Correlation between key aroma and manufacturing processes of rice-flavor baijiu and awamori, Chinese and Japanese traditional liquors

Zhao, Zhe; Sugimachi, Mina; Yoshizaki, Yumiko; Yin, Xuan; Han, Xianpei; Okutsu, Kayu; Futagami, Taiki; Tamaki, Hiroyuki; Takamine, Kazunori

doi:10.1016/j.fbio.2021.101375

Cited by 22 publications

(5 citation statements)

References 35 publications

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“…For example, the content of lactic acid in the organic acids formed during the fermentation of Maotai-flavored Baijiu was the highest, reaching 36.20 ± 6.20 g/kg [ 37 ]. Zhao et al [ 38 ] studied the main aroma of rice-flavored Baijiu and Japanese awamori. The lactic acid in the fermentation broth of rice-flavored Baijiu was mainly L-configuration, and its concentration gradually decreased during the fermentation process.…”

Section: Resultsmentioning

confidence: 99%

Distribution and Quantification of Lactic Acid Enantiomers in Baijiu

Qiu

Dai

et al. 2022

Foods

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Enantiomers of lactic acid were investigated in Baijiu, including soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB), via high-performance liquid chromatography with a chiral separation column. The natural concentration and enantiomeric distribution of lactic acid were studied, and their contribution to the flavor of Chinese Baijiu was evaluated based on recognition threshold. The results showed that there were significant differences in the content of lactic acid and the ratio of enantiomeric isomers among different aroma types and storage year. In SSB, the concentrations of D-lactic acid and L-lactic acid were higher, with the highest concentrations of 1985.58 ± 11.34 mg/L and 975.31 ± 14.03 mg/L, respectively. In STB, the highest concentrations of D-lactic acid and L-lactic acid were 1048.00 ± 11.46 mg/L and 939.83 ± 0.23 mg/L, respectively. In LTB, the highest concentrations of D-lactic acid and L-lactic acid were 760.90 ± 9.45 mg/L and 558.33 ± 3.06 mg/L, respectively. The average D/L enantiomeric ratios were 78:22 ± 16.16 and 80:20 ± 9.72 in the Commercial Baijiu products of SSB and STB, respectively. The average D/L enantiomeric ratio in LTB was 90:10 ± 6.08. D-lactic acid in JSHS vintage Baijiu showed a wave variation with aging, while L-lactic acid gradually increased during aging, and the average D/L enantiomeric ratio was 76:24 ± 4.26. The concentration of D-lactic acid in XJCT vintage Baijiu also showed a wave variation with aging, and the concentration of L-lactic acid tended to be stable during aging, with an average D/L enantiomeric ratio of 88:12 ± 2.80. The content of the two configurations of lactic acid in the LZLJ vintage Baijiu showed a decreasing trend during aging, with an average D/L enantiomeric ratio of 60:40 ± 11.99. The recognition threshold of D-lactic acid in 46% ethanol solution was 194.18 mg/L with sour taste; while the L-lactic acid was 98.19 mg/L with sour taste. The recognition threshold of L-lactic acid was about half that of D-lactic acid, indicating that L-lactic acid has a stronger sour taste. The taste activity values (TAVs) of D-lactic acid and L-lactic acid were greater than 1 in most of the Baijiu samples, and the TAV of D-lactic acid was greater than that of L-lactic acid. The study showed that the lactic acid enantiomers contributed to the taste perception of Baijiu in most of the samples, and D-lactic acid contributed more to the Baijiu taste than L-lactic acid.

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Section: Resultsmentioning

confidence: 99%

Distribution and Quantification of Lactic Acid Enantiomers in Baijiu

Qiu

Dai

et al. 2022

Foods

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“…In particular, the 1-octen-3-ol level in MMF-A was 90-fold higher than in unfermented materials and MMF-R. 1-Octen-3-ol is a characteristic volatile compound produced by Aspergillus sp., and is synthesized from linoleic acid by fatty acid oxygenase [23]. Zhao et al recently reported that the fatty acid oxygenase activity of A. luchuensis is significantly higher than that of R. oryzae [24]. Therefore, the higher activity of fatty acid oxygenase in A. oryzae would contribute to a higher amount of 1-octen-3-ol in MMF-A.…”

