查找使用阿拉丁产品的科研文献

Elucidating the aging mechanism of Fuyu-flavor Baijiu mediated by metal ions via GC–MS, spectroscopy, electrochemistry, and SEM-EDS

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.

Synthesis and application of MUV-10/graphene oxide composite fibers for headspace SPME-GC-MS determination of flavor compounds in Baijiu

Chengyong Jin,Yu Li,Guangyuan Jin,Juan Jin,Yutao Lv,Zhe Dang,Yafang Feng,Yan Xu

In this study, MUV-10/graphene oxide (GO) composite solid-phase microextraction (SPME) fibers were prepared on stainless steel wire substrates by the sol-gel method. A sensitive and reliable analytical method was developed by combining the Headspace-SPME (HS-SPME) procedure with gas chromatography/mass spectrometry (GC/MS) for the determination of aroma compounds in six different aged Baijiu samples. Several experimental parameters affecting the adsorption efficiency were investigated, including fiber thickness, salt concentration of the sample solution, etc. Under optimized conditions, the self-made MUV-10/GO-1% fiber was found to have better adsorption efficiency for polar analytes (such as alcohols and esters) than the commercial 50/30 μm PDMS/DVB/CAR fiber. The linear range of the established method was 0.1–100 μg/L, with correlation coefficients (r) ranging from 0.9957 to 0.9998. The limits of detection (LODs) and quantification (LOQs) were 0.001–1.147 μg/L and 0.003–3.824 μg/L, at the signal-to-noise ratio of 3 and 10, respectively. The relative standard deviations (RSDs) of the fibers were 8.1–13.5% (between fibers) and 4.6–10.1% (for a single fiber). The established HS-SPME/GC-MS method was used to analyze six different aged Baijiu samples, revealing that the concentrations of several off-flavor compounds decreased with the extension of storage time and the levels of long-chain fatty acid ethyl esters (LCFAEEs) gradually increased.

Identification of Key Aging-Related Aroma Compounds in Sesame-Flavor Baijiu via Chemometrics and Molecular Docking: Insights into Flavor Formation Mechanisms

Lyu Xiaotong,Wang Keen,Zhou Meiyi,Dong Yuchen,Deed Rebecca C.,Lin Liangcai,Wang Guoming,Li Yanke,Ren Changcheng,Zhu Yan,Wei Chunhui,Zhang Cuiying

On the basis of 12 sesame-flavor Baijiu spanning multiple vintages, this study systematically revealed aging patterns through chemometrics, sensory, physicochemical, and molecular docking analyses. Sensory profiling showed that aging enhanced sesame and aged aromas while weakening fruity and alcoholic notes. Physically, prolonged aging increased the particle size, regularized the morphology, and intensified yellowing. Gas chromatography–olfactometry–mass spectrometry and omission tests confirmed 21 key aroma contributors to aging traits. Molecular docking demonstrated their strong binding to olfactory receptors, with longifolene exhibiting the highest affinity, suggesting that receptor binding enhances perceived aging characteristics. Crucially, statistical change-point analysis identified the third year of aging as the volatile kinetic transition point, while multidimensional sensory, physical, and chemical cross-validation highlighted 5 years as a key empirical maturation reference. The subsequent 5–12-year period constitutes a continuous maturation phase, where sensory complexity dynamically evolves. These findings elucidate flavor evolution mechanisms, offering practical guidance for optimizing production planning, minimizing overaging losses, and authenticating aged sesame-flavor Baijiu.

Concentration-dependent modulation of the aroma profile of Jiang-flavor Baijiu by isoamyl alcohol through noncovalent interactions with key aroma compounds

Wei Zhang,Chuan-Qiang Gao,De-Zheng Guo,Guan-Ru Si,Mansi Niu,Wen-Qing Zhang,Zhen-Ming Lu,Li-Juan Chai,Hong-Yu Xu,Song-Tao Wang,Cai-Hong Shen,Zheng-Hong Xu,Xiao-Juan Zhang

Isoamyl alcohol (IAA), a key higher alcohol in Baijiu, is capable of both enhancing and disrupting aroma balance depending on its concentration. This study investigates its concentration-dependent role using recombination models with quantitative descriptive analysis, molecular dynamics simulations and 1 H NMR spectroscopy. At 200–400 mg/L, IAA enhanced floral and fruity aromas while suppressing acidic and roasted aroma, consistent with reduced compound volatility. Above 600 mg/L, the inhibitory effect on aroma release weakened. These concentration-dependent effects on aroma are driven by changes in compound volatility mediated by hydrogen bond, with van der Waals and Coulomb interactions contributing. 1 H NMR confirmed hydrogen bonding between IAA and aroma compounds via 0.05–0.09 ppm downfield shifts. Notably, the 400–650 mg/L range represents a pivotal transition window for sensory traits, compound volatility and hydrogen bond formation with IAA. However, a limitation remains in fully bridging the nonlinear gap between microscopic molecular interactions and human olfactory perception, as in vivo sensory integration involves complex perceptual mechanisms beyond physical volatility modulation. Download: Download high-res image (252KB) Download: Download full-size image

