FOOD CHEMISTRY
·
2022
·
IF 9.231
Min Li,Ping Zhan,Peng Wang,Honglei Tian,Jingzhang Geng,Lixia Wang
Aging is an indispensable process to endow Huangjiu with harmonious and pleasant fragrances. To elucidate the effects of aging time on aroma characteristics of Xiecun Huangjius, 5 samples aged for different years (3 to 9 years) were investigated by sensory evaluation, gas chromatography - mass spectrometry-olfactometry/detection frequency (GC – MS - O/DF), and odor activity values (OAV) analysis. Sensory results showed significant differences existed among different aged Xiecun Huangjius. Totally, 54 compounds in Xiecun Huangjius were identified by GC–MS and further quantified. Of these, 16 were confirmed as key aroma-active compounds with high OAVs and DFs. Partial least squares regression (PLSR) indicated that the old-aged Y9 sample was greatly related to most aroma-active compounds, thus presented the coordinated overall flavor. Together with orthogonal partial least squares-discriminant analysis (OPLS-DA), 4 compounds (diethyl succinate, furfural, nonanal and isoamyl alcohol) were determined as the main markers for classification of the old-aged Y9 and the other-aged samples.
研究领域:
食品科学
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分析化学
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DOI
PubMed
高影响因子
Food Analytical Methods
·
2025
·Vol. 19
·期 1
·42
·
IF 3
Bi Siyuan,Zhang Ji,Jiang Hongmeng,Chen Ziqian,Jiang Hao,Dong Hao,Qian Min,Bai Weidong
Volatile flavor compounds in rice wine were analyzed using gas chromatography-ion mobility chromatography (GC-IMS). The optimal analytical conditions were determined by systematically optimizing the incubation parameters of Huangjiu. The results revealed that the optimal incubation conditions were 60 °C, 15 min, and 0.6 g NaCl. Furthermore, 31 volatile compounds were identified, including esters, alcohols, aldehydes, ketones, and miscellaneous monomers. Subsequently, semiquantitative analysis showed esters were the predominant group, followed by alcohols. Comparative analysis of different Huangjiu varieties revealed distinct differences and underlying similarities in their characteristic volatile flavor compounds, providing valuable theoretical insights into the differentiation of Guangdong Huangjiu varieties. Graphical
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Hongpeng Yu,Yujuan Xiang,Kegang Wu,Dong He,Xianghua Chai,Lin Xu,Yongqi Cheng,Xuejuan Duan,Wenhui Li
In this study, Hakka yellow wine lees carbon dots (HYWL-CDs) with an average diameter of 1.75 nm are synthesized from Hakka yellow wine lees (HYWL) via a one-pot hydrothermal method. Results of X-ray photoelectron spectroscopy and FTIR reveal the presence of C=C and –OH in the HYWL-CDs. Additionally, the HYWL-CDs present excitation-wavelength dependence, with maximum excitation and emission wavelengths of 360 and 440 nm, respectively. The fluorescence of the HYWL-CDs can be quenched by Fe 3+ . The Fe 3+ concentration is correlated linearly with the quenching rate over a linear range of 0.6–1.1 mg/mL, and the limit of detection is 0.18 μg/mL. And phenols have been shown to be present in HYWL-CDs, and the color reaction between phenols and FeCl 3 is most likely the mechanism by which FeCl 3 causes fluorescence burst in HYWL-CDs. Moreover, the HYWL-CDs demonstrate significant potential for detecting NaFeEDTA in iron-fortified soy sauces, the linear-fit equation was y = 185.38x + 1024.6 (R 2 = 0.9995) The HYWL-CDs are loaded onto paper strips, iron-fortified straw mushroom dark soy sauce showed noticeable color changes, which allows one to differentiate normal soy sauce from iron-fortified soy sauce more conveniently and provides a new perspective for the high-value utilization of yellow wine lees.
