Maillard reaction intermediates in Chinese Baijiu and their effects on Maillard reaction related flavor compounds during aging

Huang, Hao; Gao, Yuchen; Wang, Lulu; Yu, Xiaowei; Chen, Shuang; Xu, Yan

doi:10.1016/j.fochx.2024.101356

Cited by 1 publication

(1 citation statement)

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“…The set of differential amino acid metabolism-related genes in BQ were related to the generation of proline, glutamic acid, cysteine, and glutathione. Amino acids undergo Maillard reaction with reducing sugars, producing various compounds such as furans, pyrans, pyrazines, aldehydes, ketones, etc., which can increase the content of flavor substances in Baijiu ( Huang et al, 2024 ). In addition, relevant reports have found that glutathione can reduce the loss of esters and terpenes in Baijiu , thereby increasing the content of aroma components ( Webber et al, 2014 ).…”

Section: Resultsmentioning

confidence: 99%

Metagenomic analysis of core differential microbes between traditional starter and Round-Koji-mechanical starter of Chi-flavor Baijiu

Liang,

Deng,

et al. 2024

Front. Microbiol.

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Xiaoqu starter serves as the saccharifying and fermenting agent in the production of Cantonese soybean-flavor (Chi-flavor) Baijiu, and the complex microbial communities determine the flavor and quality of the product. Round-Koji-mechanical starter (produced by using an automated starter-making disk machine) is advantageous as it decreases operator influence, labor costs, and fermentation time, but the product quality is lower compared to traditional starter. Thus, two types of starters (traditional and Round-Koji-mechanical starter) from a Cantonese Baijiu factory were compared in a metagenomic analysis to investigate the differences in microbial community composition and core microbes. The results showed that several core microbes related to carbohydrate metabolism, amino acid metabolism and lipid metabolism, were differentially enriched in the traditional starter. Mucor lusitanicus and Rhizopus delemar were significantly positively correlated with the three key metabolic pathways. Saccharomyces cerevisiae, Cyberlindnera fabianii, Kluyveromyces marxianus, Lactobacillus fermentum, Mucor ambiguous, Rhizopus microspores, Rhizopus azygosporus, Mucor circinelloides, and Ascoidea rubescens were significantly positively correlated with two of the three key metabolic pathways. The results of this study provide a basis for understanding the differential core microbes in traditional and Round-Koji-mechanical starters of Chi-flavor Baijiu, and they also provide guidance for improving Round-Koji-mechanical starter.

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Section: Resultsmentioning

confidence: 99%