INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
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2022
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IF 4.326
Chenxu Wang,Feng Yu,Ke Lu,Zhimou Wang,Jie Yu,Wentao Bao,Gang Wang,Banghua Peng,Xuhong Guo
The traditional preparation methods for metal–organic framework (MOF) materials include direct mixing, solvothermal, and mechanical methods. These methods are conducted through several days of slow coordination reactions and discontinuities. Presently, pure organic solvents are used to synthesize MOFs, leading to harsh conditions for MOF synthesis. Therefore, this study used the multi-inlet vortex mixer and MeOH, EtOH, H2O, and Baijiu to synthesize the Co-MOF. They can solve the problem of the uneven macromixing and slow penetration of materials into the microchannel compared to the traditional synthetic intermittent method, while providing continuous rapid industrial magnification and other characteristics. MOF materials were synthesized using Baijiu as a solvent for the first time. Baijiu as the solvent reduced the synthetic conditions of MOF materials and allowed for the reuse of industrial ethanol wastewater, making the synthesis of MOF materials convenient. The catalyst, Co@N-C-FNP-Baijiu, prepared by carbonizing ZIF-67-FNP-Baijiu using Baijiu as the solvent has Eonset = 0.93 VRHE and E1/2 = 0.82 VRHE, which is second to the oxygen reduction reaction performance of the catalyst prepared using MeOH as the solvent. The open-circuit voltage, peak power density, and specific capacity of Zn-air batteries assembled with Co@N-C-FNP-Baijiu as cathode catalysts are similar to those of Pt/C batteries.
研究领域:
材料科学
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化学工程
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能源科学
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高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2023
·Vol. 58
·期 8
·4155-4170
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IF 3.3
Yongtao Fei,Yuliang Wang,Zhichao Zhang,Jinglong Liang,Wenhong Zhao,Weidong Bai,Songgui He,Youqiang Liu
Summary The mechanised starter-making has been widely applied to the brewing of Baijiu. However, the effect of mechanical production on microbial flora and volatile flavour compounds of Chi-Flavour Baijiu was still unknown. This study was to investigate the differences in microbial flora and volatile flavours between the traditional starter Baijiu (BQ) and Round-Koji-Maker Starter Baijiu (SQ) during brewing. The results showed that the contents of alcohol, total acidity and organic acid in BQ were significantly higher than those in SQ at the end of fermentation ( P < 0.05). The dominant bacterial and fungal genera in SQ and BQ were Lactobacillus and Saccharomyces , respectively. The relative content of Pediococcus and Weissella in BQ was significantly higher than those in SQ in the prophase of fermentation. In respect of volatile flavours, there were 117 kinds of volatile flavours detected in SQ, higher than 90 kinds of those in BQ during the fermentation. The characteristic volatile flavours of Chi-Flavour Baijiu were all detected with no significant difference between BQ and SQ, and the difference in flavours mainly came from 2-methoxy-4-methylphenol, ethyl decanoate, (E)-hept-2-enal. Lactobacillus was significantly positively correlated with ethyl decanoate and ethyl benzoate in BQ and phenethyl acetate in SQ. In addition, Candida had a strong positive correlation with β-phenylethanol and ethyl myristicate in BQ and SQ. This study provides an in-depth analysis of the difference between traditional and mechanical Xiaoqu starters in Baijiu fermentation and theoretical guidance for the standard production and quality improvement of Chi-Flavour Baijiu.
