FOOD CHEMISTRY
·
2020
·
IF 6.306
Wei Jia,Yunlong Li,An Du,Zibian Fan,Rong Zhang,Lin Shi,Cangxue Luo,Keyi Feng,James Chang,Xiaogang Chu
Classification of Feng-flavor Baijiu considering aging category was furnished with a comprehensive fingerprinting strategy which used UPLC-Orbitrap and foodomics, and the most discriminant 29 compounds related to aging, 15 organic acids, 8 esters as well as some carbonyl compounds were discovered. Increase of aromatic organic acids, decline of carcinogenic dibutyl phthalate and generation of numerous aromatic substances in Baijiu were caused by irradiation until the system reached a relatively stable state which needed 28 days. It is similarity of physical and chemical reaction process of natural aging and irradiation maturation that both can facilitate flavor of base Baijiu, while the aging time can be plainly shorten utilizing irradiation for Baijiu, whose outcome has been demonstrated by LC-MS and sensory evaluation. The combination of UPLC-Orbitrap and foodomics was applied as a valid tactic to analyze a complex system and gamma irradiation can be a powerful tool to promote Baijiu aging.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2024
·
IF 4.3
Xiaofang Liu,Wenxia Tian,Huan Liu,Yi Ma,Danqun Huo,Changjun Hou
Discrimination of segmented Baijiu contributes to stabilizing the quality of products, improving revenue-generating effects. A fluorescence sensor array is constructed based on four fluorescence characteristic peaks of terbium@lanthanum metal–organic framework (Tb@La-MOF). Its fluorescence signal is specifically quenched, when Tb@La-MOF encounters acetaldehyde. Acetaldehyde may inhibit the absorption of energy by the organic ligands in MOF, or/and hydrogen bonding with –COOH on the organic ligand, resulting in energy transfer to Tb(Ⅲ). According to this, the quantitative detection of acetaldehyde is completed with a range of 10–300 μM and the detection limit of 5.5 μM. At the same time, it has been successfully applied to the discrimination of segmented Baijiu. Fifteen segmented from three wine cellars are 100 % discriminated with the combined processing of sensor arrays and analytical methods. Accuracy, simplicity, and low-cost are highlights of this fluorescence sensor array, which has considerable potential for application in detection, production, and food field.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Lin Yuan,Yunjie Li,Liuyan Zheng,Yifan Qin,Xin Zhang,Lijuan Ma,Huan Zhang,Liping Du
Organic acids are critical flavor contributors in light-flavor Baijiu (LFB). The binding of organic acids and volatile compounds may affect the release of flavor in Baijiu. In this study, the effects of different concentrations of lactic acid, hexanoic acid, butyric acid, and acetic acid on the release of key aroma-active compounds in LFB were investigated. Twenty volatile compounds were identified as key aroma-active compounds in four LFB samples using odor activity values combined with aroma recombination, and omission experiment methods. Furthermore, as the concentrations of organic acids were increased in the simulated LFB solution, significant changes in the release of key aroma-active compounds occurred. The addition of lactic acid from 0.5-fold to 5-fold resulted in all key aroma-active compounds exhibiting stronger releases, especially the addition of a 3-fold concentration of lactic increased the release of key esters to about twice. In contrast, the effect of hexanoic acid, butyric acid, and acetic acid on the release of key aroma-active compounds showed a concentration-dependent trend. This suggests that the specific structures of volatiles and organic acids alter the intermolecular interactions between them, thereby altering the aroma release. The results reveal that different organic acids alter the overall aroma profile by affecting the release of volatile compounds in the LFB matrix.
