JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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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
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化学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Wei Jia,An Du,Zibian Fan,Rong Zhang,Yunlong Li,Qingyun Shi,Lin Shi,Xiaogang Chu
A special storage container called Mare Nectaris bears a close relationship with Feng-flavor Baijiu quality during aging. The goal of this work is to unveil molecular mechanism of the role of Mare Nectaris in the Feng-flavor Baijiu aging as well as establishes a classification method of vintage Baijiu. Based on ultra high performance liquid chromatography quadrupole-orbitaltrap high resolution mass spectrometry (UHPLC-Q-Orbitrap HRMS), most micromolecules especially nonvolatile molecules in Baijiu can be accurately identified and in total of 45 characteristic molecules were discovered through application of the principal component analysis (PCA), partial least square-discriminant analysis (PLS-DA), variable importance in projection (VIP). With the increase of aging year, in addition to 5-fluoro-2,3,4-three chlorobenzoic acid decreased, the other 44 components showed remarkable up-regulation, concretely comprising 10 kinds of esters, 6 organic acids, 8 amino acids , 11 bioactive components and 9 other components. By utilizing artificial neural network recognition model which used 45 characteristic molecules as inputs and 8 groups various aging years as outputs, the prediction accuracy of Baijiu vintage was up to 100%.
研究领域:
食品科学
·
分析化学
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DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 15
·2821
·
IF 5.2
Chunlei Tan,Liang Tao,Jing Xie,Zhijin Yu,Yang Tian,Cunchao Zhao
Aroma is one of the most fascinating and least-known mysteries of Baijiu research. The volatile compounds (VOCs) of potato wine were evaluated by sensory omics techniques in order to comprehend their overall flavor characteristics and investigate the effects of ultrasonic treatment and gamma irradiation therapy on the aroma of the wine. The findings revealed that a total of 14 flavor compounds were identified by GC-MS. Isoamyl alcohol, ethyl octanoate, and 1,1-diethoxyethane were the key aroma components, according to GC-O analysis. A total of 50 volatile substances were identified by GC-IMS. After being subjected to irradiation and ultrasonic treatment, the alcohol level of the potato wine reduced while the esters content increased. By calculating the relative odor activity value, a total of 29 aroma components were classified as key aroma compounds (ROAV > 1). According to the results of the sensory evaluation—fruity, Fen-flavor, and sweet—and the acceptability of the irradiated and ultrasonicated potato wine were improved. Therefore, the use of ultrasonic and irradiation therapy in potato wine, as well as the overall aroma building of potato wine, can be supported theoretically by this study.Keywords:potato wine;artificial aging;volatile components;GC-MS-O;GC-IMS
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Wei Dai,Wenjun Tan,Xuepeng Chen,Jilei Wang,Yougui Yu,Qing Zheng
This study investigates the interconversion between acetaldehyde and its acetal derivatives during the aging process of Baijiu. Acetaldehyde imparts a pungent aroma, while acetal contributes soft fruity and sweet notes to Baijiu. The dynamic equilibrium between these two compounds, mediated by a reversible reaction, significantly influences the aromatic balance and overall flavor harmony of the liquor. By analyzing aging data from Baijiu samples of different alcohol contents (62°, 52°, and 38° ABV) and aromatic types ( Nong , Jiang , Feng , Jian ), we calculated the apparent equilibrium constant (K) and developed a model predicting the simplified equilibrium constant as a function of alcohol content. Results revealed that reduced alcohol content shifts the equilibrium toward acetaldehyde formation, diminishing acetal-derived aromas. This study pioneers a thermodynamic quantitative model for acetaldehyde-acetal interconversion in Baijiu, elucidates the regulatory role of alcohol content in reaction equilibrium through solvent effects. These findings contribute significantly to the scientific understanding of Baijiu aging and offer practical solutions for flavor optimization in Baijiu production, particularly for low-alcohol Baijiu.
研究领域:
食品化学
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风味科学
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物理化学
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热力学
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酿造技术
✓ 已验证
产品关联
DOI
高影响因子
RSC Advances
·
2018
·Vol. 8
·期 59
·33642-33651
·
IF 2.936
Aiping Zhang,Weiming Chen,Zhepei Gu,Qibin Li,Guozhong Shi
In the present study, aged refuse (AR) was modified to be applied as an adsorbent to remove humic acid from water. The efficiency of humic acid removal by modified aged refuse (MAR) under different preparation conditions (calcination temperature, dose of aged refuse for calcination and holding time) was systematically investigated. Results showed that the optimum preparation conditions are calcination temperature = 700 °C, AR dose for calcination = 25 g, and holding time = 2.0 h. The characteristics of the modified aged refuse obtained under different calcination conditions were determined by Fourier transform infrared, X-ray diffraction and X-ray photoelectron spectroscopy analysis. In addition, the effects of modified aged refuse dose and initial solution pH on adsorption performance were studied. The removal of humic acid increased with higher doses of modified aged refuse, and weak alkaline (initial pH = 8.0) conditions were favorable for humic acid removal. A pseudo-second order model fitted the experimental data well. Moreover, the adsorption isotherms were well described by the Langmuir isotherm model, in which the monolayer surface loading was calculated to be approximately 37 mg g−1. During the adsorption process, the molecular weight, degree of condensation and aromaticity of humic acid were considerably decreased, according to 3D-EEM analysis. MAR as a new type of adsorbent thus provides a potential adsorption method for humic acid.
