Catalysts
·
2023
·Vol. 13
·期 3
·478
·
IF 3.9
Haiyue Xu,Qu Li,Yougui Yu,Qing Zheng
The development of low-alcohol Baijiu is consistent with demand for the industry’s sustainable development. However, the ester aroma of low-alcohol Baijiu is insipid and unstable—mainly due to the hydrolysis of esters during shelf life—thus reducing the industry scale of low-alcohol Baijiu to a significantly small range. An electrochemical method for improving low-alcohol Baijiu’s ester concentration and stability was investigated from the aspects of thermodynamics and kinetics. The key finding is that the new Baijiu’s ester content obtained through distillation is relatively high, exceeding its content in the thermodynamic equilibrium state. Thus, the ester will be hydrolyzed during shelf life. The idea of applying electrochemical catalytic esterification technology to the production of low-alcohol Baijiu in this study is directly derived from the production practice of Baijiu factories; it provides a direction for the further optimization of low-alcohol Baijiu to facilitate the production of an alternative product that will contribute to public health.Keywords:electrochemical esterification;low alcohol liquor;Baijiu;ester aroma
研究领域:
食品科学
·
化学工程
✓ 已验证
DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 15
·2843
·
IF 5.2
Siyu Xue,Naihui Dong,Kexin Xiong,Hui Guo,Yiwei Dai,Huipeng Liang,Yingxi Chen,Xinping Lin,Beiwei Zhu,Sufang Zhang
Ethyl carbamate (EC), a 2A carcinogen produced during the fermentation of foods and beverages, primarily occurs in distilled spirits. Currently, most studies focus on strategies for EC mitigation. In the present research, we aimed to screen strains that can degrade EC directly. Here, we report twoCandida ethanolicastrains (J1 and J116), isolated from fermented grains, which can reduce EC concentrations directly. These two yeasts were grown using EC as the sole carbon source, and they grew well on different carbon sources. Notably, after immobilization with chitosan, the two strains degraded EC in Chinese Baijiu by 42.27% and 27.91% in 24 h (from 253.03 ± 9.89 to 146.07 ± 1.67 and 182.42 ± 5.05 μg/L, respectively), which was better than the performance of the non-immobilized strains. Furthermore, the volatile organic compound content, investigated using gas chromatography-mass spectrometry, did not affect the main flavor substances in Chinese Baijiu. Thus, the yeasts J1 and J116 may be potentially used for the treatment and commercialization of Chinese Baijiu.Keywords:ethyl carbamate (EC);Candida ethanolica;Chinese Baijiu;immobilization
研究领域:
微生物学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Qu Li,Haiyue Xu,Yougui Yu,Qing Zheng
The effect of acid–ester equilibrium on the quality of aged distilled liquor (e.g., Baijiu) and techniques for the rational design of flavor are yet to be fully understood. In terms of thermodynamics, the long-term ageing is a spontaneous process in which the thermodynamically unstable state changes to the stable state. This study used gas chromatography , sensory evaluation, and thermodynamic strategies to explore the acid–ester equilibrium during the ageing process of Baijiu. The content of most esters in new Baijiu is significantly higher than that of acids and a consistent rule in the ester balance was detected, with the reaction quotients of esterification reactions gradually approaching the equilibrium constants . The thermodynamic data confirm that the contents of esters and acids become stable after ageing. And the stability of ester and acid content is the premise of the soft and harmonious flavor of Baijiu: after ageing, the Baijiu will keep its harmonious flavor which derives from the blending process. On the contrary, the blended but unaged Baijiu, will lose the harmonious flavor due to the change of the content of esters and acids.
研究领域:
食品科学
·
化学
✓ 已验证
DOI
高影响因子
MOLECULES
·
2025
·Vol. 30
·期 4
·933
·
IF 4.6
Jialing Lu,Jia Zheng,Dong Zhao,Yan Xu,Shuang Chen
Strong-aroma type Baijiu and its diluted samples were characterized through descriptive analysis. Significant changes were observed in four (ethanol, Jiao-aroma, fruity, and grain) of the nine aroma attributes, primarily attributed to variations in ethanol concentration rather than other compounds. The thresholds of 40 compounds in aqueous solutions with alcohol concentrations of 20%, 30%, 40%, 50%, and 60% were measured using three-alternative forced-choice tests. The thresholds of 30 compounds were significantly positively correlated with ethanol concentration. The thresholds of 40 compounds were affected by ethanol concentration to varying degrees, with changes ranging from 2 to 692 times. Due to the varying degrees of alcohol influence on the compound threshold, the aroma profile of diluted Baijiu sample is different from the original Baijiu sample.
