 46.3-54.1% higher than with use of rice nuruk. With M. koji, a high quality rice wine was produced with high levels of volatile compounds and monacolin K.
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Affiliation(s)
- Hyun Man Shin
- Department of Biomaterials Science and Engineering, Yonsei University, Seoul, 03722 Korea
| | - Jae Woong Lim
- Bohae R and D Center, Bohae Brewery Co., Jangseong, Cheollanam-do 57221 Korea
| | - Cheol Gon Shin
- Bohae R and D Center, Bohae Brewery Co., Jangseong, Cheollanam-do 57221 Korea
| | - Chul Soo Shin
- Department of Biomaterials Science and Engineering, Yonsei University, Seoul, 03722 Korea
- Department of Biotechnology, Yonsei University, Seoul, 03722 Korea
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Liu T, Zhou Y, Zhu Y, Song M, Li BB, Shi Y, Gong J. Study of the rapid detection of γ-aminobutyric acid in rice wine based on chemometrics using near infrared spectroscopy. J Food Sci Technol 2015; 52:5347-51. [PMID: 26243964 PMCID: PMC4519452 DOI: 10.1007/s13197-014-1576-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/05/2014] [Accepted: 09/16/2014] [Indexed: 11/25/2022]
Abstract
Rice wine, in which γ-aminobutyric acid is present, is beneficial to human health and is one of the three most well-known fermented wines in the world, and is very popular in China. The rapid detection of γ-aminobutyric acid was studied in rice wine using near infrared spectroscopy with an optical fibre probe. Through the selection of detection conditions, including a waveband range of 12500-4000 cm(-1), a scanning duration of 16 scans and a resolution of 8 cm(-1), the near infrared spectrum of rice wine was acquired three times, for every wine sample, with an optical fibre probe. The resulting average value of the spectrum was obtained and the corresponding data were analysed via normalization. By adopting a multivariate calibration partial least squares method (PLS) and establishing a calibration model, the highest precision for γ-aminobutyric acid in rice wine was predicted when the factor coefficient was 17. The overall results demonstrating the content of γ-aminobutyric acid in rice wine was predicted to be between 157.6696-317.5813 mg/L, with a relative standard deviation of prediction between 0.01-5 %, as well as the fact that the single sample measuring time was less than 20 s, prove that near infrared spectroscopy is a rapid, accurate and effective method to adopt for detecting the content of γ-aminobutyric acid in rice wine.
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Affiliation(s)
- Tiebing Liu
- />School of Bio-Chem Engineering, Zhejiang University of Science & Technology, Hangzhou, 310023 People’s Republic of China
| | - Yang Zhou
- />School of Bio-Chem Engineering, Zhejiang University of Science & Technology, Hangzhou, 310023 People’s Republic of China
| | - Yinbang Zhu
- />School of Bio-Chem Engineering, Zhejiang University of Science & Technology, Hangzhou, 310023 People’s Republic of China
| | - Minji Song
- />School of Bio-Chem Engineering, Zhejiang University of Science & Technology, Hangzhou, 310023 People’s Republic of China
| | - Bo-bin Li
- />School of Bio-Chem Engineering, Zhejiang University of Science & Technology, Hangzhou, 310023 People’s Republic of China
- />Post-Doctoral Work Unit of Shaoxing City Supervise Institute of Quality & Technology, Shaoxing, 312071 People’s Republic of China
| | - Yang Shi
- />School of Bio-Chem Engineering, Zhejiang University of Science & Technology, Hangzhou, 310023 People’s Republic of China
| | - Jinyan Gong
- />School of Bio-Chem Engineering, Zhejiang University of Science & Technology, Hangzhou, 310023 People’s Republic of China
- />Post-Doctoral Work Unit of Shaoxing City Supervise Institute of Quality & Technology, Shaoxing, 312071 People’s Republic of China
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16
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Xiao J, Huang JP, Xu GF, Chen DX, Wu GY, Zhang M, Shen Y, Cai H. Association of alcohol consumption and components of metabolic syndrome among people in rural China. Nutr Metab (Lond) 2015; 12:5. [PMID: 25745507 PMCID: PMC4350876 DOI: 10.1186/s12986-015-0007-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2014] [Accepted: 02/14/2015] [Indexed: 01/16/2023] Open
Abstract
