Characterization and discrimination of the taste and aroma of Tibetan Qingke baijiu using electronic tongue, electronic nose and gas chromatography–mass spectrometry

Yin, Xiaoqing; Zhang, Man; Wang, Shanshan; Wang, Zhirong; Wen, Huaying; Sun, Zhiwei; Zhang, Yuhong

doi:10.1016/j.fochx.2024.101443

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101443

|View full text |Cite

Characterization and discrimination of the taste and aroma of Tibetan Qingke baijiu using electronic tongue, electronic nose and gas chromatography–mass spectrometry

Xiaoqing Yin,

Man Zhang,

Shanshan Wang

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 46 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Effects of Pretreatment Methods on Gamma-Aminobutyric Acid Enrichment and Quality Improvement in Highland Barley Beverages

Yin,

Wang,

Wang

et al. 2024

Foods

View full text Add to dashboard Cite

Gamma-aminobutyric acid (GABA) is an important neurotransmitter that promotes sleep and reduces anxiety, but its natural synthesis in the body is insufficient, necessitating dietary intake. This study utilized a combination of germination, the addition of active barley powder, and fermentation to enhance GABA content in an enzymatically hydrolyzed highland barley beverage. The samples were divided into five groups: highland barley (HB), germinated highland barley (GB), highland barley supplemented with another high-glutamic-acid decarboxylase-active highland barley powder TB13 (BT), germinated barley supplemented with TB13 (GBT), and germinated barley supplemented with TB13 followed by fermentation (GBTF). The results indicated that all the pretreatments significantly elevated GABA levels, with the GBT sample showing the highest GABA content, which was 2.4 times that of the HB sample. Germination had minimal impact on the taste and aroma of the beverage, while the addition of TB13 active barley powder caused only slight changes to the aroma. The GABA content in the GBTF sample was 2.2 times higher than in the HB sample, and the GBTF sample also exhibited the highest total phenolic content, demonstrating the strongest antioxidant and free-radical scavenging abilities. Furthermore, the GBTF treatment increased acidity, reduced bitterness, and significantly altered the flavor profile of the barley beverage, enhancing its overall quality and consumer appeal as a GABA-rich functional drink.

show abstract

Effects of Pretreatment Methods on Gamma-Aminobutyric Acid Enrichment and Quality Improvement in Highland Barley Beverages

Yin,

Wang,

Wang

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Characterization and discrimination of the taste and aroma of Tibetan Qingke baijiu using electronic tongue, electronic nose and gas chromatography–mass spectrometry

Cited by 1 publication

References 46 publications

Effects of Pretreatment Methods on Gamma-Aminobutyric Acid Enrichment and Quality Improvement in Highland Barley Beverages

Effects of Pretreatment Methods on Gamma-Aminobutyric Acid Enrichment and Quality Improvement in Highland Barley Beverages

Contact Info

Product

Resources

About