SENSORS AND ACTUATORS B-CHEMICAL
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2021
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IF 7.46
Jing Zhang,Rui Huang,Jiajin Zhang,Jun Zhou,Hui Qin,Ping Yang,Changjun Hou,Danqun Huo
The detection of Baijiu is important because of its essential role in Chinese food culture. In this study, a novel acid- and sulfide-sensitive colorimetric sensor array was constructed for Baijiu discrimination based on the etching of gold triangular nanoplates (Au TNPs). Under acidic conditions, Au TNPs were easily etched by potassium iodide (KI) and hydrogen peroxide (H 2 O 2 ). The morphology of Au TNPs underwent transitions from triangle to ellipse or round, accompanied by multiple color changes. Acids or sulfides existed in Baijiu could further accelerate or inhibit Au TNPs etching, forming a unique colorimetric response pattern, which would be processed by pattern recognition. With this method, 6 kinds of acids and 7 kinds of sulfides were accurately identified, respectively. Quantitative analysis of glutathione had also been achieved. The Euclidean distance (ED) showed a linear relationship with the logarithm of glutathione concentration in the range of 0.1−10 mM. 16 kinds of Baijiu were successfully discriminated with an accuracy of 100 %. Notably, several interfering alcoholic beverages were also accurately identified. The colorimetric sensor array constructed in this work exhibited the advantages of simplicity of operation, quick response and superior performance, showing potential application prospects either for the real-time or on-site identification of traditional Chinese Baijiu.
研究领域:
分析化学
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食品科学
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纳米技术
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2021
·
IF 6.475
Wei Jia,Zibian Fan,An Du,Lin Shi
Ageing is a time-consuming step in Baijiu manufacture, stimulating an urgent requirement of optimization. Variation of artificial aged Feng-flavor Baijiu by inhomogeneous alternating magnetic field was investigated through quantitative foodomics combined with confirmed ultra high performance liquid chromatography quadrupole-orbitaltrap high resolution mass spectrometry (UHPLC-Q-Orbitrap). A total of 153 substances were identified with significant variables (p < 0.05, VIP > 1) and 16 metabolic pathways related to Feng-flavor Baijiu functions were obtained. The method showed good accuracy with recovery values between 80.4% and 117.4% and precision lower than 9.8% for all characteristic substances. Limit of detection (LOD) was ranging between 1.6 and 10.0 μg/L with R 2 ≥ 0.99. Factor analysis demonstrated that ageing degree of magnetized samples increased with rise of magnetic field intensity and the maximum effect was equivalent to 12.81 years of natural ageing. The results of stoichiometric analysis revealed that regulation of magnetic field on proportion in Baijiu was mainly performed through entropy and the hydrogen bond strength of Baijiu molecules. Sensory evaluation illustrated that score of Baijiu samples reached the highest at 150 mT, demonstrating that magnetic field treatment can be considered as an optimized ageing means for Feng-flavor Baijiu.
研究领域:
食品科学
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分子生物学
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DOI
PubMed
高影响因子
Catalysts
·
2023
·Vol. 13
·期 3
·478
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IF 3.9
Haiyue Xu,Qu Li,Yougui Yu,Qing Zheng
The development of low-alcohol Baijiu is consistent with demand for the industry’s sustainable development. However, the ester aroma of low-alcohol Baijiu is insipid and unstable—mainly due to the hydrolysis of esters during shelf life—thus reducing the industry scale of low-alcohol Baijiu to a significantly small range. An electrochemical method for improving low-alcohol Baijiu’s ester concentration and stability was investigated from the aspects of thermodynamics and kinetics. The key finding is that the new Baijiu’s ester content obtained through distillation is relatively high, exceeding its content in the thermodynamic equilibrium state. Thus, the ester will be hydrolyzed during shelf life. The idea of applying electrochemical catalytic esterification technology to the production of low-alcohol Baijiu in this study is directly derived from the production practice of Baijiu factories; it provides a direction for the further optimization of low-alcohol Baijiu to facilitate the production of an alternative product that will contribute to public health.Keywords:electrochemical esterification;low alcohol liquor;Baijiu;ester aroma
研究领域:
食品科学
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化学工程
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高影响因子
Systems Microbiology and Biomanufacturing
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2025
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IF 2.9
Cheng Fan,Mei Jie,Wang Jiasheng,Zhang Xian,Miao Yongmei,Si Guanru,Liu Qingtao,Chen Tao,Rao Zhiming,Xue Zhenglian,Zhang Wenqing
Ethyl carbamate (EC) is an endogenous pollutant in traditional fermented foods and has potential carcinogenicity. In this work, a yeast capable of degrading EC was screened from the microecology of Zhimaxiangxing baijiu (ZB). The strain, which exhibited excellent fermentation performance and strong resistance to acids and ethanol, was identified as Pichia manshurica and named Pichia manshurica AHXJ-p4 by homologous alignment analysis of its ITS gene sequence. Then its optimised solid-state fermentation (SSF) culture conditions were determined as follows: the addition ratio of wheat bran to corn meal ranged from 4.6:0.9 to 4.8:0.7 (w/w), the water content was 55% (w/w), the inoculation amount was 10% (v/v), and the pH was 5.0. This study expanded the research on the application of yeast in baijiu brewing and provided a theoretical basis for establishing a production process for Fuqu with an EC-reducing function. Furthermore, this work is significant for enhancing the quality of the baijiu industry and controlling food safety.
