ANALYST
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2025
·Vol. 150
·期 5
·887-893
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IF 3.3
Yating Rui,Jianfeng Wu,Qunyong Tang,Juan Pu,Wanpeng Wang,Shou-Nian Ding
Tetramethylpyrazine (TMP) is a compound known for its natural health benefits, but current detection methods for TMP are overly expensive and time-consuming. In this study, we developed functional materials with TMP molecular recognition properties using molecularly imprinted technology. As TMP does not produce electrochemical signals in the detection potential range, hexacyanoferrate was selected as a redox probe, combined with the highly conductive polymer PEDOT:PSS to enhance electrode conductivity. When coupled with the TMP-specific functional materials prepared through molecular imprinting, an electrochemical sensor specifically recognizing TMP was successfully developed, and this was confirmed through characterization techniques such as ultraviolet spectroscopy and scanning electron microscopy. Additionally, the crucial experimental parameters were optimized for improved performance. Under optimal conditions, the use of differential pulse voltammetry (DPV) to measure the peak currents of hexacyanoferrate showed a linear relationship with TMP concentrations from 0.50 × 10−6 to 5.00 × 10−3 M, achieving a detection limit of 2.1 × 10−7 M. This method proved effective for quantifying TMP in Baijiu samples, demonstrating good precision with relative standard deviations (RSD) ranging from 2.71% to 3.28%, and recovery percentages between 95.77% and 101.88%. These results indicate the potential of the molecularly imprinted polymer (MIP) sensor for accurately measuring TMP in actual samples.
研究领域:
分析化学
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生物传感技术
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高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Min Zhu,Mingyao Wang,Junfeng Gu,Zhao Deng,Wenxue Zhang,Zhengfu Pan,Guorong Luo,Renfu Wu,Jianliang Qin,Katsuya Gomi
The complex flavor of Jiang-flavor Baijiu (JFB) arises from the interaction of hundreds of compounds at both physicochemical and sensory levels, making accurate perception challenging. Modern machine learning techniques offer precise and scientific approaches for predicting sensory attributes. This study applied flavoromics and sensory profiling to 27 representative JFB samples from main regions in China, integrating five machine learning algorithms to establish a novel strategy for predicting global aroma characteristics. The results indicate that the neural network (NN) model outperformed others, effectively capturing the intricate interactions among flavor compounds. Model dissection identified 18 chemical parameters potentially influencing the overall aroma profile. The importance of these factors was further validated through spiking and omission tests, which notably enhanced the sensory experience of commercial liquor. This study demonstrates the potential of machine learning in JFB flavor research and offers valuable insights into the mechanisms underlying its flavor formation.
研究领域:
食品科学
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人工智能
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化学分析
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Dan Zheng,Tao Sun,Cheng Fang,Changliang Yao,Tianlu Chen,Aihua Zhao,Yan Xu,Wei Jia
Subjective sensory evaluation dominates the Chinese baijiu industry but lacks objectivity and throughput. We developed a UPLC-TQMS method quantifying 130 key flavor compounds across eight chemical classes within 13 min per run. Leveraging this analytical protocol, we constructed a comprehensive Baijiu flavor database comprising 2048 samples covering all 12 standard flavor types and three quality grades of Nongxiang base liquor. Applying Random Forest algorithms, we discriminated among flavor types with accuracy >0.93, whereas XGBoost performed optimally in quality grading with accuracy of 0.90. Moreover, validation with an independent dataset confirmed the model's reliability and generalization capacity. SHAP analysis identified key chemical markers driving flavor differentiation and quality distinctions, underscoring the strength and interpretability of our approach in decoding complex flavor matrices. This work establishes a large-scale, standardized digital flavor library for Baijiu, providing a robust framework for intelligent quality control and industry standardization. Download: Download high-res image (295KB) Download: Download full-size image
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Lin Peng,Chenyu Li,Zhilong Yang,Tao Yang,Deguang Wu,Tengfei Zhao,Wei Qiu,Yougui Yu,Qing Zheng
Balance deviation quantifies the acid–ester equilibrium state. • Balance deviation shows a V-shaped link to pungency. • This framework converts empirical ageing rules into thermodynamic terms. This study demonstrates that the pungency of Chinese Baijiu is governed by the thermodynamic equilibrium of its main acid–ester pairs. During distillation, a non-equilibrium state with high ester and low acid levels forms, which then moves towards equilibrium during ageing. We quantify this process using the balance deviation (BD, defined as the ratio of the reaction quotient to the equilibrium constant). Results reveal that pungency decreases as BD approaches 1, whereas deviations in either direction increase pungency, creating a V-shaped trend. Additionally, surpassing a critical total concentration threshold elevates pungency even at equilibrium. Overall, this research shifts the empirical rule of ‘acid increase, ester decrease’ into a quantitative thermodynamic model, offering a general framework for understanding how chemical equilibrium influences sensory perception.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Xiaojie Geng,Qing Li,Xinlei Wang,Lin Zhu,Bowen Wang,Fuping Zheng,Guangnan Wang,Erbao Chen,Yuhang Zhang