研究领域:
发酵工程
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食品科学
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微生物学
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高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2025
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IF 4.6
Yan Gao,Lina Qiao,Junyi Wang,Hui Zhang,Chunhui Huang,Shengbao Feng,Huijuan Li,Ning Zhang,Fuping Zheng,Mingquan Huang
Qingke baijiu (QKJ), also known as Highland barley wine, is a traditional Chinese fermented baijiu from the Tibetan Plateau. It is a kind of light-aroma baijiu (LAJ) with a unique flavor distinct from other LAJs produced using Daqu . In this work, QKJ and other LAJs ( Daqu ) were selected for comparison of their aroma differences using a molecular sensory approach. In total, 66 aroma compounds in QKJ and 73 in LAJ were identified via gas chromatography-olfactometry-mass spectrometry (GC-O-MS). After quantification, odor activity values (OAVs) calculation and orthogonal partial least squares discriminant analysis (OPLS-DA), ethyl butyrate , ethyl hexanoate , furfuryl alcohol and ethyl isobutyrate were recognized as the major aroma compounds distinguishing QKJ from LAJ. Further recombination and omission experiments revealed ethyl hexanoate, ethyl valerate , γ -nonanolactone, ethyl acetate and benzeneacetaldehyde diethyl acetal as critical aroma components in QKJ. This work provides valuable insights into the flavor and quality control of Chinese baijiu.
研究领域:
食品科学
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风味化学
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感官分析
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发酵饮料
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分析化学
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DOI
高影响因子
FOOD CHEMISTRY
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2025
·
IF 9.8
Xiaofang Li,Wei Dai,Jilei Wang,Yougui Yu,Qing Zheng
This study addresses the persistent issue of “acid accumulation and ester reduction” that compromises flavor stability in the Baijiu industry by introducing a novel blending approach informed by chemical thermodynamics. Integrating theoretical analysis with experimental validation, the research determined the equilibrium constants for four key esters, leading to the development of a regulatory model for acid-ester equilibrium. A dynamic multi-batch base Baijiu blending strategy was implemented through simultaneous equations that combine concentration conservation and equilibrium constraints, which compresses the reaction quotient deviations from [0.50, 3.47] to [1.50, 1.63] with a 65 % improvement in ester-acid stability. From a methodological perspective, this study established the first acid-ester dynamic equilibrium model, resolving the empirical blending paradox. From an industrial perspective, this study establishes a theoretical foundation for understanding aging thermodynamics while providing innovative solutions to enhance flavor consistency, contributing to sustainable development in the Baijiu industry through improved standardization.
研究领域:
化学热力学
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食品科学
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工业化学
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风味化学
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工艺优化
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DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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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
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2021
·
IF 4.952
Xiao-Juan Zhang,Lian-Jun Meng,Zhen-Ming Lu,Li-Juan Chai,Song-Tao Wang,Jin-Song Shi,Cai-Hong Shen,Zheng-Hong Xu
Baijiu is a highly-valued traditional Chinese distilled alcoholic liquor and maturation markedly improves its sensory qualities and market value. Identification of age-markers is challenging because of the complexity of the endogenous chemical profile and the absence of exogenous components added during maturation. Here, freshly-distilled raw Lu-flavor Baijiu samples were stored for two years and non-targeted screening for age-markers based on the volatile profile characterized by solid-phase micro-extraction assisted GC-MS. The resulting volatile datasets were analyzed by partial least-squares discriminant analysis, Spearman's correlation and Random-forest decision-tree, to identify potential age-markers. The contents of long chain fatty acid ethyl esters varied the most during maturation, mostly being absent in freshly-distilled Baijiu, but appearing at different times. Similar behavior was observed in bottled samples matured up to four years. In addition, a slight increase in short/medium chain fatty acid ester content was observed. Unsupervised PCA analysis, applied only to the fatty acid ethyl ester dataset, was able to distinguish between bottled Baijiu samples matured for one, two, three, or four years. These age-markers may help establish a reliable model for verifying the maturation time of Lu-flavor Baijiu. This screening approach should be adaptable to other alcoholic liquors, for quality assessment and authenticity testing.
