ANALYST
·
2024
·
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.
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PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
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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高影响因子
FOOD CHEMISTRY
·
2026
·
IF 9.8
Zhisong Wang,Qi Chen,Chuanchuan Gao,Xiaogang Zhang,Liang Zhou,Huan Wang,Yi Luo,Cuimei Zhao,Jiangxue Han,Yan Li
To elucidate the discoloration mechanism of Jiangxiangxing Baijiu (JXXB) during aging, this study employed direct distillation or distillation after 2,4-dinitrophenylhydrazine (DNPH) derivatization to obtain distillates, which were then treated with NaOH or NaBH₄. The correlation between carbonyl compounds and color change was assessed, while the polymerization pathway was verified using known carbonyl compounds. Functional groups in colored polymers (CPs) were characterized by ultraviolet-visible (UV–Vis), Fourier-transform infrared (FTIR), and nuclear magnetic resonance (NMR) spectroscopy. Results indicated that volatile carbonyl compounds are key precursors for discoloration, as both DNPH and NaBH₄ treatments inhibited NaOH-induced browning. Carbonyl compounds concentration and types collectively influenced the formation of CPs, with aldol condensation identified as the primary pathway for CPs formation, supported by spectral data. This study clarifies the chemical basis of JXXB discoloration, providing a theoretical foundation for optimizing aging processes and authenticating vintage JXXB.
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高影响因子
Food Chemistry-X
·
2026
·
IF 9.2
Hailin Zhong,Feng Hu,Xiaolong You,Yunhao Lu,Zhenyu Liu,Xiaojuan Zhang,Hongyu Xu,Lan Wu,Luqin Tian,Jianfeng Hu,Yuanlong Chi,Zhenghong Xu
The nectar-like aroma is a crucial sensory attribute of sauce-flavor Baijiu (SFB). However, the specific odor-active compounds responsible for this characteristic remain unclear. In this study, the nectar-like aroma of representative SFB samples was systematically characterized using molecular sensory science approaches. Based on absolute quantification and odor activity values (OAVs ≥1), nineteen compounds were identified as important contributors to the nectar-like aroma. Omission experiments further suggested that phenylacetaldehyde, 2-phenylethanol, ethyl octanoate, hexanal, and furfural might serve as putative odor-active compounds (POACs). Notably, the nectar-like aroma was more likely driven by the combined contributions of multiple odor-active components rather than by a single POAC. Molecular docking analysis estimated the binding energies and generated structural hypotheses regarding possible ligand-receptor interactions. Overall, this study elucidated the compositional basis of the nectar-like aroma in SFB, and provided a theoretical foundation for aroma modulation during Baijiu production.
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DOI
PubMed
高影响因子
Food Bioscience
·
2026
·
IF 6.2
Yiwen Ge,Bowen Wang,Baoguo Sun,Jungang Lv,Jinyuan Sun
Ethyl carbamate (EC) is widely present in alcoholic beverages and poses potential health risks. Chinese Baijiu is among the most widely consumed distilled spirits globally; however, systematic investigations into the distribution of EC and its precursors, as well as their formation during storage, remain limited. This study combined a large-scale survey of commercial Baijiu with controlled storage experiments to investigate EC occurrence, precursor composition, and associated health risks. EC was detected in all samples and varied significantly among different flavor types, with Nongxiang-flavor Baijiu exhibiting the highest concentrations. Among the investigated precursors, cyanide showed the strongest association with EC levels. Multivariate analysis further indicated that EC and cyanide jointly represented the primary compositional factors distinguishing Baijiu samples by flavor type. Dietary exposure risk assessment demonstrated that under average consumption conditions, the margin of exposure (MOE) values for Nongxiang- and Jiangxiang-flavor Baijiu were below 10,000, indicating a potential health concern, whereas Qingxiang-flavor Baijiu presented a comparatively lower risk. Storage experiments with freshly distilled Baijiu demonstrated that EC continued to accumulate during aging, accompanied by a progressive decline in cyanide concentration. A consistent inverse correlation between EC and cyanide concentrations was observed across varying storage conditions. Temperature and metal content were found to influence EC formation. These findings highlight the key role of cyanide in EC formation during Baijiu storage and provide a basis for mitigating EC risks through precursor control and optimized storage management.
