Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics

Jia, Wei; Fan, Zibian; Du, An; Shi, Lin; Ren, Jinmei

doi:10.1016/j.foodchem.2021.131764

Cited by 31 publications

(15 citation statements)

References 36 publications

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“…Huang et al systemically studied the variation of total acids, total esters, and main trace components as well as sensory indexes in FFB aged in Mare Nectaris for 0–40 years, discovering that the intensity of honey aroma was proportional to aging years . Our previous work further confirmed that the long-term interaction between FFB and Mare Nectaris was the dominant origin of honey aroma, and fruity, floral, sweet, and nutty notes were described as the basic feature of honey aroma . However, the formation mechanism of honey aroma is still unclear.…”

Section: Introductionsupporting

confidence: 72%

“…For further recovery, the assessors were required to wait at least 10 min between samples, and skimmed milk was used as an oral cleanser. An array of five suprathreshold aqueous solutions comprising ethyl acetate/ethyl hexanoate (fruity), γ-nonalactone/β-damascenone (sweet), benzaldehyde/tetramethylpyrazine (nutty), 2-phenylethanol (floral), and acetic acid (acidic) were used for training on a five-point linear scale. ,, All of the Baijiu samples were evaluated in duplicate, and the final processed data were averaged from the scores of all assessors.…”

Section: Methodsmentioning

confidence: 99%

“…5 Our previous work further confirmed that the long-term interaction between FFB and Mare Nectaris was the dominant origin of honey aroma, and fruity, floral, sweet, and nutty notes were described as the basic feature of honey aroma. 6 However, the formation mechanism of honey aroma is still unclear. Actually, besides volatile compounds, non-volatile compounds also affect the perception of food flavor through non-covalent binding or sensory inputs.…”

Section: ■ Introductionmentioning

confidence: 99%

“…18 Inspired by the above studies, to the best of our knowledge, comprehensive studies have not concentrated on the flavor contribution of SCPs to FFB. In this paper, (1) a dedicated workflow was developed for screening SCPs in FFB with six different honey aroma intensity, (2) the characteristic SCPs closely related with honey aroma were obtained by multivariate analysis and Spearman's analysis, (3) the characteristic SCPs were confirmed by synthetic peptides and quantified through an internal standard method, (4) the dominant odorants in FFB with the highest honey aroma were determined on the basis of odor activity value (OAV) of ≥1, (5) flavor recombination experiments were conducted to explore the contribution of non-volatile SCPs for honey aroma in FFB, and (6) the interaction mechanism between each was illustrated by DFT analysis, with the whole analytical scheme summarized in Figure 1.…”

Section: ■ Introductionmentioning

confidence: 99%

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Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation

Jia

Fan

et al. 2022

J. Agric. Food Chem.

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The effect of peptides on the flavor profile of Baijiu is unclear as a result of their trace concentrations in the complex matrix, and therefore, the study involving the interaction mechanism between peptides and flavor compounds is limited. In this study, short-chain peptides (amino acid number between 2 and 4, SCPs) associated with the Feng-flavor Baijiu (FFB) were comprehensively analyzed by a dedicated workflow using ultra-high-performance liquid chromatography Q Orbitrap high-resolution mass spectrometry, flavor reconstitution experiments, sensory analysis, and density functional theory (DFT) analysis. The concentrations of 96 SCPs intimately related with six different grades of honey aroma intensity in FFB were quantified (0.12−155.01 μg L −1 ) after multivariable analysis, Spearman's correlation analysis (ρ ≥ 0.7), and confirmation with synthetic standards, and 32 dominant odorants with an odor activity value of ≥1 in FFB with the highest intensity of honey aroma were quantified by gas chromatography−mass spectrometry and gas chromatography−flame ionization detection analyses. The results of flavor reconstitution experiments and sensory analysis indicated that the SCPs can obviously influence the honey aroma with amplifying the fruity, sweet, and flora flavor odor characters (p < 0.05) while significantly reducing the acidic character (p < 0.001), which could be attributed to the most stable complex structure between SCPs and odor-active compounds calculated by DFT being butanoic acid, followed by β-damascenone, 3-methylbutanal, and ethyl hexanoate, and the multiple sites as a hydrogen bond donor or acceptor in SCPs can form a stable ternary structure with water and ethanol inside the peptide chain or carboxyl terminal of SCPs, consequently improving the stability of the Baijiu system. The results highlighted the important role of SCPs on the volatiles in Baijiu and laid the foundation for further facilitating the sensory quality of Baijiu products.