研究领域:
食品科学
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分析化学
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DOI
高影响因子
Food Chemistry-X
·
2026
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IF 9.2
Huijing Lan,Jia Zheng,Dong Zhao,Jian Su,Yanping Lu,Shuang Chen,Yan Xu
Aroma complexity is a comprehensive indicator for sensory evaluation of high-quality aromatic products, yet it traditionally relies on subjective assessment and remains difficult to estimate from objective chemical information. In this study, we developed a preliminary, chemistry-informed proxy framework to approximate aroma complexity in Nongxiangxing Baijiu by integrating odor-descriptor diversity, model-estimated odor persistence, and molecular structural complexity. The framework uses abundance-weighted chemical features to generate an interpretable volatile-based total aroma complexity index. Commercial Baijiu samples had calculated total aroma complexity index values of 438.69–513.57. The index values generally increased with manufacturer-declared product tier and revealed brand-dependent patterns. A small sensory evaluation subset showed a positive association between the index and expert-rated complexity, suggesting preliminary sensory relevance. This approach provides an interpretable way to summarize Nongxiangxing Baijiu volatile profiles from objective compositional information and may support exploratory comparative analysis within Baijiu systems, while requiring broader validation before industrial application.
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高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2026
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IF 6.7
Yuchen Wang,Lu Wang,Anjun Li,Jiangjing Gao,Shuyang Hu,Yan Xu,Xiao-Wei Yu
The thermostability of lipases represents a key advantage for expanding their application potential in the food industry. In this study, a thermotolerant lipase, rTaLip, was identified from Baiju Daqu and successfully expressed in Komagataella phaffii. After determining its enzymatic properties, we developed two thermostable mutants through rational engineering (V219C/D222C/S73F/V141T and V219C/D222C/S73F/V141D). Compared to the wild-type, the mutants showed 2.2-fold and 4.1-fold longer half-lives at 65 °C, and their catalytic efficiency increased to 455% and 119%, respectively. Molecular dynamics simulations elucidated the structural basis underlying the increased thermal stability and catalytic activity. In application tests, the mutant V219C/D222C/S73F/V141T improved palm oil hydrolysis efficiency from 63.01% to 88.77%. This study demonstrates that combining the mining of thermostable lipases from Baijiu Daqu with rational design-based engineering constitutes a valuable strategy for improving the industrial applicability of lipases in harsh processing environments.
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
·
IF 6.6
Wei Qiu,Hailong Ru,Jilei Wang,Jingming Kuang,Yougui Yu,Qing Zheng
This study aims to investigate the influence of the interactions between the major aromatic compounds in Baijiu (esters and acids) on the aroma and taste profile of Baijiu. The electronic nose and electronic tongue were used to assess the effects of adding acids on the aroma and taste of Baijiu. Results indicate that the incorporation of acids remarkably alters the olfactory intensity of Baijiu, with minimal impact on its taste, thereby confirming the profound influence of ester–acid interactions on volatile aroma components. Furthermore, the best-estimated threshold method was utilized to determine the aroma thresholds of four key esters and their corresponding acids. Butyric, hexanoic, and lactic acids exhibit synergistic effects by substantially lowering the aroma thresholds of their respective esters. By contrast, acetic acid exerts a masking effect, thereby elevating the aroma threshold of ethyl acetate. Sensory evaluation corroborated the influence of ester–acid interactions on the overall aroma of Baijiu, which is consistent with the aroma threshold findings. Molecular docking methods were applied to decipher the mechanism underlying ester–acid interactions. Hydrogen bonding emerges as a pivotal interaction mode among aromatic compounds, with the binding energy intimately linked to the extent of synergy or masking effects.
