ACS Food Science & Technology
·
2026
·
IF 3
Jin Yulong,Yu Jiajun,Bai Ting,Tang Yao,Zhang Yuhong
To
elucidate the flavor chemistry of Qingke (ighland barley) light-aroma
baijiu under plateau conditions, this study analyzed three sequential
fermentation and distillation rounds in Lhasa using comprehensive
two-dimensional gas chromatography–time-of-flight mass spectrometry
(GC × GC-TOFMS). Samples included first-round fermented Qingke
baijiu (QXYC), second-round (QXEC), and third-round (QXSC) fermented
Qingke baijiu. A total of 2245, 1437, and 1787 volatile compounds
were tentatively identified in the first, second, and third rounds,
respectively, revealing significant inter-round compositional dynamics.
Metabolic pathway analysis demonstrated that terpene catabolism, protein
digestion and absorption, and furfural degradation were the most significantly
enriched pathways in the initial two rounds, driving the formation
of key aroma precursors. Notably, the transition from the second to
the third round was characterized by a metabolic shift wherein phenolic
compounds became predominantly associated with bisphenol degradation,
benzoate degradation, tyrosine metabolism, and protein digestion pathways,
indicating substrate-dependent reprogramming of microbial metabolism
in late-stage fermentation. These findings provide the first systematic
molecular characterization of round-dependent flavor evolution in
plateau-produced Qingke baijiu, establishing a foundational framework
for understanding its unique sensory complexity and guiding precision
quality control in high-altitude fermentation.
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高影响因子
Foods
·
2023
·Vol. 12
·期 15
·2843
·
IF 5.2
Siyu Xue,Naihui Dong,Kexin Xiong,Hui Guo,Yiwei Dai,Huipeng Liang,Yingxi Chen,Xinping Lin,Beiwei Zhu,Sufang Zhang
Ethyl carbamate (EC), a 2A carcinogen produced during the fermentation of foods and beverages, primarily occurs in distilled spirits. Currently, most studies focus on strategies for EC mitigation. In the present research, we aimed to screen strains that can degrade EC directly. Here, we report twoCandida ethanolicastrains (J1 and J116), isolated from fermented grains, which can reduce EC concentrations directly. These two yeasts were grown using EC as the sole carbon source, and they grew well on different carbon sources. Notably, after immobilization with chitosan, the two strains degraded EC in Chinese Baijiu by 42.27% and 27.91% in 24 h (from 253.03 ± 9.89 to 146.07 ± 1.67 and 182.42 ± 5.05 μg/L, respectively), which was better than the performance of the non-immobilized strains. Furthermore, the volatile organic compound content, investigated using gas chromatography-mass spectrometry, did not affect the main flavor substances in Chinese Baijiu. Thus, the yeasts J1 and J116 may be potentially used for the treatment and commercialization of Chinese Baijiu.Keywords:ethyl carbamate (EC);Candida ethanolica;Chinese Baijiu;immobilization
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Foods
·
2023
·Vol. 12
·期 6
·1267
·
IF 5.2
Yashuai Wu,Hao Chen,He Huang,Fangyuan Chen,Jiaxin Hong,Dongrui Zhao,Chunsheng Zhang,Zhigang Zhao,Shimin Wang,Ran Ao,Baoguo Sun
Long-chain fatty acid ethyl ester (LCFAEEs) is colorless and has a weak wax and cream aroma. It can be used as an intermediate for the synthesis of emulsifiers, and stabilizers and be applied in the production of flavor essence. It is also an important trace component in Baijiu and is attributed to making a contribution to the quality of Baijiu, but its distribution in Baijiu has not been clear, and its influence mechanisms on Baijiu quality have not been systematically studied. Therefore, the distribution of LCFAEEs for Baijiu in different years (2014, 2015, 2018, and 2022), different grades (premium, excellent, and level 1; note: here Baijiu grade classification was based on Chinese standard (GB/T 10781) and enterprise classification standard), and different sun exposure times (0, 6, 12, 20, 30, and 50 days) was uncovered. Thus, in this study, the effect of LCFAEEs on the quality of Baijiu was comprehensively and objectively proven by combining modern flavor sensomics and multicomponent chemometrics. The results showed that with the increase in Baijiu storage