BIORESOURCE TECHNOLOGY
·
2023
·
IF 11.4
Peng Zhang,Lan-Yi Lu,Shuang-Yan Liao,Gui-Ting Xu,Xin-Yi Liu,Zhang-Li Hu,Ying Xu,Li-Yan Wang
The microalgae Haematococcus pluvialis is a commercial source of natural astaxanthin. However, mature cells develop rigid three-layer wall structures and a repulsive odor. This study applied a liquid static fermentation system to screen hydrolyzing microorganisms for cell wall hydrolysis. Baijiu jiuqu and Gutian hongqu were found to have promising potential for application. The fermentation using 2% baijiu jiuqu and 2% glucose for pre-activation achieved comparable recovery of carotenoids to homogenizer disruption methods and produced stable fragrance which may be attributed to ethyl octanoate, hexyl formate, and phenethyl butyrate, as revealed by gas chromatography-mass spectrometry analysis. The abundance of astaxanthin molecules was slightly affected by fermentation with fold change < 2, while molecules with higher fold change (>10) were mainly carbohydrates, lipids, and steroids proving the safety of the fermentation. This study provides a new scheme for the biorefining of Haematococcus. pluvialis , potentially contributing to the industrial production of natural astaxanthin.
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ANALYTICA CHIMICA ACTA
·
2025
·
IF 6
Xuhui Xia,Peng Zhao,Jia Zheng,Xuheng Li,Xin Zeng,Dianhui Men,Yiyao Luo,Changjun Hou,Danqun Huo
Background Discriminating the quality of baijiu is critical for fostering the growth of the China baijiu market and safeguarding customers' rights. However, establishing a small-scale and rapid baijiu discriminating sensor assay still remains a challenge. Results Here, we first introduced ratiometric fluorescence sensor array for the detection of reducing substances in baijiu to achieve baijiu discrimination. A ratiometric fluorescence sensor array is built using 2,3-diaminophenazine (oxidized-state OPD, oxOPD) to quench three distinct fluorescence signals of quantum dots while reducing interference from background signals. The reducing chemicals in baijiu can react with Ag + , weakening the quenching effect and changing the ratio. The discriminating of 12 types of organic small molecules which were presented in baijiu was achieved with 97.2 % accuracy by using machine learning classification methods. Meanwhile, 0.1 μM limit of detection (LOD) for ascorbic acid shows that our methods have the potential to quantitative detect reducing substances. In real sample detection, our methods can discriminate 10 distinct qualities of baijiu with 100 % accuracy. We also encoded the fingerprints of different varieties of baijiu for quality control and information reading. Significance and novelty Overall, our easy but robust sensing array not only overcomes the problem of background signal interference but also gives an ideal way for discriminating different qualities of baijiu, food and other areas.
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Foods
·
2024
·Vol. 13
·期 21
·3497
·
IF 4.7
Puxi Fan,Xuyu Liang,Yongtao Fei,Wenhong Zhao,Jinglong Liang,Weidong Bai,Songgui He
The distinct flavor of chi-flavor baijiu (CFB) has garnered significant attention in China. After the optimization of fermentation conditions,Pichia anomalaandLactobacillus plantarumwere introduced into the fermentation process to enhance the flavor. Samples inoculated with these mixed strains (SY) exhibited higher levels of alcohol (from 33.04 to 178.55 mg/L) and esters (from 49.51 to 130.20 mg/L) compared to the control group (KB). In SY,P. anomalaandL. plantarumwere the predominant microorganisms, whilePediococcusandSaccharomyceswere more prevalent in KB. Moreover, 68 volatile flavor compounds were detected in SY, as opposed to 64 in KB. Notably,Pichiashowed a positive correlation with key flavor compounds. The synergistic fermentation with exogenous strains led to a 52.38% increase in phenethyl alcohol and a 4.91% increase in ethyl lactate. Additionally, the levels of other flavor compounds, like ethyl acetate, γ-nonanolactone, and (E)-2-octenal, also increased. The results demonstrated that the addition ofP. anomalaandL. plantarumto the fermentation process of CFB significantly increased the contents of flavor compounds. This research reveals valuable insights into flavor enhancement and the microbial community dynamics in CFB production.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Chen Li,Xinai Zhang,Qunyong Tang,Yiqing Guo,Zhen Zhang,Wen Zhang,Xiaobo Zou,Zongbao Sun