研究领域:
食品科学
·
感官分析
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ANALYST
·
2024
·
IF 3.6
Yating Rui,Qunyong Tang,Liyi Chen,Juan Pu,Wangpeng Wang,Shou-Nian Ding
Baijiu, as a traditional Chinese alcoholic beverage, carries China's rich historical and cultural heritage. Consumers experience varying levels of relaxation and pleasure after consuming different Baijiu, with the biological basis of delectation influenced by serotonin and dopamine. In this study, we prepared carbon fiber electrodes modified with surface decorated gold nanoparticles to directly measure the electrochemical response signals in the serum of mice before and after gavage different types of Baijiu. It was observed that the serum signal change in mice after consuming Baijiu Sample 1 (J1) was higher than the other two types of Baijiu. Consequently, trace flavor compounds in the Baijiu samples were detected using gas chromatography-mass spectrometry (GC-MS) and liquid chromatography mass spectrometry (LC-MS), revealing the highest content of L-lactic acid in J1. Mice were intraperitoneally injected with 200 mg/kg of L-lactic acid. The changes in dopamine and serotonin in the serum of injected mice were monitored using a biosensor, and the results were compared with results from high performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-MS). The findings confirmed that L-lactic acid could indeed stimulate both neurotransmitters' secretion in mice, suggesting that the trace components in J1 may even exhibit synergistic effects. The study contributes to a deeper under-standing of the effects of Baijiu on body and provides a scientific basis for the production and consumption of Baijiu.
研究领域:
生物化学
·
神经科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Qiuxiang Tang,Yi Zhang,Jun Huang,Rongqing Zhou
Tri-colored Jiangqu , including white (WQ), yellow (YQ), and black (BQ)-color Daqu , significantly influence fresh Baijiu yield and quality. The differences in attributes of these Jiangqu types, sourced from two renowned Baijiu enterprises, were investigated using multi-omics approaches. Color intensity negatively correlated with ammonia nitrogen content, but positively with pyroglutamic acid content. 182 volatiles and 291 non-volatiles were identified, with each types exhibiting unique metabolites. Esters, pyrazines, ketones and phenols were predominant in WQ, YQ, and BQ, respectively. The content of peptides, amines, and amino acids with derivatives also showcased the differences of microbiota and metabolic pathways among tri-colored Jiangqu . BQ's characteristic components of L-Tyrosine and acetyl tributyl citrate were closely associated with melanin formation. In YQ, Scopulibacillus and Rhizopus correlated positively with tetramethylpyrazine. Moreover, the bacterial community significantly influenced the metabolic profiles, and synergistic interactions between fungal and bacterial communities were crucial in determining metabolite abundance.
研究领域:
微生物学
·
食品科学
·
代谢组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Jiaqing Huang,Cailin Qiao,Xinrou Wang,Yuwei Gao,Jinsong Zhao,Huibo Luo,Yongzhong Wang,Changjun Hou,Danqun Huo
Pichia kudriavzevii was one of the important aroma-producing fungi in the solid-state fermentation of Baijiu, and immobilization was an effective strategy for improving microbial performance. Herein, P. kudriavzevii cells were immobilized in a gel network that crosslinked by chitosan and sodium alginate to form sodium alginate/chitosan- P. kudriavzevii microspheres (SA/CS-PMs). Their structural characteristics and formation processes were characterized by SEM and FT-IR. The effect of synthesis conditions on the performance of microspheres were determined by single-factor experiments. Under the optimal conditions, the SA/CS-PMs could increase the amylase activity of the fermentation broth by 57.18%, the esterase activity by 66.13%, the content of ester by 67.04%, and could be reused at least three times. Further research results indicated that the content of ester could be increased significantly in Baijiu solid-state fermentation with the SA/CS-PMs. In conclusion, the SA/CS-PMs could improve the ester production ability of P. kudriavzevii by increasing the esterase activity, which was a valuable exploration of directional biosynthesis and a feasible strategy to improve solid-state fermentation quality.
研究领域:
微生物学
·
发酵工程
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Analytical Methods
·
2025
·
IF 2.6
Jiaxi Deng,Yiyao Luo,Jia Zheng,Zirui Yuan,Yi Ma,Huibo Luo,Xiaogang Luo,Danqun Huo,Changjun Hou
Baijiu represents the pinnacle of traditional Chinese culinary culture. The influence of Baijiu is evident in various literary works, rituals and banquets, dishes and healthcare, and numerous other areas. The reduction of substances plays a pivotal role in the flavor, aroma, and quality control of Baijiu. Therefore, the present work focuses on Baijiu and the reducing substances in it. In this study, CDs@ZrFe-MOF and three distinct catalase nanase substrates (ABTS, OPD, and TMB) were employed to create fluorescence and colorimetric dual-mode sensor arrays. The oxidation of the enzyme substrate into the appropriate oxidation substrate is facilitated by CDs@MOF in the presence of H₂O₂. The reducing substance effectively inhibits the formation of the oxidation substrate, resulting in alterations in fluorescence and UV intensity. The dual-mode sensor array was found to be effective in detecting 15 different types of reducing chemicals. Furthermore, the colorimetric and fluorescence sensor array demonstrated exceptional detection capability in detecting 19 different types of Luzhou-flavor liquor samples, achieving a 100% accuracy rate. This study will provide an accurate and rapid method for differentiating Baijiu.
