INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2023
·Vol. 58
·期 8
·4155-4170
·
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.
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Qing-Ru Liu,Xian-Li Lin,Zhen-Ming Lu,Li-Juan Chai,Song-Tao Wang,Jin-Song Shi,Su-Yi Zhang,Cai-Hong Shen,Xiao-Juan Zhang,Zheng-Hong Xu
Long-chain fatty acids (LCFAs) are commonly presented in Baijiu, but their influence on flavor is ambiguous. The interaction between LCFAs and volatiles was systematically investigated in terms of chemometrics, sensory, and chemical-physical perceptions. The static-headspace-gas-chromatography-mass-spectrometry results demonstrated LCFAs suppressed the volatilizations of most volatiles. According to Phase-ratio-variation analysis, partition coefficients of ethyl acetate (EA) and ethyl hexanoate (EH) decreased 4%–31% and 27%–74%, while those of ethyl butyrate (EB) increased. Calculated by molecular dynamic simulation, the attractive intermolecular forces related to EA/EH increased with oleic acid (OA) addition, while those related to EB decreased. Sensory evaluation confirmed the olfactory threshold of EA and EH increased by 2.4 and 2.7 times respectively, but the threshold of EB decreased from 0.36 to 0.05 mg/L in the presence of OA. Overall, LCFAs altered the intermolecular interaction forces related to esters and ethanol, subsequently affecting the volatile profile and modifying Baijiu flavor's sensory perception.
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ANALYTICAL LETTERS
·
2023
·
IF 2
Jiawei Li,Cailin Qiao,Huan Liu,Dong Zhao,Jing Zhang,Laichun Lu,Danqun Huo,Changjun Hou
The discrimination and determination of small organics may be employed for baijiu identification. A single nanoparticle was designed as a fluorescence sensor to address this issue. Via specific host-guest interactions, small organics may significantly disrupt the energy transmission of nanoparticles, resulting in sharp changes in characteristic fluorescence peaks, thus allowing the discrimination of single substances or mixtures by principal component analysis (PCA), hierarchical clustering analysis (HCA), and linear discriminant analysis (LDA). The system was characterized by transmission electron microscopy with energy dispersive spectrometry and fluorescence spectroscopy. 15 small flavor organics in baijiu were successfully discriminated. Moreover, the linear relationship between the concentrations of tryptophan and ethyl butyrate with the corresponding responsiveness demonstrated the capabilities of the sensor. The reported device was successfully applied to distinguish 16 baijiu brands. This simple and rapid method has outstanding potential for the characterization of alcoholic beverages.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2018
·
IF 3.412
Wei Dong,Ke Shi,Miao Liu,Caihong Shen,Anjun Li,Xiaotao Sun,Mouming Zhao,Jinyuan Sun,Hehe Li,Fuping Zheng,Mingquan Huang
The “mud”-like off-odor, which is an odor reminiscent of musty and strong animal fecal odors, affects the quality classification of the strong-aroma types of baijiu (SAB), but little is known about which compounds are responsible for this aroma, except for certain phenolic compounds. However, not all mud-like off-odor expressions in SAB can be attributed to those phenolic compounds. In this work, volatile compounds in pit mud and SAB samples were isolated by headspace solid-phase microextraction and liquid–liquid extraction. An odoriferous zone was detected by GC–MS/olfactometer and GC–MS and was attributed to 3-methylindole rather than ethyl oleate on the basis of their odor characteristics, MS data, and retention indices. Combined with the detection threshold of 3-methylindole determined by a three-alternative forced-choice (6.09 μg/L) procedure, odor activity values in the tested base SAB were from 1 to 23. Sensory studies and the prepared heat map highlighted the contribution of this compound to the odor characteristics for the first time.
