JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2026
·Vol. 74
·期 35
·27879-27889
·
IF 6.7
Yang Heng,Jiang Xinyue,Xie Yuqun
Pulsed electric fields (PEF) accelerate Baijiu aging,
yet the molecular
mechanism remains unclear. A simplified ethanol–water-ester-acid
model system combined with multiscale characterization and molecular
dynamics (MD) simulations revealed PEF triggers cascaded hydrogen-bond
network reorganization, proceeding from aqueous network dissociation
to ethanol cluster assembly and subsequent hydrophobic microdomain
expansion. The resulting ethanol clusters serve as binding sites that
preferentially solubilize hydrophobic flavor compounds through strengthened
directional hydrogen bonds, weakening solute–solute interactions.
This pathway facilitates transformation from metastable supersaturation
to thermodynamically stable homogeneous colloid. Time-resolved 2D-COS
spectroscopy established the kinetic sequence as 370 nm (water-dominated)
to 330 nm (transitional) and finally to 308 nm (ethanol-rich), confirming
that water network disruption precedes cluster formation. This finding
fills the molecular gap underlying PEF-promoted Baijiu aging and provides
a theoretical foundation for flavor stability regulation in complex
food colloidal systems.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Wei Zhang,Yang Xiao,Ruijie Deng,Ying Wang,Yong Qiu,Qiyao Sun,Aimin Luo
Chinese Baijiu is a traditional distilled spirit that is consumed abundantly in China and around the world. Aging would dramatically increase the flavor of Baijiu, and famous Baijiu usually needs the long storage time for aging. Therefore, artificial aging that could accelerate the flavor improvement is in high demand. In this study, an electric-field treatment device was developed for the electric-field aging of the liquor. We used three types of strong-flavor crude Baijiu from different manufacturers in Sichuan as samples for electric-field aging. The total acids and esters, volatile flavor components, and sensory evaluation of the Baijiu samples before and after treatment were determined. It was found that the total acids and total esters of the Baijiu samples decreased and increased, respectively, with aging. The composition of volatile components changed after the aging treatment, and the volatile flavor components associated with the changes in the quality of Baijiu were analyzed. Combined with the sensory evaluation results, it was concluded that the quality of the treated Baijiu was significantly improved via electric-field aging. The result showed that electric-field aging can be an effective way to improve the flavor of Baijiu.
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Foods
·
2023
·Vol. 12
·期 13
·2464
·
IF 5.2
Guihu Zhang,Peng Xiao,Youqiang Xu,Honghua Li,Hehe Li,Jinyuan Sun,Baoguo Sun
Baijiu, a prevalent alcoholic beverage, boasts over 2000 aroma compounds, with sulfur-containing compounds being the most influential in shaping its flavor. Benzenemethanethiol, a distinctive odorant in baijiu, is known to enhance the holistic flavor profile of baijiu. Despite its importance, there is very little literature on the biotransformation mechanism of benzenemethanethiol. Thus, extensive research efforts have been made to elucidate the formation mechanism of this compound in order to improve baijiu production. In this study, 12 yeast strains capable of generating benzenemethanethiol were isolated from baijiu daqu, and theSaccharomyces cerevisiaestrain J14 was selected for further investigation. The fermentation conditions were optimized, and it was found that the optimal conditions for producing benzenemethanethiol were at 28 °C for 24 h with a 4% (v/v) inoculum of 3.025 g/L L-cysteine. This is the first time that yeast has been shown to produce benzenemethanethiol isolated from the baijiu fermentation system. These findings also suggest that benzenemethanethiol can be metabolized by yeast using L-cysteine and benzaldehyde as precursor substrates.Keywords:Saccharomyces cerevisiae;baijiu;daqu;benzenemethanethiol;formation mechanism
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PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Wei Dong,Wenxuan Lin,Xiaoman Chen,Xudong Lian,Caihong Shen,Miao Liu,Feng Lin,Xiaotao Sun,Youqiang Xu,Yanfei Xiong,Bo Deng
Liquid–liquid extraction coupled with gas chromatography–mass spectrometry (LLE-GC/MS) is a useful methodology for Baijiu aroma analysis. However, the background problems caused by LLE have rarely been investigated. In the present study, synthetic Baijiu was analyzed by traditional LLE-GC/MS to assess background problems, and a series of ghost peaks of some compounds were detected within the retention time of 47.0–60.0 min, including 2,4-di- tert -butylphenol (2,4-DTBP), palmitic acid and oleanitrile. 2,4-DTBP, which has a phenolic odor, is an important component in both strong and light-flavor Baijiu. Single-factor experiments confirmed that 2,4-DTBP is not a constituent of Baijiu but migrates from sodium sulphate and sodium chloride, and, high-temperature baking was an effective approach to eliminate these compounds. A combined strategy using standard cleaning coupled with high-temperature baking was proposed to reduce the background problems during LLE. Furthermore, more trace compounds could be identified through this process in the future.