Background Accumulative evidence in the literature suggests alcohol consumption is a protective factor of the metabolic syndrome (MS). However, few studies investigated the relationship between alcohol consumption and components of MS. We examined association of several types of alcoholic beverage with components of MS among people in rural China. Methods In the Nantong Metabolic Syndrome Study (NMSS), a cross-sectional study, a total of 20,502 participants, including 13,505 women and 6,997 men aged 18–74 years, were recruited between 2007 and 2008 in Nantong, China. Socio-economic status, dietary intake, physical exercise, alcoholic beverage consumption, and smoking status information were obtained, and triglycerides (TG), high-density lipoprtein cholesterol (HDL-c), blood pressure (BP) and blood glucose level were examined for all participants. Logistic regression model and the restricted cubic spline approach were used to analyze the associations between alcoholic beverage consumption and MS components. Results The MS prevalence was 21.1% in the whole population, which was significantly low among drinkers (20.6%), compared with non-drinkers (23.6%) in women, and was comparable in men (16.4% versus 17.1%). High HDL-c level was observed among drinkers, compared with non-drinkers in both men and women. Low TG level and Systolic BP (SBP) were found only among rice wine drinkers in women, and high waist circumference, high TG and BP were found among beer and liquor drinkers in men. Furthermore, we found that the highest quartile of rice wine drink in women may decrease 24% risk of high TG, 30% risk of low HDL-c and 43% risk of high glucose among MS components cases respectively, compared with non-drinkers (p for trend <0.01 for those three components). While compared non-drinkers among men, the highest quartile of liquor drink may increase 32% risk of high SBP, 55% risk of high Diastolic BP (DBP) and 34% risk of abdominal obesity among MS components cases respectively, but decrease 45% risk of low HDL-c (p for trend <0.05 for those four components). Conclusion Our data suggested that all alcoholic beverages increased HDL-c level. Rice wine decreased both TG level and blood glucose in women only and it could be one of healthy alcoholic beverages in MS prevention in Chinese women. While excessive liquor consumption increased BP and waist circumference level and it may lead to hypertension and central obesity in Chinese men.
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Affiliation(s)
- Jing Xiao
- Department of Epidemiology and Medical Statistics, School of Public Health, Nantong University, Nantong, Jiangsu China
| | - Jian-Ping Huang
- Department of Chronic Disease and Prevention Center, Center for Disease Control and Prevention of Nantong, Nantong, Jiangsu China
| | - Guang-Fei Xu
- Department of Nutrition and Food Science, School of Public Health, Nantong University, Nantong, Jiangsu China
| | - De-Xi Chen
- Department of Epidemiology and Medical Statistics, School of Public Health, Nantong University, Nantong, Jiangsu China
| | - Gui-Yun Wu
- Department of Epidemiology and Medical Statistics, School of Public Health, Nantong University, Nantong, Jiangsu China
| | - Min Zhang
- Department of Epidemiology and Medical Statistics, School of Public Health, Nantong University, Nantong, Jiangsu China
| | - Yi Shen
- Department of Epidemiology and Medical Statistics, School of Public Health, Nantong University, Nantong, Jiangsu China
| | - Hui Cai
- Department of Epidemiology and Medical Statistics, School of Public Health, Nantong University, Nantong, Jiangsu China
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17
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Ouyang Q, Zhao J, Chen Q. Instrumental intelligent test of food sensory quality as mimic of human panel test combining multiple cross-perception sensors and data fusion. Anal Chim Acta 2014; 841:68-76. [PMID: 25109863 DOI: 10.1016/j.aca.2014.06.001] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2013] [Revised: 05/30/2014] [Accepted: 06/02/2014] [Indexed: 10/25/2022]
Abstract
Instrumental test of food quality using perception sensors instead of human panel test is attracting massive attention recently. A novel cross-perception multi-sensors data fusion imitating multiple mammal perception was proposed for the instrumental test in this work. First, three mimic sensors of electronic eye, electronic nose and electronic tongue were used in sequence for data acquisition of rice wine samples. Then all data from the three different sensors were preprocessed and merged. Next, three cross-perception variables i.e., color, aroma and taste, were constructed using principal components analysis (PCA) and multiple linear regression (MLR) which were used as the input of models. MLR, back-propagation artificial neural network (BPANN) and support vector machine (SVM) were comparatively used for modeling, and the instrumental test was achieved for the comprehensive quality of samples. Results showed the proposed cross-perception multi-sensors data fusion presented obvious superiority to the traditional data fusion methodologies, also achieved a high correlation coefficient (>90%) with the human panel test results. This work demonstrated that the instrumental test based on the cross-perception multi-sensors data fusion can actually mimic the human test behavior, therefore is of great significance to ensure the quality of products and decrease the loss of the manufacturers.
