SENSORS
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2020
·Vol. 20
·期 4
·1065
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IF 3.275
Huihui Zhang,Wenqing Shao,Shanshan Qiu,Jun Wang,Zhenbo Wei
Aroma and taste are the most important attributes of alcoholic beverages. In the study, the self-developed electronic tongue (e-tongue) and electronic nose (e-nose) were used for evaluating the marked ages of rice wines. Six types of feature data sets (e-tongue data set, e-nose data set, direct-fusion data set, weighted-fusion data set, optimized direct-fusion data set, and optimized weighted-fusion data set) were used for identifying rice wines with different wine ages. Pearson coefficient analysis and variance inflation factor (VIF) analysis were used to optimize the fusion matrixes by removing the multicollinear information. Two types of discrimination methods (principal component analysis (PCA) and locality preserving projections (LPP)) were used for classifying rice wines, and LPP performed better than PCA in the discrimination work. The best result was obtained by LPP based on the weighted-fusion data set, and all the samples could be classified clearly in the LPP plot. Therefore, the weighted-fusion data were used as independent variables of partial least squares regression, extreme learning machine, and support vector machines (LIBSVM) for evaluating wine ages, respectively. All the methods performed well with good prediction results, and LIBSVM presented the best correlation coefficient (R2≥ 0.9998).Keywords:e-tongue;e-nose;rice wine;modified electrodes;smartphone
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2025
·
IF 4.6
Wei Dai,Wenjun Tan,Xuepeng Chen,Jilei Wang,Yougui Yu,Qing Zheng
This study investigates the interconversion between acetaldehyde and its acetal derivatives during the aging process of Baijiu. Acetaldehyde imparts a pungent aroma, while acetal contributes soft fruity and sweet notes to Baijiu. The dynamic equilibrium between these two compounds, mediated by a reversible reaction, significantly influences the aromatic balance and overall flavor harmony of the liquor. By analyzing aging data from Baijiu samples of different alcohol contents (62°, 52°, and 38° ABV) and aromatic types ( Nong , Jiang , Feng , Jian ), we calculated the apparent equilibrium constant (K) and developed a model predicting the simplified equilibrium constant as a function of alcohol content. Results revealed that reduced alcohol content shifts the equilibrium toward acetaldehyde formation, diminishing acetal-derived aromas. This study pioneers a thermodynamic quantitative model for acetaldehyde-acetal interconversion in Baijiu, elucidates the regulatory role of alcohol content in reaction equilibrium through solvent effects. These findings contribute significantly to the scientific understanding of Baijiu aging and offer practical solutions for flavor optimization in Baijiu production, particularly for low-alcohol Baijiu.
研究领域:
食品化学
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风味科学
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物理化学
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热力学
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酿造技术
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产品关联
DOI
高影响因子
Fermentation-Basel
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2020
·Vol. 6
·期 1
·25
·
IF 0
Wu Zhong,Tuo Chen,Hong Yang,Erhu Li
High citric acid content in kiwifruit wine would lead to bad sensory experience and quality deterioration. It is opportune and crucial to develop an appropriate and feasible method to degrade citric acid for kiwifruit wine. The non-Saccharomycesyeasts confirmed to have the ability to degrade citric acid were screened and used in kiwifruit wine fermentation in the study. A representative number of 23 yeasts with a strong citric acid degradation ability was identified by molecular approaches. JT-1-3, identified to bePichia fermentans, was preferred for high citric acid degradation and strong stress resistance in association with RV002 (commercialSaccharomycescerevisiae). Then it was pure-cultured in kiwifruit juice, and the results indicated that citric, malic and tartaric acids declined significantly from 12.30, 3.09 and 0.61 g/L to 11.00, 2.02 and 0.41 g/L after fermentation, respectively, resulting in the significant decrease in total acid in kiwifruit wine. The analytical profiles for amino acids and volatile compounds showed thatPichia fermentansJT-1-3 could improve amino acids’ proportion and increase the volatile compounds of alcohols, esters and phenols. This work indicated that JT-1-3 has great potential to be applied for fruit wine with high level citric acid.Keywords:non-Saccharomycesyeast;kiwifruit wine;citric acid;deacidification fermentation;GC-MS
研究领域:
食品科学
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微生物学
