FOOD CHEMISTRY
·
2024
·
IF 8.5
Meixia Wu,Jinbin Zhang,Yao Fan,Hengye Chen,Songtao Wang,Caihong Shen,Haiyan Fu,Yuanbin She
Baijiu authenticity has been a frequent problem driven by economic interests in recent years, so it is important to discriminate against baijiu with different origins. Herein, we proposed a simple and efficient esters-targeted colorimetric sensor array mediated by hydroxylamine hydrochloride. Esters undergo a nucleophilic addition reaction with hydroxylamine hydrochloride to form hydroxamic acid, which rapidly forms a purplish red ferric hydroxamate under FeCl 3 ·6H 2 O. Bromophenol blue and rhodamine B enrich the color effects. The array detected 12 esters with a detection limit on the order of 10 −5 of most esters and 16 mixed esters with R 2 > 0.999 and recoveries close to 100%. Otherwise, for discriminating 34 strong-aroma baijius (SABs), the array has an accuracy of 98% according to the origin, and 95% according to the grades, with a response time of 1 min. This study provides a new strategy for authenticity determination and quality control of baijiu.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Xiaodong Peng,Wenyan Wu,Yiqian Ma,Feilong Shao,Yingzi Zhang,Yongyu Feng,Huan Wang
Jiangxiangxing baijiu is one of the most popular baijiu in China because of its unique flavor characteristics. However, the differences in molecular and atomic levels between various processes of Jiangxiangxing baijiu remain unclear. The ethanol δ 13 C of 30 samples of daqu Jiangxiangxing baijiu (DQ-JX) and 25 samples of non-daqu Jiangxiangxing baijiu (NDQ-JX) were determined, and their distribution ranges were (−18.50 ± 0.68)‰ and (−15.64 ± 1.24)‰, respectively ( p < 0.01) by Gas chromatography–isotope ratio mass spectrometry(GC–IRMS). The gas chromatography–mass spectrometry (GC–MS) analysis revealed that the contents of volatile compounds in DQ-JX were higher than those in NDQ-JX, but the proportions of ester and acid compounds of DQ-JX were lower. Orthogonal partial least squares discriminant analysis revealed that the two processes of Jiangxiangxing baijiu had significant classification effects, and 16 potential differential compounds were identified. The heat map analysis found that methanol, ethyl acetate, 1-propanol, and acetic acid were significantly higher in DQ-JX than in NDQ-JX. The accuracy of flavor compound identification model combined with stable carbon isotope analysis was 94.4%.
✓ 已验证
产品关联
DOI
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2024
·
IF 5.6
Mingjin Cai,Linli Dai,Yawen Huang,Yi Xie,Yongkui Zhang,Yabo Wang
Waste baijiu distillers’ grains (BDGs) are one kind of low-value-added biomass originated from Chinese baijiu industry. Considering the large quantity and abundance in carbon element, conversion of waste BDGs to biochar as functional material is of great potential for the sustainable development of baijiu industry. In this study, with the assistance of potassium acetate as activation agent, waste BDGs were converted to highly porous biochar materials through a pyrolysis procedure. Taking the advantages of large specific surface area, well-developed micro- and mesopores, partially graphitized carbon with thin layer structure and abundant surface functional groups, the waste BDGs-derived biochar performed well for the removal of typical organophosphate esters (OPEs) in water, e.g., a maximum adsorption capacity for triphenyl phosphate (TPhP) reached 752.95 mg g −1 over biochar sample of BC 1:3–900 . Although the adsorption equilibrium needed up to 10 h to reach, over 50 % effective adsorption was completed in the first 30 min. The adsorption behavior of TPhP on biochar was identified as an exothermic and mono-layer adsorption process, including both fast surface adsorption and relatively slow intra-particle diffusion steps. Solution pH did not affect TPhP adsorption much, but environmental temperature showed great influence on TPhP adsorption capacity. The developed biochar of BC 1:3–900 was still effective for TPhP removal from natural water bodies. Further studies indicated that π-π electron-donor-acceptor (EDA) interaction, hydrogen bonding, σ bonding as well as pore filling effect were the main adsorption mechanisms, contributing to the good adsorption performance of biochar. Besides of aromatic OPEs of TPhP and tricresyl phosphate (TCP), the optimized biochar material was also efficient in removing alkyl and halogenated OPEs, i.e., tributyl phosphate (TBP) and tris(2-chloroethyl) phosphate (TCEP). The facile preparation procedure of biochar material and their good adsorption performance bring a possible alternative for the treatment of OPEs-containing water/wastewater.
