Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics

Xu, Min; Yu, Ying; Ramaswamy, Hosahalli S.; Zhu, Saichang

doi:10.1038/srep39671

Cited by 63 publications

(72 citation statements)

References 34 publications

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“…Correspondingly, alcohols are usually generated from the deaminization reactions of amino acids during the fermentation process before storage . Moreover, because of esterification during storage, it was common that the total alcohol content decreased with aging time.…”

Section: Resultsmentioning

confidence: 99%

“…Correspondingly, alcohols are usually generated from the deaminization reactions of amino acids during the fermentation process before storage. 32 Moreover, because of esterification during storage, it was common that the total alcohol content decreased with aging time. The Pearson correlations with age of 2-methylpropanol, 3-methylbutanol, and 2-methylbutanol, with a similar 'nail polish' odor, were both negative and significant with P ≤ 0.05*.…”

Section: Esters Alcohols and Acidsmentioning

confidence: 99%

“…Moreover, the loadings on PC1 highlighted sotolon (1), 5-methyl furfural (6), 2-acetylfuran (7), acetophenone (2), benzyl wileyonlinelibrary.com/jsfa (5), ethyl 2-methylbutanoate (26), 2-phenyl-2-butenal (28), and 3-methylbutanoic acid (9) as the most significant components in long-aged rice wines, and only 4-EG (39), 3-methylthiopropoanaldehyde (43), 3-methylthiopropanol (42), and 4-VG (36) as the most significant components in the younger rice wines, followed by DMS (41) and 2-methylpropanol (38). PC2 also added acetic acid (47), 2-acetyl-5-methyl furan (10), cinnamaldehyde (15) and trans-cinnamaldehyde (32) to this list. Moreover, in Fig.…”

Section: Multivariate Statistical Analysis Based On 49 Extracted Aginmentioning

confidence: 99%

“…Principal component analysis, as a typical EDA, is applied widely in this research . Cluster analysis, based on its clear and understandable results, has also been used widely and effectively to discriminate and classify groups …”

Section: Introductionmentioning

confidence: 99%

“…4,31 Cluster analysis, based on its clear and understandable results, has also been used widely and effectively to discriminate and classify groups. 8,32 Based on the development of theory and technology described above, this study examined 'aging markers' throughout the whole aging process, and aimed to clarify the composition and changes of these aging markers during the aging of Chinese rice wine, and the detailed correlations between these aging markers and ages, using PCA and CA.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics

2019

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BACKGROUND There is a close relationship between certain ‘aging markers’ in wine and the wine's age. This study aimed to characterize all extracted aging markers in Chinese rice wine and distinguish the ages of Chinese rice wine using principal component analysis (PCA) and cluster analysis (CA). RESULTS A total of 49 potential aging markers (P ≤ 0.05*) were extracted from 71 volatile organic compounds (VOCs) in Chinese rice wine across a range of seven different ages. Of all 49 extracted aging markers, all furans, 2/3 aldehydes and ketones maintained significantly increasing levels with age (P ≤ 0.01**), especially sotolon (0.981**) and acetophenone (0.951**). On the other hand, all sulfides decreased significantly (P ≤ 0.01**). Changes in vanillin, guaiacol, 4‐vinylguaiacol (4‐VG) and 4‐ethylguaiacol (4‐EG) also suggested a potential synthesis during the aging process. The results of PCA and CA demonstrated that Chinese rice wines with different ages could be clearly distinguished from each other, which was consistent with the evolution of the 49 aging markers during the aging process. CONCLUSION These 49 potential ‘aging markers’ successfully distinguished ages using PCA and CA. Our results therefore throw light on the characterization of VOCs during Chinese rice wine aging, and provide a quantitative basis for discriminating the ages of Chinese rice wine. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Esters Alcohols and Acidsmentioning

confidence: 99%

Section: Multivariate Statistical Analysis Based On 49 Extracted Aginmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics

2019

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The microbial communities in Zaopeis, free amino acids in raw liquor, and their correlations for Wuliangye‐flavor raw liquor production

Jiang

Wang

et al. 2022

Food Science & Nutrition

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Wuliangye‐flavor liquor (WLFL), a specific Chinese traditional liquor, one of the major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Free amino acids (FAAs), as major health factors, are considered to be primarily derive from the hydrolysis of protein from the Zaopeis (ZPs) by microbial populations during fermentation. Here, we investigated the changes of microbial communities in ZPs and FAAs in raw liquor (RL) directly related ZPs from different ages of WLFL fermentation pits by phospholipid fatty acid fingerprint (PLFA) and high performance liquid chromatography method. Results indicated that the total PLFAs of 20‐ and 50‐year ZPs were significantly higher ( p < .05) than 1‐ and 5‐year ZPs. Gram‐positive bacteria (G + ), anaerobic bacteria, and fungi were dominant in the ZPs. Furthermore, the total of FAAs content was highly increased ( p < .05) in RLs of aged fermentation pit (20‐ and 50‐year, 24.86–30.23 mg/g, 28.73–37.15 mg/g) compared with young (1‐ and 5‐year, 20.97–26.46 mg/g, 17.83–28.70 mg/g), while, the different ages of RLs could be distinguished according to 9 biomarkers of FAAs (Variable importance in projection, VIP >1; p < .05), including tyrosine, aspartic acid, leucine, glutamic acid, citrulline, alanine, proline, glycine, and valine. Particularly, the biomarkers of FAAs were positively correlated with gram‐negative bacteria (G − ) and fungi, but negatively correlated with G + . This is the first report to uncover the microbial communities in zaopeis , free amino acids in RL, and their correlations for Wuliangye‐flavor raw liquor production.

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Yeasts and their importance to the flavour of traditional Chinese liquor: a review

Wang¹,

Chen²,

Yang³

et al. 2019

J. Inst. Brew.

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As one of the three major distilled spirits in the world, traditional Chinese liquor has a distinctive aroma and taste. The brewing process typically involves two stages: the Daqu-making process and the liquor-making process. Further, it commonly adopts solid state fermentation in an open environment, which involves diverse microorganisms such as bacteria and fungi. Yeasts, as an integral brewing microorganism, are not only a dominant force in the fermentation process but also play a key role in the quality and character of different flavour liquors. Studies on yeasts associated with Chinese liquor have rarely compared them with those associated with other alcoholic beverages (wine, sake, etc.), especially in the microbiomerelated flavour of the alcoholic beverage. Here, we review the Chinese liquor brewing process, the yeast community in the brewing process, the yeast derived flavour compounds, the interaction between yeasts and other microorganisms and gene level modifications.

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Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics

Cited by 63 publications

References 34 publications

Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics

Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics

The microbial communities in Zaopeis, free amino acids in raw liquor, and their correlations for Wuliangye‐flavor raw liquor production

Yeasts and their importance to the flavour of traditional Chinese liquor: a review

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