time, the concentration of LCFAEEs increased significantly in Baijiu (4.38–196.95 mg/L,p< 0.05). The concentration of LCFAEEs in level 1 Baijiu was significantly higher than that in excellent and premium Baijiu (the concentration ranges of ET, EP, EO, E9, E912, and E91215 were: 0.27–2.31 mg/L, 0.75–47.41 mg/L, 0.93–1.80 mg/L, 0.98–12.87 mg/L, 1.01–27.08 mg/L, and 1.00–1.75 mg/L, respectively,p< 0.05). With the increase in sun exposure time, the concentration of LCFAEEs in the Baijiu first increased significantly and then decreased significantly (4.38–5.95 mg/L,p< 0.05). As the flavor sensomics showed, the concentrations of LCFAEEs in Baijiu bodies were significantly correlated with the Baijiu taste sense (inlet taste, aroma sensation in the mouth), as well as with the evaluation after drinking (maintaining taste) (p< 0.05,r> 0.7). Based on the above, LCFAEEs are critical factors for Baijiu flavor thus, it is essential to explore a suitable concentration of LCFAEEs in Baijiu to make Baijiu’s quality more ideal.Keywords:Baijiu;long-chain fatty acid ethyl ester;softness;aroma characteristics;modern flavor sensomics
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高影响因子
Food Bioscience
·
2024
·
IF 4.8
Baoqing Bai,Lanqi Zhang,Ying Zhang,Bin Feng,Tao Bo,Jinhua Zhang,Sanhong Fan,Yukun Yang
The fermentation rounds in the brewing process of Qingxiangxing Baijiu (QXB) significantly influence its quality and flavor. This study investigates the flavor characteristics of two rounds of QXB: Dacha-Baijiu and Ercha-Baijiu. Analysis via HS-SPME-GC × GC-TOFMS revealed a higher number of volatile organic compounds (VOCs) in Ercha-Baijiu, whereas Dacha-Baijiu exhibited elevated concentrations of alcohols and esters. Orthogonal partial least squares discrimination analyses indicated significant flavor differences between the two rounds. Based on odor activity value (OAV >1) assessment, 51 VOCs were identified as key aroma contributors, with β-damascenone, isovaleraldehyde, ethyl caprylate, and ethyl hexanoate being particularly prominent. Furthermore, 37 volatile compounds were accurately identified using GC-IMS, effectively constructing a fingerprint of the flavor differences between two rounds of QXB. Sensory analysis revealed significant distinctions in both aroma and taste. Dacha-Baijiu exhibited more intense aroma of sweet, floral, and grain, as well as taste of sour and fresh, while Ercha-Baijiu was marked by strong acid, alcoholic, and fruit aroma, as well as sweet, bitter and salty taste. This study elucidates the flavor characteristics of two rounds of QXB, which providing valuable insights for the processing technology and flavor quality control of QXB.
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JOURNAL OF HAZARDOUS MATERIALS
·
2024
·
IF 12.2
Zongda Li,Qiuying Wang,Yunyao Wang,Jianan Chen,Xiangmin Lei,Ruiqing Jiu,Haochi Liu,Tianhou Bai,Jifeng Liu
Because of the significant environmental and health hazards imposed by di(2-ethylhexyl) phthalate (DEHP), a common plasticizer , developing safe and green techniques to degrade DEHP plasticizer is of huge scientific significance. It has been observed that environmental contamination of DEHP may also induce serious food safety problems because crops raised in plasticizers contaminated soils would transfer the plasticizer into foods, such as Baijiu. Additionally, when plastic packaging or vessels are used during Baijiu fermentation and processing, plasticizer compounds frequently migrate and contaminate the product. In this study, hairpin-like structured peptides with catalytically active sites containing serine , histidine and aspartic acid were found to degrade DEHP. Furthermore, after incorporating caffeic acid molecules at the N-terminus, the peptides could be attached onto foam titanium (Ti) surfaces via enediol-metal interactions to create an enzyme-mimicking flow reactor for the degradation of DEHP in Baijiu. The structure and catalytic activity of peptides, their interaction with DEHP substrate and the hydrolysis mechanism of DEHP were discussed in this work. The stability and reusability of the peptide-modified foam Ti flow reactor were also investigated. This approach provides an effective technique for the degradation of plasticizer compounds.
