FOOD CHEMISTRY
·
2023
·
IF 8.8
Xin-He Duan,Yi Li,Hong-Wei Li,Yuqing Wu
The quality control of Baijiu is necessary including ethanol content. In this work, red-emitted carbon quantum dots based on p -phenylenediamine (PPD-CQDs) were fabricated for accurate determination of ethanol in Baijiu. The good linear response of PPD-CQDs to ethanol–water solution (E-Ws; 20–80 vol%) offered the potential for ethanol determination in practice. However, further application of this procedure to Baijiu resulted in a certain deviation. After excluding interference from most of the ingredients involved, a simple pH correction on Baijiu made application of the process practicable. The red-emission of PPD-CQDs supported analysis of Baijiu with different flavors and ethanol monitoring. Therefore, a quick-response fluorescence method was established for Baijiu ethanol determination; this method can be applied to the many varieties of Chinese Baijiu available and also has potential for use in other alcoholic beverages.
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Jiaxin Hong,He Huang,Dongrui Zhao,Jinyuan Sun,Mingquan Huang,Xiaotao Sun,Baoguo Sun
The strong aroma type of Baijiu is popular with its balanced flavor. However, the flavor characteristics of strong aroma type of Baijiu in different regions have significant diversities. Among them, the key aroma compounds in northern strong aroma type of Baijiu and the factors affecting the aroma profile and flavor quality are still unclear. In this study, a total of 78 aroma compounds were identified by gas chromatography–olfactometry-mass spectrometry (GC–O–MS). The quantitative analysis was completed and ethyl hexanoate (1003.24–4506.04 mg/L) was the highest. Aroma profile was successfully simulated by reconstitution, and omission test was applied to investigate the effects of the important aroma compounds on the aroma profile. Additionally, the relationship between expression of aroma compounds and sensory characteristics of samples was illustrated by flavor matrix. The overall aroma profile of northern strong aroma type of Baijiu was formed by the key aroma compounds with different aroma expression.
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Wenxia Tian,Xiaofang Liu,Jia Zheng,Yi Ma,Huibo Luo,Xiaogang Luo,Changjun Hou,Danqun Huo
Quickly discriminating different segmented Baijiu can directly control its grade and indirectly affect the quality of the finished Baijiu. A fluorescence sensor array was constructed based on PEI-terminated silver nanoparticles and lanthanide metal ions (PEI@Ag NPs@Ln). Ag NPs were stably dispersed in the PEI-woven network, initially accompanied by excellent fluorescence signals. Organic molecules disrupted the PEI structure and dragged the Ag NPs out. The free Ag NPs sintered or aggregated with the diffusion, resulting in fluorescence quenching. The three lanthanide ions speed up the process, allowing different organic molecules to exhibit more distinct signals. Thus, this sensor was used to map 11 organic molecules’ fingerprints and to discriminate segmented Baijiu. The whole process takes only 2 min. With the assistance of pattern recognition, segmented Baijiu from three cellars were successfully discriminated. Fast, effective and simple are highlights, which opens up its practical application potential in the detection field.
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Food Chemistry-X
·
2025
·
IF 8.2
Xueli Yang,Renyuan Chen,Junhai Wu,Fangqiang Yu,Fengmei Liao,Xiaobo Li,Ye Wang,Cheng Zhao,Hanren Zhang,Xinying Wu
The production process of Jiang-flavored Baijiu is highly elaborate, and the flavor characteristics and quality of the base liquor (BL) exert a substantial impact on the quality of the final product. A total of 130 typical samples from three quality grades within seven fermentation rounds were examined. Based on sensory evaluation, gas chromatography-flame ionization detection (GC-FID) technology was employed to detect 59 principal volatile compounds within the samples. Subsequently, K-means clustering, partial least squares discriminant analysis, and odor activity values were combined to analyze the compound variation trends and key differentiating compounds. The results demonstrated that in the seven fermentation rounds, 10 key differentiating compounds significantly affect the BL quality; in each round, 6 compounds markedly influence the quality level. Among them, the contents of acetic acid, ethyl acetate, lactic acid, and acetaldehyde were correlated with the BL quality grade and have the potential to act as quality indicators.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Xiaojiao Chen,Yu Tie,Min Zhu,Zhengyun Wu,Wenliang Xu,Zijun Zhang,Feng Ju,Wenxue Zhang
This study deciphers the microbial-ecological basis of Jiuliangxiang Baijiu's (JLX) unique flavor through blended Daqu multi-omics. GC–MS comparative analysis of five market-representative Baijiu types identified 25 aroma-active compounds (OAV ≥ 1) in JLX, with ethyl palmitate (OAV = 2) established as a potential characteristic marker. Subsequent investigation of its blended Daqu revealed how microbial consortia govern flavor formation. Physicochemical and microbial analyses demonstrated that Daqu blending elevated enzymatic capacities, including saccharification (+227.5 % vs single Daqu ), esterification (+27.4 %), and liquefaction (+15.4 %), while enhancing microbial diversity. Metabolomic profiling identified glycerophospholipid Gpgro (14:0/16:0) as the ethyl palmitate precursor. Metagenomic tracking revealed that the core ester-producing taxa—primarily Bacillus licheniformis (from high-temperature Daqu ) and Kroppenstedtia eburnea (from bacterial Daqu )—harbor complementary genetic potential for both esterase and acyltransferase pathways. The results provide a microbial-ecological framework for rational Daqu blending, offering actionable strategies to engineer microbial consortia for flavor-directed liquor innovation.