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TALANTA
·
2024
·
IF 5.6
Zihan Wang,Yang Liu,Meiqi Liang,Yihong Chen,Wenjuan Dong,Qin Hu,Shengmei Song,Shaomin Shuang,Chuan Dong,Xiaojuan Gong
Chinese Baijiu (Liquor) is a popular alcoholic beverage , and the ethanol content in Baijiu is closely related to its quality; therefore, it is of great significance to explore a facile, sensitive, and rapid method to detect ethanol content in Baijiu. Hydrophobic carbon quantum dots (H-CQDs) with bright red fluorescence (24.14 %) were fabricated by hydrothermal method using o -phenylenediamine, p -aminobenzoic acid, manganese chloride, and hydrochloric acid as reaction precursors. After the introduction of ultrapure water into the ethanol solution dissolved with H-CQDs, the aggregated H-CQDs resulted in significant changes in fluorescence intensity and absorbance. On this basis, a sensor for detecting ethanol by optical dual-mode and smartphone imaging was constructed. More importantly, the sensor can be used for detecting ethanol content in Chinese Baijiu with satisfactory results. This sensing platform has great potential for quality identification in Chinese Baijiu, broadening the application scope of CQDs in food safety detection.
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Foods
·
2024
·Vol. 13
·期 10
·1504
·
IF 4.7
Jinmei Ren,Zhijian Li,Wei Jia
Sensory descriptive analysis of aged feng-flavored Baijiu liquor indicated notable differences in samples of different ages. The samples of freshly distilled Baijiu and those with shorter storage times exhibit bran and fresh green flavors, whereas, with increasing storage time, honey, sweet, and floral fragrances are gradually enhanced. Samples of feng-flavored Baijiu were prepared using headspace solid-phase microextraction, followed by comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry. A total of 496 compounds were identified in all samples, mainly categorized as 14 groups of substances, including esters and aldehydes. Interestingly, 42 of these substances were found in Feng-flavored Baijiu for the first time. Chemometrics was used to analyze the key differential compounds. First, 143 differential compounds closely related to aging were preliminarily screened, and principal component analysis revealed that these compounds were separated by baijiu age. Then, 65 differential compounds were selected by partial least squares discriminant analysis. Furthermore, 43 key differential compounds were selected by combined analysis with variable importance in projection and Pearson correlation coefficients. Partial least squares regression was used to study the correlation between the sensory properties and key differential compounds, and the results indicated that most compounds were closely related to the aging period of the Baijiu. The results of this study provide a theoretical basis and reference for flavor research on feng-flavored Baijiu.
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TALANTA
·
2024
·
IF 5.6
Hao-Jie Bai,Hong-Wei Li,Yi Li,Zhijiu Huang,Sha Liu,Xin-He Duan,Yuqing Wu
Detecting the furfural concentration in Baijiu can be used to assess the quality of Baijiu , allowing for the optimization of processing techniques and the enhancement of overall quality. In this paper, a fluorescence-enhanced method based on carbon dots ( o -CDs) is developed for the furfural determination in Chinese Baijiu . In an environment full-filled with · SO 4 ‐ and · OH , furfural undergone a direct surface reaction with the ortho -diamino groups at o -CDs. The created furan-based imidazole increased the surface electron density, leading an emission enhancement and color changes from orange to green. Thereby, a linear fluorescence response of o -CDs-TA to furfural is established in water with a detection limit of 30.5 nM. Finally, after ethanol correction it is used to determine furfural in Chinese Baijiu with high precision and reproducibility, providing a new strategy with low-cost and high sensitivity. In particular, the idea of covalently connecting target molecule to the CDs surface via the assistance of free radical opens a new avenue to merge the nanoscale and molecular realms through implementing chemical role into carbon nanostructures.
