LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Xiaodong Peng,Wenyan Wu,Yiqian Ma,Feilong Shao,Yingzi Zhang,Yongyu Feng,Huan Wang
Jiangxiangxing baijiu is one of the most popular baijiu in China because of its unique flavor characteristics. However, the differences in molecular and atomic levels between various processes of Jiangxiangxing baijiu remain unclear. The ethanol δ 13 C of 30 samples of daqu Jiangxiangxing baijiu (DQ-JX) and 25 samples of non-daqu Jiangxiangxing baijiu (NDQ-JX) were determined, and their distribution ranges were (−18.50 ± 0.68)‰ and (−15.64 ± 1.24)‰, respectively ( p < 0.01) by Gas chromatography–isotope ratio mass spectrometry(GC–IRMS). The gas chromatography–mass spectrometry (GC–MS) analysis revealed that the contents of volatile compounds in DQ-JX were higher than those in NDQ-JX, but the proportions of ester and acid compounds of DQ-JX were lower. Orthogonal partial least squares discriminant analysis revealed that the two processes of Jiangxiangxing baijiu had significant classification effects, and 16 potential differential compounds were identified. The heat map analysis found that methanol, ethyl acetate, 1-propanol, and acetic acid were significantly higher in DQ-JX than in NDQ-JX. The accuracy of flavor compound identification model combined with stable carbon isotope analysis was 94.4%.
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
Bioresources and Bioprocessing
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2025
·Vol. 12
·期 1
·1-16
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IF 5.1
Deng Jie,Zheng Jia,Li Xing,Huang Dan,Ye Guangbin,Luo Huibo
Qu -aroma is a critical quality indicator for medium–high temperature Daqu (MT- Daqu ). Due to the differences in regional and environmental conditions, these differences are likely to cause variations in the Qu -aroma of MT- Daqu . Despite this, comprehensive research on the variations in Qu -aroma across different regions has been lacking. This study aims to address this gap to analyze the differences in Qu -aroma characteristics of MT- Daqu from seven distinct production areas. Sensory analysis identified seven broad aroma categories and 25 specific aromas characterizing the Qu -aroma of MT- Daqu samples. Chen aroma and roasted aroma were notably more prevalent in MT- Daqu samples from Sichuan compared to those from other regions ( P < 0.05 ). In total, 123 volatile compounds were detected in MT- Daqu , with 42 classified as aroma-active compounds. Among these, 21 aroma-active compounds were identified as markers distinguishing Sichuan MT- Daqu from those produced in non-Sichuan regions, showing significant differences in their concentrations ( P < 0.05 ). Additionally, six major aroma-active compounds were found to significantly contribute to the aroma differences between Sichuan and non-Sichuan MT- Daqu . This study delineates the distinct Qu -aroma characteristics of MT- Daqu from various SAB production areas. The insights gained from this research offer valuable guidance for optimizing flavor profiles in MT- Daqu production. Graphical
研究领域:
食品科学
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微生物学
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分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Sheng-Bing Yang,Jun-Jie Fu,Jia-Huan He,Xiao-Juan Zhang,Li-Juan Chai,Jin-Song Shi,Song-Tao Wang,Su-Yi Zhang,Cai-Hong Shen,Zhen-Ming Lu,Zheng-Hong Xu
Qu -aroma is of great significance for evaluation the quality of Daqu starter. This study aimed to decode the Qu -aroma of medium-temperature Daqu (MT- Daqu ) via “top-down” and “bottom-up” approaches. Firstly, 52 aroma descriptors were defined to describe the MT- Daqu aroma by quantitative descriptive analysis . Secondly, 193 volatile organic compounds (VOCs) were identified from 42 MT- Daqu samples by HS-SPME-GC–MS, and 43 dominant VOCs were screened out by frequence of occurrence or abundance. By Thin Film (TF)-SPME-GC-O-MS, 27 odors and 90 VOCs were detected in MT- Daqu mixture, and 14 odor-active VOCs were screened out by odor intensity. Thirdly, a five-level MT- Daqu aroma wheel was constructed by matching 52 aroma descriptors and 37 aroma-active VOCs. Finally, Qu -aroma of MT- Daqu was reconstructed with 37 aroma-active VOCs and evaluated by omission experiments. Hereinto, 26 key aroma-active VOCs were determined by OAV value ≥1, including isovaleric acid, 1-hexanol, isovaleraldehyde, 2-octanone, trimethylpyrazine, γ-nonalactone, 4-vinylguaiacol, etc.