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FOOD CONTROL
·
2025
·
IF 6.3
Chen Li,Xiao-Juan Zhang,Shi-Yi Wang,Zhen-Ming Lu,Li-Juan Chai,Hong-Yu Xu,Jin-Song Shi,Song-Tao Wang,Bo Yang,Cai-Hong Shen,Zheng-Hong Xu
Assessing the quality of Soy Sauce Aroma Baijiu (SSAB) is a complex task due to the multitude of production factors and manufacturer preferences. This complexity is further amplified when comparing products from different manufacturers, as stylistic variations can overshadow intrinsic quality differences. To address this, our study introduces a single-source to cross-source quality gradient analysis methodology. By integrating aroma sensory analysis with multivariate chemometrics, we markers for SSAB quality grading were identified comprehensively. Totally 24 quality grade markers were identified through both single and cross-source analyses. Seven compounds, including 2-heptanol, hexyl hexanoate, and isopentyl hexanoate, showed a positive correlation with SSAB quality in single-source analyses, enhancing sensory attributes of grassy, floral, sweet, and acidic aromas in D-grade samples. The remaining 17 markers improved the perception of grassy, floral, sour, and roast aromas in the reconstitution mixture of skeletal compounds while reducing sweet aroma ratings. The integration of single-source and cross-source analyses, along with chemometric techniques, establishes a reliable and objective framework for SSAB grading, which can be applied to other alcoholic beverages as well.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Xiaotong Lyu,Meiyi Zhou,Qian Wang,Lihuan Lang,Kemin Linghu,Chunhui Wei,Liangcai Lin,Paul A. Kilmartin,Cuiying Zhang
A systematic study was undertaken of the flavor disparities of Jiangxiang-flavor Baijiu produced across southern and northern China. Five non-volatile organic acids, seven amino acids, and twenty-one volatile compounds (OAV > 1) were identified, with 14 key aroma-active compounds determined through aroma omission and triangle tests. Quantitative targeted flavoromics and partition coefficient method were undertaken through descriptive sensory analysis. Sensory evaluation shows the intensities of floral, fruity, acidic, and grain aromas of the fourteen key aroma-active compounds were enhanced in the presence of non-volatiles. Partition coefficient analysis demonstrates that non-volatiles enhance the aroma release of most key aroma-active compounds, which aligns with sensory evaluation results showing significantly intensified fruity and floral notes following non-volatile supplementation. Co-adding organic acids and amino acids had a lower promoting effect on some volatiles than adding organic acids alone. The findings guide Baijiu production by optimizing fermentation to control non-volatile accumulation and modulate volatile release.