研究领域:
食品科学
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分析化学
·
感官科学
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DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Qing-Ru Liu,Shun-Hua Zhang,Xiao-Juan Zhang,Zheng-Juan Zhu,Ru-Yi Li,Song-Tao Wang,Jin-Song Shi,Su-Yi Zhang,Cai-Hong Shen,Guan-Yu Fang,Qing-Qing Liu,Yong-Jun Yuan,Zheng-Hong Xu
Empty-cup aroma persistence (ECAP) is a key indicator of Baijiu quality, yet mechanisms underlying its modulation remain unclear. GC–MS analysis revealed that ECAP positively correlation with medium-/long-chain esters/aldehydes/acids and lactic acid (LA), while certain volatiles showed negative correlation, which possibly due to flavor interactions involved low-volatility like LA. QDA and E-nose detection confirmed that LA supplementation (5–25 g/L) prolonged ECAP by 25% in strong-aroma and 300% in soy-sauce-aroma Baijiu. In 52% ethanol-water model, 1 H NMR demonstrated LA (0.297–4.476 g/L) transformed ethanol hydrogen-bonding from chain-like ( δ 5.350 ppm) to tetrahedral ( δ 4.780 ppm) configurations. Downfield shifts (Δδ −0.091 to −0.111 for ethanol –OH; −0.46 to −0.50 for LA –CH) confirmed new hydrogen bonds. Partition coefficient (kg/m) and molecular dynamics simulations indicated that LA concentration-dependently suppressed ethanol (optimal: 0.595 g/L). These findings demonstrated that LA enhanced ECAP through hydrogen-bonding network restructuring, providing scientific basis for intelligent Baijiu blending.
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PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 2
·287
·
IF 5.1
Qiang Wu,Shanlin Tian,Xu Zhang,Yunhao Zhao,Yougui Yu
Endogenous peptides in Baijiu have primarily focused on finished liquor research, with limited attention given to the peptides in base liquor prior to blending. Liquid chromatography–tandem mass spectrometry (LC-MS) was employed to identify endogenous peptides in the distillates from the first to seventh rounds of soy sauce-flavored Baijiu. Two hundred and five oligopeptides were identified from these distillates, all of which had molecular weights below 1000 Da and were composed of amino acid residues associated with flavor (sweet, sour, and bitter) and biological activity. Furthermore, full-wavelength scanning, content determination of the main compounds, and molecular docking were performed to analyze these oligopeptides’ effect on the ester–acid–alcohol profile in Baijiu. This determination revealed a negative correlation between the peptide content and total ester content (r = −0.691), as well as the total acid content (r = −0.323), and a highly significant negative correlation with ethanol content (r = −0.916). Notably, the screened peptides (TRH, YHY, RQTQ, PLDLTSFVLHEAI, KHVS, LPQRHRMVYSLL, and NEWH) had specific interactions with the major flavor substances via hydrogen bonds, including esters (ethyl acetate, ethyl butanoate, ethyl hexanoate, and ethyl lactate), acids (acetate acid, butanoate acid, hexanoate acid, lactate acid), and alcohols (ethanol, 1-propanol, 1-butanol, and 1-hexanol). These findings elucidate the distribution and dynamic changes of endogenous peptides in the distillates from various rounds of soy sauce-flavored Baijiu, providing a theoretical foundation for further investigation into their interaction mechanisms associated with flavor compounds.
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
FOOD CHEMISTRY
·
2026
·
IF 10.4
Dan Zheng,Tao Sun,Cheng Fang,Changliang Yao,Tianlu Chen,Aihua Zhao,Yan Xu,Wei Jia
Subjective sensory evaluation dominates the Chinese baijiu industry but lacks objectivity and throughput. We developed a UPLC-TQMS method quantifying 130 key flavor compounds across eight chemical classes within 13 min per run. Leveraging this analytical protocol, we constructed a comprehensive Baijiu flavor database comprising 2048 samples covering all 12 standard flavor types and three quality grades of Nongxiang base liquor. Applying Random Forest algorithms, we discriminated among flavor types with accuracy >0.93, whereas XGBoost performed optimally in quality grading with accuracy of 0.90. Moreover, validation with an independent dataset confirmed the model's reliability and generalization capacity. SHAP analysis identified key chemical markers driving flavor differentiation and quality distinctions, underscoring the strength and interpretability of our approach in decoding complex flavor matrices. This work establishes a large-scale, standardized digital flavor library for Baijiu, providing a robust framework for intelligent quality control and industry standardization. Download: Download high-res image (295KB) Download: Download full-size image
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高影响因子
危险品化学品经营许可证（带存储）