Unveiling aroma evolution in Chinese Te-flavor baijiu with ageing times using GC-IMS, GC-O-QTOF and electronic sensory techniques

Jinying Zhou,Wenjun Rao,Shuai Hu,Xin Li,Linghua Ouyang,Shuilan Zhu

Te -flavor Baijiu is renowned for its complex sensory profile, which evolves significantly during ageing, though the aroma-active compounds driving these changes remain underexplored. To systematically evaluate the effects of ageing duration on its flavor properties, this study conducted a comparative analysis of samples aged for 0, 3, 5 and 10 years. The results demonstrated that esters exerted predominant influence on flavor development during ageing. In the initial ageing periods, ester concentrations increased markedly, with ethyl hexanoate emerging as a pivotal compound due to its high concentration and substantial odor contribution. Notably, distinct differences in aroma and taste were observed across ageing periods, with fresh Baijiu (0Y) exhibiting higher sweetness. Multivariate statistical analysis revealed distinct aroma profiles across ageing periods and identified 13 key aroma compounds that form the unique flavor skeleton of Te -flavor Baijiu. This study elucidates the flavor evolution dynamics during the ageing process of Te -flavor Baijiu, providing fundamental insights for process refinement and quality control in Baijiu production.

Authenticity identification of high – Temperature Daqu Baijiu through multi-channel visual array sensor of organic dyes combined with smart phone App

Yanmei Zhu,Fushuang Xiang,Yuanyuan Su,Xue Jiang,Yipeng Cang,Wanjun Long,Wei Lan,Gaoqiong Deng,Hengye Chen,Yuanbin She,Haiyan Fu

High - temperature Daqu Baijiu faces a challenge from illegal adulteration of high-grade Baijiu bottles with low-grade Baijiu, affecting its quality and value. This study developed a rapid identification method for high temperature Daqu Baijiu with the same aroma type using a four-channel visual array sensor and detection of color changes caused by competition coordination with Zn 2+ and color-changing organic dyes. The array sensor demonstrated high stability and repeatability in targeting flavor components and achieved 97.78 % or more accuracy combined with dd -SIMCA model in detecting adulteration across the Baijiu with same aroma type. The results of GC–MS and Quantum Chemical Calculation showed that esters, acids, and pyrazines played a crucial role. The smart phone App could quickly identify the authenticity of Baijiu with accuracy achieved 93 %. This research provides a foundation for rapid and reliable assessment of Baijiu quality and authenticity, enabling the industry to combat fraudulent practices effectively.

Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches

Yu Mu,Jun Huang,Rongqing Zhou,Suyi Zhang,Hui Qin,Hanlan Tang,Qianglin Pan,Huifang Tang

Bioaugmenting Daqu is an effective strategy to improve the quality of Baijiu, but its effect on overall flavor profiles and aroma-active compounds is unknown. Here, 168 volatiles were determined from fresh strong-flavor Baijiu (SFB) and bioaugmented Daqu increased their diversity and altered the flavor characteristics. Among 49 odorants identified by aroma extraction dilution analysis, 29 aroma-active compounds had odor activity values ≥1, of which 18, 8, and 3 components exhibited the highest content in the SFB fermented by fortified-, space- and conventional- Daqu , respectively. The contribution of increasing ethyl hexanoate and decreasing ethyl lactate of fresh SFB by bioaugmented Daqu was confirmed, and their content changed from 4650 and 1890 mg/L (conventional-SFB) to 6680 and 1760 mg/L (fortified-SFB) and 6130 and 1710 mg/L (space-SFB). Meanwhile, the discriminators among different samples were determined by multivariate statistical analysis. These findings are beneficial for the optimization and improvement of Baijiu aroma.

Determination of acetaldehyde in Chinese Baijiu based on the light-activated oxidase-mimic activity of fluorine-containing carbon dots (dF-CDs)

Xin-He Duan,Hong-Wei Li,Yi Li,Zhijiu Huang,Sha Liu,Yuqing Wu

Acetaldehyde (AH) is defined as a carcinogen, the widely existence in alcoholic beverages has led its determination an essential aspect related to human health. Fluorine doped carbon dots (dF-CDs) is developed, which process light-activated oxidase-mimic property and high stability at acidic condition. Under the UV irradiation, dF-CDs generate reactive oxygen species (ROS) to oxidize o -phenylenediamine (OPD) into 2,3-diaminophenazine (DAP), showing absorption peak at 450 nm and strong emission at 577 nm, meanwhile, the produced DAP quenches the original emission of dF-CDs at 455 nm via an inner filter effect (IFE). However, the introduction of AH inhibits such processes efficiently, thereby establishing a colorimetry and ratiometric fluorescence method for AH determination. Of note, this dual-responsive method has been used for the accurate AH determination in Chinese Baijiu . Therefore, the developed method not only provide a dual-sensing platform to determine AH, but also extends the applications of CDs in food analysis.