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酿酒学
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产品关联
DOI
Food Bioscience
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2025
·
IF 5.9
Ruosi Fang,Ting Xia,Shuhui Wu,Jiamin He,Gongnian Xiao
Ethanol produced during the Huangjiu fermentation can adversely affect the growth and metabolism of Saccharomyces cerevisiae . It has been established that arginine, one of the major amino acids found in Huangjiu , can protect yeast cells against ethanol stress. Previous studies have indicated that BTN2 , which influences arginine metabolism, is associated with ethanol tolerance in yeast. In this study, we evaluated the response of BTN2 to ethanol stress based on analyses of cell growth, morphology, membrane permeability, membrane integrity, ROS and how BTN2 influenced intracellular metabolites, enzymes, and transcriptional genes in the arginine metabolic pathway. Our findings revealed that BTN2 promoted significantly increases in the growth and ethanol tolerance of S. cerevisiae g. Under 10% ethanol stress, RT-qPCR showed that BTN2 Δ ( BTN2 knock out strain) up-regulated CAR1 , CAR2 , GAP1 , DUR1,2 and DUR3 to increase arginine and urea degradation, BTN2 ↑ ( BTN2 over-expressing strain) up-regulated CAR1 , CAN1 and DUR3 to enhance arginine uptake, catabolism and urea reabsorption, while TPS1 was up-regulated to improve ethanol tolerance ability. Yeast up-regulated both CAR1 (Arginase) and DUR3 (urea transporter) genes in BTN2 knockout and over-expression strains to counteract the ethanol effects. Our findings revealed a novel arginine metabolism under ethanol tolerance of a core functional yeast during Huangjiu fermentation. These findings could contribute to the development of an approach for inhibiting toxic ethyl carbamate (EC) production during Huangjiu fermentation.
研究领域:
微生物学
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发酵工程
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分子生物学
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产品关联
DOI
高影响因子
Food Analytical Methods
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2016
·Vol. 10
·期 1
·111-117
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IF 2.167
Liu Qi,Wang Li,Hu Jie,Miao Yanni,Wu Zixue,Li Jianrong
A rapid and sensitive analytical method for the determination of main organic acids in wines was developed by capillary electrophoresis (CE) with indirect UV detection. Separation parameters including the pH of electrolyte, chromophore, and its concentration were optimized. The results showed that the optimal electrolyte for the separation of organic acids consisted of 10 mmol L −1 2, 4-dihydroxybenzoic acid (DHBA) at pH 3.6 containing 0.4 mmol L −1 cetyltrimethlammonium bromide (CTAB). DHBA as chromphore was selected based on the close mobility to the analyte and relatively large molar extinction coefficient. The method showed good linearity with limits of detection (LOD), ranging from 0.5 to 7.5 mg L −1 . The relative standard deviation (RSD) of interday precisions for the peak area and the migration time were less than 7.2 and 0.8 %, respectively. The recoveries of the analyte in Chinese rice wine sample were between 90.3 and 106.9 % with RSD ranging from 1.4 to 8.9 %. The method was successfully applied to the commercial rice wine and beer samples with dilution and filtration.
研究领域:
分析化学
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食品科学
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产品关联
DOI
高影响因子
FEMS MICROBIOLOGY LETTERS
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2021
·Vol. 368
·期 15
·
IF 2.742
Wu Liang,Wen Yongdi,Chen Wenying,Yan Tongshuai,Tian Xiaofei,Zhou Shishui
The reduced yields of acetaldehyde and fusel alcohols through fermentation by Saccharomyces cerevisiae is of significance for the improvement of the flavor and health of alcoholic beverages. In this study, the ADH2 (encode alcohol dehydrogenase) and THI3 (encode decarboxylase) genes of the industrial diploid strain S. cerevisiae XF1 were deleted. Results showed that single-gene-deletion mutants by separate gene deletion of ADH2 or THI3 led to a reduced production of the acetaldehyde or fusel alcohols, respectively. In the meantime, the double-gene-deletion mutant S. cerevisiae XF1-AT was constructed by deleting the ADH2 and THI3 simultaneously. An equivalent level of the ethanol production by the S. cerevisiae XF1-AT could be achieved but with the yields of acetaldehyde, isoamyl alcohol and iso-butanol reduced by 42.09%, 15.65% and 20.16%, respectively. In addition, there was no interaction between the ADH2 deletion and THI3 deletion in reducing the production of acetaldehyde and fusel alcohols. The engineered S. cerevisiae XF1-AT provided a new strategy to alcoholic beverages brewing industry for reducing the production of acetaldehyde as well as the fusel alcohols.