Ethyl carbamate (EC) is a carcinogen widely found in the fermentation process of Baijiu. Herein, we construct a molecularly imprinted polymers/MXene/cobalt (II) based zeolitic imidazolate frameworks (MIP/MXene/ZIF-67) nano-enzyme sensor for the detection of EC during Baijiu production. The ZIF-67 is synthesized in situ on the MXene nanosheets to provide a superior catalytic activity to H 2 O 2 and amplify the electrochemical signal. The MIP is prepared by the polymerization reaction to recognize EC. Owing to the interaction between EC and EC-MIP, the interferences are effectively eliminated, greatly improving the accuracy of the expected outcome. This approach attains an ultrasensitive assay of EC ranging from 8.9 μg/L to 44.5 mg/L with detection limit of 0.405 μg/L. The accuracy of this method is confirmed by the recovery experiment with good recoveries from 95.07% to 107.41%. This method is applied in natural EC analyses, and the results are consistent with certified gas chromatograph- mass spectrometer.
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Materials
·
2024
·Vol. 17
·期 12
·2901
·
IF 3.1
Ting-Ting Yu,Fu-Rong Yang,Yao Su,Yi-Heng Qi,Yi Liu,Nan Hu
Prolamins, proteins derived from plants, have extensive applications in pharmaceutics and food science. Jiuzao is a byproduct of the Baijiu brewing industry, and is a great source of prolamin. Despite its importance, knowledge regarding the extraction techniques and the properties of prolamin derived from Baijiu Jiuzao (PBJ) remains limited. Reverse micelles (RMs) extraction offers an efficient and cost-effective method for purifying proteins. In the present study, prolamin was extracted from Baijiu Jiuzao using RMs extraction and subsequently characterized in terms of its secondary structure, morphology, and particle size distribution. Our findings indicate that the purified prolamin extracted using further RMs extraction possessed higher α-helix content (+13.25%), forming a large-scale protein network, and narrower particle size distributions compared to the crude prolamin obtained by NaOH-ethanol method. This research suggests that RMs extraction has potential applications in extracting prolamin from brewing industry byproducts, offering an environmentally friendly approach to Baijiu Jiuzao recycling.
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JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 4
·e70215
·
IF 3.4
Yongqing Zhang,Zhen Fan,Xiaolong Shang,Ling Ao,Miao Liu,Feng Lin,Baoguo Sun,Wei Dong,Xiaotao Sun,Yanfei Xiong,Bo Deng
Developing a rapid, efficient, and environmentally friendly analytical methodology for the determination of aromatic esters (AREs) in Baijiu presents a significant challenge. In this study, we developed a room-temperature method to synthesize core-shell Fe 3 O 4 @TPB-Dha in 1 h using pre-prepared Fe 3 O 4 nanoparticles, enabling rapid and sensitive detection of AREs. The Fe 3 O 4 @TPB-Dha demonstrated exceptional adsorption capabilities (52.63–58.82 mg/g) with a brief adsorption duration (4 min) for four AREs as magnetic solid phase extraction (MSPE) adsorbent. Moreover, density functional theory (DFT) calculations revealed the key adsorption mechanisms to be hydrogen bonds, van der Waals forces, and π–π interactions. Ultimately, the method enabled the rapid and accurate quantification of the four AREs in real Baijiu samples, with concentrations spanning from 0.17 ± 6 × 10 −4 to 2.40 ± 0.03 mg/L, and exhibited relative standard deviations below 6.57% ( n = 3). These findings suggest that Fe 3 O 4 @TPB-Dha holds promise as an effective adsorbent for efficient extraction and precise quantification of aromatic esters in Baijiu.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Mansi Niu,Long Ma,Yang Yang,Junjie Jia,Ling Xiang,Tingyao Tu,Xingrong Zhao,Caihong Shen,Songtao Wang
The roasted aroma is a key flavor characteristic shaping the quality of sauce-flavor baijiu (SFB). However, the key volatile compounds responsible for the roasted aroma in SFB and their perceptual interactions remain ambiguous. In this study, SFB samples were categorized into high roasted (HR) aroma and low roasted (LR) aroma groups based on intensity, as determined by quantitative descriptive analysis. Sixteen pyrazines were identified and quantified using high-performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS), and the combined application of the aroma activity value method and aroma omission experiments demonstrated that 2,3,5-trimethylpyrazine, 2-ethyl-6-methylpyrazine, and 2-ethyl-3,5-dimethylpyrazine significantly contributed to the roasted aroma ( p < 0.05). A total of 67 principal volatile compounds were identified by headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) and quantified by gas chromatography flame ionization detector (GC-FID). Esters were found to be the major class of compounds distinguishing HR from LR samples. Multivariate statistical analysis further identified 11 key volatile compounds that effectively discriminated between the two groups. Perceptual interactions between 2-ethyl-3,5-dimethylpyrazine and six volatiles associated with roasted aroma (r > 0.5) were investigated via the σ-τ method, revealing additive or synergistic effects of propionic acid and ethyl propionate on the roasted aroma at different concentration levels.