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JOURNAL OF SEPARATION SCIENCE
·
2025
·Vol. 48
·期 8
·e70242
·
IF 2.8
TingTing Yu,FuRong Yang,Fang Wang,YongMei Chen,Yi Liu,Nan Hu
This study investigated the chain length-dependent extraction efficiency of two cationic surfactants—dodecyltrimethylammonium bromide (C12, 12-carbon chain) and cetyltrimethylammonium bromide (C16, 16-carbon chain)—for reverse micelle extraction of prolamins from Baijiu Jiuzao (Chinese Baijiu distillers' grains). Although pH variations (4.0–9.0) had negligible effects, ethanol, ionic strength, and chaotropic agent demonstrated distinct chain length-dependent behaviors: ethanol increased C12's forward extraction efficiency by 10.6% (absolute) while enhancing C16's backward efficiency by 8.7%. Potassium chloride enhanced C16's forward efficiency by 4.7%, while potassium bromide significantly improved C12's backward efficiency by 15.9%. Guanidine hydrochloride consistently promoted C16 in both extraction phases. Dynamic light scattering demonstrated significant differences ( p < 0.05) in reverse micelle sizes: C12 formed smaller empty reverse micelles (1.5 ± 0.2 nm) compared to C16 (2.5 ± 0.5 nm). During forward extraction, reverse micelles expanded significantly to 217.9 ± 6.3 nm (C12) and 311.2 ± 43.2 nm (C16). Backward extraction released prolamin particles of 449.0 ± 16.2 nm (C12) and 650.4 ± 29.7 nm (C16), confirming the size-exclusion-driven release mechanism. The more compact C12 reverse micelles correlated with lower total prolamin yield (26.6 ± 0.1% vs. 32.2 ± 0.1% for C16, p < 0.01) and substantially diminished bovine serum albumin recovery (5.2 ± 0.2% vs. 45.3 ± 2.5%, p < 0.01). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis corroborated these findings, further demonstrating that reverse micelle-extracted prolamins formed thermally stable dimers resistant to reductive cleavage. Combined with dynamic light scattering data (particle size range: 400–700 nm in the backward-extraction aqueous phase), these findings demonstrate that prolamin aggregates after reverse micelle extraction. These findings demonstrate that surfactant chain length as a key parameter for optimizing reverse micellar systems, where shorter-chain surfactants facilitate selective extraction, whereas longer chains enhance yields.
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Food Chemistry-X
·
2025
·
IF 8.2
Peiyao Yuan,Lijuan Gong,Nima Zhaxi,Kangquan Qiao,Xi Deng
The unique flavor profile of Nongxiangxing baijiu is intricately linked to its interlocking brewing processes. However, limited research exists on how the raw grains used in brewing affect baijiu's flavor through the simultaneous distillation of raw and fermented materials. This study used Simultaneous Distillation Extraction coupled with Gas Chromatography-Mass Spectrometry to analyze the flavor composition of six types of raw grains: sorghum, rice, maize, millet, wheat, and rice husks-after steaming and the flavor quality of the crude baijiu produced through different brewing techniques. The results revealed that the steaming of raw grains contributes seven new flavor compounds to the crude baijiu, including propionic anhydride, p-vinylguaiacol, (E)-2-decenal, nonanal, α-terpinene, hexanal, and 2-methylnaphthalene. These substances are important sources forming the characteristic “grain aroma”. Additionally, the content of nine flavor compounds (n-pentanoic acid, ethyl hexanoate, ethyl octanoate, (E)-2-nonenal, benzaldehyde, ethyl palmitate, propanol, isoamyl alcohol, and n-hexanol) significantly increased. Further analysis using Ultra-High Performance Liquid Chromatography-Quadrupole-Exactive Mass Spectrometry and Gas Chromatography-Quadrupole Mass Spectrometry revealed that the oxidative decomposition of medium- and long-chain fatty acids and the Maillard reaction of free amino acids during grain cooking are important pathways for generating 11 key flavor substances including nonanal, hexanal, (E)-2-decenal, and benzaldehyde. The contents of these reaction products are significantly increased in the crude baijiu produced by the simultaneous distillation of the raw and fermented materials process, collectively shaping the rich connotation of “grain aroma”. In conclusion, this study reveals the dual mechanism of “grain aroma” formation: the direct transfer of flavor substances from cooked grains and the transformation of grain endogenous substances during the technological process.