研究领域:
微生物学
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发酵技术
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食品科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2022
·
IF 9.231
Min Li,Ping Zhan,Peng Wang,Honglei Tian,Jingzhang Geng,Lixia Wang
Aging is an indispensable process to endow Huangjiu with harmonious and pleasant fragrances. To elucidate the effects of aging time on aroma characteristics of Xiecun Huangjius, 5 samples aged for different years (3 to 9 years) were investigated by sensory evaluation, gas chromatography - mass spectrometry-olfactometry/detection frequency (GC – MS - O/DF), and odor activity values (OAV) analysis. Sensory results showed significant differences existed among different aged Xiecun Huangjius. Totally, 54 compounds in Xiecun Huangjius were identified by GC–MS and further quantified. Of these, 16 were confirmed as key aroma-active compounds with high OAVs and DFs. Partial least squares regression (PLSR) indicated that the old-aged Y9 sample was greatly related to most aroma-active compounds, thus presented the coordinated overall flavor. Together with orthogonal partial least squares-discriminant analysis (OPLS-DA), 4 compounds (diethyl succinate, furfural, nonanal and isoamyl alcohol) were determined as the main markers for classification of the old-aged Y9 and the other-aged samples.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT
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2018
·
IF 1.227
Zhilei Fu,Baoguo Sun,Xiuting Li,Guangsen Fan,Chao Teng,Ahmad Alaa,Yingmin Jia
A yeast that produces high levels of ethyl acetate was isolated and purified from Laobaigan Daqu by traditional microbial methods and was identified as Wickerhamomyces anomalus by its morphology and 26S rDNA D1/D2 sequence. This strain, YF1503, greatly tolerated ethanol and ethyl acetate. The optimal conditions for producing high levels of ethyl acetate were identified using single factor experiments and response surface methodology. Under these fermentation conditions, strain YF1503 produced 17.35 g/L ethyl acetate, the highest level that has been reported. The presence of alcohol acyltransferase (AAT) activity (8.63 U/L) and changes in the concentrations of ethanol and ethyl acetate in the fermentation broth indicate that strain YF1503 synthesises ethyl acetate using the acyltransferase pathway.
研究领域:
微生物学
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发酵工程
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食品科学
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DOI
高影响因子
Materials
·
2024
·Vol. 17
·期 12
·2901
·
IF 3.1
Ting-Ting Yu,Fu-Rong Yang,Yao Su,Yi-Heng Qi,Yi Liu,Nan Hu
Prolamins, proteins derived from plants, have extensive applications in pharmaceutics and food science. Jiuzao is a byproduct of the Baijiu brewing industry, and is a great source of prolamin. Despite its importance, knowledge regarding the extraction techniques and the properties of prolamin derived from Baijiu Jiuzao (PBJ) remains limited. Reverse micelles (RMs) extraction offers an efficient and cost-effective method for purifying proteins. In the present study, prolamin was extracted from Baijiu Jiuzao using RMs extraction and subsequently characterized in terms of its secondary structure, morphology, and particle size distribution. Our findings indicate that the purified prolamin extracted using further RMs extraction possessed higher α-helix content (+13.25%), forming a large-scale protein network, and narrower particle size distributions compared to the crude prolamin obtained by NaOH-ethanol method. This research suggests that RMs extraction has potential applications in extracting prolamin from brewing industry byproducts, offering an environmentally friendly approach to Baijiu Jiuzao recycling.
