FOOD CHEMISTRY
·
2024
·
IF 8.5
Sheng-Bing Yang,Jun-Jie Fu,Jia-Huan He,Xiao-Juan Zhang,Li-Juan Chai,Jin-Song Shi,Song-Tao Wang,Su-Yi Zhang,Cai-Hong Shen,Zhen-Ming Lu,Zheng-Hong Xu
Qu -aroma is of great significance for evaluation the quality of Daqu starter. This study aimed to decode the Qu -aroma of medium-temperature Daqu (MT- Daqu ) via “top-down” and “bottom-up” approaches. Firstly, 52 aroma descriptors were defined to describe the MT- Daqu aroma by quantitative descriptive analysis . Secondly, 193 volatile organic compounds (VOCs) were identified from 42 MT- Daqu samples by HS-SPME-GC–MS, and 43 dominant VOCs were screened out by frequence of occurrence or abundance. By Thin Film (TF)-SPME-GC-O-MS, 27 odors and 90 VOCs were detected in MT- Daqu mixture, and 14 odor-active VOCs were screened out by odor intensity. Thirdly, a five-level MT- Daqu aroma wheel was constructed by matching 52 aroma descriptors and 37 aroma-active VOCs. Finally, Qu -aroma of MT- Daqu was reconstructed with 37 aroma-active VOCs and evaluated by omission experiments. Hereinto, 26 key aroma-active VOCs were determined by OAV value ≥1, including isovaleric acid, 1-hexanol, isovaleraldehyde, 2-octanone, trimethylpyrazine, γ-nonalactone, 4-vinylguaiacol, etc.
研究领域:
食品科学
·
微生物学
·
化学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Sheng-Bing Yang,Zhen-Ming Lu,Jia-Nan Hu,Ting-Yao Tu,Man-Si Niu,Xiao-Juan Zhang,Li-Juan Chai,Hong-Yu Xu,Song-Tao Wang,Su-Yi Zhang,Cai-Hong Shen,Jin-Song Shi,Zheng-Hong Xu
A 12-VOC base solution mimics the NXXB matrix for realistic aroma evaluation. • Base solution significantly affected odor thresholds and aroma perception of VOCs. • Integrated GC–MS/O, OAV, and sensory tests decoded Qu -aroma in NXXB. • Eight VOCs drive Qu -aroma in NXXB: five direct + three modulatory odorants. Conventional evaluation of volatile organic compounds (VOCs) in distilled spirits relies on aqueous ethanol solutions, neglecting matrix effects that critically modulate odor perception. To address this, we developed a Nongxiang -aroma base solution containing 12 compounds to simulate the aroma skeleton of Nongxiangxing baijiu (NXXB), China's most consumed baijiu. Using this physiologically relevant medium, we systematically characterized Qu -aroma in NXXB, the distinctive olfactory signature derived from medium-temperature Daqu (MT- Daqu ). Integrative analysis of 37 Qu -aroma VOCs detected in MT- Daqu with volatile profiles in 53 NXXB samples (analyzed via HS-SPME-GC–MS and SBSE-GC–MS/O) identified 17 Qu -aroma active VOCs. Odor thresholds measured in the base solution were up to >200-fold higher than those in ethanol solution, highlighting profound matrix-dependent suppression of aroma potency. By integrating odor activity values (OAVs) with sensory recombination and omission tests, we identified eight key Qu -aroma contributors in NXXB: five direct odorants (isovaleraldehyde, hexanal, 2-methylbutanal, isovaleric acid, 1-hexanol; OAVs > 1) and three modulatory odorants (1-pentanol, benzaldehyde, phenylacetaldehyde; 0.1 < OAV < 1). This study provides a matrix-mimetic, sensory-validated strategy for accurate VOC contribution assessment in complex spirits, advancing baijiu aroma science and quality-oriented innovation. Download: Download high-res image (225KB) Download: Download full-size image
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
·
2025
·
IF 5.2
Sheng-Bing Yang,Zhen-Ming Lu,Han-Jun Shen,Jun-Jie Fu,Yang Yang,Xiao-Juan Zhang,Li-Juan Chai,Song-Tao Wang,Su-Yi Zhang,Cai-Hong Shen,Jin-Song Shi,Zheng-Hong Xu
