FOOD CHEMISTRY
·
2023
·
IF 8.8
Xin Li,Busheng Zhang,Wenxuan Li,Yawen Zhao,Xiaotong Lyu,Xiaolong You,Liangcai Lin,Cuiying Zhang
Descriptive sensory analysis, headspace solid-phase microextraction–gas chromatography–mass spectrometry, gas chromatography–flame ionization detector and multivariate statistical analysis were used to elucidate the regional dependence of sauce-flavor baijiu (SFB). Although SFB samples from different regions couldn’t be clearly classified by sensory profiles, they could be clearly divided into 5 groups in principal component analysis plot based on quantitative targeted flavoromics analysis. And then, the relationship between sensory attributes and volatile compounds were investigated by network analysis. Twenty regional aroma markers were identified by multivariate statistical analysis to distinguish SFB samples from different regions. Furthermore, the influence of manufacturing operation on SFB in Guizhou region was further analyzed. Thirty-eight potential compounds were significant different in Guizhou SFB samples with different manufacturing operations. This study not only provides a better understanding of regional dependence on SFB flavor, but also further clarifies the inheritance importance of manufacturing operation in traditional SFB production.
研究领域:
食品科学
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化学计量学
·
风味化学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Yangyang Sun,Yage Yin,Yumeng Wu,Haiguang Tan,Jianing Bai,Jiqi Li,Ang Li,Lijuan Ma,Lin Yuan,Chunhui Wei,Huan Zhang,Liping Du
Microecology makes aroma of sauce-flavored baijiu (SFB) obviously different. However, understanding of aroma characteristics of China's northern SFB and influencing factor of aroma difference was still limited, this study compared aroma characteristics of base liquor (BL), environmental temperature, as well as physicochemical parameters, volatile compounds and microbial succession of fermented grains across core rounds (3 R to 6 R). Sensory evaluation revealed 3 R was characterized by grain aroma, 4 R by fermentation aroma, 5 R by alcohol and sour aroma, and 6 R by fruit and floral notes. Using HS-SPME-GC-MS combined with external standard quantitative technology, a total of 204 and 213 volatile compounds were detected from BL and fermented grains, respectively. Through traceability analysis, 29 ester substances (including ethyl acetate, ethyl lactate, hexadecanoic acid ethyl ester) were identified as main metabolic marker responsible for aroma difference. LEfSe and Spearman correlation analysis indicated that 10 differential fungi, such as Pichia , Wickerhamomyce and Millerozyma were principal contributors to variation in ester production. RDA analysis showed that temperature was main driving factor, indicating that ambient temperature in northern regions influenced yeast metabolism in production of ester, imparting a distinct aroma to each round of BL. This study provided a theoretical foundation for northern SFB brewing process control.
研究领域:
食品科学
·
微生物学
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Hexia Ding,Jiekai Yang,Mai Cheng,Xuanchen Li,Maodie Zeng,Wei Yang,Qian Wu,Xiaoye Luo,Juan Zhao,Xiande Li,Shuyi Qiu,Jianli Zhou
The flavor characteristics and sensory attributes of northern Sauce-flavored rounded-Baijiu (NR) and southern Sauce-flavored rounded-Baijiu (SR) were systematically studied. A total of 56 major flavor compounds were quantitatively detected through Gas chromatography-flame ionization detection (GC-FID). Besides, 20 kinds of key aroma compounds and 7 significant differential compounds were identified by calculating the odor activity values (OAVs) and orthogonal partial least squares discriminant analysis (OPLS-DA) of flavor compounds in NR and SR. And then, the relationship between sensory attributes and key aroma compounds were investigated by network analysis. Furthermore, A group of combined-Baijiu (the ratios of the first to the fifth round of Sauce-flavored Baijiu in the north (NR1–5) were 5 % NR1, 35 % NR2, 30 % NR3, 20 % NR4, 10 % NR5) was closer to the style known for blending different proportions of SR into the combined-Baijiu. This study provided a guiding significance for the standardized production of sauce-flavored Baijiu.