研究领域:
环境科学
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化学工程
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产品关联
DOI
PubMed
高影响因子
BMC MICROBIOLOGY
·
2022
·Vol. 22
·期 1
·1-16
·
IF 4.465
Wu Xinying,Cai Wen,Zhu Pengcheng,Peng Zheng,Zheng Tianfei,Li Dongliang,Li Jianghua,Zhou Guanyu,Du Guocheng,Zhang Juan
Background The aging process in the tobacco production, as in other food industries, is an important process for improving the quality of raw materials. In the spontaneous aging, the complex components in flue-cured tobacco (FT) improve flavor or reduce harmful compounds through chemical reactions, microbial metabolism, and enzymatic catalysis. Some believed that tobacco-microbe played a significant part in this process. However, little information is available on how microbes mediate chemical composition to improve the quality of FT, which will lay the foundation for the time-consuming spontaneous aging to seek ways to shorten the aging cycle. Results Comparing aged and unaged FT, volatile and non-volatile differential compounds (DCs) were multi-dimensionally analyzed with the non-targeted metabolomes based on UPLC-QTOP-MS (the ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry), GC–MS (gas chromatography-mass spectrometer) assisted derivatization and HP-SPME-GC/MS (headspace solid-phase micro-extraction assisted GC–MS). Products associated with the degradation pathways of terpenoids or higher fatty acids were one of the most important factors in improving FT quality. With the microbiome, the diversity and functions of microbial flora were analyzed. The high relative abundance function categories were in coincidence with DCs-related metabolic pathways. According to the correlation analysis, Acinetobacter , Sphingomonas and Aspergillus were presumed to be the important contributor, in which Aspergillus was associated with the highest number of degradation products of terpenoids and higher fatty acids. At last, the screened Aspergillus nidulans strain F4 could promote the degradation of terpenoids and higher fatty acids to enhance tobacco flavor by secreting highly active lipoxygenase and peroxidase, which verified the effect of tobacco-microbes on FT quality. Conclusions By integrating the microbiome and metabolome, tobacco-microbe can mediate flavor-related substances to improve the quality of FT after aging, which provided a basis for identifying functional microorganisms for reforming the traditional spontaneous aging.
研究领域:
农业
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微生物学
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食品科学
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化学
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DOI
PubMed
高影响因子
ACS Omega
·
2020
·
IF 2.87
Ayuan Xiong,Kun Zhao,Yaru Hu,Guoping Yang,Bisheng Kuang,Xiang Xiong,Zhilong Yang,Yougui Yu,Qing Zheng
Optimizing the aging process is urgently required in the distilled spirit industry because of the time-consuming and expensive procedure of natural aging. Herein, the componential changes of the liquor sample are confirmed by the component analysis (e.g., gas chromatograph), and the effect of electrochemical oxidization treatment on the overall properties of typical Chinese liquor (Baijiu) is investigated. The key finding is that high oxidative potential can be used to catalyze the oxidation of alcohols, and the reaction rate is dramatically faster than that in the process of natural aging. The present study reveals the influence of electrochemical oxidation on the contents of compounds (particularly, the alcohols) in Baijiu and offers a perspective into the utilization of electrochemical oxidization treatment as an alternative strategy for artificial maturation of Baijiu.
研究领域:
食品科学
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化学工程
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酿造技术
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Zhihui Wang,Yilin Liang,Chenxi Gao,Weiwei Wu,Jiumei Kong,Zhe Zhou,Zhihua Wang,Yan Huang,Weijiang Sun
This study explored the sensory characteristics, metabolites and antioxidant capability of aged Jinhua white tea (AJWT) over different years of aging and revealed the transformation mechanism of these characteristics during the long-term aging process. The flavor wheel of AJWT was constructed, and its unique flavor was dominated by mellowness, smoothness, a fungus fragrance, and a stale flavor. The high content of theabrownine, soluble sugar, flavonoids and 25 aroma components made important contributions to the formation of the unique flavor of the AJWT, and their content significantly increased during the long-term aging process of 5–10 years. This was related to the microbial bioconversion, the oxidative degradation of catechins, the hydrolysis of flavonosides and the decomposition of polysaccharides. Contrary to folk experience, AJWT had weak comprehensive antioxidant capacity, mainly due to its low content of tea polyphenols, catechin components and caffeine, which decreased significantly during the long-term aging of 5–10 years.