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Yangyang Sun,Yage Yin,Yumeng Wu,Haiguang Tan,Jianing Bai,Jiqi Li,Ang Li,Lijuan Ma,Lin Yuan,Chunhui Wei,Huan Zhang,Liping Du
Microecology makes aroma of sauce-flavored baijiu (SFB) obviously different. However, understanding of aroma characteristics of China's northern SFB and influencing factor of aroma difference was still limited, this study compared aroma characteristics of base liquor (BL), environmental temperature, as well as physicochemical parameters, volatile compounds and microbial succession of fermented grains across core rounds (3 R to 6 R). Sensory evaluation revealed 3 R was characterized by grain aroma, 4 R by fermentation aroma, 5 R by alcohol and sour aroma, and 6 R by fruit and floral notes. Using HS-SPME-GC-MS combined with external standard quantitative technology, a total of 204 and 213 volatile compounds were detected from BL and fermented grains, respectively. Through traceability analysis, 29 ester substances (including ethyl acetate, ethyl lactate, hexadecanoic acid ethyl ester) were identified as main metabolic marker responsible for aroma difference. LEfSe and Spearman correlation analysis indicated that 10 differential fungi, such as Pichia , Wickerhamomyce and Millerozyma were principal contributors to variation in ester production. RDA analysis showed that temperature was main driving factor, indicating that ambient temperature in northern regions influenced yeast metabolism in production of ester, imparting a distinct aroma to each round of BL. This study provided a theoretical foundation for northern SFB brewing process control.
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Jingjing Liu,Yan Chen,Guiming Fu,Yanru Chen,Yin Wan,Mengfei Deng,Wenqin Cai,Mengxiang Li
Wickerhamomyces anomalus makes a special contribution to the esters flavor of Chinese Baijiu . This study set out to investigate whether W. anomalus NCUF304.1 could improve the flavor of ethyl esters of Te-flavor Baijiu Jiupei (TFBJP). The days 10–30 of the Te-flavor Baijiu brewing stage was the key period for microorganisms to produce ethyl ester compounds. Among them, the content of ethyl acetate in the strengthening group of Jiupei with additional W. anomalus NCUF304.1 was significantly higher ( P < 0.05) than in the control group of Jiupei on days 10–20. Also, there was no significant difference in ethyl acetate content between the two samples until day 30 of fermentation. In addition, the contents of ethyl butyrate , ethyl lactate and ethyl hexanoate in TFBJP strengthened with W. anomalus NCUF304.1 were found to increase by 0.54, 3.27 and 0.58 mg/kg, respectively. These findings evidenced the ability of W. anomalus NCUF304.1 in the Te-flavor Baijiu brewing for improving the flavor of ethyl esters.
✓ 已验证
DOI
高影响因子
MICROCHEMICAL JOURNAL
·
2026
·
IF 5.1
Fengsheng Li,Tao Hu,Zikang Guo,Chun Huang,Xiangxiang Fan
To enhance the integration of metal oxide semiconductor (MOS) gas sensor array in electronic nose, a sensor array structure based on multiplex sensing electrodes was proposed. Four multiplex sensing electrodes were designed and fabricated on silicon substrate. A heterogeneous sensing material, consisting of SnO 2 thin film and aligned Co 3 O 4 nanofibers, was subsequently prepared on the substrate by magnetron sputtering and electrospinning. By combining different sensing electrodes, the surface-modification-type sensors of SnO 2 @Co 3 O 4 and Co 3 O 4 @SnO 2 and the heterojunction-type sensors of SnO 2 -Co 3 O 4 and Co 3 O 4 -SnO 2 were constructed and formed the gas sensor array. At the operating temperature of 270 °C, the sensors on the array exhibited distinctive responses to ethanol. Co 3 O 4 @SnO 2 exhibited the highest response of 48 to 50 ppm ethanol among all the sensors. Toward the same concentration of ethanol, SnO 2 -Co 3 O 4 and Co 3 O 4 -SnO 2 showed the shortest response time of 1 s, while Co 3 O 4 -SnO 2 additionally presented the shortest recovery time of 34 s. the four sensors also showed different selectivity responses to the gases of ethyl acetate, benzene, methanol and isopropanol. Besides, a hybrid model of CNN-transformer was used to analyze the collected gas response signals of Chinese baijiu with varying concentrations of edible alcohol. With the dataset from the sensor array, the model converged rapidly and achieved a recognition accuracy of 98%. These results confirmed that the sensor array based on multiplex sensing electrodes was an effective design for the integrated gas sensor arrays of electronic noses
