FOOD CHEMISTRY
·
2026
·
IF 10.4
Yukun Yang,Jian Liu,Rong Guo,Baoqing Bai,Tao Bo,Jinhua Zhang,Ligang Yu,Huilin Liu,Ying Zhang,Shuo Wang
A three-channel sensor array based on Au@Pt NPs was constructed. • Au@Pt NPs with dual-function characteristics was designed. • Discrimination of light aroma-type Baijiu (LAB) was achieved. • Different years, production processes, price gradients, and adulterated were analyzed. • This method highlighted simple to operate, rapid in detection. The development of light aroma-type Baijiu (LAB) industry proposes a growing need for developing rapid and accurate discrimination method for the quality control of LAB. This study innovatively constructed a dual-mode three-channel sensor array based on the gold/platinum nanoparticles (Au@Pt NPs) with surface engineering. In this case, two colorimetric sensor channels based on ascorbic acid/para-aminophenol-chloroauric acid-nanozyme (AA/ pAP-HAuCl₄-Au@Pt NPs) and one fluorescent sensor channel based on nanozyme‑hydrogen peroxide- o -phenylenediamine (Au@Pt NPs-H₂O₂-OPD) were established. Experimental results demonstrate the colorimetric and fluorescence mode can accurately quantify four organic acids and three aldehydes in Baijiu, respectively. Samples including 17 different years and 9 different production processes of basic liquors of LAB, 48 different price gradients of commercial LAB, and adulterated LAB were analyzed. Discrimination with an accuracy exceeding 96% by Linear Discriminant Analysis, Hierarchical Cluster Analysis, and leave-one-out cross-validation was achieved. The dual-mode three-channel sensor array is characterized by simplicity, rapidity and accuracy, providing a new idea for the quality discrimination and market regulation of Baijiu.
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高影响因子
MOLECULES
·
2026
·Vol. 31
·期 10
·1713
·
IF 5.1
Yi Xie,Jiali Yu,Yilong Li,Yongkui Zhang,Qulai Tang,Fangxiang Li,Yabo Wang,Bi Chen
In recent years, accelerated industrialization has made water pollution a major challenge, bisphenol pollutants being one of the most typical examples. Advanced oxidation processes (AOPs) based on peroxymonosulfate (PMS) activation have been applied in environmental remediation due to their broad applicability and high pollutant removal efficiency. The key to AOPs lies in developing low-cost, highly active catalysts. This study utilized waste biomass of baijiu distillers’ grains (DSGs) as precursor to prepare biochar materials for bisphenol pollutant removal. Through high-temperature pyrolysis at 900 °C for 2 h in the presence of NaCl and KCl as activator, biochar-based materials (BC-x) were prepared, which possessed advantageous features of large specific surface area and high nitrogen doping content. When applied for typical bisphenol pollutant removal, the selected BC-900 biochar exhibited almost 100% bisphenol AF (BPAF) removal efficiency after a 30 min adsorption and following a 5 min PMS activation process under reaction conditions of 200 mg L−1of BC-900, 200 mg L−1of PMS, and 20 mg L−1of BPAF. Reactive species of sulfate radicals (SO4⦁−), hydroxyl radicals (⦁OH) and singlet oxygen (1O2) were responsible for BPAF degradation, among which1O2played the major role. Further toxicity prediction of the BPAF degradation intermediate products implied the low ecological risk of the constructed BC-900/PMS catalytic system for BPAF removal. The findings in this study may provide useful guidance for waste biomass conversion and organic contamination remediation in water.
