Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages

Yang, Yijin; Xia, Yongjun; Wang, Guangqiang; Yu, Jun

doi:10.1016/j.lwt.2017.01.007

Cited by 99 publications

(77 citation statements)

References 29 publications

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“…This method was used to extract volatile compounds of another cereals by some researchers [23,24]. The fiber was conditioned before use and thermally cleaned after each analysis at 250 ∘ C at the injector port of Gas Chromatography.…”

Section: Extraction Of the Volatile Compounds Solid Phasementioning

confidence: 99%

Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

Yousif

Bayram

Kesen

2018

Journal of Food Quality

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Bulgur is enjoyed and rediscovered by many people as a stable food because of its color, flavor, aroma, texture, and nutritional and economical values. There is more than one type of bulgur overall the world according to production techniques and raw materials. The volatile compounds of bulgur have not been explored yet. In this study, Headspace Solid Phase Microextraction (HS-SPME) and Gas Chromatography-Mass Spectroscopy (GS-MS) methods were used to determine the volatile flavor compounds of bulgur (Antep type, produced from Durum wheat). Approaching studies were used and the results were optimized to determine the ideal conditions for the extraction and distinguish the compounds responsible for the flavor of bulgur. Approximately, 47 and 37 important volatile compounds were determined for Durum wheat and bulgur, respectively. The study showed that there was a great diversity of volatiles in bulgur produced using Durum wheat and Antep type production method. These can lead to a better understanding of the combination of compounds that give a unique flavor with more researches.

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Section: Extraction Of the Volatile Compounds Solid Phasementioning

confidence: 99%

Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

Yousif

Bayram

Kesen

2018

Journal of Food Quality

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“…Preproduction of ethanol level depends on type of raw materials. Such as 184.0 and 150.0 g/L enhancement in the ethanol content was reported in Chinese rice wine and red wine (Frost, Harbertson, & Heymann, ; Yang, Xia, Wang, Yu, & Ai, ). The presented fluctuation of ethanol in WLW was consistent with ponkan wine (Lee, Chang, Yu, Lai, & Lin, ).…”

Section: Resultsmentioning

confidence: 86%

Dynamic effects of fermentation on phytochemical composition and antioxidant properties of wampee (Clausena lansium (Lour.) Skeel) leaves

Chang

Guo

et al. 2018

Food Science & Nutrition

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Variations in the phytochemical composition and antioxidant properties were studied in the wine of wampee leaves obtained at different stages of fermentation process. The highest concentrations of total phenolic and flavonoid contents were attained at Day 12 and Day 21 of fermentation, respectively. In addition, five phytochemical compounds including vanillic acid, p‐coumaric acid, rutin, ferulic acid, and 7‐hydroxycoumarin were identified and quantified by HPLC in fermented wampee products. The strongest antioxidant activity in wine was monitored on Day 12. Furthermore, total antioxidant activity was significantly correlated with vanillic acid, p‐coumaric acid, ferulic acid, and 7‐hydroxycoumarin compared with rutin. The obtained results suggested that 12‐day fermentation could be an optimal process for excavation of applying wampee leaves into food and wine industries.

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“…For alcohols, sweet flavour and more soft tastes, it was reported Saccharomycopsis is related to the production (Hazelwood et al ., ), and a large amount of Saccharomycopsis was detected in the fungi community of Daqu , resulting in high ethanol content. Isoamyl alcohol rendered vinegar with desirable flavour and were major alcohols in the mature Daqu , as was coincident with previous reports (Yu et al ., ; Yang et al ., ). Moreover, a higher relative content of ethyl acetate as the main ester was detected at the FI and MI groups, due to the higher relative richness of yeast in these two batches.…”

Section: Resultsmentioning

confidence: 97%

“…The solid‐state fermentation of Daqu is a complex biochemical interaction, including microbial growth and metabolism (mainly refers to the production of enzymes) and decomposition and transformation of raw materials. Especially, bacteria, moulds and yeast are believed to produce plenty of enzymes for cellular metabolisms and degradation of raw materials (Yang et al ., ).…”

Section: Introductionmentioning

confidence: 97%

“…Moreover, some studies had focused on the effects of yeast inoculation on volatile compounds of wine and vinegar fermentation. For example, Pichia manshurica that isolated from Daqu showed the highest ester‐producing ability and significantly increased the acid and the ester production of Shanxi aged vinegar (Zhang et al ., ); Chinese rice wine fermentation using different combination of Saccharomyces cerevisiae resulted in different numbers of alcohols and esters (Yang et al ., ); the research has examined that using Wickerhamomyces anomalus along with Saccharomyces cerevisiae increased volatile compounds production in Chinese Baijiu (Zha et al ., ). However, no obvious influence is found in dynamic evolution of microbial community during the solid‐state fermentation process of Daqu by using a bioaugmentation with autochthonous of Bacillus , Pediococcus , Saccharomycopsis and Wickerhamomyces (Li et al ., ).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus, Saccharomycopsis and Absidia

Song

Tang

Liang

et al. 2019

Int J of Food Sci Tech

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Daqu, a saccharifying and fermenting agent for the production of Chinese vinegar and liquor, is manufactured through a spontaneous solid-state fermentation process (SSF). To investigate the influence of bioaugmentation with native microorganisms on Daqu SSF process, physicochemical properties, microbial biomass, volatile compounds and microbial communities were analysed in laboratory-scale Daqu. The results showed that the amylase activity of Daqu enhanced 6.35% AE 0.74% by inoculating Bacillus amyloliquefaciens, Saccharomycopsis fibuligera and Absidia corymbifera. Obviously higher microbial richness was found in the Daqu with bioaugmentation, although the microbial community structure remained relatively stable. Moreover, a total of twenty-two volatile compounds were detected in the mature Daqu. Slightly increase in the content of alcohols was found in the enhanced group by fungal inoculation, including ethanol (46.58 AE 1.36 mg kg À1 ), isobutanol (0.19 AE 0.04 mg kg À1 ) and isoamyl alcohol (1.55 AE 0.13 mg kg À1 ). This study demonstrated that bioaugmentation had a positive effect on the amylase activity, main volatile compounds and microbial community richness. Effect of bioaugmentation in Daqu J. Song et al. 2643 * Difference between this sample and the control group was significant (P < 0.05).

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Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages

Cited by 99 publications

References 29 publications

Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

Dynamic effects of fermentation on phytochemical composition and antioxidant properties of wampee (Clausena lansium (Lour.) Skeel) leaves

Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus, Saccharomycopsis and Absidia

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