A novel acid-sensitive quantum dot sensor array for the identification of Chinese baijiu

Li, Jiawei; Shui, Zhengfan; Dong, Liang; Lian, Shixun; Zhao, Dong; Luo, Huibo; Ma, Yi; Hou, Changjun; Huo, Danqun

doi:10.1039/d0ay01454k

Cited by 21 publications

(3 citation statements)

References 38 publications

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“…However, none of these reports identified baijiu based on sensors and cross‐reactions with a certain class of substances in baijiu. At present, only Hou's team reported the combination of organic acid evaluation and cross sensing technology to realize the detection and identification of substances in baijiu (Li et al., 2020). There are no reports on the identification of baijiu using furfural and organic acids as targets.…”

Section: Introductionmentioning

confidence: 99%

Furfural and organic acid targeted carbon dot sensor array for the accurate identification of Chinese baijiu

Jia

Fan

et al. 2021

Journal of Food Science

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Baijiu quality control has always been a major challenge for researchers. In this paper, taking furfural which is closely related to baijiu brewing process and organic acids related to baijiu fermentation process and microorganism types as the main discriminating factors, a carbon dot (CDs) sensor array targeting furfural and organic acids was constructed to identify 41 kinds of baijiu. Through the fluorescence response investigation of CDs synthesized by isomers of benzenediol, aminophenol, and phenylenediamine to different baijiu, two CDs synthesized by meta‐benzene substitutions containing ‐NH2 were selected to build a fluorescence sensor array. Due to the aggregation‐induced enhancement effect between furfural and the CDs, and the protonation of organic acid and the CDs, different fluorescence changes were observed, the sensor array combined with partial least squares regression could quantitatively analyze furfural and organic acids. What is more, semi‐quantitative analysis of furfural and lactic acid in baijiu was performed. Owing to the interaction of the two CDs with furfural and organic acids in baijiu, the sensor array could accurately identify different baijiu through linear discriminant analysis. This sensor array has potential applications in the quantitative analysis of flavor substances in other alcoholic beverages, moreover, this method could provide a quick response and practical tool for real‐time quality control monitoring in the baijiu industry.

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Section: Introductionmentioning

confidence: 99%

Furfural and organic acid targeted carbon dot sensor array for the accurate identification of Chinese baijiu

Jia

Fan

et al. 2021

Journal of Food Science

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“…In order to further explore the key microorganisms affecting the concentration of lactic acid, RDA (redundancy analysis) and Pearson's coefficient [29] were used to analyze the relationship between the content of lactic acid/ethyl lactate and 10 bacteria with a high abundance in cold and hot seasons. As shown in Figure 4a, L.…”

Section: The Correlation Analysis Between Lactic Acid and Bacteria Di...mentioning

confidence: 99%

The Influence of Seasons on the Composition of Microbial Communities and the Content of Lactic Acid during the Fermentation of Fen-Flavor Baijiu

Zhao

et al. 2022

Fermentation

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During the fermentation of Fen-flavor Baijiu, the number of lactic acid bacteria is high in summer, resulting in excessive lactic acid and an unpleasant astringent taste. Thus, it is necessary to identify the critical influence factors for the formation of lactic acid and the composition of the microbial community in the fermented grains during the brewing process of Fen-flavor Baijiu in cold and hot seasons using HPLC and high-throughput sequencing technology. The results suggest that Lactobacillus acetotolerans is the key microorganism causing different contents of lactic acid in fermented grains and that Lactobacillus plantarum is a favorable factor for acid production in the fermentation process during hot seasons. Twelve lactic-acid-producing strains were isolated from the fermented grains at the latter stage of fermentation, and the analysis of these strains showed that the Lactobacillus plantarum LP strain has the strongest capacity for lactic acid production and the Lacticaseibacillus rhamnosus LR strain has the strongest capacity for acid production, respectively. In addition, the Lentilactobacillus hilgardii LH strain has the characteristics of both acid and alcohol resistance. The results obtained from this study provide a reference for reducing the content of lactic acid in summer and have potential value for further improving the quality of Fen-flavor Baijiu.

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“…The organoleptic quality of Baijiu has a direct impact on consumers’ selection and acceptability ( Sun, Wang, & Sun, 2021 ). For the last several decades, various brands and grades of Baijiu are widely distributed in the market ( Li et al, 2020a ). In general, the common counterfeit method is the substitution of Baijiu with shorter aging years for another aged properly ( Li et al, 2021a ).…”

Section: Introductionmentioning

confidence: 99%

Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor

Jia

et al. 2023

Food Chemistry: X

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A novel acid-sensitive quantum dot sensor array for the identification of Chinese baijiu

Abstract: Organic acid content plays important roles in the flavor and taste of Chinese baijiu. The establishment of detection and discrimination technique for organic acids and employing it as a basis...

Cited by 21 publications

References 38 publications

Furfural and organic acid targeted carbon dot sensor array for the accurate identification of Chinese baijiu

Furfural and organic acid targeted carbon dot sensor array for the accurate identification of Chinese baijiu

The Influence of Seasons on the Composition of Microbial Communities and the Content of Lactic Acid during the Fermentation of Fen-Flavor Baijiu

Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor

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