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PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Lin Yu,Hui Xue,Chunhong Xiong,Xiaojuan Xin,Ping Wang,Feng Feng,Danhui Cao,Yonggang Tu,Yan Zhao
In this paper, the changes of physico-chemical characteristics, microstructures and secondary structures of duck egg white (EW) gels under the action of baijiu (Chinese liquor) were studied via the texture analyzer, environmental scanning electron microscope (ESEM) and Fourier transform infrared spectroscopy (FT-IR). Results showed that the hardness, centrifugal water holding capacity (WHC) and surface hydrophobicity of the EW gels increased gradually with the pickling time. ESEM indicated that the EW gels exhibited an increasingly compact network structure. The ionic bond and disulfide bond took the leading role in maintaining the gel network. SDS-PAGE showed that lysozyme disappeared first, and other proteins except ovomucoid disappeared gradually. The absolute value of zeta potential reached the maximum on the 8th day and then decreased slightly. The overall trend of α- helix, β- turn, β- sheet and the random coil in the secondary structure of the gel increased.
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Foods
·
2025
·Vol. 14
·期 21
·3781
·
IF 5.1
Yangyang Sun,Heyun Zhang,Huan Zhang,Jihong Huang,Liping Du,Juan Wang
At present, the classification of nongxiangxing baijiu (NXB) predominantly relies on the subjective expertise of distillers and tasters, in the absence of scientifically standardized criteria. This reliance poses challenges for achieving precise classification. Consequently, there is an urgent need to employ flavoromics technology to identify the key characteristic aroma compounds that distinguish different grades of NXB. This study uses sensory evaluation, an electronic nose, and three-dimensional fluorescence spectroscopy to determine the significant differences in aroma profiles among different grades of NXB. Further, 112 compounds were identified by GC-MS, and quantitative analysis was conducted on 33 major volatile compounds. Using odor activity value (OAV) analysis, it found 21, 23, and 26 key aroma compounds (OAV ≥ 1) in Grade 2 (G2), Grade 1 (G1), and prime-grade (GP), respectively. Aroma recombination successfully simulated the aroma distribution of different grades of NXB, and omission experiments identified 11 key aroma compounds as the foundation for NXB. Additionally, each grade exhibited a unique profile of key compounds. G2 was characterized by the presence of octanoic acid, which imparts sweaty and cheesy aromas. G1 contained benzoic acid ethyl ester, phenethyl acetate, pentanoic acid, 2-methyl-1-propanol, and furfural, contributing to sweet, floral, sweaty/cheesy, alcoholic, and roasted aromas. GP demonstrated higher concentrations of aroma compounds compared to G1 and G2, with distinctive compounds such as decanoic acid ethyl ester, dodecanoic acid ethyl ester, 3-methyl-1-butanol, and 1-hexanol, which are associated with sweaty/cheesy, fruity, and alcoholic aromas. This study elucidated the role of these compounds in determining the flavor profiles of various NXB grades, thereby providing a theoretical foundation for the quality grading of NXB.
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PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Wei Jia,Zibian Fan,An Du,Lin Shi
Ultrahigh-pressure homogenization is a powerful technique for accelerating Baijiu ageing. In this study, the molecular mechanism of artificial ageing was thoroughly investigated utilizing foodomics combined with a mass spectrum information optimization program. Various characterizations of compounds in the ageing process were performed through ultra high performance liquid chromatography quadrupole-orbitrap high resolution mass spectrometry (UHPLC-Q-Orbitrap) based colloid theoretics. High-pressure shear grinding provides a high-pressure and high-temperature environment for Baijiu, accelerating the formation of flavour compounds and the decomposition of odour and harmful substances, thus improving the sensory characteristics of Feng-flavour Baijiu and shortening the ageing time. A total of 2069 substances were identified according to fragment spectra and Bayesian network model-based peak distribution. Molecules with VIP > 1, including 14 esters, 10 acids, 4 ketones, 3 aldehydes, 2 alcohols and 2 phenols, were quantified as potential markers of chemometric analysis. A novel prediction model for Baijiu ageing degree was furnished, and ageing years of Feng-flavour Chinese Baijiu were accurately predicted by factor analysis with KMO 0.784 and a polynomial regression model with r 0.94. The results demonstrated that in 400 bar, fresh distilled Baijiu could reach a natural ageing effect of 6.43 years, which was consistent with the sensory evaluation.
