Food Chemistry-X
·
2025
·
IF 8.2
Shi-Yi Wang,Chen Li,Yu-Jie Li,Guang-Qian Liu,Zhen-Ming Lu,Li-Juan Chai,Hong-Yu Xu,Jin-Song Shi,Song-Tao Wang,Cai-Hong Shen,Xiao-Juan Zhang,Zheng-Hong Xu
Soy sauce aroma type Baijiu (SSAB) is a complex blend of seven rounds of raw SSAB, each with distinct aroma profiles that evolve during maturation. Tracking the aging of individual rounds is crucial for understanding flavor development. The round 1–4 SSABs were analyzed by gas chromatography–mass spectrometry and an electronic tongue over one-year aging. Results showed that short/medium-chain esters decrease while long-chain esters, acids, aldehydes, pyrazines, ketones, and furans increase. Kinetic analysis showed that short/medium-chain ethyl esters reach equilibrium in the esterification-hydrolysis reactions, whereas long-chain ethyl esters favor esterification, with their reaction quotient (Qc) diverging from the equilibrium point. Linoleic acid ethyl ester, identified as a key aging marker, was found to reduce the volatilization rate of critical aroma compounds in the finished glass, thereby prolonged the duration of lingering aromas. These findings provide a foundation for improving SSAB blending and storage, highlighting aging's key role in enhancing Baijiu quality.
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Food Chemistry-X
·
2022
·
IF 6.443
Ling Ao,Xudong Lian,Wenxuan Lin,Ruonan Guo,Youqiang Xu,Wei Dong,Miao Liu,Caihong Shen,Xiaotao Sun,Baoguo Sun,Bo Deng
Liquid-liquid extraction (LLE) is the most commonly utilized technique for the extraction of odor-active esters (OAEs) in strong-aroma types of Baijiu (SAB). However, since the contents of different OAEs in SAB vary widely, it is still a puzzle to ensure that all OAEs to be thoroughly extracted by LLE without the problem of saturated adsorption. Herein, a novel approach of magnetic solid phase extraction (MSPE), based on the magnetic graphene oxide nanocomposite modified with polyacrylamide (GO/PAM/Fe 3 O 4 ), was employed for the efficient extraction of six OAEs from SAB. Compared with LLE, GO/PAM/Fe 3 O 4 exhibited highly selective recognition properties and larger adsorption capacities for OAEs (ranging from 13.68 to 39.06 mg/g), resulting in better extraction performances for OAEs. Coupled with GC–MS, six OAEs in real SAB were successfully determined, with recoveries ranged from 70.1 ∼ 90.0% and LODs at 0.08 ∼ 1.35 µg/L. Overall, the MSPE-GC/MS is a promising alternative for accurate determination of OAEs in SAB.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2025
·
IF 6.2
Bowen Xu,Yuhan Wen,Jia Zheng,Ying Lei,Haixiong Qin,Xinyi Huang,Zhengmin Xie,Dong Zhao,Jiayuan Zhao
Ethyl carbamate (EC) poses a potential public health risk; the reduction efficiency is limited by high ethanol and acidic conditions during fermentation. This study identified fungi as key EC-degrading microbes from Baijiu fermented grains. Aspergillus recifensis. EC-1 isolated from Baijiu fermented grains degraded 50.7% EC (5 g·L–1) in 7 days. Transcriptomics and metabolomics revealed EC hydrolysis via amidase into ammonia and ethanol: ammonia entered arginine biosynthesis, while ethanol fueled central carbon metabolism. TR3859 was identified as degrading enzyme. It remained highly active under 20% ethanol and 15% NaCl conditions (9.1 U·mg–1 and 38.8 U·mg–1), and the enzyme’s affinity for EC was Km = 6.0 mM. When coculture with strain EC-1 and Daqu, EC degradation reached 81.5% within 3 days, and the relative abundance of the genera Thermoascus and Thermomyces exceeds 65%. The objective of this study was to provide an efficient method for EC elimination in fermented foods by microbes and enzymes.
