Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments

Sun, Jinyuan; Li, Qinya; Luo, Shangwen; Zhang, Jinglin; Huang, Mingquan; Chen, Feng; Zheng, Fang; Sun, Xiaotao; Li, Hehe

doi:10.1039/c8ra02727g

Cited by 76 publications

(41 citation statements)

References 16 publications

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“…Tetramethyl‐pyrazine with an odor activity values ≥1 is an important functional factor in Baijiu , contributing to the roasted sesame‐like aroma . Some reports claim that it is an important flavour compound in Baijiu , while others showed that it had a limited effect . ( z )‐Oxacyclopentadec‐6‐en‐2‐one, which is an essential oil in ambrette seed ( Abelmoschus moschatus ) and in the aerial parts of Piper pierrei , was identified in Daqu for the first time by GC–MS .…”

Section: Resultsmentioning

confidence: 99%

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Chen

et al. 2019

J. Inst. Brew.

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Daqu is a saccharifying and fermentation agent for Baijiu production. It provides ingredients, flavours or flavour precursors, microorganisms and enzymes that influence Baijiu quality and character. Here, a systematic investigation was performed on the physicochemical properties, volatile flavour compounds and microbial community structures of Chinese Guojing roasted sesame‐like flavour Daqu. The results show that the Daqu exhibited high saccharifying ability, but low liquefying and fermenting ability. Analysis by headspace solid‐phase microextraction gas chromatography–mass spectrometry showed that the Daqu and a simulated solid‐state fermentation sample contained 28 and 49 volatile components, including alcohols, esters, aldehydes, benzodiazepines, alkenes and nitrogen containing compounds. The main volatiles were aldehydes, esters and alcohols in Daqu, while the esters, alcohols and phenols were relatively higher in the solid‐state fermentation sample. With the microbial flora, Bacillus, Actinobacteria_norank, Thermoactinomyces, Enterobacteriaceae_norank, Enterobacter, Actinopolyspora, Kroppenstedtia, Pseudomonas and Sphingobium were the main prokaryotic microorganisms. The dominant fungi were Thermomucor, Trichocomaceae_Incertae Sedis, Absidia, Eurotiomycetes_Incertae Sedis, Mucorales_Incertae Sedis and Eurotiales_Incertae Sedis. By systematically characterising the physicochemical properties, flavour compounds and microorganisms in Daqu, this study increases the understanding of Daqu and provides information for improvements in Baijiu production and quality. © 2019 The Institute of Brewing & Distilling

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Section: Resultsmentioning

confidence: 99%

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Chen

et al. 2019

J. Inst. Brew.

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“…Baijiu is a traditional alcoholic beverage with thousands of years of history in China, and it occupies a unique position in Chinese traditional culture as a pearl of ancient Chinese wisdom (Han, 2016;Jin et al, 2017;Sun et al, 2018a;Song et al, 2020). The quality of Baijiu is highly influenced by its special flavor and mouthfeel in the mouth, a determinant factor in acceptance of Baijiu (Fan et al, 2018b).…”

Section: Introductionmentioning

confidence: 99%

Application of Wickerhamomyces anomalus in Simulated Solid-State Fermentation for Baijiu Production: Changes of Microbial Community Structure and Flavor Metabolism

Wang

Fan

et al. 2020

Front. Microbiol.

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Wickerhamomyces anomalus is conducive to the synthesis of ester compounds in brewing the Chinese liquor Baijiu; esters are crucial for the quality of Baijiu. In this study, simulated solid-state fermentation for Baijiu production was used to explore whether artificial addition of W. anomalus could improve the flavor substance in Baijiu, and the underlying mechanisms. Two experimental groups were studied, in which W. anomalus Y3604 (Group A) and YF1503 (Group B) were added, respectively; in the control group (Group C), no W. anomalus was added. Adding strain Y3604 increased the content of esters in fermentation samples, especially ethyl acetate and ethyl caproate, and reduced the content of higher alcohols. Adding strain YF1503 had little effect on the ester content but decreased the content of higher alcohols. The diversity and abundance of prokaryotic genera in Group A and B samples were similar, but there were some differences compared with Group C. The correlations of genera in Group A or B samples were simple compared with group C. Although the predominant eukaryotic genera in the three groups were consistent, the abundance of each gene varied among groups. Based on our findings, bioaugmentation of Baijiu fermentation with W. anomalus will change the ethyl acetate content and cause changes in the levels of other flavor substances. We suggest that the changes in flavor substances caused by the addition of W. anomalus are mainly due to changes in the microbial community structure that result from the addition of W. anomalus.

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“…Alcohols, known as fusel alcohols, are the most volatile metabolites synthesized by yeast during alcoholic fermentation (Dzialo et al., 2017). The volatile alcohol in rice wine mainly comes from the fermentation, the conversion of amino acids, and the oxidation of linolenic acid degradation products (Sun et al., 2018). SITCY125 and SITCY601 fermented rice wines had a relatively higher alcohol content of 16,921.01 μg/L (48 hr) and 19,487.52 μg/L (36 hr), respectively.…”

Section: Resultsmentioning

confidence: 99%

Effect of non‐Saccharomyces yeasts fermentation on flavor and quality of rice wine

Chen

Ren

et al. 2020

J Food Process Preserv

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Non‐Saccharomyces are very important for the flavor and quality of fermented wine. The fermentation kinetics, the flavor characteristic, and sensory evaluation of rice wine fermented with Nakazawaea ishiwadae (SITCY001), different genotypes of Wickerhamomyces anomalus (SITCY125 and SITCY601), and Candida glabrata (SITCY597) were analyzed in this study. Results showed that the curves of reducing sugar consumption were well fitted by Logistic, Boltzmann, and DoseResp models. Compared with other three strains, SITCY125 had higher alcohol contents and lower ratio of ester‐to‐alcohol, indicating stronger alcoholic and mellow aroma. Moreover, rice wine fermented with SITCY125 had higher sensory score in texture, fruit‐aroma, flower‐aroma, and sweetness, while having lower bitterness score. These results indicated that among the four strains, SITCY125 was the best choice to improve the flavor and quality of rice wine, which made the aroma characteristic more distinct and would have potential industrial application prospects in rice wine brewing. Practical applications With more and more people high demand for rice wine flavor, yeasts are widely used to improve the aroma and quality of fermented rice wine. This study would be helpful in promoting the potential industrial application of non‐Saccharomyces yeasts in rice wine brewing.

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Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments

Abstract: The aroma components in Meilanchun sesame flavor style baijiu were identified by aroma extract dilution analysis (AEDA), quantitative analysis, aroma active compound recombination, and omission/addition experiments.

Cited by 76 publications

References 16 publications

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Application of Wickerhamomyces anomalus in Simulated Solid-State Fermentation for Baijiu Production: Changes of Microbial Community Structure and Flavor Metabolism

Effect of non‐Saccharomyces yeasts fermentation on flavor and quality of rice wine

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