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PubMed
高影响因子
Food Bioscience
·
2026
·
IF 6.2
Yan-Yan Ma,Wei Zhang,Hui Tian,Tian-Tian Meng,Sheng-Bing Yang,Xiao-Juan Zhang,Li-Juan Chai,Hong-Yu Xu,Wen-Qing Zhang,Chuan-Qiang Gao,Zhen-Ming Lu,Zheng-Hong Xu
Sesame-flavor baijiu employs a unique multi-jiuqu co-fermentation system involving five functionally specialized starters: high-temperature daqu (HT-daqu), medium-temperature daqu (MT-daqu), Aspergillus -enriched fuqu ( Asp -fuqu), Bacillus -enriched fuqu ( Bac -fuqu), and Wickerhamomyces -enriched fuqu ( Wic -fuqu). However, their functional differentiation and synergistic mechanisms remain unclear. This study systematically investigated the enzymatic activities, microbial transmission patterns, and compound evolution patterns of these starters throughout fermentation. All five jiuqu starters exhibited amylase, neutral protease, and cellulase activities. Asp -fuqu showed the highest protease (1032.84 U/g) and cellulase (158.48 CU/g) activities, followed by Bac -fuqu, while all except Bac -fuqu contributed higher amylase to fermentation initiation. HT-daqu and MT-daqu contributed relatively low microbial biomass, whereas the three fuqu exhibited stronger inoculation capacity. Asp -fuqu predominantly supplied Aspergillus tubingensis and contributed key bacteria such as Weissella confusa and Bacillus subtilis , Bac -fuqu provided over half of the bacterial such as Bacillus licheniformis input forming the early fermentation bacterial framework, and Wic -fuqu served as the main yeast source dominated by Wickerhamomyces anomalus . Among the 13 jiuqu-derived aroma-active compounds (OAV >1), HT-daqu and MT-daqu primarily contributed ethyl hexanoate, phenylacetaldehyde, and 3-methylbutanal (formulation-weighted contribution ratios 40.64-50.54 % and 39.80-49.14 %, respectively), with HT-daqu also dominating 2,5-dimethylpyrazine (66.20 %). Wic -fuqu mainly supplied hexanal (45.57 %) and 2-pentylfuran (68.47 %). Asp -fuqu overwhelmingly dominated ethyl acetate, acetoin, and ethyl linoleate, and co-contributed isoamyl alcohol and nonanal with HT-daqu and MT-daqu. This study reveals how multi-jiuqu systems achieve functional complementarity via distinct enzymatic, microbial, and metabolic contributions, providing a basis for quality control and process optimization in sesame-flavor baijiu production.
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高影响因子
MICROCHEMICAL JOURNAL
·
2026
·
IF 5.2
Yinjiang Leng,Jing Zhang,Tao Xu,Yi Ma,HuiBo Luo,Danqun Huo,Suyi Zhang,Changjun Hou
A triple-channel R6G@Eu-MOF fluorescent probe was developed for multi-signal sensing. • A six-channel sensor array was constructed using two solvent-dependent fluorescence responses. • The sensing mechanism involved hydrogen bonding and Eu excited-state/O–H oscillator coupling. • The platform enabled discrimination of organics, Baijiu, and other distilled liquors. Rapid discrimination of Baijiu is of interest for preliminary quality assessment and authenticity screening. In this work, a single-probe multi-channel fluorescent sensor array was developed based on R6G@Eu-MOF for Baijiu discrimination. By integrating rhodamine 6G (R6G) and Eu 3+ into one MOF platform, R6G@Eu-MOF provided three intrinsic emission signals at 550, 594, and 615 nm. Unlike conventional sensor arrays that usually require multiple sensing materials, this strategy expanded the three emission outputs into a six-channel response pattern by using DMF and ethanol as two distinct probe-dispersing microenvironments. Owing to differences in polarity, hydrogen-bonding ability, and chemical composition, different analytes induced characteristic fluorescence-response fingerprints. The response behavior was attributed to hydrogen-bonding interactions, modulation of the R6G microenvironment, coupling of the Eu excited state with O H oscillators, and possible inner filter effects. Based on this strategy, 16 representative organics and EtOH-water mixtures with different ratios were effectively discriminated. Under the current experimental conditions, 16 representative commercial Baijiu samples were clearly separated in the LDA analysis, and blind-sample validation showed a recognition accuracy of 90.6%. The array was also extended to other distilled liquors. This work provides a simple and material-efficient fluorescent-array strategy for pattern-recognition analysis of complex liquor samples. Scheme 1 Schematic illustration of R6G@Eu-MOF fluorescent sensor array for Baijiu discrimination. Download: Download high-res image (150KB) Download: Download full-size image
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高影响因子
ACS Food Science & Technology
·
2025
·
IF 2.8
