Foods
·
2022
·Vol. 11
·期 21
·3339
·
IF 5.561
Xu Zhang,Xinshe Li,Yunhao Zhao,Qiang Wu,Yong Wan,Yougui Yu
Endogenous peptides in Chinese baijiu have been recently reported. However, little information is available on their correlation with the main flavor substances. One hundred and forty-six peptides, consisting of more bitter amino acids and key amino acids responsible for bioactivity, were identified in tail liquor using liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). Additionally, the content of endogenous peptides increased gradually with distillation time, showing a high negative correlation with total esters (r= −0.929) and total alcohol (r= −0.964) but presented a moderate positive correlation with the total acid content (r= 0.714). The results of the correlation analysis between them were further proved by molecular docking, which showed that these endogenous peptides in baijiu interacted with the main flavor substances via hydrogen bonds. This study clarifies the dynamic changes of endogenous peptides during distillation and provides a theoretical reference for the relationship between these peptides and the main flavor substances.Keywords:soy sauce aroma style baijiu;endogenous peptide;flavor substance;correlation;molecular docking
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2025
·
IF 6.3
Chen Li,Xiao-Juan Zhang,Shi-Yi Wang,Zhen-Ming Lu,Li-Juan Chai,Hong-Yu Xu,Jin-Song Shi,Song-Tao Wang,Bo Yang,Cai-Hong Shen,Zheng-Hong Xu
Assessing the quality of Soy Sauce Aroma Baijiu (SSAB) is a complex task due to the multitude of production factors and manufacturer preferences. This complexity is further amplified when comparing products from different manufacturers, as stylistic variations can overshadow intrinsic quality differences. To address this, our study introduces a single-source to cross-source quality gradient analysis methodology. By integrating aroma sensory analysis with multivariate chemometrics, we markers for SSAB quality grading were identified comprehensively. Totally 24 quality grade markers were identified through both single and cross-source analyses. Seven compounds, including 2-heptanol, hexyl hexanoate, and isopentyl hexanoate, showed a positive correlation with SSAB quality in single-source analyses, enhancing sensory attributes of grassy, floral, sweet, and acidic aromas in D-grade samples. The remaining 17 markers improved the perception of grassy, floral, sour, and roast aromas in the reconstitution mixture of skeletal compounds while reducing sweet aroma ratings. The integration of single-source and cross-source analyses, along with chemometric techniques, establishes a reliable and objective framework for SSAB grading, which can be applied to other alcoholic beverages as well.
研究领域:
食品科学
·
分析化学
✓ 已验证
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 17
·2731
·
IF 4.7
Qibo Tan,Yongjun Wu,Cen Li,Jing Jin,Lincheng Zhang,Shuoqiu Tong,Zhaofeng Chen,Li Ran,Lu Huang,Zeyan Zuo
Fermented soybeans are popular among many for their rich soy sauce-like aroma. However, the precise composition of this aroma remains elusive, with key aroma compounds unidentified. In this study, we screened the candidate genesilvAandserAin BJ3-2 based on previous multi-omics data, and we constructed three mutant strains, BJ3-2-ΔserA, BJ3-2-ΔilvA, and BJ3-2-ΔserAΔilvA, using homologous recombination to fermented soybeans with varying intensities of soy sauce-like aroma. Our objective was to analyze samples that exhibited different aroma intensities resulting from the fermented soybeans of BJ3-2 and its mutant strains, thereby exploring the key flavor compounds influencing soy sauce-like aroma as well analyzing the effects ofilvAandserAon soy sauce-like aroma. We employed quantitative descriptive sensory analysis (QDA), gas chromatography–olfactometry–mass spectrometry (GC-O-MS), relative odor activity value analysis (rOAV), principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and partial least squares regression analysis (PLSR). QDA revealed the predominant soy sauce-like aroma profile of roasted and smoky aromas. GC-MS detected 99 volatile components, predominantly pyrazines and ketones, across the four samples, each showing varying concentrations. Based on rOAV (>1) and GC-O, 12 compounds emerged as primary contributors to soy sauce-like aroma. PCA and OPLS-DA were instrumental in discerning aroma differences among the samples, identifying five compounds with VIP > 1 as key marker compounds influencing soy sauce-like aroma intensity levels. Differential analyses of key aroma compounds indicated that the mutant strains ofilvAandserAaffected soy sauce-like aroma mainly by affecting pyrazines. PLSR analysis indicated that roasted and smoky aromas were the two most important sensory attributes of soy sauce-like aroma, with pyrazines associated with roasted aroma and guaiacol associated with smoky aroma. In addition, substances positively correlated with the intensity of soy sauce-like aroma were verified by additional experiments. This study enhances our understanding of the characteristic flavor compounds in soy sauce-like aroma ferments, provides new perspectives for analyzing the molecular mechanisms of soy sauce-like aroma formation, and provides a theoretical framework for the targeted enhancement of soy sauce-like aroma in various foods.
研究领域:
食品科学
·
微生物学
·
分析化学
·
感官分析
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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