研究领域:
食品科学
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微生物学
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生物技术
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发酵技术
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应用微生物学
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高影响因子
SENSORS AND ACTUATORS B-CHEMICAL
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2025
·
IF 7.7
Renjun Si,Hongze Jiang,Jinbo Yang,Renminxi Ou,Shaofeng Chen,Xin Guo,Shunping Zhang
Aiming to address the bottleneck issues of database complexity and signal drift in electronic nose systems, this study proposes a novel supplementary strategy for multi-component gas detection. The MEMS gas sensor developed here, based on temperature-programmed desorption (TPD), enables the extraction of multiple volatile target compounds in Baijiu (Chinese distilled spirits) through an adsorption process. Subsequently, the TPD spectrum is employed to derive characteristic signals of these target substances for identification. By incorporating this sensor into a Baijiu detection system and combining it with pattern recognition algorithms, accurate classification of aroma profiles has been successfully achieved for both known and unknown Baijiu samples across different brands. This multi-component gas detection method not only offers an effective complement to electronic nose technology but also provides valuable insights for improving the selectivity of metal oxide semiconductor (MOS) gas sensors.
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ANALYST
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2024
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IF 3.6
Yating Rui,Qunyong Tang,Liyi Chen,Juan Pu,Wangpeng Wang,Shou-Nian Ding
Baijiu, as a traditional Chinese alcoholic beverage, carries China's rich historical and cultural heritage. Consumers experience varying levels of relaxation and pleasure after consuming different Baijiu, with the biological basis of delectation influenced by serotonin and dopamine. In this study, we prepared carbon fiber electrodes modified with surface decorated gold nanoparticles to directly measure the electrochemical response signals in the serum of mice before and after gavage different types of Baijiu. It was observed that the serum signal change in mice after consuming Baijiu Sample 1 (J1) was higher than the other two types of Baijiu. Consequently, trace flavor compounds in the Baijiu samples were detected using gas chromatography-mass spectrometry (GC-MS) and liquid chromatography mass spectrometry (LC-MS), revealing the highest content of L-lactic acid in J1. Mice were intraperitoneally injected with 200 mg/kg of L-lactic acid. The changes in dopamine and serotonin in the serum of injected mice were monitored using a biosensor, and the results were compared with results from high performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-MS). The findings confirmed that L-lactic acid could indeed stimulate both neurotransmitters' secretion in mice, suggesting that the trace components in J1 may even exhibit synergistic effects. The study contributes to a deeper under-standing of the effects of Baijiu on body and provides a scientific basis for the production and consumption of Baijiu.