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Foods
·
2025
·Vol. 14
·期 10
·1714
·
IF 5.1
Dongliang Shao,Wei Cheng,Chao Jiang,Tianquan Pan,Na Li,Mengmeng Li,Ruilong Li,Wei Lan,Xianfeng Du
Flavor is one of the crucial factors that influences the quality and consumer acceptance of baijiu. In this study, we analyzed the volatile organic compound (VOC) profiles of five different quality grades of Nongxiangxing baijiu (NXB), fermented during the summer of 2024, using 2D gas chromatography time-of-flight mass spectrometry (GC×GC–TOF-MS). We employed machine-learning (ML)-based classification and prediction models to evaluate the flavor. For TW, the scores of the sensory evaluation for coordination and overall evaluation were the highest. TW contained the highest concentration of ethyl caproate; we detected 965 VOCs in total, including several pyrazine compounds with potential health benefits. Principal component analysis (PCA) combined with orthogonal partial least squares discriminant analysis (OPLS-DA) enabled us to distinguish different samples, with eight VOCs emerging as primary contributors to the aroma of the samples, possessing variable importance in projection (VIP) values > 1. Furthermore, we tested eight ML models; random forest (RF) demonstrated the best classification performance, effectively discriminating samples based on their VOC profiles. The key VOC contributors that showed quality-grade specificity included 1-butanol, 3-methyl-1-butanol, and ethyl 5-methylhexanoate. The results elucidate the flavor-based features of NXB and provide a valuable reference for discriminating and predicting baijiu flavors.
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JOURNAL OF BIOSCIENCE AND BIOENGINEERING
·
2022
·
IF 3.185
Cuifang Wu,Xiaofan Xing,Guoying Liu,Die Su,Anjun Li,Shuangying Gui,Wei Lu,Juan Liang
Nongxiangxing baijiu (Chinese liquor) is one of the most widely consumed beverages in China. This liquor has been shown to contain large quantities of various bioactive ingredients that are beneficial to health. The goals of the present study were to examine the effects of moderate dose Nongxiangxing baijiu on alcoholic liver injury in rats, and to explore the mechanism of action of Nongxiangxing baijiu on alcoholic liver injury. To accomplish these goals, we developed a metabolomic analysis method based on ultra-performance liquid chromatography quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF/MS) analysis and multivariate statistical analysis . Our serum lipid and hepatic histopathology results demonstrate that ethanol administration induced mild alcoholic liver injury in rats. However, these ethanol-induced changes were significantly alleviated in the Nongxiangxing baijiu group. These results suggest that moderate dose Nongxiangxing baijiu might have a preventive effect on mild alcoholic liver injury. Using our metabolomics method, we were able to identify 45 differential metabolites in serum and urine which could be used to characterize mild alcoholic liver injury in rats. Of these, 15 differential metabolites, including four Lysophosphatidylethanolamines , two phosphatidylcholines , four long-chain fatty acids, one porphyrin , two esters, one ceramide , and one triol, were regulated by Nongxiangxing baijiu. KEGG metabolic pathway analysis revealed that the main metabolic pathway regulated by Nongxiangxing baijiu was the glycerolipid pathway. Together, these findings provide evidence that moderate dose Nongxiangxing baijiu can reduce mild alcoholic liver injury (including metabolic disorders). Our study also provides preliminary data on the mechanism of action of Nongxiangxing baijiu in liver injury.
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Food & Function
·
2021
·Vol. 12
·期 19
·8899-8906
·
IF 5.396
Qing Zheng,Yaru Hu,Ayuan Xiong,Ying Su,Zihao Wang,Kun Zhao,Yougui Yu
Elucidating the organometallic interactions in Baijiu will promote a deeper understanding of the flavour formation mechanism during Baijiu aging. However, the organometallic interactions during aging are difficult to explore because the concentration and status of metals in Baijiu samples are affected by other substances (such as organic acids), and the concentrations of these substances also change dynamically. Hence, the flavour formation mechanism of aged Baijiu was investigated based on a multi-method analysis (i.e. electrochemistry, ICP-MS/OES, and UPLC-Q-Orbitrap-MS/MS), which enabled us to solve the difficulty above. The key finding is that, in the aging period, the organic acids induce the transformation of the metal ion state from the complex state to the free state. As a result, the flavour compound (i.e. the esters) contents in aged Baijiu are regulated by the free metal ion-catalyzed reactions.
