Prediction of sugars and acids in Chinese rice wine by mid-infrared spectroscopy

Shen, Fei; Ying, Yibin; Li, Bobin; Zheng, Y.; Hu, Jiangang

doi:10.1016/j.foodres.2011.03.058

Cited by 79 publications

(60 citation statements)

References 28 publications

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“…Recently, electronic nose (E-nose) and Fourier transform infrared spectroscopy (FTIR) techniques have been gradually developed as alternatives to wet chemistry in the food industry and agriculture, mainly because they can be applied in a low-cost, rapid, and non-destructive way (Mamat et al 2011;Shen et al 2011;Králová et al 2014). E-nose comprises a series of gas sensors which have sensitivity and selectivity to volatile compounds present in the sample headspace of samples.…”

Section: Detection Of Adulteration In Freshly Squeezedmentioning

confidence: 99%

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Shen¹,

Wu²,

Su³

et al. 2016

Czech J. Food Sci.

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Abstract:Shen F., Wu Q., Su A., Tang P., Shao X., Liu B. (2016): Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy. Czech J. Food Sci., 34: 224-232.The use of electronic nose and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as rapid tools for detection of orange juice adulteration has been preliminarily investigated and compared. Freshly squeezed orange juices were tentatively adulterated with 100% concentrated orange juices at levels ranging from 0% to 30% (v/v). Then the E-nose response signals and FTIR spectra collected from samples were subjected to multivariate analysis by principal component analysis (PCA) and linear discriminant analysis (LDA). PCA indicated that authentic juices and adulterated ones could be approximately separated. For the classification of samples with different adulteration levels, the overall accuracy obtained by LDA in prediction was 91.7 and 87.5% for E-nose and ATR-FTIR, respectively. Gas chromatography-mass spectrometry (GC-MS) results verified that there existed an obvious holistic difference in flavour characteristics between fresh squeezed and concentrated juices. These results demonstrated that both E-nose and FTIR might be used as rapid screening techniques for the detection of this type of juice adulteration.

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Section: Detection Of Adulteration In Freshly Squeezedmentioning

confidence: 99%

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Shen¹,

Wu²,

Su³

et al. 2016

Czech J. Food Sci.

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“…It has been consumed continuously for 4,000 years in China (1). During the industrial fermentation process, Saccharomyces cerevisiae plays the leading role in the formation of ethanol and the characteristic flavor compounds (2).…”

mentioning

confidence: 99%

Metabolic Engineering of the Regulators in Nitrogen Catabolite Repression To Reduce the Production of Ethyl Carbamate in a Model Rice Wine System

Zhao

Zhang

et al. 2014

Appl Environ Microbiol

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Rice wine has been one of the most popular traditional alcoholic drinks in China. However, the presence of potentially carcinogenic ethyl carbamate (EC) in rice wine has raised a series of food safety issues. During rice wine production, the key reason for EC formation is urea accumulation, which occurs because of nitrogen catabolite repression (NCR) in Saccharomyces cerevisiae. NCR represses urea utilization by retaining Gln3p in the cytoplasm when preferred nitrogen sources are present. In order to increase the nuclear localization of Gln3p, some possible phosphorylation sites on the nuclear localization signal were mutated and the nuclear localization regulation signal was truncated, and the disruption of URE2 provided an additional method of reducing urea accumulation. By combining these strategies, the genes involved in urea utilization (DUR1,2 and DUR3) could be significantly activated in the presence of glutamine. During shake flask fermentations of the genetically modified strains, very little urea accumulated in the medium. Furthermore, the concentrations of urea and EC were reduced by 63% and 72%, respectively, in a model rice wine system. Examination of the normal nutrients in rice wine indicated that there were few differences in fermentation characteristics between the wild-type strain and the genetically modified strain. These results show that metabolic engineering of the NCR regulators has great potential as a method for eliminating EC during rice wine production.

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“…The use of NIR spectroscopy has also been reported for the measurement of several chemical parameters in wine and other alcoholic beverages, such as volatile acidity [89,90], organic acids [91][92][93], glycerol [94,95], reducing sugars [96,97], sulphur dioxide [98], and minerals [99,100]. With more recent developments in instrument design and sample presentation modes such as short path-length transmission cells and attenuated total reflectance modules (ATR), the use of both Fourier transformed mid-infrared (FT-MIR or FTIR) and NIR spectroscopy have been reported by several authors and implemented for the routine analysis of a large number of beer and wine parameters such as alcohol content [101,102], volatile acidity [103], dry extract [104], sugars and acids [105], glycerol [106], anthocyanins [107], polyphenols [108], and amino-nitrogen [109], among others.…”

Section: Spectroscopymentioning

confidence: 99%

The Application of State-of-the-Art Analytic Tools (Biosensors and Spectroscopy) in Beverage and Food Fermentation Process Monitoring

et al. 2017

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Abstract:The production of several agricultural products and foods are linked with fermentation. Traditional methods used to control and monitor the quality of the products and processes are based on the use of simple chemical analysis. However, these methods are time-consuming and do not provide sufficient relevant information to guarantee the chemical changes during the process. Commonly used methods applied in the agriculture and food industries to monitor fermentation are those based on simple or single-point sensors, where only one parameter is measured (e.g., temperature or density). These sensors are used several times per day and are often the only source of data available from which the conditions and rate of fermentation are monitored. In the modern food industry, an ideal method to control and monitor the fermentation process should enable a direct, rapid, precise, and accurate determination of several target compounds, with minimal to no sample preparation or reagent consumption. Here, state-of-the-art advancements in both the application of sensors and analytical tools to monitor beverage and food fermentation processes will be discussed.

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Prediction of sugars and acids in Chinese rice wine by mid-infrared spectroscopy

Cited by 79 publications

References 28 publications

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy

Metabolic Engineering of the Regulators in Nitrogen Catabolite Repression To Reduce the Production of Ethyl Carbamate in a Model Rice Wine System

The Application of State-of-the-Art Analytic Tools (Biosensors and Spectroscopy) in Beverage and Food Fermentation Process Monitoring

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