研究领域:
材料科学
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分析化学
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DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 7
·1455
·
IF 5.2
Junting Yu,Zhilei Zhou,Xibiao Xu,Huan Ren,Min Gong,Zhongwei Ji,Shuangping Liu,Zhiming Hu,Jian Mao
Huangjiuis one of the oldest alcoholic beverages in the world. It is usually made by fermenting grains, and Qu is used as a saccharifying and fermenting agent. In this study, we identified differential carbonyl compounds inHuangjiuwith varying sugar contents from different regions. First, we developed and validated a detection method for volatile carbonyl compounds inHuangjiu, and for optimal extraction, 5 mL ofHuangjiuand 1.3 g/L of O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA) were incubated at 45 °C for 5 min before extracting the volatile carbonyl compounds at 45 °C for 35 min. Second, the targeted quantitative analysis of 50 carbonyl compounds inHuangjiushowed high levels of Strecker aldehydes and furans. Finally, orthogonal projections to latent structures discriminant analysis (OPLS-DA) was used to differentiate betweenHuangjiuwith different sugar contents, raw materials, and region of origin. A total of 19 differential carbonyl compounds (VIP > 1,p< 0.05) were found inHuangjiuwith different sugar contents (semidry and semisweetHuangjiu), and 20 differential carbonyl compounds (VIP > 1,p< 0.05) were found in different raw materials forHuangjiuproduction (rice and nonriceHuangjiu). A total of twenty-two and eight differential carbonyl compounds, with VIP > 1 andp< 0.05, were identified in semidry and semisweetHuangjiufrom different regions (Zhejiang, Jiangsu, Shanghai, and Fujian), respectively.Keywords:Huangjiu;carbonyl compounds;PFBHA;targeted metabolomics;OPLS-DA
研究领域:
食品科学
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分析化学
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代谢组学
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DOI
PubMed
高影响因子
Food Bioscience
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2023
·
IF 5.2
Kaiyong Yao,Qile Xia,Yan Cao,Bindan Chen,Jie Cai,Chenxing Liu
Yellow wine lees (YWL) are the main byproduct in the yellow wine brewing and can be used as animal feed. The deficiencies in fiber digestibility and amino acid equilibrium of YWL limited its utility value in animal feeding. The nutritional profile of YWL could be moderated after fermentation treatment. We fermented YWL with Candida utilis KF01 and Bacillus subtilis KF02, whose genomes were sequenced. We set three groups in the animal test with 15 Holstein cows : control, YWL, and fermented yellow wine lees (FYWL) group. 206 and 5 amino acid metabolism-related KEGG pathways, as well as 5257 (639 GO and 4618 eggNOG annotations) and 1579 (372 GO and 1207 eggNOG annotations) amino acid metabolism-related gene annotations were found in C. utilis KF01 and B. subtilis KF02. The collected milk samples were analyzed for composition. The contents of mono-unsaturated fatty acid (MUFA, 36.90% relative content), poly-unsaturated fatty acid (PUFA, 5.63% relative content), and essential amino acid (EAA, 2.01%) in the FYWL group milk were significantly (P < 0.05) higher. The content of flavor substances in the FYWL group (146.33 ng/mL) was the highest, followed by the control (89.19 ng/mL) and the YWL group (41.36 ng/mL). The principal component analysis (PCA) result presented the intra-group variations in flavor substances and differences in single substance among all groups. Feeding FYWL had significant effects (P < 0.05) in the Holstein cows on the milk composition.