Environmental factors are the key factors affecting the fermentation of traditional fermented foods . However, the effects of environmental factors on flavor metabolism of Laobaigan-flavor Baijiu have not been described. In this study, we applied HS-SPME–GC–MS and physicochemical parameters analysis to reveal the dynamic of volatile flavor compounds and environmental factors, and indicated the effects of environmental factors on the succession of volatile flavor compounds. The fermentation process was divided into three stages: alcohols (628 mg/kg) and acids reached higher in the early stage (0–8 days), while aldehydes existed more in the middle stage (10–17 days) and esters accumulated until the middle (2501 mg/kg) or later (1168 mg/kg) stages (20–29 days). Meanwhile, environmental factors changed rapidly ( p < 0.05), and significantly correlated with the formation of flavor compounds at different stages. Among them, pH and protein content were significantly related to esters (|r| > 0.6) esterified by monocarboxylic acid in the middle stage, while esters (|r| > 0.7) synthesized with hydroxyl acid had significant relations with temperature and moisture in the later stage. Our study indicated the correlations between the dynamic of environmental factors and the succession of volatile flavor compounds, and it provided a potential approach to manage environmental factors to improve the fermentation of Baijiu.
研究领域:
食品科学
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微生物学
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代谢组学
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FOOD RESEARCH INTERNATIONAL
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2022
·
IF 7.425
Wei Jia,Chenna Di,Rong Zhang,Lin Shi
The presence of ethyl carbamate in traditional fermented food is a public health concern for the FDA. The effect of forced photoirradiation (0–150,000 lx) and thermal stress (4, 25, 40 °C) on ethyl carbamate (0–150 μg/L) on physiological characteristics of Baijiu, such as esters content, photochemical degradation, and hydrogen-bond interaction efficiency were monitored by ultra high performance liquid chromatography quadrupole-orbitrap and the dynamic changes by digital foodomics analysis. Furthermore, 748 trace components covering 11 subclasses were identified in Baijiu and 71 esters were screened by Spearman’s correlation, fold changes, P values and VIP values. A forward stepwise multiple regression and discriminant analysis were performed for predicting the content of esters from appearance characteristics obtained by foodomics analysis, reaching R-square values up to 0.91. A reduction of the present variation in ethyl lactate, ethyl caproate, diethyl succinate, ethyl oleate and ethyl linoleate concentration could possibly result in a better understanding of the ethyl carbamate effects. Ethyl carbamate was found to cause esters hydrolysis through inter-molecular interaction in various species of alcoholic drinks . It was demonstrated that the light exposure level and thermal intensity applied for ethyl carbamate-spiked Baijiu samples did not unambiguously influence esters concentration in Baijiu. Future research should focus on moderate light exposure level and thermal stress and should aim at reducing natural ethyl carbamate by more closely controlling the esters content of the ripening degree.
研究领域:
食品科学
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发酵工程
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分析化学
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SCIENCE OF THE TOTAL ENVIRONMENT
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2023
·
IF 9.8
Xiuzhen Xu,Weiqin Feng,Lijun Guo,Xin Huang,Bi Shi
Resource utilization of distiller's grains (DGs) is crucial for realizing sustainable development of Baijiu industry. In the prevent investigation, a low-cost activated biochar (DGABC) suitable for removing turbidity from low-alcohol Baijiu was prepared by the controlled pyrolysis of DGs, followed by steam activation. The as-prepared biochar featured a large specific surface area (320–480 m 2 /g) and pore volume (0.45–0.47 cm 3 /g). Importantly, the DGABC possessed remarkable exterior hydrophily and interior lipophilicity, which guaranteed its good dispersion in alcohol-water system as well as an efficient adsorption to the components with long lipophilic chain. As a result, the DGABC could efficiently remove the turbidity in low-alcohol Baijiu, which was mainly derived from the long lipophilic chain components, such as ethyl palmitate. Meanwhile, most of the flavor esters that had a shorter lipophilic chain and lower hydrophobicity were well kept in the low-alcohol Baijiu. Therefore, this work provided a promising strategy for DGs recycling in Baijiu industry.