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高影响因子
Foods
·
2026
·Vol. 15
·期 7
·1129
·
IF 6
Yanru Chen,Yin Wan,Wenqin Cai,Mengxiang Li,Guiming Fu
The flavor and scent of ChineseBaijiuare closely linked to the quantity of fatty acid ethyl esters, and their generation is closely associated withBaijiubrewing yeast, most notably ethyl acetate (EA) and ethyl hexanoate (EH). At present, however, the specific mechanism of EA and EH produced byWickerhamomyces anomalusunder ethanol stress during the brewing ofBaijiuremains unclear. Our study findings revealed that ethanol stress inhibited the generation of precursor substances (pyruvate and acetyl-CoA) in the fatty acid ethyl ester biosynthesis pathway ofW. anomalusNCU003. The high level of EA produced in the fatty acid ethyl ester biosynthesis pathway was associated with the enhanced expressions ofATF1andEAT1and the increased activity of C2 esterase under 3% and 6% ethanol stress. The lower EA content was related to the high expression ofIAH1and low activity of C2 esterase under 9% ethanol stress. We also found that the expression ofACC,FAS1,FAS2,EHT1, andEEB1was up-regulated, which may promote the synthesis of EH under ethanol stress, whereas the activity of C6 esterase may have no effect on the synthesis of EH. Our study results indicated that the above genes and C2 esterase can be modulated inW. anomalusNCU003 under ethanol stress, thus promoting the synthesis of fatty acid ethyl esters during the brewing ofBaijiu.
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Qing-Ru Liu,Xiao-Juan Zhang,Lei Zheng,Lian-Jun Meng,Guang-Qian Liu,Ting Yang,Zhen-Ming Lu,Li-Juan Chai,Song-Tao Wang,Jin-Song Shi,Cai-Hong Shen,Zheng-Hong Xu
The aged Chinese liquor, Baijiu, is highly valued for its superior organoleptic qualities. However, since age-authentication method and aging-mechanism elucidation of Baijiu is still in the exploratory stage, high-quality aged Baijiu is often replaced by lower-quality, less-aged product with fraudulent mislabeling. Authentic high-quality strong-flavor Baijiu was analyzed by gas chromatography-mass spectrometry. Total esters decreased with aging, while acids, alcohols, aldehydes, ketones, terpenes, pyrazines increased. Although concentrations of partial compounds showed non-monotonic profiling during aging, a close positive linear correlation (R 2 = 0.7012) of Baijiu Evenness index (0.55–0.59) with aging time was observed, indicating a more balanced composition in aged Baijiu. The reaction quotient (Qc) of each esterification, calculated by the corresponding reactant and product concentration, approached to the corresponding thermodynamic equilibrium constant Kc. This result demonstrated that the spontaneous transformation driven by thermodynamics explained part of the aging compositional profiling. Furthermore, an aging-related feature selection and an age-authentication method were established based on three models combined with five ranking algorithms. Forty-one key features, including thirty-six compound concentrations, four esterification Qc values and the Evenness index were selected out. The age-authentication based on neural network using forty-one input features accurately predicted the age group of Baijiu samples (F1 = 100 %). These findings have deepened understanding of the Baijiu aging mechanism and provided a novel, effective approach for age-authentication of Baijiu and other liquors.
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高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Ruifang Wang,Qingzhen Zhu,Lina Qiao,Jing Wang,Shengbao Feng,Hailang Sun,Ning Zhang,Baoguo Sun,Jinyuan Sun,Hehe Li,Haitao Chen
Qingke baijiu is a typical light-flavor baijiu and considered as one of the geographical indication products in China. The aroma of newly fermented original Qingke baijiu is unique and popular with consumers. In this work, the key aroma-active compounds of original Qingke baijiu (QKJ) were characterized by combined instrument analysis with sensory analysis. A total of 54 aroma compounds with high flavor dilution factors (FD values≥ 9) were screened out by gas chromatography–olfactometry (GC–O) combined with aroma extract dilution analysis (AEDA). After quantitation, 28 aroma-active compounds had odorant activity values (OAVs) > 1 in QKJ. Recombinant and omission experiments further proved that the esters and alcohols, especially ethyl lactate, phenylethyl acetate, ethyl hexanoate , 2-methyl-1-butanol, ethyl acetate , γ -nonalactone and 2,3-dimethyl-5-ethyl pyrazine were critical to the flavor of QKJ. Consequently, this research reveals the characteristics of QKJ and provides theoretical support for production and quality control assurance.