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RSC Advances
·
2018
·Vol. 8
·期 65
·37451-37461
·
IF 2.936
Limo Zhang,Yunsong Jiang,Zhongtian Yin,Jinyuan Sun,Hehe Li,Xiaotao Sun,Mingquan Huang,Fuping Zheng
In the present study, fermented grains (Jiupei), the raw material for Baijiu distillation, were used to isolate and identify low molecular weight peptides with angiotensin-I-converting enzyme (ACE) inhibitory activities. The methods of peptides extraction from Jiupei are described as follows: ultrasonication, centrifugation and filtration. Peptide purification was performed by ultrafiltration, adsorption on a macroporous resin, gel chromatography and reversed-phase high-performance liquid chromatography (RP-HPLC). HPLC with quadrupole-time-of-flight-mass spectrometry/mass spectrometry (HPLC-Q-TOF-MS/MS) was used to identify the peptides, and the ACE inhibitory activities of the peptides were measured. Finally, the optimum peptide extraction and separation parameters were determined to be a liquid/solid (ultrapure water/Jiupei powder) ratio of 15 mL g−1, extraction temperature of 57 °C and ultrasonication time of 33 min. XAD-16 resin was used for the removal of sugars and salts. Under these conditions, the total yield of peptides extracted was 57.682 mg/1 g Jiupei. The peptides identified were Val-Asn-Pro and Tyr-Gly-Asp. Val-Asn-Pro exhibited some ACE inhibitory activity (IC50 = 38.02 μM), while Tyr-Gly-Asp showed higher ACE inhibitory activity (IC50 = 5.21 μM). These results provide an important foundation for the study of peptides in Jiupei and show a reference for the trace of peptides in Baijiu production.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Yufeng Feng,Zhiliang Zhang,Xiaodong Huang,Liang Tang,Taohong Guo,Juan Zhang,Shuang Chen,Yan Xu
Baijiu aged in Jiuhai container will produce a special Jiuhai-aroma, which has not been fully studied. In this study, check-all-that-apply method and quantitative descriptive analysis were used to characterize Jiuhai-aroma, and it was found that the aroma characteristics of herbs, spicy, cut hay and woody were prominent in Baijiu aged in Jiuhai container. According to the results of GC-O and quantification, 71 odorants were identified in Jiuhai sample. Through recombination and omission experiments, it was found that 4-ethylphenol, 4-ethylguaiacol and 3-methyl-2,4-nonanedione played a key role in Jiuhai-aroma. In addition to this, the omission of seven sub-threshold terpenes mixture ( α -pinene, camphene, β -pinene, longifolene, 4-terpineol, α -terpineol and cedar) also had a significant effect on Jiuhai-aroma. The interactions between sub-threshold terpenes which can promote aroma perception was further confirmed by Feller's additive model.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Yanjia Liu,Tingting Bai,Daohong Wu,Maojun Yao
Metal ions can promote the aging of Baijiu and improve its sensory quality. However, the aging mechanism mediated by metal ions remains unclear. The content of esters, alcohols, and pH decreased while the acids content, viscosity, and conductivity increased after adding metal ions. 20 kinds of aroma components were identified in Baijiu including esters, acids, alcohols, and aldehydes by Gas chromatography-mass spectrometry (GC–MS). Spectroscopy and electrochemical analysis demonstrated that Fe 3+ has a higher affinity than Cu 2+ for the flavor compounds, and both Fe 3+ and Cu 2+ exhibit stronger affinity with acids than corresponding esters. Scanning Electron Microscope (SEM) demonstratesd that Baijiu can form lamellar, spherical, flower-like, and crystal-like morphology during aging. The colloidal particles exhibit different elemental composition according to Energy Dispersive Spectrometer (EDS). These results indicated Baijiu aging is regulated by transition metal ions, thereby providing a theoretical foundation for Baijiu aging by selecting appropriate aging medium and storage conditions.
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