研究领域:
环境科学
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食品科学
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Foods
·
2023
·Vol. 12
·期 18
·3425
·
IF 5.2
Zijian Miao,Yu Bai,Xinlei Wang,Chao Han,Bowen Wang,Zexia Li,Jinyuan Sun,Fuping Zheng,Yuhang Zhang,Baoguo Sun
Fermentation vessels affect the characteristics of food fermentation; however, we lack an approach to identify the biomarkers indicating fermentation. In this study, we applied metabolomics and high-throughput sequencing analysis to reveal the dynamic of metabolites and microbial communities in age-gradient fermentation vessels for baijiu production. Furthermore, we identified 64 metabolites during fermentation, and 19 metabolites significantly varied among the three vessels (p< 0.05). Moreover, the formation of these 19 metabolites were positively correlated with the core microbiota (includingAspergillus,Saccharomyces,Lactobacillus, andBacillus). In addition, ethyl lactate or ethyl acetate were identified as the biomarkers for indicating the metabolism among age-gradient fermentation vessels by BP-ANN (R2> 0.40). Therefore, this study combined the biological analysis and predictive model to identify the biomarkers indicating metabolism in different fermentation vessels, and it also provides a potential approach to assess the profiling of food fermentations.Keywords:fermentation vessels;microbial succession;metabolite shift;alcoholic beverages;machine learning;baijiu
研究领域:
食品科学
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微生物学
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代谢组学
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PubMed
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FOOD RESEARCH INTERNATIONAL
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2026
·
IF 8.8
Sheng-Bing Yang,Zhen-Ming Lu,Jia-Nan Hu,Ting-Yao Tu,Man-Si Niu,Xiao-Juan Zhang,Li-Juan Chai,Hong-Yu Xu,Song-Tao Wang,Su-Yi Zhang,Cai-Hong Shen,Jin-Song Shi,Zheng-Hong Xu
A 12-VOC base solution mimics the NXXB matrix for realistic aroma evaluation. • Base solution significantly affected odor thresholds and aroma perception of VOCs. • Integrated GC–MS/O, OAV, and sensory tests decoded Qu -aroma in NXXB. • Eight VOCs drive Qu -aroma in NXXB: five direct + three modulatory odorants. Conventional evaluation of volatile organic compounds (VOCs) in distilled spirits relies on aqueous ethanol solutions, neglecting matrix effects that critically modulate odor perception. To address this, we developed a Nongxiang -aroma base solution containing 12 compounds to simulate the aroma skeleton of Nongxiangxing baijiu (NXXB), China's most consumed baijiu. Using this physiologically relevant medium, we systematically characterized Qu -aroma in NXXB, the distinctive olfactory signature derived from medium-temperature Daqu (MT- Daqu ). Integrative analysis of 37 Qu -aroma VOCs detected in MT- Daqu with volatile profiles in 53 NXXB samples (analyzed via HS-SPME-GC–MS and SBSE-GC–MS/O) identified 17 Qu -aroma active VOCs. Odor thresholds measured in the base solution were up to >200-fold higher than those in ethanol solution, highlighting profound matrix-dependent suppression of aroma potency. By integrating odor activity values (OAVs) with sensory recombination and omission tests, we identified eight key Qu -aroma contributors in NXXB: five direct odorants (isovaleraldehyde, hexanal, 2-methylbutanal, isovaleric acid, 1-hexanol; OAVs > 1) and three modulatory odorants (1-pentanol, benzaldehyde, phenylacetaldehyde; 0.1 < OAV < 1). This study provides a matrix-mimetic, sensory-validated strategy for accurate VOC contribution assessment in complex spirits, advancing baijiu aroma science and quality-oriented innovation. Download: Download high-res image (225KB) Download: Download full-size image
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Jilei Wang,Qu Li,Yun Sun,Jingwen Liu,Zhao Jiang,Zhuoping Zheng,Li Liu,Xinhui Min,Yougui Yu,Qing Zheng
Elucidating the mechanisms underlying Baijiu production is a shared aspiration among academic groups specializing in the field of Baijiu research. This study comprehensively examined the mechanisms underlying the yellowish coloration of Baijiu through a synergistic application of chromatographic, spectroscopic, and physical methodologies. Aging of Baijiu in earthenware pots involves the infiltration of mineral ions such as iron, aluminum, and calcium; however, these ions are detected at extremely low concentrations and are therefore not linked to the development of Baijiu's yellowish color. Instead, the yellowish coloration is attributed to the diverse colorants generated during the high-temperature fermentation of small-molecule sugars derived from the saccharification of grain materials. Although these colorants exist in minimal quantities and exhibit spectral absorption peaks ranging from 300 to 450 nm, their overlapping spectra collectively contribute to the light-absorbing properties of Baijiu across a broad wavelength range, ultimately accounting for its characteristic yellowish color.