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PubMed
高影响因子
Foods
·
2026
·Vol. 15
·期 17
·3043
·
IF 6
Yashuai Wu,Xudong Zhang,Wenjing Tian,Dongrui Zhao,Mingtao Huang,Jinyuan Sun,Mingquan Huang,Baoguo Sun
Baijiu aroma arises from the combined effects of diverse volatile and semivolatile trace components within the Baijiu matrix. A single concentration value or odor activity value (OAV) cannot fully characterize the relative importance of a compound in a specific sample. A knowledge base containing 5572 Baijiu aroma-related compounds was used to develop a comprehensive contribution ranking model and a sample-level intensity prediction model. Odor evidence, molecular structure, physicochemical properties, volatility and partitioning characteristics, matrix information, and evidence quality were integrated. Comprehensive contribution is defined here as a within-sample relative ranking index obtained from multi-source molecular features, concentration information, and matrix conditions under a specified model setting. It is not a direct measurement of the true sensory contribution of a compound. After data standardization and screening for feature computability, 5568 compounds were included in the scorer. The R2, RMSE, and MAE obtained from 9000 records in the formal independent test set were 0.952018, 0.045684, and 0.036464, respectively. Light-aroma, strong-aroma, and sauce-aroma Baijiu were then analyzed by GC×GC–TOFMS. A total of 732 trace components were obtained, of which 191, 474, and 510 were detected in the three sample groups, respectively. The aroma-related compounds in each sample group were ranked within the group. The top 20 compounds were selected and recombined at their semiquantitative concentrations in the original Baijiu. Sensory evaluation by 10 assessors showed overall similarity scores of 8.70 ± 1.16 and 9.20 ± 1.03 for the light-aroma and strong-aroma recombination samples, respectively. The correlation coefficients between their 10-dimensional sensory profiles and the mean profiles of the original samples were 0.988 and 0.992. The overall similarity score of the sauce-aroma recombination sample was 5.40 ± 1.26. Significant proportional deviations were observed among acidic aroma, sauce-like and roasted aroma, and floral and fruity aroma (p< 0.05). These results indicate that multi-source feature fusion can provide an interpretable basis for the relative screening and experimental prioritization of candidate aroma compounds in Baijiu. The rankings for the light-aroma and strong-aroma samples received strong sensory support. However, they should not be interpreted as absolute contributions across aroma types. Evaluation of sauce-aroma Baijiu requires further incorporation of aroma-type-specific prior information, low-OAV components, component interactions, and effects of the authentic Baijiu matrix.
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高影响因子
Soft Matter
·
2026
·
IF 2.9
Chaoyu Zhao,Xinyue Jiang,Yuqun Xie
Liquid–liquid phase separation (LLPS) in the pre-Ouzo region governs the early-stage aggregation of amphiphiles, dictating the non-equilibrium evolution of soft materials. However, classical turbidimetry, which defines phase boundaries by macroscopic cloudiness, is blind to this metastable regime. Here, we introduce an integrated fluorescence–microscopy ternary phase mapping approach that directly probes the pre-Ouzo region in a canonical ethanol–water–amphiphile system. This method reveals critical aggregation concentrations that are 2–3 orders of magnitude below the binodal—a regime inaccessible to turbidimetry. Applying this diagram to naturally aged Baijiu (1–20 years), a dynamically evolving colloidal system, uncovers a pronounced aging-enhanced solubilization: the dissolution ratios of key amphiphiles (hexanoic acid and ethyl hexanoate) exceed 96%, with dissolved concentrations far surpassing static equilibrium predictions. Mechanistic investigations show that this phenomenon arises from the synergistic restructuring of ethanol–water hydrogen-bond networks and the expansion of hydrophobic microdomains. Our work not only provides a high-resolution tool for mapping non-equilibrium phase behavior but also establishes a direct link between slow microstructural evolution and the emergence of kinetically stabilized, supersaturated states in complex fluids.
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PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Wei Jia,Zibian Fan,An Du,Lin Shi,Jinmei Ren
Honey aroma is a typical sensory characteristic of Feng-flavour Baijiu, which originates from a unique manufacturing process, the formation mechanism of which is unclear. Multivariate analysis combined with foodomics assisted by sensory evaluation was performed to investigate the molecular mechanism of honey aroma formation in Feng-flavour Baijiu during the 17-year ageing process. A total of 1995 compounds was identified, and 47 variables were screened as significant substances according to variable importance in projection and Spearman’s rank correlation coefficient (|ρ| > 0.7), which corroborated that the long-term interaction between Baijiu and storage containers was the dominant origin of honey aroma. Recombination and omission experiments further validated the important contributions of significant substances, including acids, alcohols, aldehydes and ketones. A typical honey aroma dominated by fruity, floral, sweet and nutty notes was successfully simulated, and nutty notes could be enhanced by amides, whereas amines presented masking effects on fruity and floral aromas.