Section: Discussionmentioning

confidence: 99%

“…luchuensis is significantly higher than that of R . oryzae [24]. Therefore, the higher activity of fatty acid oxygenase in A .…”

Section: Discussionmentioning

confidence: 99%

Effects of microbial fermentation on enzyme activity and volatile properties ofMassa Medicata Fermentata

Wang

Okutsu

Yoshizaki

et al. 2021

Traditional & Kampo Medicine

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Aim Massa Medicata Fementata (MMF) is a crude drug used in East Asia to treat anorexia and dyspepsia. It is prepared from wheat and several herbs through microbial fermentation using Aspergillus sp. and Rhizopus sp. There is great difference in the quality of commercial MMF, and the microbes of MMF are suggested to affect its quality. We investigated the effects of microbial fermentation on the quality of MMF. Methods Raw materials of MMF were mixed according to the ratio listed in the National Standard for Chinese Patent Drugs, and MMF was prepared using pure cultures of Aspergillus oryzae or Rhizopus oryzae. Digestive enzyme activities (α‐amylase, protease, and lipase) and volatile compounds were measured using an analytical kit and GC–MS, respectively. Results Enzyme activity increased in MMF. MMF prepared with A. oryzae (MMF‐A) showed higher α‐amylase and lipase activities than that prepared with R. oryzae (MMF‐R). Protease activity was marginally higher in MMF‐R than in MMF‐A. GC–MS analysis revealed that terpenoids decreased with fermentation; however, 2,3‐butanediol, acetoin, and guaiacol were detected in MMF only. C8 compounds such as 1‐octen‐3‐ol were higher in MMF‐A than MMF‐R; however, aromatic compounds such as 4‐vinylguaiacol and pyrazines were higher in MMF‐R than MMF‐A. Conclusion Microbial fermentation contributes to increased enzyme activity and changes in MMF volatiles. These properties of MMF were considerably affected by the microbes used, and it is proposed in this study that it is important to have microbial control in the production of commercial MMF.

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“…This experiment allows for precise descriptions of aroma attributes and quantifies their intensity [ 11 , 12 ]. Zhao [ 13 ] used QDA to distinguish aroma differences between rice-flavored Baijiu and awamori, elucidating the static sensory characteristics of rice-flavored Baijiu with mellow, fruity, and floral aromas. While QDA can elucidate the sensory characteristics of liquor in the glass, it cannot accurately describe changes in aroma attributes during Baijiu consumption.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu

Wu,

Fan,

et al. 2024

Foods

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Rice-based Baijiu has gained popularity in the Chinese market. Qingya-flavored Baijiu, a variant of Xiaoqu-fermented Baijiu, employs rice as its primary raw material, with an improved production process compared to traditional rice-flavored Baijiu. We comprehensively characterized and compared the aroma profiles of these two rice-based Baijiu types using static sensory experiments (QDA, quantitative descriptive analysis) and dynamic sensory experiments (TDS, temporal dominance of sensations). Qingya-flavored Baijiu exhibited pronounced plant, oily, and roasted aromas, while traditional rice-flavored Baijiu displayed more prominent fruity, floral, and sour notes. Utilizing GC-O-MS (gas chromatography-olfactometry–mass spectrometry) and multi-method quantification, we qualitatively and quantitatively analyzed 61 key aroma compounds, identifying 22 compounds with significant aroma contributions based on odor activity values (OAVs). Statistical analyses, combining sensory and chemical results, were conducted to predict important aroma compounds responsible for the aroma differences between the two Baijiu types. Aroma Recombination and Omission experiments showed that seven compounds play key roles in the aroma of Qingya-flavored Baijiu, including (2E,4E)-Deca-2,4-dienal, linalool, apricolin, ethyl acetate, ethyl isobutyrate, ethyl caprylate, and ethyl isovalerate.

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Correlation between key aroma and manufacturing processes of rice-flavor baijiu and awamori, Chinese and Japanese traditional liquors

Cited by 22 publications

References 35 publications

Distribution and Quantification of Lactic Acid Enantiomers in Baijiu

Distribution and Quantification of Lactic Acid Enantiomers in Baijiu

Effects of microbial fermentation on enzyme activity and volatile properties ofMassa Medicata Fermentata

Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu

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