研究领域:
食品科学
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化学
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Analytical Methods
·
2024
·
IF 2.7
Peng Zhao,Xuhui Xia,Yiyao Luo,Zirui Yuan,Jiaxi Deng,Huibo Luo,Xiaogang Luo,Danqun Huo,Changjun Hou
The rapid classification of crude baijiu is pivotal for its industrialization and automated development. In this study, a colorimetric sensor array employing peroxidase nanase (Por-CoMoO4) was developed to detect reducing substances and crude baijiu. The peroxidase-like activity of CoMoO4 was significantly enhanced by porphyrin (Por), exhibiting a Km value of 0.044 mM and Vmax of 19.37 × 10−8 for TMB substrate. Peroxidase activity varies at different pH levels. Organic and crude baijiu scavenge free radicals, thereby inhibiting oxTMB formation and yielding distinctive fingerprint profiles. Using linear discriminant analysis, 14 types of small molecules and 16 varieties of Luzhou-flavor crude baijiu were identified within specific concentration ranges. The method achieved 100% accuracy in distinguishing baijiu samples sourced from different distilleries, offering a straightforward, rapid, and effective approach to differentiate crude baijiu during alcoholic beverage production.
研究领域:
生物化学
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食品科学
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分析化学
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Toxins
·
2023
·Vol. 15
·期 1
·65
·
IF 4.2
Guoli Xue,Yanjun Qu,Dan Wu,Shuyuan Huang,Yuqing Che,Jing Yu,Ping Song
Aflatoxin is a potent mycotoxin and a common source of grain contamination that leads to great economic losses and health problems. Although distilled baijiu cannot be contaminated by aflatoxin, its presence in the brewing process affects the physiological activities of micro-organisms and reduces product quality.Bacillus cereusXSWW9 capable of degrading aflatoxin B1(AFB1) was isolated from daqu using coumarin as the sole carbon source. XSWW9 degraded 86.7% of 1 mg/L AFB1after incubation at 37 °C for 72 h and tolerated up to 1 mg/L AFB1with no inhibitory effects. Enzymes in the cell-free supernatant of XSSW9 played a significant role in AFB1degradation. The AFB1-degradation activity was sensitive to protease K and SDS treatment, which indicated that extracellular proteins were responsible for the degradation of AFB1. In order to investigate the AFB1-degradation ability of XSSW9 during the baijiu brewing process, AFB1and XSWW9 were added to grain fermentation (FG-T) and normal grain fermentation without AFB1, while normal grain fermentation without AFB1and XSWW9 was used as a control (FG-C). At the end of the fermentation, 99% AFB1was degraded in the residue of fermented grains. The differences of microbial communities in the fermented grains showed that there were no significant differences between FG-T and FG-C in the relative abundance of dominant genera. The analysis of volatile compounds of their distillation showed that the contents of skeleton flavor components was similar between FG-T and FG-C. These results offer a basis for the development of effective strategies to reduce the effect of AFB1on the brewing process and ensure that the production of baijiu is stable.Keywords:aflatoxin B1;biodegradation;Bacillus;baijiu;aroma compoundsKey Contribution:The bioaugmentation of the zaopei can further improve the safety factor during the fermentation of the grains without affecting the quality of baijiu.
研究领域:
食品科学
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微生物学
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毒理学
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高影响因子
危险品化学品经营许可证（带存储）