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
PubMed
高影响因子
RSC Advances
·
2024
·Vol. 14
·期 23
·16368-16378
·
IF 3.9
Hao Luo,Yongjun Wu,Jing Jin,Lincheng Zhang,Shuoqiu Tong,Cen Li,Qibo Tan,Qiqin Han
Fried pepper sauce (FPS) is renowned among consumers for its distinct aroma profile and rich nutritional composition. However, the primary aroma components of FPSs, crucial for quality assurance, remain unclear. Therefore, this study aimed to delve deeper into the unique aroma profile of FPSs by analyzing samples subjected to various pretreatment methods (including three heat-moisture treatment processes: soaking at 60 °C, soaking at 100 °C, and steaming, and three crushing processes: mashing, mincing, and horizontal knife cutting). FPS samples were analyzed by quantitative descriptive sensory analysis (QDA), gas chromatography-olfactometry-mass spectrometry (GC-O-MS), relative odor activity value analysis (rOAV), principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA) and partial least squares regression analysis (PLSR). The QDA results revealed that the overall aroma profile of FPS products was characterized by chili-like, fatty, and herbal notes. GC-MS identified 115 volatile components in FPSs, primarily alkenes, ketones, and acids, with varying concentrations across samples. According to the rOAV (>1) and GC-O, 11 compounds were identified as key aroma contributors to FPS aroma, including 2-methylpropanal, acetic acid, 3-methylbutanal, methional, eucalyptol, benzeneacetaldehyde, linalool, (E)-2-nonenal, (2E)-2-decenal, (2E,4E)-deca-2,4-dienal, and (E,Z)-2,4-decadienal. PCA and PLS-DA were employed to assess aroma differences among nine FPS samples. Screening for VIP > 1 and p < 0.05 identified 8 and 12 key marker compounds influenced by different crushing methods or heat-moisture treatments, respectively. PLSR indicated that the sensory attributes were greatly related to most aroma-active compounds. These findings provide novel insights into FPS aroma attributes, facilitating precise processing and quality control of fried pepper sauce products.
研究领域:
食品科学
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化学分析
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Zhen Mou,Xuemei Cai,Jingyun Liu,Ruijie Deng,Zhaonan Liu,Ruiyu Fan,Jian Tang,Aimin Luo
Floral and fruity aromas are vital indicators for evaluating the quality of the sauce-flavored Baijiu, however, are hard to analyze and elucidate due to the interference of other aromas in the liquor. Herein, we developed a pervaporation membrane separation technology (PV), that effectively reduces the complexity of analyzing floral and fruity aromas and enables the identification of key flavor compounds of the floral and fruity aromas in sauce-flavored Baijiu. Contributed to the separation via PV on flavor, liquor samples differing in floral and fruity aromas are efficiently separated that allows to be sensitively analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). We found that a total of 29 compounds that potentially contributed to floral and fruity aroma. Aroma recombination and omission/addition experiments were conducted to verify the contribution of these compounds to the overall aroma, leading to the identification of 15 key aroma compounds including affecting floral and fruity aromas. And discovered esters serving as key components for contributing floral and fruity aromas. Meanwhile, Acetals can make the aromas become more coordinated and aldehydes facilitate floral and fruity aroma release. The work contributes to a tool for elucidating complexity of flavor compounds in Baijiu.
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
Food Bioscience
·
2025
·
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
·
过程质量控制
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产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Jingyao Li,Chengguo Sun,Mengli Zhang,Jing He,Zhanyu Shen,Lihua Geng,Liufeng Yuan,Shuo Wang,Chunling Wang
Soybean paste is widely used as a seasoning for authentic Asian cuisine due to its rich and savory sauce flavor. However, the primary components of the soybean paste sauce-flavor compounds and the fermentation regulation mechanisms are still unclear. Therefore, the present study sought to systematically explore the factors affecting the sauce flavor in terms of substrate, external microorganisms, brine concentration, and the alteration in flavor composition and its regulatory mechanisms. The results of the raw material ratios showed that an appropriate increase in the proportion of soybeans (6:4) could significantly enhance the concentration of amino acid metabolites, such as 2-methylbutanal, 3-methylbutanal, and 2-phenylethanal. Delayed addition to Tetragenococcus halophilic significantly enhanced 2-butylfuran, 2-pentylfuran, trans -2-(2-pentenyl) furan, and sauce-flavor perception in soybean paste by modulating the total acid. A suitable brine concentration (10%) could adjust the fermentation process and facilitate the formation of benzaldehyde, 2-ethylfuran, 2-butylfuran, 2-pentylfuran, and other sauce-flavor compounds. Meanwhile, combined results of sensory evaluation and GC-MS analysis demonstrated that the primary components of the sauce-flavor compounds in soybean paste consisted of furans (furfural, 2-methylfuran, 2,5-dimethylfuran, 2-ethylfuran, 2-butylfuran, 2-pentylfuran) and pyrazine (2,6-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine). Overall, these results provide a theoretical basis for the targeted enhancement of the sauce-flavor of soybean paste and insights into the industrial production of high-quality soybean paste.