✓ 已验证
产品关联
DOI
高影响因子
Applied Food Research
·
2025
·
IF 6.2
Yougui Yu,Jianwen Xiong,Zhengpei Chen,Jibin Yang,Binqiang Fan,Qiaoling Yuan,Qiang Wu
This study investigated Huangshui fluid pretreatment effects on rice hull's physical properties and furfural removal, revealing optimal conditions (solid-liquid ratio 1:15, pH 3.2, 60 °C, 6 days) achieving furfural reduction to 68.55 ± 0.33 mg/100 g (below harmful thresholds), while reducing test weight to 87.04 ± 0.749 g/L ( p < 0.05) without compromising water absorption/elasticity ( p > 0.05). Gas chromatography demonstrated Huangshui-treated rice hulls enhanced crude Baijiu quality: acetaldehyde decreased 38.30 % ( p < 0.01), furfural 49.02 % ( p < 0.01), methanol 9.37 %, fusel oil 6.31 %, while hexanoic acid increased 25.22 %, ethyl hexanoate 69.95 %, and four major esters 24.45 %. The pretreatment significantly improved mash looseness and flavor profiles, confirming its feasibility for reducing harmful compounds and upgrading Baijiu quality through effective impurity removal and ester enrichment.
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Yuqin Tong,Minghui Jiang,Xue Li,Bo Deng,Suyi Zhang,Songtao Wang,Miao Liu,Jing Yu,Ping Song
The roles of pit mud (PM) and Zaopei (ZP) microorganisms in Baijiu flavor formation are well-recognized; however, their functional division across pit ages remains unclear. We investigated the succession of physicochemical properties, microbial communities, functional pathways, and flavor compounds in PM and ZP during strong-flavor Baijiu fermentation. With increasing pit ages, PM exhibited increased pH, moisture, organic matter, available phosphorus, and dissolved organic carbon content, while ZP showed higher acidity, starch, reducing sugar, and ethanol accumulation. Microbial diversity and stability increased with increasing pit ages, showing functional division. In younger pits, Lactobacillus (Firmicutes) dominated ZP, while non-adaptive species were gradually eliminated from PM. In older pits, PM enriched fatty acid-producing bacteria and methanogenic archaea supporting hexanoate biosynthesis, whereas Lactobacillaceae in ZP favored alcohol and ester formation. Functional prediction confirmed that PM specialized in cellulose degradation, reverse β-oxidation, and methane metabolism, while ZP emphasized the Embden-Meyerhof-Parnas pathway, lactate and alcohol metabolism, and fatty acid biosynthesis. Flavor analysis revealed progressive accumulation of esters, acids, and alcohols in ZP, particularly ethyl hexanoate, and hexanoate. These findings demonstrated that PM and ZP exhibited dynamic and complementary microbial functions across different pit ages, providing a theoretical basis for understanding their cooperative roles in Baijiu fermentation.
✓ 已验证
产品关联
DOI
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 4
·1318
·
IF 4.927
Jia Zheng,Zhanglan He,Kangzhuo Yang,Zhipeng Liu,Dong Zhao,Michael C. Qian
Wuliangye baijiu is one of the most famous Chinese liquors with a protected geographical indication. This study used LiChrolut®EN-based solid-phase extraction (SPE) and fractionation combined with comprehensive two-dimensional chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) to unveil its volatile composition. The volatiles were isolated with LiChrolut®EN-based SPE and traditional liquid-liquid extraction (LLE). The neutral/basic fractions from LLE and the SPE were fractionated on a LiChrolut®EN SPE column and analyzed by comprehensive GC×GC-TOFMS. Compared with LLE, more esters and alcohols were detected in the SPE-based extraction. The SPE fractionation and GC×GC-TOFMS analysis resulted in the identification of about 500 volatile compounds in more than 3000 peaks of the Wuliangye baijiu. The approach simplifies the complex baijiu composition into functional group-based fractions for reliable identification and analysis. This study provided a confidence volatile identification approach for Chinese baijiu based on the SPE fractionation GC×GC-TOFMS.Keywords:baijiu;volatile fractionation;Wuliangye;LiChrolut®EN SPE;GC×GC-TOFMS
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2026
·Vol. 15
·期 15
·2722
·
IF 6
Wei Cheng,Na Li,Qingyun Zhu,Gengdian Liu,Xiaoyun Hao,Chao Jiang,Lele Zhang,Xianfeng Du
Huangshui (HS), fermented grains (FG), and pit mud (PM) are closely connected during the fermentation of Nongxiangxing baijiu (NXB); however, the contribution of HS to the differences in flavor profiles across PM, FG, and distilled baijiu has not been fully elucidated. Herein, instrumental techniques of electronic nose (E-nose), headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) were used to compare the volatile profiles of HS, FG, PM, and two quality grades of NXB. E-nose analysis revealed that PM exhibited stronger signals related to sulfur-containing, organic, and terpene-associated compounds. Gas chromatography indicated that special-grade baijiu had a more favorable ethyl caproate/ethyl lactate ratio than superior-grade baijiu. Furthermore, HS-GC-IMS revealed different volatile profiles of the samples. Up to 183 volatile organic compounds (VOCs) were identified via HS-SPME-GC-MS, with esters and acids being the dominant classes. Multivariate analysis showed close relationships among HS, FG, and PM, and 35 VOCs were identified as important discriminatory compounds. These results suggest the differences and similarities in VOCs among the HS, FG, PM, and NXB samples, indicating that HS is chemically associated with both FG and PM. This study provides useful insights into HS utilization and quality regulation of NXB through the effective management of HS.