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Food Bioscience
·
2025
·
IF 5.9
Zhen Mou,Xuemei Cai,Jingyun Liu,Ruijie Deng,Zhaonan Liu,Ruiyu Fan,Jian Tang,Aimin Luo
Floral and fruity aromas are vital indicators for evaluating the quality of the sauce-flavored Baijiu, however, are hard to analyze and elucidate due to the interference of other aromas in the liquor. Herein, we developed a pervaporation membrane separation technology (PV), that effectively reduces the complexity of analyzing floral and fruity aromas and enables the identification of key flavor compounds of the floral and fruity aromas in sauce-flavored Baijiu. Contributed to the separation via PV on flavor, liquor samples differing in floral and fruity aromas are efficiently separated that allows to be sensitively analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). We found that a total of 29 compounds that potentially contributed to floral and fruity aroma. Aroma recombination and omission/addition experiments were conducted to verify the contribution of these compounds to the overall aroma, leading to the identification of 15 key aroma compounds including affecting floral and fruity aromas. And discovered esters serving as key components for contributing floral and fruity aromas. Meanwhile, Acetals can make the aromas become more coordinated and aldehydes facilitate floral and fruity aroma release. The work contributes to a tool for elucidating complexity of flavor compounds in Baijiu.
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SENSORS AND ACTUATORS B-CHEMICAL
·
2020
·
IF 7.1
Yao Fan,Lei Zhang,Junjie Jia,Hengye Chen,Haiyan Fu,Yuanbin She
Process analysis of basic liquors of Baijiu is a great challenge in industry due to the complexity fermentation processes and tiny product differentiation of basic liquors. In this work, a new triple channel colorimetric paper sensor array based on quantum dots (QDs) with three color-emission was established for the rapid process monitoring of basic liquors of Baijiu. The fluorescence of QDs can be quenched to varying degrees by the ingredients in basic liquors with different production processes, batches and qualities. Through analyzing color change (RGB value) of QDs under the UV lamp, all the corresponding information that represents basic liquors of Baijiu was extracted and further processed by principal component analysis and partial least squares discriminant analysis. By utilizing this colorimetric paper sensor array, all the production processes, batches and qualities of basic liquors can be monitored quickly and accurately with a recognition rate of 100%. What’s more, this paper sensor array required neither special modification nor complex sample preparation and can implement rapid and precise visualization analysis by the naked eye with the aid of a portable UV lamp using only a simple device and small amount of sample, showing its potential applications in the food industry.
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Na Wang,Xiangyang Zhang,Li Xue,Zhen Zhang,Li Fu,Xuejiao Ren,Hui Zhang,Bo Zhang,Xiaoyu Jiang,Lili Zhang,Mei Wang
Daoguang nianwu (DGNW), a representative Chinese Chenxiang-type baijiu stored in wooden Jiuhai, features the distinctive “three aroma-types in one sip” profile. Six vintages (0, 1, 3, 5, 10 and 20 years) were analyzed via GC-E-Nose, GC-IMS, GC-MS-O, ROAV and chemometrics to characterize its aging aroma. A total of 130 aroma compounds were identified, with esters dominant at 43.08%. Young DGNW (0Y) exhibited more numerous key aroma-active components including ethyl 2-methylbutyrate, furfural, 4-ethylguaiacol and dimethyl trisulfide (DMTS), presenting “fruity”, “floral”, and “caramel” notes alongside “herbal, smoky” and “pickle” off-odors. In contrast, aged DGNW (5Y) displayed richer diversity with enhanced “sour”, “woody, fresh” notes attributed to hexanoic acid, ethyl octanoate, phenylethyl alcohol and heptanol, with complete elimination of off-odors. OPLS-DA revealed three aging stages: young (0Y), low-aged (1Y–3Y) and high-aged (5Y–20Y), identifying 5 years as the critical turning point with stabilization after 10 years. Cluster analysis (CA) validated 12 dual-functional key aging markers. Notably, most of 51 screened markers decreased during storage, including furfural—a pattern contrary to pottery-jar-aged baijiu. Based on these findings, we propose an “initial alkalinity to late acidity” hypothesis for the wooden Jiuhai aging environment, providing theoretical insights for optimizing wooden Jiuhai storage technology in Chinese baijiu production.