Solid-state fermentation heterogeneity causes microenvironmental differences, shaping diverse microbial communities and metabolite compositions. Here, we aimed to investigate the variations in Qu -aroma between the inner (I-) and outer (O-) layers of medium-temperature Daqu (MT- Daqu ) starter, and to analyze the differences in microbial communities as well as the associated metabolic pathways related to Qu -aroma volatile organic compounds (VOCs). Firstly, quantitative descriptive analysis revealed that the I-layer exhibited intensified rancid-roasted notes, whereas the O-layer showed stronger grain and woody notes. Secondly, a total of 225 VOCs were identified from 88 inner and outer layer samples using HS-SPME-GC–MS, among which 43 differential VOCs were confirmed between the layers (VIP > 1, P < 0.05, and Fold change ≥1.5 or ≤0.67). Thin film (TF)-SPME-GC-O/MS revealed 52 and 47 odors with corresponding VOCs in the I- and O-layers, respectively. Subsequently, cross-referencing metagenomic and metabolic databases revealed that 37 aroma-active VOCs were functionally linked to six metabolic modules within the MT- Daqu microbial metabolic network. Finally, integrated metagenomic and amplicon sequencing identified potential functional microorganisms associated with specific metabolic modules. Five genera, including Kroppenstedtia and Thermomyces , were identified as characteristic of the I-layer, while 22 genera, such as Lactobacillus and Saccharomycopsis , were characteristic of the O-layer. Notably, Kroppenstedtia , Thermomyces , Lactobacillus , Saccharomycopsis , and Weissella were ubiquitously associated with all six metabolic modules across both layers of MT- Daqu . This study delivers a perspective for clarifying the spatial heterogeneity of Qu -aroma and its microbial drivers.
研究领域:
食品科学
·
微生物学
·
发酵技术
·
分析化学
·
代谢组学
·
基因组学
·
感官分析
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DOI
PubMed
高影响因子
Bioresources and Bioprocessing
·
2025
·Vol. 12
·期 1
·1-16
·
IF 5.1
Deng Jie,Zheng Jia,Li Xing,Huang Dan,Ye Guangbin,Luo Huibo
Qu -aroma is a critical quality indicator for medium–high temperature Daqu (MT- Daqu ). Due to the differences in regional and environmental conditions, these differences are likely to cause variations in the Qu -aroma of MT- Daqu . Despite this, comprehensive research on the variations in Qu -aroma across different regions has been lacking. This study aims to address this gap to analyze the differences in Qu -aroma characteristics of MT- Daqu from seven distinct production areas. Sensory analysis identified seven broad aroma categories and 25 specific aromas characterizing the Qu -aroma of MT- Daqu samples. Chen aroma and roasted aroma were notably more prevalent in MT- Daqu samples from Sichuan compared to those from other regions ( P < 0.05 ). In total, 123 volatile compounds were detected in MT- Daqu , with 42 classified as aroma-active compounds. Among these, 21 aroma-active compounds were identified as markers distinguishing Sichuan MT- Daqu from those produced in non-Sichuan regions, showing significant differences in their concentrations ( P < 0.05 ). Additionally, six major aroma-active compounds were found to significantly contribute to the aroma differences between Sichuan and non-Sichuan MT- Daqu . This study delineates the distinct Qu -aroma characteristics of MT- Daqu from various SAB production areas. The insights gained from this research offer valuable guidance for optimizing flavor profiles in MT- Daqu production. Graphical
研究领域:
食品科学
·
微生物学
·
分析化学
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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）