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 9.8
Yating Shang,Xinyue Jiang,Yanxia Zuo,Yuqun Xie
This study elucidates the microstructural evolution of ethanol clusters and their regulatory role in flavor ester solubility during the aging of Soy sauce flavor Baijiu. Using integrated fluorescence and Raman spectroscopy, we show that Liquid-Liquid Phase Separation (LLPS) transforms ethanol clusters from hydrophilic to hydrophobic microdomains. Methodologically, we innovatively combined alcohol dehydrogenase (ADH) activity assay with Nile Red fluorescence probing to distinguish ethanol molecular states. Mass spectrometry further reveals a Non-Monotonic dissolution pattern for four key long-chain fatty acid ethyl esters: initial solubility increase through hydrophobic microdomains is later reversed by steric hindrance due to excessive cluster densification during extended aging. In samples aged over 30 years, pronounced ethanol cluster aggregation triggers flavor precipitation, evidenced by decreased free ethanol and solid deposit formation. These findings uncover the microstructural mechanism linking phase separation to flavor stability, offering a theoretical basis for improving Baijiu colloidal properties and sensory quality.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Yinjiang Leng,Jing Zhang,He Li,Yi Ma,HuiBo Luo,Danqun Huo,Changjun Hou
A cross-reactive Au NPs/AuAg NCs colorimetric sensor array was developed. • Seven sulfur-containing analytes were discriminated, and GSH was quantified. • Blind-test accuracies reached 93.8% for Baijiu and 97.6% for distilled liquors. • Sensor responses were associated with sensory differences among Baijiu samples. Sulfur-containing compounds are important aroma contributors in Baijiu because of their low odor thresholds and strong sensory effects. A cross-reactive colorimetric sensor array based on positively charged Au nanoparticles and negatively charged AuAg nanoclusters was developed for sulfur-containing analyte discrimination and Baijiu classification. Analyte-induced perturbation of the nanoparticle–nanocluster assemblies generated differential optical fingerprints across four sensing elements. Combined with pattern-recognition analysis, the array discriminated seven sulfur-containing analytes at different concentrations and quantified glutathione over 0.1–50 mM. It also classified 16 commercial Baijiu samples and distinguished Baijiu from five other distilled liquors and 50% ethanol. Blind-sample prediction accuracies reached 93.8% for the 16 Baijiu categories and 97.6% for the 21 distilled-liquor categories. Correlation analysis showed associations between selected sensing channels and Baijiu sensory attributes. The proposed array provides a rapid optical fingerprinting approach for Baijiu differentiation and authenticity-related screening.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Jiawei Du,Yang Zhang,Zhenzhen Ning,Sha Jiang,Jiahuan Liu,Xingting Ni,Qiang Li,Qiang Yang
Pyrazines represent critically important flavor compounds in soy sauce aroma Baijiu. This study identified 36 pyrazine compounds in soy sauce aroma Baijiu across two production regions using GC×GC-TOFMS, with 24 quantitatively analyzed through GC-MS/MS coupled with liquid-liquid microextraction(LLME). Quantitative results revealed significant differences in pyrazine concentrations between the two production regions, which were attributed to distinct terroir characteristics and microbial compositions. Total pyrazine content progressively increased with production cycles in both regions. Regional climatic influences manifested as substantially higher pyrazine levels (especially TTMP) in Maotai Town compared with Shennongjia during the first five production cycles, though this disparity diminished in later cycles. Odor Activity Value (OAV) analysis indicated minimal inter-regional differences in direct flavor contribution of pyrazine compounds, with only four pyrazines exhibiting OAVs>1. The majority of pyrazines compounds demonstrated negligible direct impact on characteristic aroma formation (OAVs<1). Further investigation of pyrazine-ester interactions revealed that pyrazines predominantly enhanced ester aroma perception in 53% (v/v) ethanol solutions. Crucially, despite sub-threshold concentrations of most of pyrazine compounds, these compounds could affect Baijiu flavor through perceptual interactions. These findings establish a theoretical foundation for targeted flavor modulation in soy sauce aroma Baijiu production.