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PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Busheng Zhang,Liangcai Lin,Canjie Zheng,Xuan Liu,Wanjing Cui,Xin Li,Xiaotong Lyu,Cuiying Zhang
“Empty cup aroma” is an important characteristic and quality evaluation standard of Jiangxiang-type Baijiu (JXB). In this study, an in situ detection method for the empty cup aroma of JXB was established, and the authenticity and origin information of JXB were identified with an untargeted flavoromics strategy. The complex composition of JXB leads to slow ethanol volatilization, which is a potential method for identifying artificial JXB. The results of the sensory analysis showed that acidic, sauce, burnt and qu in the empty cup of JXB were the strongest at the 45 min stage. A total of 155 compounds were detected in the empty cups of 15 JXB from different regions during 45 min of standing, and 34 compounds were identified as key aroma compounds in the empty cups of JXB. Eleven potential markers were screened (VIP > 1), which can be used to distinguish JXB produced in Guizhou/Sichuan and other regions.
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高影响因子
Foods
·
2025
·Vol. 14
·期 6
·1063
·
IF 5.1
Haili Yang,Xinjun Hu,Jianpin Tian,Liangliang Xie,Manjiao Chen,Dan Huang
The advantages of pottery jars in the aging process of Baijiu are evident, but the impact of their material composition and pore structure on the flavor of Baijiu has not been widely studied. This study systematically analyzed the effects of six types of pottery jars on metal ions and flavor substances during the storage process of Maotai-flavored Baijiu. It was found that changes in the content of Fe and Zn metals, as well as pore parameters in the jars, significantly affected the content of AL, Mg, K, Na, and Ca ions in Baijiu. Based on three feature ranking methods and three machine learning models, a feature selection method related to flavor substances was established, identifying the key features (i.e., key metal ions) for each flavor group. The final key features of each flavor group can accurately predict the corresponding flavor substance content (Rp2> 0.87). The comprehensive analysis results indicate that the increase in the content of Fe, as well as the increases in P-max and P-min in the pottery jar, collectively promoted the formation of three flavor groups represented by ethyl valerate (G2), ethyl lactate (G7), and ethyl linoleate (G10), with an increase of 3% to 5%. In contrast, the increase in Zn inhibited the formation of the flavor group represented by 2,3-butanediol (G3), with a decrease of 14%. These results further clarify the impact of pottery jar formulations on the changes in flavor substances and provide a more effective method for analyzing the influence mechanism of jars on Baijiu.
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高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Tengfei Zhao,Guojun Zhu,Changgui Wu,Yinqiang Li,Zhenlin Wang,Tingting Li,Ji Zhang,Shaopei Tang
Aging is crucial for enhancing the flavor quality of Baijiu. This study investigated soy sauce aroma type Baijiu, analyzing 76 base liquor samples from 15 years (2010–2024) using gas chromatography–mass spectrometry (GC–MS) to quantify 77 volatile compounds. Results revealed that during aging, esters generally showed a decreasing trend, while acids, alcohols increased. Combined with results of multivariate analysis, ethyl lactate was selected for further study due to its greatest absolute change in concentration. Using headspace solid-phase microextraction combined with GC–MS, it was demonstrated that ethyl lactate inhibits the release of 28 aroma-active compounds, with this effect varying by chemical class and being less pronounced for short-chain acids. Quantum chemical calculations revealed that this selectivity for acids is mainly attributed to their strong self-association into stable dimers, which creates a competitive inhibition against binding with ethyl lactate. Furthermore, sensory evaluation confirmed the effects ethyl lactate on overall flavor of the liquor.
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高影响因子
Food Bioscience
·
2026
·
IF 6.2
Erbao Chen,Yixin Dai,Zhiying Ma,Fuping Zheng,Chunyan Xie,Jinyuan Sun,Baoguo Sun
The sweetness of strong-aroma Baijiu is a key indicator of its widespread consumer appeal and high quality; however, the sources of its key sweet compounds and the perception mechanism remain unclear. This study identified ethyl hexanoate, ethyl pentanoate, and ethyl butanoate as the key aroma compounds inducing enhanced sweetness in Baijiu through correlation analysis. Using the STC-1 cell model, it was further verified that these three aroma compounds exhibit synergistic effects with sugar in taste cells, significantly upregulating intracellular Ca 2+ , ATP, and related mRNA expression levels in the sweet taste signaling pathway. Finally, neurological exploration through electroencephalography experiments confirmed that the left orbitofrontal cortex is the crucial brain region for integrating aroma signals and taste signals in sweetness perception. By integrating cytology and neurology, this study systematically revealed for the first time how specific ester compounds synergistically enhance sweetness perception through cellular pathways and the central cerebral cortex, providing new scientific insights and theoretical support for Baijiu flavor optimization and high-quality evaluation.