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高影响因子
MOLECULES
·
2021
·Vol. 26
·期 19
·6030
·
IF 4.412
Zhanglan He,Kangzhuo Yang,Zhipeng Liu,Mingzhe An,Zongwei Qiao,Dong Zhao,Jia Zheng,Michael C. Qian
Wuliangye baijiu is one of the most famous baijiu in China, with a rich, harmonic aroma profile highly appreciated by consumers. Thousands of volatiles have been identified for the unique aroma profile. Among them, fatty acid esters have been identified as the main contributors to the aroma profile. In addition, many non-ester minor compounds, many of which are more polar than the esters, have been identified to contribute to the characteristic aroma unique to Wuliangye baijiu. The analysis of these minor compounds has been challenging due to the dominance of esters in the sample. Thus, it is desirable to fractionate the aroma extract into subgroups based on functional group or polarity to simplify the analysis. This study attempts a new approach to achieve simultaneous volatile extraction and fractionation using tandem LiChrolut EN and silica gel solid-phase extraction (SPE) columns. A baijiu sample (10 mL, diluted in 40 mL of water) was first passed through the LiChrolut EN (1.0 g) column. The loaded LiChrolut EN column was then dried with air and coupled with a silica gel (5.0 g) SPE column with anhydrous Na2SO4(10.0 g) in between. The volatile compounds were eluted from the LiChrolut EN column and simultaneously fractionated on the silica gel column based on polarity. The simultaneous extraction and fractionation technique enabled the fractionations of all fatty acid esters into less polar fractions. Fatty acids, alcohols, pyrazines, furans, phenols, hydroxy esters, and other polar compounds were collected in more polar fractions. This technique was used to study the volatile compounds in Wuliangye, Moutai, and Fengjiu baijiu. In addition to fatty acid esters, many minor polar compounds, including 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine,p-cresol, and 2-acetylpyrrole, were unequivocally identified in the samples. The procedure is fast and straightforward, with low solvent consumption.Keywords:Wuliangye baijiu;simultaneous extraction and fractionation;tandem SPE columns;fatty acid esters;polar compounds
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高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Lin Chen,Zhenyu Mao,Yi Ma,Huibo Luo,Suyi Zhang,Danqun Huo,Changjun Hou
The classification and verification of segmented Baijiu hold significant importance as they profoundly influence the blending and overall quality of the Baijiu. Our scholarly investigation yielded a fluorescent sensor with three luminescent modes by integrating Tb 3+ and RHB into UiO-66. The interplay between carboxyl-containing compounds and RHB/Tb@TLU-2 orchestrates a harmonious molecular association, where the convergence of carboxyl groups with Tb 3+ yields a resonating impact on the antenna effect of BDC-SO 3 - . Furthermore, the acidity and alkalinity of reactants induced a charge transfer interaction between BDC-NH 2 and Zr 4+ and led to structural changes in RHB/Tb@TLU-2, resulting in observable fluorescence signal variations across the three emission centers. The sensor array successfully identified eight organic acids, achieving an impressive 97.5 % accuracy in discerning segmented Baijiu samples from four Baijiu pits. This meticulous methodology prioritizes simplicity, swiftness, and effectiveness, paving the path for comprehensive segmented Baijiu analysis in the esteemed realm of Brewing production.
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Food Bioscience
·
2024
·
IF 4.8
Yufei Liu,Qingxi Ren,Zhilei Zhou,Zhongwei Ji,Dongliang Ren,Yi Yang,Jian Mao
Baijiu, a distilled Chinese spirit, is one of the most popular alcoholic beverages. However, excessive drinking of Baijiu may cause severe hangover symptoms, including headache, reduced appetite, and dizziness. Herein, we aimed to characterize various clinical hangover symptoms induced by binge consumption of Baijiu samples with different post-drinking qualities in a BALB/c mouse model. Baijiu sample with higher concentrations of alcohols and aldehydes resulted in more severe hangovers in population. Mice administered with the low post-drinking quality Baijiu exhibited altered neurobiochemical parameters and impaired motor performance 10 h after gavage dose of 4.3 g ethanol/kg body weight, including decreased brain 5-hydroxytryptamine, sucrose preference, increased serum endothelin and gait ataxia. Correlation analysis further revealed that these mouse indices were strongly correlated with hangover symptoms in population, and profound correlations were observed between mice indicators and Baijiu congeners. These results indicated that assessing these mouse indices at 10 h after administration can effectively discriminate Baijiu with different hangover effects, and high concentrations of congeners, such as alcohols and aldehydes, may be responsible for the varying post-drinking qualities of Baijiu.
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高影响因子
STARCH-STARKE
·
2024
·
IF 2.6
Lian Li,Jia Zheng,Li Yao,Hong Wang,Yiyi Lv,Guichun Huang,Shuyi Qiu,Xiangyong Zeng,Chaoyang Wei
Baijiu distillers' grain is a solid waste after the fermentation of grains, and their high added value and deep processing and utilization require further study. This study uses the enzyme and microwave coassisted method to extract Baijiu distillers' grain polysaccharides (DGPs). Through optimization of the single-factor test and response surface methodology (RSM), the optimal conditions are solid–liquid ratio 1:30, enzyme time 50 min, enzyme temperature 50 °C, enzyme pH 5.0, microwave time 6 min, and microwave power 480 W, with a maximum DGP yield of 3.98% ± 0.03. DGP is purified by DEAE-Sepharose cellulose ion exchange chromatography to obtain four fractions, namely DGP-1, DGP-2, DGP-3, and DGP-4; the molecular weights are 2224.05, 90.99, 1478.16, and 346.19 kDa, respectively, and the main monosaccharide components are Man and Glc. The antioxidant assay shows that the four kinds of DGPs have different free radical scavenging capacities, among which DGP-2, DGP-3, and DGP-4 have good antioxidant activities. Therefore, DGP can be used as a potential natural antioxidant.
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高影响因子
危险品化学品经营许可证（带存储）