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ACS Food Science & Technology
·
2026
·
IF 3
Tian-Tian Meng,Zheng-Pei Chen,Wei Shi,Qian Cao,Xiao-Juan Zhang,Li-Juan Chai,Hong-Yu Xu,Jin-Song Shi,Fu-Wei Chen,Song-Tao Wang,Su-Yi Zhang,Cai-Hong Shen,Zhen-Ming Lu,Zheng-Hong Xu
Stacking fermentation of sauce-flavor Baijiu forms a 3D stratified solid-state bioreactor. The artisanal operations and environment create four microniches, driving yeast community complexity that regulates ethanol production, flavor biosynthesis, microbial balance, and Baijiu quality, yet yeast spatiotemporal dynamics and species-specific flavor roles remain unclear. Using amplicon sequencing and monoculture fermentations, this study mapped yeast distribution and quantified flavor contributions. Yeast richness peaked at 30 genera, dominated by Saccharomycopsis (41.88%), Pichia (17.28%), and Torulaspora (12.58%), with dynamics correlating with moisture, temperature, and acidity (p < 0.05). Key isolates had distinct traits: P. kudriavzevii JNPK produced floral and fruity flavor esters/alcohols, P. manshurica JNPM generated aldehydes, S. fibuligera JNSF produced fewer volatile organic compounds (VOCs), and T. delbrueckii JNTD produced organic acids/tetramethylpyrazine (all critical for aroma). This study provides theoretical support for optimizing yeast application in sauce-flavor Baijiu fermentation.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Yiyao Luo,Huan Liu,Xuhui Xia,Huizhen Fu,Mingyi Guo,Changjun Hou,Danqun Huo
Baijiu plays an essential role in Chinese food culture, but there are still certain limitations in the identification of the aroma type and brand of Baijiu. In this study, based on the Tollen’s reagent, a colorimetric sensor array was constructed for aldehydes and Baijiu discrimination. In the presence of aldehydes or Baijiu, the silver ions (Ag + ) adsorbed by negatively charged nanoparticles can be reduced to elemental silver (Ag 0 ) in situ. Ag 0 deposited on the surface of gold or silver nanopaticle (Au NPs or Ag NPs) leading to the formation of Au@Ag or Ag@Ag core-shell structure which accompanied by a color change. We developed Tollen’s reagent-based sensor array shows the outstanding detection capability in discriminating and quantifying of aldehydes. On this basis, 16 kinds of Baijiu were also identified accurately, the visual results were verified by HCA and LDA models. The colorimetric sensor developed in this study is promising for aroma recognition and brand identification of Baijiu.
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Xiaotong Lyu,Qi Jiang,Kemin Linghu,Yifei Zhou,Mengqian Yu,Chunhui Wei,Liangcai Lin,Qi Zhou,Zhengshu Zhou,Cuiying Zhang
The blending of Jiangxiangxing Baijiu is achieved through the specific proportional blending of base liquors from distinct distillation rounds, characterized by significant flavor variations attributed to differing volatile and non-volatile flavor compounds. To explore digital-assisted blending methods, sensory profiles of each round were first established to identify characteristic descriptors. Flavoromics analysis was then systematically applied to determine the types, concentrations, and variation patterns of flavor compounds. An 8-sensor electronic nose was built for multi-round Jiangxiangxing Baijiu. Based on flavoromics data, two intelligent models were innovatively developed: a machine learning-based recognition model utilizing electronic nose and chromatographic data for accurate round identification, and a genetic algorithm-based optimization model incorporating a multidimensional flavor compound dataset for intelligent blending. The optimized genetic algorithm model, validated by sensory evaluation and chromatographic analysis, was selected as the superior model for Jiangxiangxing Baijiu blending, providing a scientific basis for the digital transformation of traditional blending techniques.
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Foods
·
2022
·Vol. 11
·期 21
·3339
·
IF 5.561
Xu Zhang,Xinshe Li,Yunhao Zhao,Qiang Wu,Yong Wan,Yougui Yu
Endogenous peptides in Chinese baijiu have been recently reported. However, little information is available on their correlation with the main flavor substances. One hundred and forty-six peptides, consisting of more bitter amino acids and key amino acids responsible for bioactivity, were identified in tail liquor using liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). Additionally, the content of endogenous peptides increased gradually with distillation time, showing a high negative correlation with total esters (r= −0.929) and total alcohol (r= −0.964) but presented a moderate positive correlation with the total acid content (r= 0.714). The results of the correlation analysis between them were further proved by molecular docking, which showed that these endogenous peptides in baijiu interacted with the main flavor substances via hydrogen bonds. This study clarifies the dynamic changes of endogenous peptides during distillation and provides a theoretical reference for the relationship between these peptides and the main flavor substances.Keywords:soy sauce aroma style baijiu;endogenous peptide;flavor substance;correlation;molecular docking
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Wei Jia,Chenna Di,Rong Zhang,Lin Shi
Honey aroma is one of the most significant factors of Feng-flavor Baijiu, which is also an essential element to attract consumers. However, the evaluation and chemical basis of honey aroma is unclear. Palmitoleic acid, lagochilin, phomotenone and ethyl behenate were confirmed to be the strongest contributors to honey aroma by time-intensity analysis and UHPLC-Q-Orbitrap-MS. Predictive modeling was developed for processing honey aroma intensity responses in order to obtain significant Feng-flavor Baijiu rankings. In this study, the effects of ex-vivo saliva on Feng-flavor Baijiu were investigated for the first time. Mucin and α-amylase, as major proteins in ex-vivo saliva, were applied to simulate molecular docking of ethyl benzoate. Mucin and α-amylase modified the aroma release, which depended on hydrogen bonds and hydrophobic interactions, respectively. It is blazing a trail in the field in sensory experience of Feng-flavor Baijiu as well as contributes to our understanding of Feng-flavor Baijiu drinking process.
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