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高影响因子
Foods
·
2026
·Vol. 15
·期 3
·418
·
IF 5.1
Yaping Wang,Yitong Zhao,Rongyu Du,Danyang Fu,Mingdong Deng,Hua Li,Famou Guo,Zhaoxiang Wang,Xiaolong Hu
Fermented grains (FGs) for Chinese strong-flavor Baijiu (CSFB) serve as both microbial habitats and flavor sources, yet the correlations among fungal communities, physicochemical properties, and volatiles during long-term fermentation remain insufficiently understood. To address this gap, this study employed Illumina HiSeq high-throughput sequencing, physicochemical analysis, and GC-MS for systematic investigation. Fermentation was divided into early, middle, and late stages based on FGs’ physicochemical dynamics and eukaryotic microbial diversity. A total of 9 fungal phyla and 195 genera were detected, with 12 dominant genera (e.g.,Thermoascus,Aspergillus,Kazachstania). Forty-seven volatiles were identified, showing increasing diversity and richness. Redundancy Analysis revealed total acids exerted the most significant effect on dominant fungal succession, while network analysis screened 10 key genera (e.g.,Mortierella,Trichoderma) pivotal for community structure. Additionally,Trichoderma,Fusariumand other genera correlated with important flavors like 1-butanol and 1-hexanol. This study clarifies the complex interactions in FGs, provides theoretical support for CSFB quality improvement via biofortification or environmental control, and offers a reference for revealing the ecological mechanisms underlying FG microbial community assembly.
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高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
Xiaoyu Xie,Xin Lu,Xiuqiong Zhang,Fujian Zheng,Di Yu,Chao Li,Sijia Zheng,Bo Chen,Xinyu Liu,Ming Ma,Guowang Xu
Carboxyl compounds have a significant influence on the flavor of Chinese Baijiu. However, because of the structural diversity and low concentration, the deep profiling of carboxyl compounds in Chinese Baijiu is still challenging. In this work, a systematic method for comprehensive analysis of carboxyl compounds in Chinese Baijiu was established. After derivatized under optimized conditions, 197 p-dimethylaminophenacyl bromide-derived carboxylic compounds were annotated by multidimensional information including accurate mass, predicted t R , in-silico MS/MS, and diagnostic ions for the first time. In addition, 48 of the 197 carboxyl compounds were positively identified, and three of them were newly identified in Chinese Baijiu. Moreover, we found the number and the concentration of carboxyl compounds in sauce-flavor Baijiu were more abundant than in strong-flavor Baijiu. This work provides a novel method for the analysis of carboxyl compounds in Baijiu and other complex samples.
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高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2020
·
IF 4.192
Wei Dong,Ruonan Guo,Wenxuan Lin,Miao Liu,Caihong Shen,Xiaotao Sun,Baoguo Sun,Bo Deng
Simultaneous detection of 3-indoleacetic acid (IAA) and 3-indolepropionic acid (IPA) in strong-aroma types of base Baijiu (base SAB) is crucial for elucidating the metabolic pathway of 3-methylindole during the base SAB brewing. Herein, a novel magnetic poly(allylamine)-modified graphene oxide (GO@PAA@Fe3O4) was synthesized as extraction sorbent, followed by high performance liquid chromatography mass spectrometry HPLC-MS/MS. As a surface modifier of GO, the introduction of PAA and Fe3O4 provided more adsorption sites for IAA and IPA, mainly through the generation of H-bonding sites. Moreover, modified by an activation step, the capacity of the activated GO@PAA@Fe3O4 for the adsorption of IAA and IPA was 2.1–3.4 times higher than that of unactivated material. The adsorptions of IAA and IPA on GO@PAA@Fe3O4 were fitted to the pseudo-second-order kinetic model and Langmuir isotherm, respectively. Under the optimal conditions, IAA and IPA were determined in 16-base SAB for the first time, and their concentrations ranged from 0.6 to 11.3 and 0.7 to 18.7 μg/L, respectively.
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高影响因子
危险品化学品经营许可证（带存储）