Jihong Yang,Hanchen Zhou,Yaqin Liu,Hui Wang,Yujie Xu,Jianqin Huang,Pandeng Lei
Green tea processed from albino tea varieties often has umami taste and fresh aroma. This study identified green teas made from two types of albino tea cultivar, one having the white shoots (called Naibai, NB) and the other having the yellow shoots (called Huangjinya, HJY). Taste compounds analyses showed that galloylated catechins were highly concentrated in HJY green teas, whereas non-galloylated catechins and amino acids were more abundant in NB green teas. CsTA (involved in the catabolism of galloylated catechins) showed high expression in HJY tea shoots, resulting in gallic acid as a precursor for β -glucogallin biosynthesis being abundant in HJY. CsPDX2.1 (responsible for theanine hydrolyzation) had a lower expression level in NB than HJY shoots. Fatty acid–derived volatiles (FADVs), glycosidically bound volatiles (GBVs) and carotenoid–derived volatiles (CDVs) were highly concentrated in HJY green teas, whereas amino acids–derived volatiles were highly concentrated in NB green teas.
Baoqing Bai,Lanqi Zhang,Ying Zhang,Bin Feng,Tao Bo,Jinhua Zhang,Sanhong Fan,Yukun Yang
The fermentation rounds in the brewing process of Qingxiangxing Baijiu (QXB) significantly influence its quality and flavor. This study investigates the flavor characteristics of two rounds of QXB: Dacha-Baijiu and Ercha-Baijiu. Analysis via HS-SPME-GC × GC-TOFMS revealed a higher number of volatile organic compounds (VOCs) in Ercha-Baijiu, whereas Dacha-Baijiu exhibited elevated concentrations of alcohols and esters. Orthogonal partial least squares discrimination analyses indicated significant flavor differences between the two rounds. Based on odor activity value (OAV >1) assessment, 51 VOCs were identified as key aroma contributors, with β-damascenone, isovaleraldehyde, ethyl caprylate, and ethyl hexanoate being particularly prominent. Furthermore, 37 volatile compounds were accurately identified using GC-IMS, effectively constructing a fingerprint of the flavor differences between two rounds of QXB. Sensory analysis revealed significant distinctions in both aroma and taste. Dacha-Baijiu exhibited more intense aroma of sweet, floral, and grain, as well as taste of sour and fresh, while Ercha-Baijiu was marked by strong acid, alcoholic, and fruit aroma, as well as sweet, bitter and salty taste. This study elucidates the flavor characteristics of two rounds of QXB, which providing valuable insights for the processing technology and flavor quality control of QXB.
Rapid and accurate evaluation of newly distilled base liquor is essential for ensuring product consistency and quality. To address this challenge, a multi-platform analytical and chemometric approach to assess the quality of different grades Qingxiangxing crude Baijiu (QXCBJ) produced continuously was employing. Volatile organic components of QXCBJ were profiled using gas chromatography-flame ionization detector/mass spectrometry (GC-FID/GC-MS), and non-volatile organic components (NVOCs) were characterized using liquid chromatography-high resolution mass spectrometry (LC-HRMS). In total, 136 VOCs and 270 NVOCs were identified, and 36 of them were screened as potential quality markers. In the GC-MS analysis, isoamyl lactate, ethyl phenylacetate, 4-ethyl-2-methoxyphenol, ethyl cinnamate, and 2-methoxy-4-vinylphenol showed significant differences among different QXCBJ samples, contributing to sample differentiation. Metabolomic profiling via LC-HRMS revealed differential accumulation of gustatory components (malic acid, vanillin acid, mannitol, betaine, azelaic acid, and lysine) across QXCBJ samples. Multifactor analysis (MFA) demonstrated that the integrated multi-platform strategy significantly improved sample discrimination compared to single-method approaches. This comprehensive methodology not only establishes a scientific basis for the quality control of Qingxiangxing Baijiu (QXBJ) but also demonstrates the potential of this multi-platform chemometric strategy for evaluating other Chinese spirits with similar complexity.
危险品化学品经营许可证（带存储）