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高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·Vol. 105
·期 1
·579-590
·
IF 3.3
Aliya,Yufa Cao,Danni Zhang,Shi Liu,Shui Jiang,Yuan Liu
BACKGROUND Baijiu is a traditional Chinese liquor produced from grains through fermentation, distillation, aging and blending. The flavor of Baijiu is influenced by factors such as raw materials, starter, processes and the environment, and since the relationship between these factors and the flavor of Baijiu is still being analyzed, the identification of different Baijiu is still somewhat difficult. In this paper, the volatile differential markers of 42 types of strong-aroma Baijiu of different origin, alcohol content and grade were explored. RESULTS A total of 24 volatile substances were detected by gas chromatography–electronic nose (GC-E-Nose) and 99 volatile substances were detected by gas chromatography–time-of-flight mass spectrometry (GC-TOF MS). The peak areas of the substances obtained by GC-E-Nose were analyzed by the partial least squares (PLS) method, and the substances with variable importance in projection (VIP) >1 were screened out. Combined with the qualitative results of GC-TOF MS, four substances (isobutyric acid, 2-butanone, 2,3-butanediol and 3-methylbutyric acid) were selected as volatile differential markers for strong-aroma Baijiu. An external standard curve was established to accurately quantify these four substances, and the Kruskal–Wallis test confirmed that the absolute contents of these four substances varied significantly among different samples ( P < 0.01). Principal component analysis and hierarchical cluster analysis based on the absolute content of these four substances showed that different samples were prioritized for different alcohol contents. CONCLUSION These four substances can be used as volatile differential markers of strong-aroma Baijiu samples. This research provides theoretical support for the detection and improvement of Baijiu product quality. © 2024 Society of Chemical Industry.
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高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Xu Jing,Xin Huang,Huihui Wang,Haoyue Xue,Beiqi Wu,Xiaowen Wang,Liyan Jia
To simultaneously determine the enantiomers of prothioconazole and its chiral metabolite prothioconazole-desthio in water, beer, Baijiu, and vinegar samples by HPLC, a simple, fast, environmentally-friendly popping candy-assisted dispersive liquid–liquid microextraction technique was developed. A green medium-chain fatty acid (decanoic acid) and popping candy could be used as the extractant and solid dispersant respectively to avoid the use of toxic organic solvents. Decanoic acid was collected after extraction by solidification at room temperature. The linear range of this technique was from 27.1 to 1000 µg L −1 . The limits of detection and quantification were within the ranges of 8.1–11.2 μg L -1 and 27.1–37.3 μg L -1 , respectively. The extraction recovery was 80.8% to 102.5% with the relative standard deviation ranged from 1.1 to 7.1%. This technique has been successfully applied to enantioselectively determine the residues of prothioconazole and prothioconazole-desthio in water, beer, Baijiu, and vinegar samples.
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Food Chemistry-X
·
2024
·
IF 6.5
Qiao Huang,Ying Liu,Lei Tian,Fuqiang Xiong,Zongjun He,Yanhui Zhao,Shuangquan Xiang,Xianping Qiu,Jianshen Yu,Tongwei Guan
By examining and analyzing bran-free fermented Baijiu (BFB) with varying storage periods (0–20 years), it was observed that the overall concentration of volatile compounds initially increases and subsequently decreases over time. Furthermore, BFB exhibited more kinds of long chain esters, higher concentration of acetals, and reduced furfural content. The process of cellaring can enhance the aged, sweet, and fruity aroma of BFB. 16 flavor compounds, including 1,1-diethoxyethane, ethyl dodecanoate, and ethyl hexadecanoate, can be used as markers for vintage BFB, and electronic sensory technology was capable of discerning BFB in different years. The results of redundancy analysis (RDA) showed a positive correlation between metals and aldehydes, esters, and ketones, while indicating a negative correlation with acids and alcohols. Al, Fe, and Ca underwent the most significant changes during storage period, and they were positively correlated with differential substances, such as benzaldehyde, vanillin, ethyl isovalerate, and ethyl palmitate ( P < 0.01).
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高影响因子
Food Bioscience
·
2024
·
IF 4.8
Lian Xia,Jia Zheng,Jian Su,Hongli Yang,Zhengmin Xie,Yue Tang,Yuangen Wu
Ethyl carbamate (EC) is a small compound produced and stored during fermentation processes from ethanol, urea, citrulline, and carbamoyl phosphate. EC is commonly found in fermented foods and alcoholic beverages. Prolonged exposure to EC can cause nervous system diseases and liver damage in human beings. EC lacks stable physicochemical properties, and the presence of numerous interfering substances in alcoholic beverages poses challenges for its detection. Herein, it is found that EC1-34 aptamer bound to EC can enhance the laccase-like activity of cubic Ag 2 O nanoparticles (NPs). Subsequently, Ag 2 O NPs are wrapped with EC1-34 aptamer to prepare recognition probes, which are immobilized on a carrier membrane. Thus, a portable paper-based sheet for EC detection in Chinese Baijiu is designed. The visual detection limit of the developed paper-based sheet for EC is 10 μg⋅L −1 , and shows an outstanding linear relationship within the range of 10–200 μg⋅L −1 . Moreover, this colorimetric paper-based sheet has a good practicality in various Chinese Baijiu samples. It is believed that such paper-based sheet can facilitate portable inspection for EC in Baijiu, and may also become a beneficial tool for monitoring EC molecules in other fermented foods.