研究领域:
食品科学
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茶叶研究
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植物化学
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产品关联
DOI
PubMed
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2024
·Vol. 250
·期 7
·1959-1967
·
IF 3
Han Baolin,Tian Shulin,Zheng Shenhai,Jiang Yuqi,Bian Minghong
The addition of oak chips is one of the basic techniques for artificial aging of brandy, but its effect on mulberry brandy flavor is unknown. In this study, the effect of oak chips addition on the aging of mulberry brandy and the evolution of volatile compounds during the aging process were investigated using flavoromics techniques. The results showed that the 15 g/l oak chips had the highest ethyl acetate content and the highest sensory scores at 30 °C aging conditions, with the tannin and total phenol contents at 233.7 ± 6.4 mg/l and 15.83 ± 1.18 mg/l, respectively. Through Partial least squares discriminant analysis (PLS-DA) and correlation analysis, 12 essential compounds during aging were identified, among which Ethyl acetate, Whiskey lactone, Furfural, and Vanillin also showed a positive correlation with aroma intensity, positively influencing the quality of mulberry brandy, resulting in a richer brandy flavor. The results of the study provide a theoretical basis and reference for the artificial aging technology of mulberry brandy.
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
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Wei Jia,Yunlong Li,An Du,Zibian Fan,Rong Zhang,Lin Shi,Cangxue Luo,Keyi Feng,James Chang,Xiaogang Chu
Classification of Feng-flavor Baijiu considering aging category was furnished with a comprehensive fingerprinting strategy which used UPLC-Orbitrap and foodomics, and the most discriminant 29 compounds related to aging, 15 organic acids, 8 esters as well as some carbonyl compounds were discovered. Increase of aromatic organic acids, decline of carcinogenic dibutyl phthalate and generation of numerous aromatic substances in Baijiu were caused by irradiation until the system reached a relatively stable state which needed 28 days. It is similarity of physical and chemical reaction process of natural aging and irradiation maturation that both can facilitate flavor of base Baijiu, while the aging time can be plainly shorten utilizing irradiation for Baijiu, whose outcome has been demonstrated by LC-MS and sensory evaluation. The combination of UPLC-Orbitrap and foodomics was applied as a valid tactic to analyze a complex system and gamma irradiation can be a powerful tool to promote Baijiu aging.
研究领域:
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE ELECTROCHEMICAL SOCIETY
·
2020
·Vol. 167
·期 2
·027517
·
IF 3.721
Yaru Hu,Kun Zhao,Feng Gao,Jin Zhang,Dexin Xu,Zhilong Yang,Yougui Yu,Hao Wu,Qing Zheng
We carried out thorough cyclic voltammetric (CV) studies to evaluate the intermolecular interactions between the electrochemical label and the liquor compounds. In the cyclic voltammograms, both the anodic and cathodic peak potential of FcCH2OH were positively shifted, resulting from the formation of hydrogen bonding between FcCH2OH and C2H5OH. Only the anodic peak potential of FcCH2OH was positively shifted, resulting from the formation of ion-pair between the oxidized form (Fc+CH2OH) and the negatively charged carboxylate (RCOO−). Combining cyclic voltammetry and gas chromatography, the result shows an evident correlation between peak potential and the content of the negatively charged ions present in the liquor (e.g., 1 mM sodium acetate with the potential shift of +40 ± 5 mV; 1 mM sodium citrate with the potential shift of +38 ± 4 mV). Further, a fast approach (total scanning time: 56 s), which is complementary to the conventional chromatographic and mass spectrographic characterizations, has been developed for differentiating aging times (1, 2, 3, 4, 5 and 10 years) of typical Chinese liquors.
研究领域:
分析化学
·
食品科学
✓ 已验证
DOI
高影响因子
BIORESOURCE TECHNOLOGY
·
2022
·
IF 11.889
Jianwei Zhao,Yuxin Wang,Dezheng Guan,Zhou Fu,Qi Zhang,Liang Guo,Yingjie Sun,Qiuzhuo Zhang,Dongbo Wang
This work investigated the effect of calcium hypochlorite (CH) coupled aged refuse (AR) treatment on the enhanced hydrogen generation from sludge anaerobic dark fermentation (SADF). The enhanced mechanism was systematically revealed through sludge disintegration, organic matter biotransformation, and microbial community characteristics, etc. The experimental data showed that CH coupled AR increased the hydrogen yield to 18.1 mL/g, significantly higher than that in the AR or CH group alone. Mechanistic analysis showed that CH-coupled AR significantly promoted sludge disintegration and hydrolysis processes, providing sufficient material for hydrogen-producing bacteria. Microbiological analysis showed that CH-coupled AR increased the relative abundance of responsible hydrogen-producing microorganisms. In addition, CH-coupled AR was very effective in reducing phosphate content in the fermentation liquid and fecal coliforms in the digestate, thus facilitating the subsequent treatment of fermentation broth and digestate. CH coupled AR is an alternative strategy to increase hydrogen production from sludge.
研究领域:
环境工程
·
生物技术
·
废物管理
✓ 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）