Impact of Pulsed Electric Fields Combined with Dissolved Oxygen and Ferrous Ions on the Aroma and Components of Strong-Flavor Baijiu

Jin Lu,Zhilei Zhou,Mengyang Huang,Zhongwei Ji,Hui Qin,Jian Mao

This research examined the influences of electric field strength and pulse frequency of pulsed electric field (PEF) treatment, along with the combined effects of dissolved oxygen and ferrous iron ions on the aroma and components of strong-flavor baijiu. PEF treatment improved fruity aromas and decreased the pit mud odor. Electric field strength promoted the production of short-chain fatty acid esters, while pulse frequency facilitated the formation of acetal oxidation products. The most notable changes were observed at an electric field strength of 25 kV, and a pulse frequency of 350 Hz. Increasing dissolved oxygen significantly improves fruity and mellow aromas and promotes the generation of 17 compounds including ethyl lactate, ethyl butyrate, hexan-1-ol, octanoic acid, and 3-methylbutanal, while Fe 2 ⁺ treatment reduces the fruity aroma of baijiu and significantly suppresses the production of 15 esters including ethyl hexanoate, hexyl hexanoate, and ethyl lactate. Dissolved oxygen may contribute to the generation of hydroxyl radicals and regulated oxidation reactions partially in baijiu. And, Fe 2+ may react with organic acids to promote the hydrolysis of ester compounds. This study aims to offer valuable insights into the practical application of PEF in the flavor regulation of baijiu.

A Straightforward, Sensitive, and Reliable Strategy for Ethyl Carbamate Detection in By-Products from Baijiu Production by Enzyme-Linked Immunosorbent Assay

Zifei Wang,Qing Liu,Jiaqi Luo,Pengjie Luo,Yongning Wu

Baijiu is a renowned Chinese distilled liquor, notable for its distinctive flavor profile and intricate production process, which prominently involves fermentation and distillation. Ethyl carbamate (EC), a probable human carcinogen, can be potentially formed during these procedures, thus prompting significant health concerns. Consequently, the contamination of EC during Baijiu production has become an increasingly pressing issue. In this study, we developed a rapid and easily operable immunoassay for determining EC in the fermented materials used in Baijiu production. The development of a high-quality antibody specific to EC facilitated a streamlined analytical procedure and heightened method sensitivity. Furthermore, we systematically evaluated other essential parameters. Following optimization, the method achieved an IC50value of 11.83 μg/kg, with negligible cross-reactivity against EC analogs. The recovery study demonstrated the method’s good accuracy and precision, with mean recovery rates ranging from 86.0% to 105.5% and coefficients of variation all below 10%. To validate the feasibility of the technique, we collected and analyzed 39 samples simultaneously using both the proposed immunoassay and confirmatory gas chromatography–mass spectrometry (GC-MS). A robust correlation was observed between the results obtained from the two methods (R2> 0.99). The detected EC levels ranged from 2.36 μg/kg to 7.08 μg/kg, indicating an increase during the fermentation process.

Rapid, simple, and simultaneous electrochemical determination of cadmium, copper, and lead in Baijiu using a novel covalent organic framework based nanocomposite

Yu Liangyun,Zhang Jingjing,Li Jiajun,Sun Liangju,Zhang Qi,Yang Bairen,Huang Mingquan,Xu Baocai

It is of great significance to develop a simple and rapid electrochemical sensor for simultaneous determination of heavy metal ions (HMIs) in Baijiu by using new nanomaterials. Here, graphene (GR) was utilized to combine with covalent organic frameworks (COFs) that was synthesized via the aldehyde-amine condensation between 2, 5-dimethoxyterephthalaldehyde (DMTP) and 1, 3, 5-tris(4-aminophenyl) benzene (TAPB) to prepare a new GR/COFDPTB/GCE sensor for electrochemical sensing multiple HMIs. Compared with the glass carbon electrode (GCE), GR/GCE and COFDPTB/GCE, the developed sensor exhibited excellent electrochemical analysis ability for the simultaneous detection of Cd2+, Pb2+, and Cu2+ owing to the synergistically increased the specific surface area, the periodic porous network and plenty of effective binding sites, as well as the enhanced conductivity. Under the optimized experimental parameters, the proposed sensor showed good linearity range of 0.1–25 μM for Cd2+, and both 0.1–11 μM for Pb2+ and Cu2+ with the detection limits of Cd2+, Pb2+, and Cu2+ being 0.011 μM, 8.747 nM, and 6.373 nM, respectively. Besides, the designed sensor was successfully applied to the simultaneous detection of the three HMIs in Baijiu samples, suggesting its good practical application performance and a new method for the rapid detection of HMIs being expended.

Correlation between the redox activity of Polygonum multiflorum extract and its extraction technology with Chinese liquor (Baijiu): An electrochemistry-based study

Ying Su,Zihao Wang,Yougui Yu,Qing Zheng