研究领域:
食品科学
·
微生物学
·
化学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Jiacheng Li,Cong Li,Xueli Chen,Xianyan Liao,Hui Zhou,Baocai Xu,Li Zhang,Liming Jiang
To understand the characteristic aroma compounds and their changes during the processing of sauce-flavoured black pork (SBP), headspace solid phase microextraction gas chromatography-olfactometry mass spectrometry (HS-SPME-GC-O-MS) was used to determine the volatiles during processing. A total of 63 volatiles were detected during the whole processing, including aldehydes, alcohols, esters, and furans, etc. The aroma characteristics of SBP are meaty, fatty, fruity, and grassy. During the processing, the aroma characteristics gradually shift from grassy and fruity aromas to being dominated by meaty, supplemented by fruity, fatty, and grassy aromas. Further, the impact of 25 characteristic aroma compounds on aroma changes was visualized through co-occurrence network analysis. Specifically, esters showed increasing centrality (network connectivity) in later stages, indicating their dominant role in transitioning aroma from grassy and fruity to meaty dominance. Ten key characteristic aroma compounds of SBP were confirmed based on molecular sensory science methods: isovaleraldehyde, hexanal, phenylacetaldehyde, eucalyptol, linalool, ethyl butyrate, ethyl 2-methylbutyrate, ethyl isovalerate, ethyl hexanoate, and 2-pentylfuran. Esters are the most important contributor to the characteristic aroma of SBP, with significantly higher content (929.34 μg/kg) and aroma character impact (58 %) than aldehydes (662.35 μg/kg, 25 %).
研究领域:
食品科学
·
风味化学
·
分析化学
·
食品加工
·
感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yishun Yao,Meigui Huang,Xiaomin Wang,Jingyang Yu,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
The characteristic aroma compounds of traditional braised pork were investigated by gas chromatography–mass spectrometry−olfactometry (GC–MS–O), odor-activity values, and aroma recombination and omission experiments. A total of 56 volatile compounds were detected by GC–MS, among which hexanal, octanal, nonanal, ( E )-2-octenal, 2,3-octanedione, 1-octen-3-ol, 2-pentylfuran, methanethiol, and dimethyl trisulfide were identified as the key aroma compounds by molecular sensory science. Partial least squares regression analysis indicated that some aroma compounds significantly contributed to fatty (hexanal, heptanal, 2-pentylfuran, nonanal, and ( E )-2-octenal), meaty (methanethiol, dimethyl disulfide, dimethyl trisulfide, and octanal), sauce-like flavor (3-hydroxy-2-butanone and 2-furfural), and sweet, caramel (2,3-octanedione, 1-octen-3-ol). Lean meat produced more aldehydes, alcohols, ketones, and sulfur-containing compounds than subcutaneous fat. The seasonings (saccharose, cooking wine, and soy sauce) facilitated the formation of ethyl L-lactate, 2-acetylfuran, 2-furfural, 5-methyl-2-furaldehyde, 2-methyl-pyrazine, and 2-acetylpyrrole. Meanwhile they reduced the content of lipid oxidation products, thereby stimulated the characteristic aroma of the Chinese traditional braised pork.
研究领域:
食品科学
·
分析化学
·
感官科学
✓ 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）