研究领域:
生物化学
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神经科学
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分析化学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
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2026
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IF 3.9
Nian Cao,Yubo Yang,Xiaoling Xiong,Bohan Zhang,Ping Xiang,Fan Yang
This pioneering study investigated the effects of sip volume on sensory perception and drinking comfort during the consumption of Jiangxiangxing Baijiu (JB). Six sip volumes (6, 9, 12, 15, 18, and 20 mL) were tested with 30 participants (15 males and 15 females). Results revealed gender-specific preferences: females tended to prefer sip volumes of 9–12 mL, while males were more likely to favor 18 mL. Using Temporal Dominance of Sensation (TDS) and Check-All-That-Apply (CATA) methods, it was found that oral sensations of sweetness and sauce flavor, as well as post-pharyngeal sensations of “smoothness,” “mellowness,” and “lingering aftertaste,” enhanced drinking comfort. In contrast, oral sensations of spiciness and bitterness, along with post-pharyngeal sensations of “pungency,” “thinness,” “blandness,” and “momentary aftertaste,” impaired comfort. Notably, females may place greater emphasis on oral perception, whereas males could focus more on post-pharyngeal sensations. A novel flavor analysis identified 20 key compounds that influence JB perception. The insights from this research provide valuable contributions to improving the drinking experience of JB.
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FOOD CHEMISTRY
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2025
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IF 9.8
Chen Li,Yuan Liu,Yiqing Guo,Wang Guo,Xinai Zhang,Wen Zhang,Xiaobo Zou,Zongbao Sun
Although electrochemical sensors offer a convenient approach for cyanide detection, they often require multiple components or complex instrumentation. To address this limitation, we designed a covalent organic framework-encapsulated thionine-modified silver‑gold composite (Ag-Au@COF-Thi) sensor that integrates sensitivity and simplicity into a single platform. Ag Au nanoparticles are embedded within a COF matrix, with Thi stably adsorbed on the Au surface to provide an internal reference. The sensor is integrated into a miniaturized electrochemical platform, enabling point-of-care cyanide detection via dual-signal readout: target (I CN − ) and reference (I Thi ). After each cycle, the sensor breaks down the silver-cyanide complex and restores the electrode surface, ensuring repeatable performance. Under optimal conditions, the I CN − / I Thi signal ratio correlates linearly with cyanide concentration from 1 ng/mL to 0.5 μg/mL, achieving a detection limit of 0.82 ng/mL. This sensor effectively quantifies cyanide in Baijiu and fermented grains, offering a promising method for food contamination monitoring.
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PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2026
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IF 4.6
Longyuan Lin,Ziying Ruan,Hui Xu,Jianyu Huang,Dengmi Wang,Qihe Chen,Peichao Zhang,Jicheng Chen
The tracking and regulation of alkylpyrazines (APZ) in Sauce-aroma Baijiu (SSAB) are crucial, as these chemicals significantly influence its distinctive flavor character. However, current research has lacked systematic tracking of APZ across regions and brewing processes. This study developed a highly sensitive and accurate HPLC-FLD method to simultaneously quantify 13 APZ in SSAB and analyzed Baijiu samples across multiple dimensions. A systematic regional analysis indicated significant ( p < 0.01) variations in APZ concentration, with Guizhou exhibiting the highest average level (29.498 ± 7.511 mg/L), followed by Sichuan, Fujian, and Heilongjiang, driven by meteorological circumstances, environmental quality, and microbial community composition. Further investigation into the formation patterns of APZ during SSAB fermentation showed that peak accumulation occurred in the sixth (28.607 ± 0.952 mg/L) brewing rounds. Kinetic simulation of the aging process demonstrated that the majority of APZ adhere to first-order kinetics. Total APZ demonstrated polynomial development that decelerated after three years, due to precursor depletion, heightened acidity, and competitive responses. These findings underscore the critical roles of raw materials, microbial ecology, and process parameters in shaping the flavor characteristics of SSAB. This study elucidates the transformation behavior of APZ during brewing and its underlying mechanisms, guiding process control and aging optimization of SSAB.