研究领域:
食品科学
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微生物学
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化学
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DOI
PubMed
高影响因子
JOURNAL OF APPLIED MICROBIOLOGY
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2024
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IF 3.2
Zhao He,Du Binghao,Zhao Pengju,Chen Xi,Zhao Jingrong,Wu Qiuhua,Zhu Lining,Ma Huifeng,Sun Baoguo,Min Weihong,Li Xiuting
AimsEthyl hexanoate, one of the key flavor compounds in Strong-flavor Baijiu. To improve the content of ethyl hexanoate in Strong-flavor Baijiu, a functional strain with high yield of ethyl hexanoate was screened and its ester-producing performance was studied.Methods and ResultsUpon identification, the strain was classified as Candida sp. and designated as ZY002. Under optimal fermentation conditions, the content of ethyl hexanoate synthesized by ZY002 can be as high as 170.56 mg·L−1. A fermentation test was carried out using the ZY002 strain bioaugmented Daqu to verify the role of the strain applied to Baijiu brewing. It was found that strain ZY002 could not only improve the moisture and alcohol contents of fermented grains but also diminish the presence of reducing sugar and crude starch. Furthermore, it notably amplified the abundance of flavor compounds.ConclusionIn this study, Candida sp. ZY002 with a high yield of ethyl hexanoate provided high-quality strain resources for the actual industrial production of Baijiu.
研究领域:
发酵技术
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食品科学
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微生物学
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饮料科学
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产品关联
DOI
PubMed
高影响因子
Foods
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2023
·Vol. 12
·期 13
·2464
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IF 5.2
Guihu Zhang,Peng Xiao,Youqiang Xu,Honghua Li,Hehe Li,Jinyuan Sun,Baoguo Sun
Baijiu, a prevalent alcoholic beverage, boasts over 2000 aroma compounds, with sulfur-containing compounds being the most influential in shaping its flavor. Benzenemethanethiol, a distinctive odorant in baijiu, is known to enhance the holistic flavor profile of baijiu. Despite its importance, there is very little literature on the biotransformation mechanism of benzenemethanethiol. Thus, extensive research efforts have been made to elucidate the formation mechanism of this compound in order to improve baijiu production. In this study, 12 yeast strains capable of generating benzenemethanethiol were isolated from baijiu daqu, and theSaccharomyces cerevisiaestrain J14 was selected for further investigation. The fermentation conditions were optimized, and it was found that the optimal conditions for producing benzenemethanethiol were at 28 °C for 24 h with a 4% (v/v) inoculum of 3.025 g/L L-cysteine. This is the first time that yeast has been shown to produce benzenemethanethiol isolated from the baijiu fermentation system. These findings also suggest that benzenemethanethiol can be metabolized by yeast using L-cysteine and benzaldehyde as precursor substrates.Keywords:Saccharomyces cerevisiae;baijiu;daqu;benzenemethanethiol;formation mechanism
研究领域:
发酵科学
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食品科学
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微生物学
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生物化学
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DOI
PubMed
高影响因子
Food Bioscience
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2025
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IF 5.9
Ping Tang,Qingliang Li,Changwen Li,Dongguang Xiao,Xiaodan Wang,Xuewu Guo
Ammonia odor is a notable off-flavor in Jiang-flavored high-temperature Daqu, impacting its quality, but the substances composition and formation of this odor are still unknown. In this study, molecular sensory science was employed to identify the key flavor compounds responsible for the ammonia odor in Daqu, while microbiomic analysis, correlation analysis, and functional gene prediction were conducted to investigate the mechanisms of their formation. Trimethylamine was identified as the predominant component contributing to the ammonia odor characteristic of Daqu. Subsequent microbial community analysis revealed that Bacillus , Kroppenstedtia , Thermoascus , and Thermomyces were the dominant microorganisms differentiating ammonia-flavored Daqu (AFDQ) from non-ammonia-flavored Daqu (NFDQ). Moreover, significant variations in the amino acid metabolic pathways of the bacterial community functional genes between these two Daqu types further influenced the development of the ammonia flavor. Concurrently, the research findings were applied to the Daqu production process for the identification of AFDQ. A support vector machine (SVM) discrimination model was developed based on trimethylamine and total volatile basic nitrogen levels, demonstrating robust performance in distinguishing AFDQ from NFDQ. These findings provide new insights into the flavor formation mechanisms of ammonia-flavored Daqu and offer a scientific basis for its quality control and optimization.