研究领域:
动物营养学
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微生物学
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食品科学
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DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Ruosi Fang,Ting Xia,Shuhui Wu,Jiamin He,Gongnian Xiao
Ethanol produced during the Huangjiu fermentation can adversely affect the growth and metabolism of Saccharomyces cerevisiae . It has been established that arginine, one of the major amino acids found in Huangjiu , can protect yeast cells against ethanol stress. Previous studies have indicated that BTN2 , which influences arginine metabolism, is associated with ethanol tolerance in yeast. In this study, we evaluated the response of BTN2 to ethanol stress based on analyses of cell growth, morphology, membrane permeability, membrane integrity, ROS and how BTN2 influenced intracellular metabolites, enzymes, and transcriptional genes in the arginine metabolic pathway. Our findings revealed that BTN2 promoted significantly increases in the growth and ethanol tolerance of S. cerevisiae g. Under 10% ethanol stress, RT-qPCR showed that BTN2 Δ ( BTN2 knock out strain) up-regulated CAR1 , CAR2 , GAP1 , DUR1,2 and DUR3 to increase arginine and urea degradation, BTN2 ↑ ( BTN2 over-expressing strain) up-regulated CAR1 , CAN1 and DUR3 to enhance arginine uptake, catabolism and urea reabsorption, while TPS1 was up-regulated to improve ethanol tolerance ability. Yeast up-regulated both CAR1 (Arginase) and DUR3 (urea transporter) genes in BTN2 knockout and over-expression strains to counteract the ethanol effects. Our findings revealed a novel arginine metabolism under ethanol tolerance of a core functional yeast during Huangjiu fermentation. These findings could contribute to the development of an approach for inhibiting toxic ethyl carbamate (EC) production during Huangjiu fermentation.
研究领域:
微生物学
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发酵工程
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分子生物学
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DOI
高影响因子
FOOD CHEMISTRY
·
2017
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IF 4.529
Wanyi Zhou,Ruosi Fang,Qihe Chen
It was studied that gallic and protocatechuic acids played important roles in ethyl carbamate (EC) forming. Gallic and protocatechuic acids can reduce the arginine consumption through inhibiting the arginine deiminase enzyme. Therefore, they are generally added to regulate EC catabolism in the course of yellow rice wine leavening at the third day. In this work, gallic and protocatechuic acids made little influence on the growth of Saccharomyces cerevisiae . Besides, the addition of 200 mg/L gallic or protocatechuic acid could prevent the transformation from urea/citrulline to EC. Gallic acid showed better inhibiting effect that the content of EC could be reduced by 91.9% at most. Furthermore, the production of amino acids and volatile flavor compounds are not markedly affected by phenolic compounds. The discoveries reveal that EC can be reduced by supplying gallic acid or protocatechuic acid while yellow rice wine leavening.
研究领域:
食品科学
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微生物学
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2025
·
IF 6.2
Yiwen Wang,Zhilei Zhou,Rui Chang,Zhimin Zhang,Xibiao Xu,Yuezheng Xu,Jian Mao
Owing to extremely low concentrations and dynamic changes, it is difficult to detect and trace the retronasal volatile organic compounds (VOCs) generated during the consumption of alcoholic beverages. We developed a direct sampling gas chromatography–ion mobility spectrometry (GC-IMS) method to identify the dynamic VOCs after drinking Huangjiu-a fermented alcoholic beverages. The optimal procedure was obtained: take a sip of 10 mL Huangjiu, holding it in mouth for 10 s and then swallow, and the VOCs in one nasal expiration were collected with gas sampling bag and transferred directly to the injection port of GC-IMS. The repeatability was satisfactory (RSD < 5%). Twenty-two VOCs were detected in Huangjiu, with esters and alcohols being dominant, which were divided into five distinct release behavior groups. Their release was found significantly inhibited by saliva. Overall, this new method offers a technical approach to understanding and assessing the characteristics of retronasal aroma in alcoholic beverages.
研究领域:
食品科学
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分析化学
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DOI
PubMed
高影响因子
JOURNAL OF TEXTURE STUDIES
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2020
·Vol. 52
·期 1
·124-136
·
IF 1.902
Wenhu Xu,Jianzhong Jiang,Qixiang Xu,Min Zhong
Drinking tastes and lubrication properties of Chinese rice wine (CRW) under different heating temperatures were studied by tribology tests, gas chromatography–mass spectrometry (GC–MS) and sensory evaluations. CRW's drinking tastes were evaluated by taste panelists. Flavor compounds were detected by GC–MS. Lubrication properties of CRW were measured by tribometer. Drinking tastes changed under different heating temperatures and were the best at 60°C assessed by panelists. Four key compounds, furfural, benzaldehyde, butanedioic acid diethyl ester, and phenylethyl alcohol, were determined by GC–MS affecting drinking tastes of CRW. Their variation trends were consistent with the changes of CRW's tastes. The variation of CRW's lubrication properties had a positive correlation with that of CRW's taste, especially astringency. The lowest friction coefficient implied the best lubrication performance and taste at 60°C. Therefore, it was possible to rapidly evaluate drinking tastes of CRW using tribology technology based on the results. Reasons for temperatures influencing CRW's lubrication properties and drinking tastes were also analyzed in this study.