研究领域:
分析化学
·
纳米技术
·
传感器技术
·
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
SCIENCE OF THE TOTAL ENVIRONMENT
·
2023
·
IF 9.8
Xiuzhen Xu,Weiqin Feng,Lijun Guo,Xin Huang,Bi Shi
Resource utilization of distiller's grains (DGs) is crucial for realizing sustainable development of Baijiu industry. In the prevent investigation, a low-cost activated biochar (DGABC) suitable for removing turbidity from low-alcohol Baijiu was prepared by the controlled pyrolysis of DGs, followed by steam activation. The as-prepared biochar featured a large specific surface area (320–480 m 2 /g) and pore volume (0.45–0.47 cm 3 /g). Importantly, the DGABC possessed remarkable exterior hydrophily and interior lipophilicity, which guaranteed its good dispersion in alcohol-water system as well as an efficient adsorption to the components with long lipophilic chain. As a result, the DGABC could efficiently remove the turbidity in low-alcohol Baijiu, which was mainly derived from the long lipophilic chain components, such as ethyl palmitate. Meanwhile, most of the flavor esters that had a shorter lipophilic chain and lower hydrophobicity were well kept in the low-alcohol Baijiu. Therefore, this work provided a promising strategy for DGs recycling in Baijiu industry.
研究领域:
环境科学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2025
·
IF 7
Lijuan Yin,Lijing Sun,Yueqi Wang,Gailing Shi,Liangcai Lin,Cuiying Zhang
Baijiu is the product of the cooperation of a variety of core functional organisms in an open fermentation system. The differences in the structure of these core functional microorganisms are directly related to the quality of the base liquor. Acetilactobacillus jinshanensis is the dominant functional microorganism involved in the process of making Jiang-flavour Baijiu. To quantitatively evaluate the concentration of A. jinshanensis in the fermentation system, a CRISPR/Cas12a-coupled gold nanoparticle visual biosensor was developed. The limit of detection for A. jinshanensis was as low as 1 copy/μL, and its sensitivity exceeded that of the existing quantitative real-time PCR method. Furthermore, this system was employed to determine the concentration of A. jinshanensis during actual Baijiu fermentation. The average fluorescence value of A. jinshanensis in excellent-grade workshop was 4838, while that in ordinary workshops was 2145. The results revealed a linear relationship (R 2 =0.845) between the quality of the base liquor and the concentration of A. jinshanensis was obtained. Therefore, the concentration of A. jinshanensis might be used as a new parameter to predict the quality of base liquor and as a regulatory target in the fermentation process, thereby achieving a controllable fermentation process and high quality.
研究领域:
微生物学
·
分子生物学
·
食品科学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Jilei Wang,Qu Li,Yun Sun,Jingwen Liu,Zhao Jiang,Zhuoping Zheng,Li Liu,Xinhui Min,Yougui Yu,Qing Zheng
Elucidating the mechanisms underlying Baijiu production is a shared aspiration among academic groups specializing in the field of Baijiu research. This study comprehensively examined the mechanisms underlying the yellowish coloration of Baijiu through a synergistic application of chromatographic, spectroscopic, and physical methodologies. Aging of Baijiu in earthenware pots involves the infiltration of mineral ions such as iron, aluminum, and calcium; however, these ions are detected at extremely low concentrations and are therefore not linked to the development of Baijiu's yellowish color. Instead, the yellowish coloration is attributed to the diverse colorants generated during the high-temperature fermentation of small-molecule sugars derived from the saccharification of grain materials. Although these colorants exist in minimal quantities and exhibit spectral absorption peaks ranging from 300 to 450 nm, their overlapping spectra collectively contribute to the light-absorbing properties of Baijiu across a broad wavelength range, ultimately accounting for its characteristic yellowish color.
研究领域:
食品科学
·
化学
✓ 已验证
DOI
PubMed
高影响因子
Analytical Methods
·
2023
·Vol. 15
·期 21
·2622-2630
·
IF 3.1
Liangyun Yu,Liangju Sun,Qi Zhang,Jingjing Zhang,Bairen Yang,Mingquan Huang,Yawen Zhou,Baocai Xu,Xiaoya Hu
This study developed an electrochemical sensor for the determination of Mn2+ in Chinese liquor by modifying a glass carbon electrode with TiO2-NH2@COFDPTB, which was synthesized via the controllable growth of COFDPTB onto the surface of TiO2-NH2 using the Schiff-base condensation reaction between 2,5-dimethoxyterephthalaldehyde and 1,3,5-tris(4-aminophenyl)benzene. The morphological and structural characterization studies of the proposed TiO2-NH2@COFDPTB were carried out by SEM, TEM, HRTEM, EDX, BET, XRD and FTIR techniques. Owing to the excellent properties and the synergism between TiO2 and COFDPTB, the introduction of TiO2-NH2@COFDPTB improved the electrochemical response significantly. By optimizing the experimental parameters, the sensor exhibited good linearity in the range of 0.1–1.0 nM and 0.08–10 μM with a detection limit of 2.83 × 10−11 M and 9.50 × 10−9 M, respectively, showing competitive performance for Mn2+ determination. Besides, the proposed sensor was successfully applied to Mn2+ detection in liquor samples, suggesting its practical application performance.
研究领域:
分析化学
·
材料科学
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）