研究领域:
食品科学
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发酵工程
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微生物学
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风味化学
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代谢组学
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生物信息学
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过程质量控制
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2022
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IF 9.231
Yu Mu,Jun Huang,Rongqing Zhou,Suyi Zhang,Hui Qin,Yi Dong,Chao Wang,Xiaojun Wang,Qianglin Pan,Huifang Tang
Daqu , an indispensable starter, significantly affects the quality and yield of Chinese baijiu. To explore the bioturbation effect of space mutation and biofortification on strong-flavor Daqu , the microbial community, physicochemical properties and overall metabolic profile were investigated. Lactobacillus and Aspergillus were significantly reduced after bioturbation, while seven genera (e.g., Bacillus and Pichia ) and five genera (e.g., Enterococcus and Thermomyces ) were enriched by space mutation and biofortification, respectively, resulting in improved enzymatic activities. Among the 14 aroma-active volatiles and 51 differential metabolites identified, most had a higher content after bioturbation, including pyrazines, alcohols, small peptides and carbohydrates. Moreover, correlation analysis and integrated metabolic pathway showed that differences in flavor quality among these Daqu were mainly associated with bacterial communities, especially Bacillus , Kroppenstedtia , Thermoactinomyces and Scopulibacillus . These results are useful for elucidating the mechanism of flavor formation in Daqu and promoting the further application of bioturbation technology in the traditional fermentation industry.
研究领域:
微生物学
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发酵技术
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食品科学
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代谢组学
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产品关联
DOI
PubMed
高影响因子
FOOD MICROBIOLOGY
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2025
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IF 4.6
Qiuxiang Tang,Yi Zhang,Jun Huang,Rongqing Zhou
High-temperature Daqu (HTD) plays a critical role in shaping the microbial communities and metabolic profiles during the production of Jiangxiang-flavor Baijiu (JXFB). However, directed regulation of HTD properties remains challenging due to complex interactions among biotic and abiotic factors throughout the process. This study investigated the impact of Bacillus strains, including individual strains and synthetic microbial communities (SynMCs) composed of multiple strains, when combined with Monascus floridanus or Muqu , on the microbiota and metabolite profiles of HTD. Our results demonstrated that both functional strains and their combinations significantly influenced the microbial community structure and key flavor compounds. Bacillus- based interventions significantly increased pyrazine content, particularly in SynMCs supplemented with Muqu . Samples treated with Monascus and Bacillus exhibited greater consistency in organic acids, non-volatiles, and volatiles compared to other treatments, indicating that interkingdom interactions between fungi and bacteria enhance flavor control. The similarity index among fungal communities reached 44.44 %, while bacterial community similarity was only 25.51 %, and cluster analysis revealed a directional pattern in fungal succession. Co-occurrence network analysis indicated that high-yielding metabolite communities exhibited elevated average degree, average path length, and clustering coefficient, suggesting a higher connection density and information transfer, thereby promoting metabolite production. Kroppenstedtia displayed varied functions across different treatments, indicating that specific microbial combinations modulate the ecological roles of key taxa, resulting in changes in community structure and metabolism. These findings provide a theoretical basis for more controlled HTD fermentation, potentially enhancing the quality of JXFB.