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JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
·
2026
·
IF 2.1
Wei Cheng,Qingyun Zhu,Na Li,Tianquan Pan,Jian Cai,Wei Lan,Qiang Chang,Yongqing Li,Zhaofa Duan
The flavor characteristics of Baijiu, including differences in volatile organic compounds (VOCs) and sensory evaluation, are critical for determining its quality grade, which is also influenced by the fermentation time of the grains. However, the fermentation mechanisms of most types of Baijiu remain unclear. In this study, we investigated the flavor characteristics of three quality grades of Jinyu-wan Fuxiang Baijiu (JFXB) at two different fermentation times. A high number of VOCs were revealed via two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS), while principal component analysis (PCA) and orthogonal partial least squares discrimination analyses (OPLS-DA) indicated significant VOC differences among samples. Relative odor activity value (ROAV) assessment identified 12 VOCs with ROAV > 1 that were regarded as the key aroma contributors, along with 31 key differential VOCs with variable importance in projection (VIP) values greater than 1 (VIP > 1). Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) accurately identified 62 VOCs, establishing a VOC fingerprint and revealing 21 VOCs with VIP > 1. Sensory analysis revealed significant differences in the aroma, taste, and appearance of the samples. Overall, this study elucidates the flavor characteristics of Fuxiang Baijiu (FXB), providing valuable insights for the flavor quality control of FXB and a foundation for its fermentation process.
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Food Chemistry-X
·
2023
·
IF 6.1
Jiaxin Gong,Yu Ma,Lili Li,Yuxin Cheng,Yongguang Huang
The characteristic of typical base liquor is crucial in controlling ultimate quality of Jiang -flavor Baijiu . This study investigates the flavor compounds of three typical base liquors ( Jiangxiang , Chuntian , and Jiaodixiang ) by LLE/LLME/HS-SPME, gas chromatography–mass spectrometry (GC-MS), gas chromatography–flame ionization detection (GC-FID), sensory analysis, and odor activity value (OAV). Of the 201 main volatile compounds identified, 37 significant compounds distinguished the three typical base liquors. Acid (441.72 ± 0.17 mg/L), alcohol (5388.88 ± 0.55 mg/L), and ester compounds (8181.64 ± 0.15 mg/L) were respectively marked in Jiangxiang , Chuntian , and Jiaodixiang typical base liquors. Orthogonal partial least squares discriminant analysis (OPLS-DA), correlation analysis, and aroma recombination showed that butyric acid (OAV: 102.23), butyl 2-methylbutyrate (OAV: 6045.59), and ethyl caproate (OAV: 418.37) were significantly correlated with sweet, fruity, pit mud, jiang , and ethanol aromas. It identifies the primary constituents that affect flavor variations in the three typical base liquors and provides guidance for investigations on the flavor formation of Jiang -flavor Baijiu .
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Food Chemistry-X
·
2024
·
IF 6.5
Hexia Ding,Jiekai Yang,Mai Cheng,Xuanchen Li,Maodie Zeng,Wei Yang,Qian Wu,Xiaoye Luo,Juan Zhao,Xiande Li,Shuyi Qiu,Jianli Zhou
The flavor characteristics and sensory attributes of northern Sauce-flavored rounded-Baijiu (NR) and southern Sauce-flavored rounded-Baijiu (SR) were systematically studied. A total of 56 major flavor compounds were quantitatively detected through Gas chromatography-flame ionization detection (GC-FID). Besides, 20 kinds of key aroma compounds and 7 significant differential compounds were identified by calculating the odor activity values (OAVs) and orthogonal partial least squares discriminant analysis (OPLS-DA) of flavor compounds in NR and SR. And then, the relationship between sensory attributes and key aroma compounds were investigated by network analysis. Furthermore, A group of combined-Baijiu (the ratios of the first to the fifth round of Sauce-flavored Baijiu in the north (NR1–5) were 5 % NR1, 35 % NR2, 30 % NR3, 20 % NR4, 10 % NR5) was closer to the style known for blending different proportions of SR into the combined-Baijiu. This study provided a guiding significance for the standardized production of sauce-flavored Baijiu.
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高影响因子
危险品化学品经营许可证（带存储）