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Jiahui Liu,Tingting Lou,Hanyue Hu,Chongpei Jia,Chaozheng Zhang,Zhiguo Wu
A cross-scale study of QXB aging covered macro-to microscopic colloidal changes. • Aged QXB was characterized employing EEM, Tyndall, AFM, and DLS. • Cross-brand test confirmed EEM's potential for rapid, noninvasive QXB detection. Qingxiangxing baijiu (QXB) aging involves dynamic colloidal evolution, yet its underlying mechanisms remain underexplored. This study integrated excitation–emission matrix spectroscopy (EEM), Tyndall imaging, atomic force microscopy (AFM), and dynamic light scattering (DLS) to investigate aging-induced colloidal dynamics in QXB. EEM identified characteristic peaks (excitation/emission wavelengths of 250/310 and 310/340 nm) and effectively distinguished aroma types and aging years. Tyndall intensity fluctuated periodically (129.5–193.3) with aging. AFM visualized colloidal self-assembly and ripening, while DLS showed predominant particles sized 0.3–5.0 nm alongside growing larger particles exceeding 1 μm. These results reveal a periodic “dispersion–assembly–ripening” cycle driven by colloidal self-assembly and Ostwald ripening. The multi-scale approach elucidates QXB aging mechanisms and supports EEM's potential for rapid vintage authentication.
✓ 已验证
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Jie Mei,Fan Cheng,Jiasheng Wang,Cheng Fang,Zhiming Rao,Xian Zhang,Wenqing Zhang
In-depth elaboration clarifies the characteristics of Anhui-style soy sauce aroma baijiu for the first time. • Direct comparison reveals flavor differences between Anhui and Guizhou soy sauce aroma baijiu for the first time. • Multiple detection methods combined with sensory evaluation analyze the similarities and differences. • The results provide a reference method for production region authenticity identification. In this study, a comprehensive profiling of flavor compounds in soy sauce aroma baijiu produced in Guizhou (GZJX) and Anhui (AHJX) province was achieved by integrating multiple analytical techniques with sensory science methodologies. A total of 2546 and 2376 volatile components were identified in GZJX and AHJX, respectively, with 1399 components common to both. Quantitative analysis revealed that ethyl lactate, ethyl acetate, acetic acid, lactic acid and 1-propanol constituted the core flavor backbone of two regions. ROAV analysis confirmed AHJX and GZJX shared a similar spectrum of odor-active compounds, which were mainly driven by ethyl octanoate and ethyl isovalerate, respectively. In terms of sensory evaluation, GZJX exhibited higher intensities of sauce aroma, layeredness and richness, while AHJX presented a more elegant profile characterized by cocoa, honey, floral and fruity aromas. Differential analysis identified 6 and 14 significantly enriched components in AHJX and GZJX, respectively. Overall, GZJX and AHJX share the fundamental traditional sauce aroma attributes yet display unique sensory and chemical characteristics respective to their geographical origin. This study for the first time clarified the characteristic flavor profile of Anhui-style SSAB and systematically compared the flavor distinction between Anhui core producing area and Guizhou (represented by Maotai Town), providing a reference for the geographical differentiation. Download: Download high-res image (348KB) Download: Download full-size image
✓ 已验证
DOI
高影响因子
Analytical Methods
·
2021
·Vol. 13
·期 43
·5179-5186
·
IF 2.896
Yumei Yan,Yuan Qu,Rui Du,Wenfeng Zhou,Haixiang Gao,Runhua Lu
In this paper, a simple and innovative colorimetric method is established, which is based on DBP-induced aggregation of arginine functionalized gold nanoparticles (ARG-AuNPs), and can be used for the sensitive determination of dibutyl phthalate (DBP) in Baijiu samples. The morphological characteristics and the color changes of ARG-AuNPs caused by aggregation show good sensitivity, and can be observed through ultraviolet-visible spectroscopy, Fourier transform infrared (FT-IR) spectroscopy, transmission electron microscopy (TEM), dynamic light scattering (DLS) and zeta potential technology. The color change of ARG-AuNPs from red to blue is due to the strong non-covalent interactions between DBP and ARG-AuNPs (electrostatic, van der Waals force and hydrogen bonding), which leads to the reduction of the electrostatic repulsion between the nanoparticles and aggregation. A two-stage linear equation was established between the absorption ratio (A690/A530) and the DBP concentration (0.0–2.8 mg L−1); the correlation coefficient (R2) was 0.9914–0.9940, and the detection limit (LOD) was estimated at 0.05 mg L−1. The designed ARG-AuNPs acting as a dependable sensor for the detection of Baijiu samples equally acquired satisfactory recoveries. When the concentration of DBP in the solution is more than 1.0 mg L−1, the color change can be clearly observed by the naked eye; so there is no need for sample preparation techniques and tedious operations to quickly and semi-quantitatively detect DBP. The successful application of the proposed method in Baijiu samples indicates its potential to detect DBP in more complex environment samples.