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Human Wellness
·
2022
·
IF 8.022
Xinlei Wang,Lin Zhu,Xuebo Song,Si Jing,Fuping Zheng,Mingquan Huang,Shengbao Feng,Luzhong La
Qingke (highland barley) Baijiu is a special Chinese Baijiu which is mainly produced from Qinghai-Tibet Plateau. Since the pine board is used as the bottom of the fermentation pit, we deduced that the terpenoids and norisoprenoids in pine board might be introduced into Qingke Baijiu. Thus, the terpenoids and norisoprenoids in Qingke Baijiu were investigated by headspace solid phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC × GC-TOFMS). The results showed that γ- terpinene (0.70–530.72 μg/L), α -phellandrene (0.34–256.66 μg/L), longicyclene (0–38.55 μg/L), α -pinene (1.21–35.54 μg/L) and limonene (0.93–23.69 μg/L) were the top 5 terpenoids/norisoprenoids in Qingke Baijiu. Pulegone was detected and reported for the first time in Baijiu, and the concentrations in Qingke Baijiu were 0.78 μg/L (fresh) and 3.90 μg/L (7 years old). According to the principal component analysis (PCA) plot, young, aged, and retail Qingke Baijiu could be differentiated clearly. Fold change (FC) and t -tests analysis indicated that β -pinene, γ -terpinene, and α -selinene were the most different terpenoids/norisoprenoids between young and aged Qingke Baijiu, and longifolene was the most different terpenoids/norisoprenoids between base and retail Qingke Baijiu. The terpenoids and norisoprenoids, such as ( E )- β -ionone, isoborneol and β -cyclocitral, could be potential markers indicating the ageing process of Qingke Baijiu.
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2021
·Vol. 10
·期 11
·2888
·
IF 4.35
Shuang Chen,Jialing Lu,Michael Qian,Hongkui He,Anjun Li,Jun Zhang,Xiaomei Shen,Jiangjing Gao,Yan Xu
This paper proposes the combination of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and chemometrics as a method to detect the age of Chinese liquor (Baijiu). Headspace conditions were optimized through single-factor optimization experiments. The optimal sample preparation involved diluting Baijiu with saturated brine to 15% alcohol by volume. The sample was equilibrated at 70 °C for 30 min, and then analyzed with 200 μL of headspace gas. A total of 39 Baijiu samples from different vintages (1998–2019) were collected directly from pottery jars and analyzed using HS-GC-IMS. Partial least squares regression (PLSR) analysis was used to establish two discriminant models based on the 212 signal peaks and the 93 identified compounds. Although both models were valid, the model based on the 93 identified compounds discriminated the ages of the samples more accurately according to the goodness of fit value (R2) and the root mean square error of prediction (RMSEP), which were 0.9986 and 0.244, respectively. Nineteen compounds with variable importance for prediction (VIP) scores > 1, including 11 esters, 4 alcohols, and 4 aldehydes, played vital roles in the model established by the 93 identified compounds. Overall, we determined that HS-GC-IMS combined with PLSR could serve as a rapid and accurate method for detecting the age of Baijiu.Keywords:Chinese liquor (Baijiu);ageing discrimination;HS-GC-IMS;extraction condition optimization
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Xin Li,Busheng Zhang,Wenxuan Li,Yawen Zhao,Xiaotong Lyu,Xiaolong You,Liangcai Lin,Cuiying Zhang
Descriptive sensory analysis, headspace solid-phase microextraction–gas chromatography–mass spectrometry, gas chromatography–flame ionization detector and multivariate statistical analysis were used to elucidate the regional dependence of sauce-flavor baijiu (SFB). Although SFB samples from different regions couldn’t be clearly classified by sensory profiles, they could be clearly divided into 5 groups in principal component analysis plot based on quantitative targeted flavoromics analysis. And then, the relationship between sensory attributes and volatile compounds were investigated by network analysis. Twenty regional aroma markers were identified by multivariate statistical analysis to distinguish SFB samples from different regions. Furthermore, the influence of manufacturing operation on SFB in Guizhou region was further analyzed. Thirty-eight potential compounds were significant different in Guizhou SFB samples with different manufacturing operations. This study not only provides a better understanding of regional dependence on SFB flavor, but also further clarifies the inheritance importance of manufacturing operation in traditional SFB production.
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）