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JOURNAL OF APPLIED MICROBIOLOGY
·
2024
·
IF 3.2
Zhao He,Du Binghao,Zhao Pengju,Chen Xi,Zhao Jingrong,Wu Qiuhua,Zhu Lining,Ma Huifeng,Sun Baoguo,Min Weihong,Li Xiuting
AimsEthyl hexanoate, one of the key flavor compounds in Strong-flavor Baijiu. To improve the content of ethyl hexanoate in Strong-flavor Baijiu, a functional strain with high yield of ethyl hexanoate was screened and its ester-producing performance was studied.Methods and ResultsUpon identification, the strain was classified as Candida sp. and designated as ZY002. Under optimal fermentation conditions, the content of ethyl hexanoate synthesized by ZY002 can be as high as 170.56 mg·L−1. A fermentation test was carried out using the ZY002 strain bioaugmented Daqu to verify the role of the strain applied to Baijiu brewing. It was found that strain ZY002 could not only improve the moisture and alcohol contents of fermented grains but also diminish the presence of reducing sugar and crude starch. Furthermore, it notably amplified the abundance of flavor compounds.ConclusionIn this study, Candida sp. ZY002 with a high yield of ethyl hexanoate provided high-quality strain resources for the actual industrial production of Baijiu.
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Food Bioscience
·
2023
·
IF 5.2
Wenjun Rao,Xin Li,Linhua Ouyang,Shuilan Zhu,Shuai Hu,Jinying Zhou
Rice flavor baijiu is one of the four traditional Chinese liquors, but the flavor difference caused by rice raw materials has received little attention. In this study, gas chromatography-ion mobility spectrometry (GC-IMS) combined with gas chromatography-olfactometry-quadrupole time of flight mass spectrometry (GC-O-QTOF/MS) were used to analyze five Rice flavor baijiu brewed from different rice raw materials. The results showed that there was a significant difference in the number and content of aroma compounds between the baijiu made from japonica rice and indica rice, and a total of 34 volatiles were characterized by the GC-IMS technique, which effectively constructed the fingerprint profile of the flavor differences of Rice flavor baijiu. GC-O-QTOF combined with aromatic extract dilution analysis (AEDA) tests identified 42 characteristic aroma active regions, 34 of which could be identified and quantified by the internal standard method. Sixteen aroma-active compounds in five baijiu samples showed high odor activity values (OAV). In addition, multivariate statistical analyses such as principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) effectively revealed the distribution patterns of the samples and their separation of relevant aroma activity markers. Six key aroma compounds, including isopentyl acetate, ethyl hexanoate, benzeneacetaldehyde, phenethyl acetate, undecane-2-one, and ethyl decanoate, were screened to have a greater effect on the flavor of Rice flavor baijiu.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2026
·
IF 6.2
Di Chen,Kangzhuo Yang,Zhanglan He,Zhipeng Liu,Dong Zhao,Jia Zheng,Michael C. Qian
Grains are widely used for the fermentation of spirits, including baijiu. Wuliangye is one of the most renowned baijiu brands, fermented from a blend of five grains: sorghum, wheat, corn, rice, and glutinous rice. To understand the aroma contribution of the raw grains to the product quality, the aroma compounds of “five-grain” were comprehensively investigated by aroma extract dilution analysis (AEDA), “heart-cut” 2D gas chromatography–mass spectrometry/olfactometry (2D GC-GC-MS/O), and comprehensive gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS). Thirty-four aroma-active compounds identified in the grains, primarily aldehydes, were further investigated using odor activity values (OAVs), aroma recombination, and omission studies. The results demonstrated that (E,E)-2,4-decadienal, 2-acetyl-1-pyrroline, (E,Z)-2,6-nonadienal, (E)-2-nonenal, (E,E)-2,4-nonadienal, trans-4,5-epoxy-2(E)-decenal, hexanal, and methional were the compounds in “five-grain” important to baijiu aroma. Understanding the origin and fate of these compounds will aid in further research and quality control of this renowned baijiu brand.
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