Impact of solid‐state saccharification on the flavor of rice‐flavor baijiu

Abstract

Rice-flavor baijiu is a traditional Chinese liquor. The flavor profile and volatiles presented with or without the solid-state saccharification (SSS) were investigated to reveal the effects of SSS process on the quality of rice-flavor baijiu. The liquor prepared with SSS had a sweet flavor. It contained significantly higher contents of β-phenylethyl alcohol, β-phenylethyl acetate, and ethyl lactate with odor active value of >1. The liquor prepared without SSS had a cheese-like flavor. It was confirmed that the cheese-like flavor derived from butanoic acid was only detected in the liquor prepared without SSS. SSS facilitated the biosynthesis of β-phenylethyl alcohol and ethyl lactate by supplying a large amount of phenylalanine and lactic acid at the initial stage of fermentation, and it prevented contamination. These results indicated that the SSS process contributed to produce the characteristic flavor compounds of rice-flavor baijiu. Practical Application: Solid-state saccharification (SSS) process of rice-flavor baijiu contributes not only in brewing, but also in the production of the characteristic flavor compounds and the repression of the off-flavor derived from the contamination. Therefore, SSS is a critical process to control the flavor of riceflavor baijiu.

Exploring the Role of Active Functional Microbiota in Flavor Generation by Integrated Metatranscriptomics and Metabolomics during Niulanshan Baijiu Fermentation

“…Organic acids had high flavor thresholds and thereby limited influence on the pungent flavors of baijiu [41]. The aromatic compound phenethyl alcohol has a honey rose flavor, and benzaldehyde smells of an almond aroma but is slightly bitter, which likely gives the characteristic aromas of LFB [42]. Meanwhile, β-caryophllene as one healthcare factor from NLS, had a potent scavenging effect against intracellular reactive oxygen species by increasing the activity of intracellular antioxidant enzymes, including catalase, superoxide dismutase, and glutathione peroxidase and the level of non-enzymatic antioxidants such as glutathione [43].…”

Characterization and Correlation of Microbiota and Higher Alcohols Based on Metagenomic and Metabolite Profiling during Rice-Flavor Baijiu Fermentation

“…Rhizopus plays an important role in the production of enzymes such as amylase and glucoamylase for the saccharification and fermentation of Baijiu [37]. In addition, the higher relative abundance of Rhizopus was associated with the production of lactic acid and volatile compounds, which may affect the fermentation environment of other microbiota, such as Saccharomyces [38].…”

“…the production of lactic acid and volatile compounds, which may affect the fermentation environment of other microbiota, such as Saccharomyces [38].…”