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
FOOD CHEMISTRY
·
2025
·
IF 9.8
Hongpeng He,Yanyan Ge,Xiangyang Ma,Jiahui Wang,Wei Qi,Yihan Liu
Enzymatic reduction of biogenic amines (BAs) in fermented foods is effective and safe, with minimal impact on food flavor and the fermentation process. This study aimed to efficiently reduce BAs in Huangjiu using laccase. LacBS, LacBP, and LacBV demonstrated extensive substrate specificity for BAs. Additionally, these three laccases were resistant to acidic conditions and stable across a wide ethanol range (3–24 % vol). The effect of temperature on the ability of the three laccases to degrade BAs in Huangjiu was investigated, revealing that LacBS and LacBP had higher total BAs degradation than LacBV at 30 °C + 80 °C. Furthermore, synergistic LacBS/LacBP (at a 1:1 ratio) treatment efficiently increased the degradation of BAs in Huangjiu Sp.4, Sp.8, and Sp.10 by 68.93 %, 72.1 %, and 75.37 %, respectively, without affecting the flavor profile or physicochemical properties. Synergistic laccase system for BAs degradation might be a potential “green technology” for industries of traditional fermented foods.
研究领域:
食品科学
·
酶学
·
发酵技术
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Yuting Ye,Lixia Wang,Ping Zhan,Honglei Tian,Jianshu Liu
Millet Huangjiu (MHJ), a type of northern Huangjiu with a long history, has attracted considerable attention in China and East Asia for its unique flavor. To elucidate the changing course of aroma components during the fermentation process of MHJ, 15 MHJ samples prepared at different fermentation stages were assessed by gas chromatography–olfactometry (GC–O) and odor activity value (OAV) coupled with multivariate data analysis. A total of 66 volatile compounds were identified, among which 21 odorant active substances were regarded as the main aroma components (OAVs ≥ 1). The numbers and contents of esters in MHJs accumulated with the extension of fermentation time. Ethanol, ethyl acetate, phenylethyl alcohol and other 7 aromatic substances are the key flavoring agents in the final fermented MHJ. Orthogonal partial least squares-discriminant analysis (OPLS-DA) showed that 14 volatile compounds (formic acid, ethanol, etc.) are supposed to be the key substances that cause significant differences in MHJ flavor at different fermentation stages.
研究领域:
食品科学
·
发酵工程
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Shuangping Liu,Hongli Yao,Mengfei Sun,Zhilei Zhou,Jian Mao
High content of biogenic amines in fermented food has adverse effects on the human body. Previous studies showed that biogenic amines could be reduced in some fermented foods using enzymes. However, this process was barely explored in alcoholic beverages. In this study, potential biogenic amine degarding genes were cloned from Saccharopolyspora hirsuta F1902 and Saccharopolyspora hordei F2002, and expressed in E. coli to study the enzymatic activities of copper-containing amine oxidases named as CaoA Shi and CaoA Sho in huangjiu . The degradation ratio of total biogenic amines by CaoA Shi (31.72%) was higher than that of CaoA Sho (24.37%). CaoA Shi and CaoA Sho had the highest degradation ratios of histamine, phenylethylamine, followed by tyramine, tryptamine or putrescine, and the smallest was cadaverine. The results indicated that CaoA Shi had better biodegradability of biogenic amines than CaoA Sho in huangjiu (P < 0.05), and the two enzymes had the same amine substrate characteristics. These results provide new insights for the reduction of biogenic amines using amine oxidases, which is useful not only for huangjiu brewing industry, but also for other fermented food industries.
研究领域:
食品科学
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微生物学
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酶学
·
饮料技术
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DOI
高影响因子
危险品化学品经营许可证（带存储）