Food Chemistry-X
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2025
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IF 8.2
Peiyao Yuan,Lijuan Gong,Nima Zhaxi,Kangquan Qiao,Xi Deng
The unique flavor profile of Nongxiangxing baijiu is intricately linked to its interlocking brewing processes. However, limited research exists on how the raw grains used in brewing affect baijiu's flavor through the simultaneous distillation of raw and fermented materials. This study used Simultaneous Distillation Extraction coupled with Gas Chromatography-Mass Spectrometry to analyze the flavor composition of six types of raw grains: sorghum, rice, maize, millet, wheat, and rice husks-after steaming and the flavor quality of the crude baijiu produced through different brewing techniques. The results revealed that the steaming of raw grains contributes seven new flavor compounds to the crude baijiu, including propionic anhydride, p-vinylguaiacol, (E)-2-decenal, nonanal, α-terpinene, hexanal, and 2-methylnaphthalene. These substances are important sources forming the characteristic “grain aroma”. Additionally, the content of nine flavor compounds (n-pentanoic acid, ethyl hexanoate, ethyl octanoate, (E)-2-nonenal, benzaldehyde, ethyl palmitate, propanol, isoamyl alcohol, and n-hexanol) significantly increased. Further analysis using Ultra-High Performance Liquid Chromatography-Quadrupole-Exactive Mass Spectrometry and Gas Chromatography-Quadrupole Mass Spectrometry revealed that the oxidative decomposition of medium- and long-chain fatty acids and the Maillard reaction of free amino acids during grain cooking are important pathways for generating 11 key flavor substances including nonanal, hexanal, (E)-2-decenal, and benzaldehyde. The contents of these reaction products are significantly increased in the crude baijiu produced by the simultaneous distillation of the raw and fermented materials process, collectively shaping the rich connotation of “grain aroma”. In conclusion, this study reveals the dual mechanism of “grain aroma” formation: the direct transfer of flavor substances from cooked grains and the transformation of grain endogenous substances during the technological process.
研究领域:
食品化学
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风味科学
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酿造技术
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分析化学
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
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IF 4.006
Sam Al-Dalali,Fuping Zheng,Baoguo Sun,Chenxi Zhou,Ming Li,Feng Chen
Effects of different brewing processes, such as the solarization process (i.e. with or without), selection of different types of rice as a raw material (i.e. normal or sticky rice), and addition of flavoring materials (i.e. presence or absence of spices or sugar), on the aroma profiles of three types of Chinese vinegars were investigated. These three vinegars were the Longmen aromatic sweet rice vinegar (LASRV), Longmen aromatic rice vinegar (LARV), and Longmen rice vinegar (LRV). Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and HS-SPME-aroma extract dilution analysis combined with gas chromatography-olfactometry (HS-SPME-AEDA-GC-O) were used to identify and quantify the volatile compounds, as well as the aroma-active compounds in the Longmen vinegars. Among the total of 68 volatile compounds that were identified, 49 were confirmed by their corresponding chemical standards. The results showed that the LASRV sample contained higher concentrations of acids, alcohols, esters, sulfides, acetal, and aromatic hydrocarbons because of effects of the solarization process and the presence of added sugar. The LARV sample was found to contain more aldehydes, pyrazines, ketones, phenols, lactone, and oxazoles, which might be contributed by the solarization process, as well as the addition of spices.
研究领域:
食品科学
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分析化学
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风味化学
✓ 已验证
DOI
高影响因子
Systems Microbiology and Biomanufacturing
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2023
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IF 0
Lin Rui,Chen Xingguang,Peng Zhengcong,Li Wenzhe,Chu Jiyang,Lu Jian,Xie Guangfa,Wu Dianhui
Herbs are rich in polyphenols compounds that are often added to beer to boost its antioxidant ability. To prove herbs can efficiently enhance the antioxidant ability of beer, the total polyphenols and flavonoids content, the distribution of phenolics profile, and antioxidant ability in commercial herbal beers were analyzed in this work. The results showed that most herbal beers had stronger antioxidant ability than conventional beers. The total polyphenols content in most herbal beers (250.8–1063.5 mg/L) was higher than that in conventional beers (179.2–308.4 mg/L), especially free phenolic acids (3.151–26.469 mg/L) such as gallic acid (0.248–2.853 mg/L), chlorogenic acid (0.422–6.420 mg/L), vanillic acid (0.567–10.256 mg/L), and caffeic acid (0.422–10.093 mg/L), which can explain the strong antioxidant ability of herbal beers to a certain extent. Among them, roselle beer (ROL) and jasmine beer (JAS) performed the strongest antioxidant ability. Furthermore, according to the distribution of phenolics profile, it was found that ROL and JAS had highest content of flavonoids including catechol, epicatechin, and quercetin compared with all beers. This was an important reason why ROL and JAS had the strongest antioxidant ability. In a word, the addition of herbs in beer brewing can effectively improve the content of polyphenols and antioxidant ability of beer, especially the herbs rich in flavonoids have the most significant contribution to the antioxidant ability of beer, which is helpful to improve beer quality.
研究领域:
食品科学
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植物化学
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营养学
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酿造工艺
✓ 已验证
DOI
危险品化学品经营许可证（带存储）