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高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2026
·
IF 4
Jia Li,Xinyi Xiong,Shiguang Lu,Qiang Li,Zhe Wang,Shuai Liu,Xinyue Mei,Fuqin Yang,Yuxi Wang,Rongbo Fu,Yajian Zhu,Wenkai Li,Yadong Zhong,Mingyong Xie,Jielun Hu
BACKGROUND Herbal Baijiu (HB) and traditional Baijiu (TB) contain complex chemical matrices whose metabolic fate during gastrointestinal digestion and subsequent impact on gut microbiota remain unclear. This study systematically compared HB and TB through in vitro gastrointestinal digestion to evaluate the differences in digestive profiles and microbial communities. RESULTS Volatile metabolite profiling demonstrated that HB maintained higher stability of ester compounds, particularly ethyl pentanoate, throughout digestion, whereas TB accumulated higher levels of potentially undesirable compounds such as 2,4-di- tert -butylphenol during small intestinal digestion. Moreover, non-volatile metabolites analysis revealed clear separation between HB and TB after gastric and small intestinal digestion, while minimal differences were observed during oral digestion. HB exhibited a greater number of differential metabolites during small intestinal digestion than TB, indicating stronger digestion-induced metabolic remodeling. KEGG enrichment analysis indicated that HB was associated with lipid metabolism, bile acid biosynthesis, and one-carbon metabolism pathways, whereas TB predominantly enriched glutathione metabolism and aromatic amino acid metabolism, reflecting stronger oxidative stress responses. During fermentation, HB promoted a more beneficial and functionally diverse microbial profile, characterized by enrichment of Bifidobacterium and Lactobacillus , as well as dynamic succession of Clostridium (63.81% at 24 h) and Veillonella (54.52% at 72 h). Correlation analysis further linked HB-associated metabolites with beneficial microbial genera, whereas TB was associated with Acidaminococcus and Fusobacterium nucleatum . CONCLUSION HB and TB exhibited distinct digestion-dependent metabolic and microbial trajectories. HB more effectively modulated digestion-derived metabolites and promoted a more favorable gut microbial profile compared with TB. © 2026 Society of Chemical Industry.
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高影响因子
Foods
·
2026
·Vol. 15
·期 17
·3118
·
IF 6
Binchen Wang,Naihui Dong,Siyu Xue,Yuxuanwen Zhao,Chaofan Ji,Beiwei Zhu,Sufang Zhang
Ethyl carbamate (EC) is a widely recognized carcinogen present in fermented foods, and enzymatic degradation is a safe and effective strategy for its reduction. An EC-degrading esterase derived fromAcinetobacter calcoaceticus(AcECH) was previously identified. However, volatile ester compounds in Chinese Baijiu compete with EC for enzyme binding, thereby affecting degradation efficiency and flavor quality. In this study, molecular docking, molecular dynamics (MD) simulations, enzyme kinetics, bio-layer interferometry (BLI), and gas chromatography–ion mobility spectrometry (GC-IMS) were employed to investigate the substrate specificity of AcECH. Based on computational prediction and experimental validation, F157G has been identified as the most suitable mutant for improving substrate recognition. Compared with the wild-type enzyme, the degradation rates of ethyl acetate, ethyl valerate, and ethyl hexanoate decreased to 64.23%, 49.28%, and 34.08%, respectively. Meanwhile, F157G showed enhanced apparent binding affinity toward EC while largely maintaining EC hydrolytic activity, and reduced the degradation of desirable volatile esters, indicating an altered substrate preference of AcECH.
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Analytical Methods
·
2018
·Vol. 10
·期 47
·5679-5686
·
IF 2.073
Jia Zheng,Ping Yang,Jiawei Li,Pan Li,Jingzhou Hou,Danqun Huo,Changjun Hou,Suyi Zhang
In the present study, we fabricated a 3 × 3 colorimetric sensor array using nanomaterials/dyes as sensing dots to discriminate 8 commercial baijiu samples. Sensing dots can cross-respond to baijiu samples, enabling color changes of the sensor array and subsequently providing special fingerprints. Eight baijiu samples were successfully discriminated using principal component analysis (PCA), linear discriminant analysis (LDA) and hierarchical cluster analysis (HCA) without misclassification. A radial basis function neural network (RBFN) was employed to determine the fitting relationship between the predicted samples and the actual samples. From all the evidence, we draw the conclusion that this 3 × 3 NP-dye colorimetric discrimination system can perform successful distinction of baijiu. Moreover, a separation tendency of different baijiu samples was shown via alcoholic-strength (38° and 52°) without detection of alcoholic-strength. This effort may benefit quality control of baijiu in the market and in mass-production in the factory.
研究领域:
分析化学
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食品科学
·
材料科学
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高影响因子
危险品化学品经营许可证（带存储）