Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

Niu, Yunwei; Yao, Zhengmin; Xiao, Qing; Ma, Ning; Zhu, Jiancai

doi:10.1016/j.foodchem.2017.04.103

Cited by 134 publications

(77 citation statements)

References 30 publications

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“…Most of these flavors have pleasant aromatic smells, such as those from ethyl acetate (pineapple), ethyl lactate (fruity), 1-octen-3-ol (mushroom), octanoic acid (cheesy), ethyl 3-phenylpropanoate (floral), ␥-nonanolactone (coconut), etc. (24,43). Although some of these flavors are unpleasant flavors, they form a special style of products at low concentrations, such as acetic acid (acidic, vinegar), hexanoic acid (sweaty), ethyl oleate (fatty), 3-methyl-1-butanol (malty), etc.…”

Section: Discussionmentioning

confidence: 99%

Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation

Wang

Nie

et al. 2019

Appl Environ Microbiol

128

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Natural microbiota plays an essential role in flavor compounds used in traditional food fermentation; however, the fluctuation in natural microbiota results in inconsistency in food quality. Thus, it is critical to reveal the core microbiota for flavor compound production and to construct a synthetic core microbiota for use in constant food fermentation. Here, we reveal the core microbiota based on their flavor production and cooccurrence performance, using Chinese light-aroma-type liquor as a model system. Five genera, Lactobacillus, Saccharomyces, Pichia, Geotrichum, and Candida, were identified to be the core microbiota. The synthetic core microbiota of these five genera presented a reproducible dynamic profile similar to that in the natural microbiota. A Monte Carlo test showed that the effects of five environmental factors (lactic acid, ethanol, and acetic acid contents, moisture, and pH) on the synthetic microbiota distribution were highly significant (P Ͻ 0.01), similar to those effects on a natural fermentation system. In addition, 77.27% of the flavor compounds produced by the synthetic core microbiota showed a similar dynamic profile ( Ͼ 0) with that in the natural liquor fermentation process, and the flavor profile presented a similar composition. It indicated that the synthetic core microbiota is efficient for reproducible flavor metabolism. This work established a method for identifying core microbiota and constructing a synthetic microbiota for reproducible flavor compounds. This work is of great significance for the tractable and constant production of various fermented foods. IMPORTANCE The transformation from natural fermentation to synthetic fermentation is essential in constructing a constant food fermentation process, which is the premise for stably making high-quality food. According to flavor-producing and cooccurring functions in dominant microbes, we provided a system-level approach to identify the core microbiota in Chinese light-aroma-type liquor fermentation. In addition, we successfully constructed a synthetic core microbiota to simulate the microbial community succession and flavor compound production in the in vitro system. The constructed synthetic core microbiota could not only facilitate a mechanistic understanding of the structure and function of the microbiota but also be beneficial for constructing a tractable and reproducible food fermentation process.

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Section: Discussionmentioning

confidence: 99%

Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation

Wang

Nie

et al. 2019

Appl Environ Microbiol

128

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“…In recent years, VSCs have attracted special attention in Chinese liquor. Currently, over 20 sulfur compounds have been reported in Chinese liquor (Fan and others ; Zheng and others ; Niu and others ; Sha and others ). Moutai liquor is the flagship of Chinese liquor with its extremely complex volatile composition (Xu and Ji ; Fan and others ).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid‐Phase Microextraction Gas Chromatography‐Pulsed Flame Photometric Detection and Odor Activity Value

Chen

Sha

Qian

et al. 2017

Journal of Food Science

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“…An Agilent 7890 gas chromatography coupled with an Agilent 5975 mass spectrometry (Agilent Technologies, Santa Clara, CA, USA) was used to analyse volatile compounds in these tea samples (Niu et al, 2017). An HP-5MS capillary column (30 m 9 0.25 mm 9 0.25 lm, J&W Scientific, Folsom, CA, USA) was used to separate the volatile compounds with a carrier gas (helium) flow rate at 1.0 mL min À1 .…”

Section: Gas Chromatography-mass Spectrometry (Gc-ms)mentioning

confidence: 99%

Investigating volatile compounds’ contributions to the stale odour of green tea

Dai

Jin

Gao

et al. 2019

Int J of Food Sci Tech

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Summary This study aimed to characterise the volatiles that contribute to stale odour of green tea. Volatiles were extracted using headspace solid‐phase microextraction (HS‐SPME) and analysed using gas chromatography‐mass spectrometry (GC‐MS) and gas chromatography‐olfactometry (GC‐O). Results showed that a total of ninety‐six volatiles were identified by GC‐MS, in which forty‐four volatiles were screened out based on Principal component analysis (PCA) and orthogonal projections to latent structures–discriminant analysis (OPLS‐DA), and thirty‐nine volatiles had a significant variation at the level of 0.05 by analysis of variance (anova). From GC‐O analysis, fifty‐four aromatic volatiles with strong aroma intensity (aroma intensity above 2) were perceived. Further investigation revealed that fifteen volatiles, including 1‐octen‐3‐ol, benzyl alcohol, benzaldehyde, safranal, β‐cyclocitral, (E,E)‐3,5‐octadien‐2‐one, (Z,E)‐3,5‐octadien‐2‐one, dimethyl adipate, dihydroactinidiolide, β‐ionone, α‐ionone, geranyl acetone, phenylethyl alcohol, methyl decanoate and α‐terpineol were responsible for stale odour, besides the former nine compounds were only found in stored tea.

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Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

Cited by 134 publications

References 30 publications

Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation

Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation

Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid‐Phase Microextraction Gas Chromatography‐Pulsed Flame Photometric Detection and Odor Activity Value

Investigating volatile compounds’ contributions to the stale odour of green tea

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