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Lin Zhu,Xinlei Wang,Xuebo Song,Fuping Zheng,Hehe Li,Feng Chen,Yuhang Zhang,Fuyan Zhang
Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME–AEDA and direct injection–AEDA (DI–AEDA). Ethyl hexanoate, ( E,E )-2,4-decadienal, and 2-phenylethyl acetate showed the highest FD value (486) in all ageing stages. With regards to aroma profiles, fruity, floral, acidic, sweet/honey and cheesy aromas were enhanced during storage, while pickled vegetable, grain and alcoholic notes weakened during the ageing. Quantitation and OAVs showed that most of the aroma compounds (OAVs > 1), including ethyl esters, aldehydes, and acids, increased their contents within the same period, whereas nonanal, 2-phenylethyl acetate, ethyl benzoate, 4-ethylguaiacol, propanol and 3-methyl-1-butanol decreased in content after the storage of 365 days. Simulated aged samples, in which fresh samples were spiked with 18 compounds, were examined by triangle tests, which indicated that the “fruity” compounds were crucial for maintaining the special aroma profile of an aged sample.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 13
·2579
·
IF 5.2
Lingshan Li,Mei Fan,Yan Xu,Liang Zhang,Yu Qian,Yongqing Tang,Jinsong Li,Jinsong Zhao,Siqi Yuan,Jun Liu
The solid-state fermentation process of strongly flavored Baijiu is complicated by the co-fermentation of many different microorganisms in the fermentation pools. The traditional fermentation pools of strong flavor Baijiu are sealed with mud, and this sealed-pit mud is not easy to maintain; therefore, the pit cap is prone to cracks and to caving in. The destruction of the sealed-pit mud may lead to instability in the composition and an abundance of microorganisms in the fermentation process that results in fluctuations of product quality. Thus, the production method of replacing the mud cap with a new steel cap is gradually attracting the attention of scientific and technical workers in the industry. However, so far, there have been relatively few reports on the use of steel lids for sealing pits for fermentation and brewing. In this study, the volatile flavor components of 270 Baijiu samples from mud-sealing and steel-sealing pits of a Chinese Baijiu distillery were studied qualitatively and quantitatively using Gas Chromatography–Mass Spectrometry (Abbreviated as GC-MS). Our statistical methods included Hierarchical Cluster Analysis (Abbreviated as HCA), Principal Component Analysis (Abbreviated as PCA), and Discriminant Analysis (Abbreviated as DA). A statistical analysis was carried out on the yield of strongly flavored Baijiu, and we made a comprehensive evaluation of the Baijiu produced under the two pit-sealing modes with regard to flavor and economic efficiency. The yield of strong flavored Baijiu was 6.7% higher with steel-sealing pits compared with mud-sealing pits. Cluster analysis categorized the strongly flavored Baijiu samples into two categories initially: (1) samples produced using mud-sealing pits and (2) samples using steel-sealing pits. Our analysis also indicated that the 28 compounds used for quantification were selected correctly. Surprising to the experimental staff, the overall score for the steel-sealing pits was greater than that of the mud-sealing pits based on PCA. Using DA, the prediction results were 100% accurate. In summary, through a comparative analysis of the flavor and yield, which are the two main factors that affect the quality of Baijiu in a distillery, and systematic combination at both experimental and theoretical levels, the differences between the Baijiu production by steel-sealing and the traditional mud-sealing were clear. Regardless of the impact of age, the detectable flavor components of Baijiu from the mud-steeling pits were very consistent with those of the steel-sealing pits in terms of richness or concentration. However, steel-sealing pits were significantly superior to mud-sealing pits with respect to output, consistency in quality, and cost (human and economic) savings.Keywords:flavor compounds;strong flavor Baijiu;pit cap;mud-sealing pits;steel-sealing pits;Gas Chromatography-Mass Spectrometry
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）