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Affiliation(s)
- Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Jiewen Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
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18
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Jung H, Lee SJ, Lim JH, Kim BK, Park KJ. Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses. Food Chem 2013; 152:624-32. [PMID: 24444985 DOI: 10.1016/j.foodchem.2013.11.127] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2013] [Revised: 10/16/2013] [Accepted: 11/23/2013] [Indexed: 11/17/2022]
Abstract
The chemical and sensory profiles of 12 commercial samples of makgeolli, a Korean rice wine, were determined using descriptive sensory, chemical, and volatile components analyses. The sample wines were analysed for their titratable acidity, ethanol content, pH, Hunter colour value and total reducing sugars. The chemical compositions of the makgeolli samples were found to be significantly different. The volatile compounds were extracted with solid-phase microextraction and analysed by gas chromatography time-of-flight mass spectrometry. In all, 45 major volatile compounds, consisting of 33 esters, 8 alcohols, 1 aldehyde, 1 acid, 1 phenol and 1 terpene, were identified; each makgeolli sample included 28-35 volatile compounds. Based on principal component analysis of the sensory data, samples RW1, RW2, RW5, RW8 and RW12 were associated with roasted cereal, mouldy, bubbles, sweet and sour attributes; the other samples were associated with sensory attributes of yellowness, yeast, full body, turbidity, continuation, swallow, alcohol, fruit aroma and whiteness.
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Affiliation(s)
- Heeyong Jung
- Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Songnam-si, Gyeonggi-do 463-746, Republic of Korea
| | - Seung-Joo Lee
- Department of Culinary and Food Service Management, Sejong University, Seoul 143-747, Republic of Korea
| | - Jeong Ho Lim
- Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Songnam-si, Gyeonggi-do 463-746, Republic of Korea
| | - Bum Keun Kim
- Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Songnam-si, Gyeonggi-do 463-746, Republic of Korea
| | - Kee Jai Park
- Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Songnam-si, Gyeonggi-do 463-746, Republic of Korea.
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19
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Li H, Wei B, Wu C, Zhang B, Xu X, Jin Z, Tian Y. Modelling and optimisation of enzymatic extrusion pretreatment of broken rice for rice wine manufacture. Food Chem 2013; 150:94-8. [PMID: 24360424 DOI: 10.1016/j.foodchem.2013.10.146] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2013] [Revised: 10/11/2013] [Accepted: 10/24/2013] [Indexed: 11/18/2022]
Abstract
The manufacture of Chinese rice wine involves an uneconomical, time-consuming, and environmentally unfriendly pretreatment process. In this study, the enzymatic extrusion of broken rice was applied to the brewing of rice wine. The response surface methodology was used to study the effects of the barrel temperature (BT), moisture content (MC), and amylase concentration (AC) on the alcohol yield. A second-order polynomial model had a good fit to the experimental data and the coefficient of determination (R(2)) was 0.9879. According to the model, the optimal parameters required to obtain the highest alcoholic degree of 17.94% were: BT=100.14°C, MC=43%, and AC=1.45‰. Under these optimal conditions, the alcoholic degree actually reached 18.3%, which was close to the value predicted by the model. Enzymatic extrusion improved the yeast growth and alcohol yield during the fermentation process. The fermentation recovery and efficiency of processed rice wine were 38.07% and 94.66%, respectively.
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Affiliation(s)
- Hongyan Li
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Benxi Wei
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Chunsen Wu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Bao Zhang
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
| | - Zhengyu Jin
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
| | - Yaoqi Tian
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
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