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Section: Introductionsupporting

confidence: 72%

Section: Methodsmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation

Jia

Fan

et al. 2022

J. Agric. Food Chem.

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“…Appropriate proportions of ethyl lactate, ethyl hexanoate, and ethyl acetate are essential for the formation of typical feng-flavored baijiu flavors. Crucially, if the amount of ethyl lactate is too high, it will weaken the aroma of the baijiu and increase its astringency ( Jia et al, 2022b ).…”

Section: Flavor Types and Fermentation Microorganisms Of Chinese Baijiumentioning

confidence: 99%

Chinese Baijiu: The Perfect Works of Microorganisms

Cao²,

Cheng³

et al. 2022

Front. Microbiol.

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Chinese Baijiu is one of the famous distilled liquor series with unique flavors in the world. Under the open environment, Chinese Baijiu was produced by two solid-state fermentation processes: jiuqu making and baijiu making. Chinese Baijiu can be divided into different types according to the production area, production process, starter type, and product flavor. Chinese Baijiu contains rich flavor components, such as esters and organic acids. The formation of these flavor substances is inseparable from the metabolism and interaction of different microorganisms, and thus, microorganisms play a leading role in the fermentation process of Chinese Baijiu. Bacteria, yeasts, and molds are the microorganisms involved in the brewing process of Chinese Baijiu, and they originate from various sources, such as the production environment, production workers, and jiuqu. This article reviews the typical flavor substances of different types of Chinese Baijiu, the types of microorganisms involved in the brewing process, and their functions. Methods that use microbial technology to enhance the flavor of baijiu, and for detecting flavor substances in baijiu were also introduced. This review systematically summarizes the role and application of Chinese Baijiu flavor components and microorganisms in baijiu brewing and provides data support for understanding Chinese Baijiu and further improving its quality.

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Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China

Yu,

Mou,

Xiao

et al. 2023

World J Microbiol Biotechnol

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Daqu is of great signi cance to the brewing process of Baijiu, and there are variations in the light-avor Baijiu Daqu in different regions. However, few studies have been conducted on light-avor Daqu from the north and south regions of China. In this study, the physicochemical indices, volatile avor components, and microbial community structure of two types of Daqu from the north and south regions of China were comparatively analyzed. The study ndings reveal that Daquoriginating from the southern region of China (HB) exhibits superior moisture content, acidity, starch content, and sacchari cation power. In contrast, Daqu from the northern region of China (SX) displays higher fermentation, esteri cation, and liquefaction power. The analysis of the microbial community structure revealed that HB was dominated by Bacillus, Kroppenstedtia,Saccharomycopsis, and Thermoascus, while SX was dominated by Bacillus, Prevotella, and Saccharomycopsis. The analysis detected a total of 47 volatile components in both HB Daquand SX Daqu. The volatile components of pyrazine were signi cantly more abundant in HB Daqu than in SX Daqu, while alcohol compounds were more prominent in SX Daqu than in HB Daqu. In addition, the RDA analysis established a correlation between dominant microorganisms and volatile components. Cyanobacteria, Fusobacteriota, Ascomycota, Blastocladiomycota, Basidiomycota, and Mucormyceexhibited positive correlations with a signi cant proportion of the key volatile compounds. This study establishes a scienti c foundation for improving the quality of light-avor Daqu liquor in different regions of China.

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Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics

Cited by 31 publications

References 36 publications

Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation

Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation

Chinese Baijiu: The Perfect Works of Microorganisms

Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China

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