Foods
·
2025
·Vol. 14
·期 6
·1063
·
IF 5.1
Haili Yang,Xinjun Hu,Jianpin Tian,Liangliang Xie,Manjiao Chen,Dan Huang
The advantages of pottery jars in the aging process of Baijiu are evident, but the impact of their material composition and pore structure on the flavor of Baijiu has not been widely studied. This study systematically analyzed the effects of six types of pottery jars on metal ions and flavor substances during the storage process of Maotai-flavored Baijiu. It was found that changes in the content of Fe and Zn metals, as well as pore parameters in the jars, significantly affected the content of AL, Mg, K, Na, and Ca ions in Baijiu. Based on three feature ranking methods and three machine learning models, a feature selection method related to flavor substances was established, identifying the key features (i.e., key metal ions) for each flavor group. The final key features of each flavor group can accurately predict the corresponding flavor substance content (Rp2> 0.87). The comprehensive analysis results indicate that the increase in the content of Fe, as well as the increases in P-max and P-min in the pottery jar, collectively promoted the formation of three flavor groups represented by ethyl valerate (G2), ethyl lactate (G7), and ethyl linoleate (G10), with an increase of 3% to 5%. In contrast, the increase in Zn inhibited the formation of the flavor group represented by 2,3-butanediol (G3), with a decrease of 14%. These results further clarify the impact of pottery jar formulations on the changes in flavor substances and provide a more effective method for analyzing the influence mechanism of jars on Baijiu.
研究领域:
食品科学
·
化学工程
·
人工智能
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Hui Xu,Zhizhi Yang,Baote Huang,Peng Meng,Shuling Huang,Jicheng Chen
Moutai-flavor Baijiu (MFB), is renowned worldwide for its mysterious brewing process and its sauce-like flavor. Dimethylpyrazines (DMPs) are functional flavor compounds that make significant contributions to the aroma of MFB. To investigate the variation rule of DMPs during the brewing process of MFB, and to gain insights into the link between of DMPs and Moutai-flavor, we developed a simple, rapid, and effective HPLC-FLD method. The detection limits and quantification limits of our proposed method ranged from 0.008 to 0.035 mg/L, with an RSD of precision of less than 2 %. And the average recoveries ranged from 98 % to 100.48 %. The results showed that DMPs initially increased, reaching peak in 6th round with a concentration up to 14.997±0.414 mg/L, and then decreased during fermentation. In the aging stage, DMPs displayed a gradual upward trend, peaking at 10.052±0.252 mg/L after 7 years, before experiencing a minor decline at 9 years. These conversion behaviors are closely related to microbial metabolic activity and the Maillard reaction. We found high content of DMPs from the 4th-6th rounds (A round of fermentation takes a month) and the aged 7 years Baijiu have been described with strong sauce aroma and superior quality. This study provides a technical for focusing further investigating the unique flavor of Baijiu, revealing the conversion behavior of DMPs during the brewing process and their potential causes.
研究领域:
食品科学
·
微生物学
·
化学分析
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DOI
高影响因子
BIOSCIENCE REPORTS
·
2019
·Vol. 39
·期 10
·
IF 2.535
Zhou Wei,Chen Ziyi,Zhang Guohao,Liu Zhigang
Maotai liquor is a typical representative of sauce aroma-style flavor liquors and has been considered to be a precious cultural heritage of the oriental spirit culture. Aroma components are largely responsible for the characteristic aroma of liquor. Pyrazine compound is one of the most important categories of aroma components that affect the flavor of Maotai liquor. However, limited information is available regarding the systemic analysis of pyrazine compounds, especially the pharmacological effects of bioactive pyrazine components. Therefore, in the current study, a systemic analysis approach was provided by integrating absorption, distribution, metabolism, and excretion (ADME) screening, target identification, pharmacological evaluation and pathway analysis to explore the pharmacological mechanism of pyrazine compounds in Maotai liquor. As a result, 17 pyrazine components with adequate pharmacokinetic properties were filtered out using ADME models. Thirty eight potential targets of these active compounds were identified through target prediction. The pharmacological evaluation was proposed to uncover the pharmacological effect of pyrazine compounds in Maotai liquor from the holistic perspective. Finally, the pharmacological effects of the pathways perturbed by potential targets were interpreted based on the pathway analysis. Our study lays the foundation for formulating a comprehensive understanding of the pyrazine compounds in Maotai liquor, which would contribute to the development of Chinese liquor.
研究领域:
药理学
·
食品科学
·
系统生物学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2019
·Vol. 84
·期 7
·1949-1956
·
IF 2.081
Wei Zhou,Ziyi Chen,Hui Bao,Guohao Zhang,Zhigang Liu
Maotai liquor is one of the most famous traditional Chinese distilled liquor enjoyed by many people all over the world for its unique production method, impressive liquor quality, and soy sauce-like and roasted aroma style. It is known that aroma characteristics of liquor mainly depend on the aroma compounds. Alcohols as one of the most important categories of aroma components have been determined in Maotai liquor. However, the systemic analysis of alcoholic compounds in liquor is limited, especially the active alcoholic components and their pharmacological effects. Therefore, in this study, a systemic analysis method was proposed by combining in silico absorption, distribution, metabolism, and excretion (ADME) evaluation, target fishing, network pharmacology technology, pathway analysis, and experimental verification to interpret the pharmacological mechanism of alcoholic compounds in Maotai liquor. Finally, 15 compounds with favorable pharmacokinetic profiles were screened through in silico ADME models. Thirty-eight related targets of these active compounds were identified by target prediction method. The network pharmacology and pathway analysis were developed to clarify the pharmacological effect of alcoholic compounds in Maotai liquor at the system and pathway level. Moreover, the key active compounds were validated by in vitro experiments that verified the effectiveness of our methods. Our study provides a novel approach to systematically analyze the pharmacological effect of alcoholic compounds in Maotai liquor, which would be beneficial for promoting the in-depth study of various liquors. Practical Application Maotai liquor is popularly enjoyed in the world for a very long time. However, the systemic analysis of compounds in liquor is limited. Our systematic analysis approach was developed to explore the bioactive ingredients and their related target proteins as well as the pharmacological effects of Maotai liquor. This will provide a new method to understand the pharmacological mechanisms of compounds in various liquors at the systems level, so as to promote the development of liquors and to increase the public awareness of science about alcohol consumption.
研究领域:
药理学
·
系统生物学
·
生物信息学
·
食品科学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）