Jun-Hui Du,Yu-Yun Xiao,Ying-Chao Guo,Wen-Qing Zhang,Guan-Ru Si,Zheng-Fang Wu,Chuan-Qiang Gao,Jie Mei,Yi-Long Ma,Zhao-Jun Wei
T2DM (Type 2 diabetes mellitus) is a chronic metabolic disease typically managed with medications that often cause undesirable side effects, highlighting the urgent need for safe and effective natural alternatives. In this study, Baijiu distillers’ grains (BDGs) from Xiaojiao Baijiu were used to screen and identify anti-α-glucosidase peptides. The fraction under 3 kDa of the hydrolyzate generated by alcalase demonstrated the most potent inhibitory activity. This fraction was subsequently separated by RP-HPLC, resulting in the most effective subfraction, F2–2, with an inhibitory rate of 77.33 ± 1.15%. Six potential antidiabetic peptides (AAPFYAL, LAYPQ, IRLPFNQI, INPALPW, ATPVFL, SSSSAVVG) were identified from F2–2, with AAPFYAL showing the highest inhibitory activity (IC50 = 363.77 μM). Molecular docking demonstrated that these peptides competitively bind to key residues of α-glucosidase (such as D327, D542) via hydrogen bonds, which was further confirmed by pharmacophore model analysis. Our findings demonstrate that Xiaojiao BDGs are promising hypoglycemic resources.
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高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2025
·Vol. 2025
·期 1
·6762405
·
IF 4.2
Shanqimuge,Ping Tang,Minsha Qiao,Fan Wang,Ying Guo,Li Wang,Rongyu Bi,Shuyue Hao,Xinyue Kang,Liqin Qin,Changwen Li,Jun Lu
White, yellow, and black Daqu are three typical types of Jiangxiangxing high-temperature Daqu, which result from differences in the microenvironment during Daqu culture. However, there is still limited research on the metabolic characteristics of three types of Daqu and their impact on the final products. In this work, headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) and high-throughput sequencing were utilized to reveal volatile compounds and microbial genera in different types of Daqu. Furthermore, simulated fermentation of different types of Daqu was employed to verify their fermentation performance. The results revealed 64 representative volatile compounds and 21 differential microbial genera among three types of Daqu. The correlation analysis and prediction of microbial functional potential indicated that white Daqu was characterized by significant decomposition and utilization of bio-macromolecules, while yellow Daqu had more pronounced formation of aroma compounds. The content of relevant metabolites related to fatty acid and phenylalanine metabolism was significantly higher in yellow Daqu than in the other types. The results of the simulated fermentation of three types of Daqu demonstrated that all types of Daqu stably maintained their functional diversity during fermentation. Specifically, yellow Daqu promoted the production of alcohols and aldehydes, while white and yellow Daqu tended to generate esters and nitrogen-containing compounds such as pyrazines, whereas black and yellow Daqu produced more acids and ketones during fermentation. This study provides a theoretical basis for the rational use of different types of Daqu in Baijiu production.
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高影响因子
Food Analytical Methods
·
2024
·Vol. 17
·期 4
·564-573
·
IF 2.6
Duan Yunxuan,Zhang Jing,Jiang Zhilin,Lan Jingsha,Weng Xiaoqi,Zhao Minhui,Chen Jing,Zuo Yong
In this work, based on the degradation of rhodamine B (RhB) and rhodamine 6G (R6G) with the catalysis of MnO 2 nanosheets (MnO 2 NSs) under acidity condition, a colorimetric and fluorescence dual signal sensor array was developed for Baijiu discrimination. Rhodamine B and rhodamine 6G present characteristic UV-vis absorption peaks and fluorescence emission peaks at specific wavelength. MnO 2 NSs could induce the degradation of rhodamine B and rhodamine 6G and weaken the intensity of UV-vis and fluorescence. In the presence of organic acids or Baijiu, the degradation of dyes accelerated and the optical signal could be further weakened. Owing to the various of acidity, the sensor array exhibited different responses to organic acids and Baijiu, resulting in unique fingerprint maps. With the method, 8 kinds of organic acids and formic acid-acetic acid mixture samples were successfully recognized. In addition, 12 kinds of Baijiu with different flavor types were identified with 100% accuracy. Notably, 5 other distilled liquors were also successfully discriminated with no misclassifications. The method not only reduces the amount of dyes, but also improves the specificity of the sensor array, demonstrating the potential application prospects of the dual signal sensor array in Baijiu industry.
研究领域:
分析化学
·
传感器
·
食品科学
·
纳米技术
·
光学传感
·
化学分析
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高影响因子
危险品化学品经营许可证（带存储）