研究领域:
食品微生物学
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发酵技术
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合成生物学
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微生物生态学
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代谢组学
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应用微生物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yu Mu,Jun Huang,Rongqing Zhou,Suyi Zhang,Hui Qin,Hanlan Tang,Qianglin Pan,Huifang Tang
Bioaugmenting Daqu is an effective strategy to improve the quality of Baijiu, but its effect on overall flavor profiles and aroma-active compounds is unknown. Here, 168 volatiles were determined from fresh strong-flavor Baijiu (SFB) and bioaugmented Daqu increased their diversity and altered the flavor characteristics. Among 49 odorants identified by aroma extraction dilution analysis, 29 aroma-active compounds had odor activity values ≥1, of which 18, 8, and 3 components exhibited the highest content in the SFB fermented by fortified-, space- and conventional- Daqu , respectively. The contribution of increasing ethyl hexanoate and decreasing ethyl lactate of fresh SFB by bioaugmented Daqu was confirmed, and their content changed from 4650 and 1890 mg/L (conventional-SFB) to 6680 and 1760 mg/L (fortified-SFB) and 6130 and 1710 mg/L (space-SFB). Meanwhile, the discriminators among different samples were determined by multivariate statistical analysis. These findings are beneficial for the optimization and improvement of Baijiu aroma.
研究领域:
食品科学
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化学
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代谢组学
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感官科学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
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2025
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IF 5.2
Sheng-Bing Yang,Zhen-Ming Lu,Han-Jun Shen,Jun-Jie Fu,Yang Yang,Xiao-Juan Zhang,Li-Juan Chai,Song-Tao Wang,Su-Yi Zhang,Cai-Hong Shen,Jin-Song Shi,Zheng-Hong Xu
Solid-state fermentation heterogeneity causes microenvironmental differences, shaping diverse microbial communities and metabolite compositions. Here, we aimed to investigate the variations in Qu -aroma between the inner (I-) and outer (O-) layers of medium-temperature Daqu (MT- Daqu ) starter, and to analyze the differences in microbial communities as well as the associated metabolic pathways related to Qu -aroma volatile organic compounds (VOCs). Firstly, quantitative descriptive analysis revealed that the I-layer exhibited intensified rancid-roasted notes, whereas the O-layer showed stronger grain and woody notes. Secondly, a total of 225 VOCs were identified from 88 inner and outer layer samples using HS-SPME-GC–MS, among which 43 differential VOCs were confirmed between the layers (VIP > 1, P < 0.05, and Fold change ≥1.5 or ≤0.67). Thin film (TF)-SPME-GC-O/MS revealed 52 and 47 odors with corresponding VOCs in the I- and O-layers, respectively. Subsequently, cross-referencing metagenomic and metabolic databases revealed that 37 aroma-active VOCs were functionally linked to six metabolic modules within the MT- Daqu microbial metabolic network. Finally, integrated metagenomic and amplicon sequencing identified potential functional microorganisms associated with specific metabolic modules. Five genera, including Kroppenstedtia and Thermomyces , were identified as characteristic of the I-layer, while 22 genera, such as Lactobacillus and Saccharomycopsis , were characteristic of the O-layer. Notably, Kroppenstedtia , Thermomyces , Lactobacillus , Saccharomycopsis , and Weissella were ubiquitously associated with all six metabolic modules across both layers of MT- Daqu . This study delivers a perspective for clarifying the spatial heterogeneity of Qu -aroma and its microbial drivers.
研究领域:
食品科学
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微生物学
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发酵技术
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分析化学
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代谢组学
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基因组学
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感官分析
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）