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Food Chemistry-X
·
2026
·
IF 9.2
Xiangui Wang,Dan Yang,Xinyu Yuan,Dan Zeng,Deguang Wu,Huajie Xu,Tianzhu Shi
Sauce-flavor baijiu derives its characteristic aroma from the unique geography of the Chishui River Basin and a multi-round fermentation process. Aldehydes are key odorants contributing fruity, roasted, and nutty notes, yet their regional distribution and evolution across the seven production rounds remain poorly characterized. We developed a GC-FID method to quantify aldehydes in eight commercial baijiu samples from seven production regions and monitored acetaldehyde, acetal, and furfural across the seven rounds of baijiu. The method showed excellent linearity (R 2 ≥ 0.996), low detection limits (0.02–0.30 mg/L) and high precision (RSD ≤ 3.12%). Regional aldehyde profiles differed significantly ( P < 0.05). Multivariate analysis clearly separated samples by origin and identified the three compounds as high-VIP concentration variables (VIP > 1). Across rounds, acetaldehyde and acetal exhibited a rise-fall-rise pattern, while furfural increased steadily. Acetaldehyde was more sensitive to region and processing conditions, furfural showed cross-regional consistency, and acetal was intermediate. These findings provide a chemical basis for origin authentication, round-based grading and process optimization in sauce-flavor baijiu production.
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Foods
·
2026
·Vol. 15
·期 12
·2211
·
IF 6
Shenglan Xu,Jun Xu,Qingshan Wu,Huimin Zhou,Die Lu,Lili Jia,Fusheng Chen
Sauce-aromaBaijiuis produced through a one-year cyclic process involving multiple fermentations and distillations. However, the dynamic changes and correlations among fermented grains (FG), distilled fermented grains (DG), heart liquor (HL) and tail liquor (TL) remain unclear. In this study, the physicochemical indicators and volatile compounds (VCs) from the 3rd to 6th distillation rounds were systematically analyzed. Across successive rounds, FG and DG exhibited similar trends in key physicochemical indicators, as did HL and TL. Headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC-MS) identified 76, 73, 80 and 93 VCs in FG, DG, HL and TL, respectively. Multivariate statistical analyses revealed significant inter-round differences in volatile profiles, and further indicated that total acids and water contents in FG were positively correlated with the majority of VCs in liquor. These results clarify the dynamic change of physicochemical and flavor components duringBaijiuproduction and provide a basis for quality evaluation.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Ying Guo,Tingting Xu,Qingmao Yang,Songbo Guo,Pengpeng Sun,Ying Zhou,Xiaole Wu,Yefu Chen
Acetic acid is the main contributor to total acidity in base liquor. • The acetate kinase pathway dominates acetic acid production by lactic acid bacteria. • Core acetic acid-producing microbes decline with enhanced saccharification. • Acetate kinase transcription decreases with enhanced saccharification. Elevated total acidity in the first round base liquor is a major challenge in Jiangxiangxing Baijiu production. Production practice has shown that enhanced raw material saccharification effectively reduces total acidity. This study investigated the underlying regulatory mechanism. Enhanced saccharification reduced total acidity, predominantly attributable to acetic acid, to 0.059 mol/L, representing a 14.47% reduction, without altering overall microbial succession. Multi-omics and culture-dependent analyses identified Limosilactobacillus panis , Lactobacillus acetotolerans , and Limosilactobacillus avium as core acetic acid-producing microorganisms, with their relative abundances reduced by 48.43%, 43.01%, and 32.67%, respectively. The acetate kinase-mediated pathway was the dominant route of acetic acid biosynthesis, and enhanced saccharification reduced transcription of the acetate kinase-encoding gene. Fermentation validation showed that elevated reducing sugar promoted yeast growth and ethanol production, thereby suppressing acetic acid formation. Overall, enhanced saccharification reduces total acidity in base liquor by modulating reducing sugar-driven microbial dynamics and suppressing acetic acid biosynthesis. Download: Download high-res image (219KB) Download: Download full-size image