研究领域:
食品科学
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蛋白质化学
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环境科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2022
·
IF 5.895
Yaran Liu,Xu Qian,Jiangtao Xing,Na Li,Junlong Li,Qingyu Su,Yixin Chen,Bolin Zhang,Baoqing Zhu
This paper clarifies the contribution of lactones and volatile phenols to the aroma of nongrape wine. A target method for the simultaneous determination of these two kinds of volatiles in nongrape wines was developed using headspace-solid-phase microextraction (HS-SPME) combined with high-resolution gas chromatography-Orbitrap mass spectrometry (GC-Orbitrap-MS). A high-resolution mass spectrometry database including 12 lactones and 11 volatile phenols was established for qualitative accuracy. Different matrix-matched calibration standards should be prepared for specific samples due to the matrix effects. The method was successfully validated and applied in three nongrape wines. Hawthorn wine contained more lactones (δ/γ-hexalactone, δ/γ-nonalactone, δ/γ-decalactone, γ-undecalactone, δ/γ-dodecalactone, C10 massoia lactone, and whiskey lactone), while blueberry wine contained more volatile phenols (especially 4-vinylguaiacol and 4-ethylguiaiacol). Goji berry wines contained certain concentrations of δ-nonalactone, γ-nonalactone, δ-hexalactone, and 3-ethyl phenol. This study demonstrated that HS-SPME-GC-Orbitrap-MS can be applied for the accurate quantification of trace aroma compounds such as lactones and volatile phenols in fruit wines.
研究领域:
食品科学
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分析化学
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农学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2022
·
IF 4.52
Shiqi Li,Pengfei Bi,Nan Sun,Zhiyi Gao,Xiaowen Chen,Jing Guo
To improve the functional properties and flavor complexity of kiwi wine using different non- Saccharomyces cerevisiae , Wickeramomyces anomala (Wa), Zygosaccharomyces rouxii (Zr), ZygoSaccharomyces bailii (Zb) and Schizosaccharomyces pombe (Sp) were inoculated sequentially with S. cerevisiae (Sc). The physicochemical and sensorial profiles of the wines were evaluated. The evolution of cells showed that non- Saccharomyces exhibited varying degrees of fermentation vigor and only acted during the first vinification stage. Ethanol content, pH, ΔE and organic acids in the wines varied according to the yeasts used. Compared with the pure Sc fermentation, the sequential fermentations of Wa-Sc and Sp-Sc significantly increased the production of polyphenols. Fifteen volatile compounds with relative odor activity values (rOAV) ≥ 1.0 were identified. Furthermore, principal component analysis (PCA) revealed that Zr-Sc and Sp-Sc were correlated with higher levels of ethyl esters (ethyl hexanoate, ethyl heptanoate, ethyl decanoate), isoamyl acetate and 2-phenyl-1-ethanol in the wines, improving the flower and sweet notes. Zr-Sc also enhanced the tropical fruity aroma. Sequential inoculation with Zb was related to the contents of acetate esters, ethyl butyrate , methyl butyrate and cineole, triggering the tropical fruity odor. In addition, the partial least-squares regression (PLSR) revealed that acetate esters contributed greatly to the tropical fruity note.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
FOOD MICROBIOLOGY
·
2021
·
IF 5.516
Shiqi Li,Pengfei Bi,Nan Sun,Zhiyi Gao,Xiaowen Chen,Jing Guo
To improve the functional property and flavor quality of kiwi wine, the performance of 11 strains of non- Saccharomyces yeasts from 5 species were comprehensively characterized in kiwi wine. Chemical compositions and sensorial profiles of all kiwi wines were assessed. The results indicated that most non- Saccharomyces cerevisiae produced more polyphenols than Saccharomyces cerevisiae WLS21 (Sc21). A total of 130 volatiles were observed in the kiwi wines. Zygosaccharomyces rouxii IFO30 (Zr30), Zygosaccharomyces bailii IFO37 (Zb37) and Schizosaccharomyces pombe 1757 (Sp57) were found to produce more concentration of volatile compounds than the other strains including Sc21. 25 volatiles with a rOAV ≥0.1 were identified. Principal component analysis (PCA) revealed that Zr30 and Zb37 specifically increased the concentrations of ethyl esters, 2-methylbutan-1-ol and phenethyl acetate, while Sp57 primarily enhanced the contents of phenylacetaldehyde, 2-methylbutan-1-ol and phenethyl acetate. The sensory analysis demonstrated that Zr30 and Zb37 strains were more optimal than S. cerevisiae in aroma generation. In addition, the partial least-squares regression (PLSR) analysis revealed that tropical fruits, red fruits, dried fruits, flowers and floral odors showed an intensely positive impact on the overall acceptability of the kiwi wine.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
危险品化学品经营许可证（带存储）