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SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2025
·
IF 4.6
Yanmei Zhu,Hengye Chen,Xueqing Zeng,Xue Jiang,Yuanyuan Su,Yipeng Cang,Wanjun Long,Wei Lan,Haiyan Fu,Yuanbin She
High-temperature Daqu Baijiu is known for its superior flavor and value. However, the adulteration of high-grade bottled low-grade Baijiu has become a significant concern. To enhance detection portability, a multi-channel visual sensor array was developed using metalloporphyrin pseudo-peroxidase activity to authenticate the same flavor type Baijiu. The competitive coordination between pyrazine nitrogen atoms and metal ions in porphyrins, along with π–π stacking between aromatic and porphyrin rings, inhibits the pseudo-peroxidase activity of metal porphyrins, leading to 3,3′,5,5′-tetramethylbenzidine (TMB) color changes and amplified spectral signals. Combining the colorimetric array sensor with the random forest (RF) algorithm, compared with a single sensor, it can significantly improve the classification accuracy of Baijiu. Among them, sensor points such as TPP_Mg, TPP_Zn, TPP_Cu, and TPP have made outstanding contributions to the identification of Baijiu. In addition, a DD-SIMCA model for identifying adulteration was constructed, and the recognition accuracy rate reached more than 99 %. Another, an original smartphone app based on machine learning cloud algorithm was developed for external method verification, and its recognition accuracy rate reached more than 96.83 %. Finally, through random forest regression (RFR) analysis combined with the color response of compounds, it was found that Maillard reaction products such as pyrazines, aldehydes and ketones made significant contributions to the identification and classification of Baijiu. The deviation between the actual value and the predicted value of the compound content predicted by this method is less than 0.2473 % ± 1.0785 %. This study offers a foundation for developing “instrument-free” rapid visual detection methods for high-temperature Daqu Baijiu.
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Lin Zhu,Xuebo Song,Xing Li,Xiaojie Geng,Fuping Zheng,Hehe Li,Jinyuan Sun,Mingquan Huang,Baoguo Sun
The pickle-like odor, which was caused by the excess volatile sulfur compounds (VSCs), is an undesirable odor in soy sauce flavor Baijiu (SSB). The aim of this study was to explore the suppressing effect of kafirin, the internal prolamin of the raw material of Baijiu, on the pickle-like odor of SSB. The instrumental analysis (comprehensive two-dimensional gas chromatography, ultraviolet and visible spectrophotometry), human perceptions (aroma profile, odor thresholds) and in silico analysis methods (molecular docking) were combined to detect the changes of the pickle-like odor. After the addition of kafirin, the aroma profile of the pickle-like SSB changed and approached to that of the normal SSB. The volatility and the odor thresholds of VSCs decreased 22.05%-64.28% and increased 87.29%–232.57%, respectively. In conclusion, kafirin exhibited a significant suppressing effect on the pickle-like off-odor of SSB, and this effect could be used to reduce the off-odor of SSB and SSB-derived alcoholic beverages.
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危险品化学品经营许可证（带存储）