Profiling the key metabolites produced during the modern brewing process of Chinese rice wine

Zhong

et al. 2022

Int J of Food Sci Tech

Summary The proteins in the raw materials affect the formation of flavour during fermentation. Among all the fermentation broth of protein fraction in the study, the rice prolamin and albumin effectively promoted floral, honey and fruity characteristics in fermentation with higher level of β‐phenylethyl alcohol, 2,4‐dimethyl‐benzaldehyde and ethyl hexadecanoate than those in the fermentation of globulin and glutelin; albumin is with higher level of higher alcohols, but higher alcohols are not good for health because of their acute toxicity and neurotoxic effects. In a further fermentation experiment of addition of prolamin, extra prolamin significantly promoted the formation of aroma volatiles, especially medium and long fatty acid esters and β‐phenylethyl alcohol and its acetate, and the content of β‐phenethyl acetate in sweet rice wine with added prolamin was more than twice that of single sweet rice wine. This study demonstrates that the different rice protein components significantly affect the volatiles generated by microorganism metabolism to impact the flavour of sweet rice wine, and the flavour quality of sweet rice wine can be enhanced by increasing the prolamin content.

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effects of the proteins of indica rice and indica waxy rice on the formation of volatiles of sweet rice wine

Zhong

et al. 2022

Int J of Food Sci Tech

“…While the level of acidification influences perceived sourness, it is not the only determinant, as different organic acids can differ in potency at the same pH [ 33 ]. The acidic Fel and Tos products were described as having strong sourness, but the consumers did not report strong sourness from Sau despite its very low pH.…”

Section: Resultsmentioning

confidence: 99%

Objective Measurements Associated with the Preferred Eating Qualities of Fermented Salamis

Kim

Knowles

Ahmad

et al. 2021

Foods

The development of new food products can be expedited by understanding the physicochemical attributes that are most relevant to consumers. Although many objective analyses are possible, not all are a suitable proxy to serve as quality markers associated with sensory preferences. In this work, we selected nine candidate laboratory assays to use on six commercial salamis, which were also eaten and informally described by a consumer discussion group familiar with China-sourced meat products. Several objective measures were strongly related to the flavour perceptions: (i) texture: instrumental texture values, fat release at oral temperature and fat saturation ratios, (ii) aroma: volatile compounds (e.g., alcohols and esters) associated with microbial fermentation and spices (terpenes and sulphur compounds) and (iii) taste: kokumi taste receptor responses. The fat released at oral temperature was associated with unsaturated fatty acids (r = 0.73). However, there was less explanatory worth for associations between sensory perceptions and proximate composition, water activity, pH or L*, a*, b* colourimetry.

“…Wheat Qu contained complex microflora, comprising Aspergillus spp., Rhizopus spp., Fusarium , Mucor , Saccharopolyspora , lactic acid bacteria, and yeasts secrete a diversity of enzymes, primarily liquefying enzyme, saccharifying enzyme, proteolytic enzyme, peptidase, lipase, and esterase [ 25 ]. During the process of wheat Qu production, pre-fermentation, and post-fermentation, numerous metabolic enzymes formed by microorganisms promote the transformation of high molecular substances (for example, starch and proteins) in glutinous rice and wheat into polysaccharides, oligosaccharides, ethanol, peptides, and amino acids, and result in the generation of polyphenol, organic acids, and flavor substances [ 26 , 27 , 28 , 29 ]. Previous studies revealed that Huangjiu polysaccharides had antioxidant and anti-tumor activities and could effectively improve cytokine levels and immunoglobulins and complements related to immunomodulatory activity in the serum of immunodeficient mice [ 28 , 30 ].…”

Section: Introductionmentioning

confidence: 99%

Non-Alcoholic Components in Huangjiu as Potential Factors Regulating the Intestinal Barrier and Gut Microbiota in Mouse Model of Alcoholic Liver Injury

Zhou

Liu

et al. 2022

Foods

Self Cite

Different alcoholic beverages and drinking patterns might exert divergent impacts on alcoholic liver disease (ALD) progression. Whether the abundant non-alcoholic components (NAC) in fermented wine could alleviate ethanol (EtOH)-induced adverse influences on the liver remains unknown. Hence, the chronic ALD mouse model was established to compare the effects of Huangjiu (a typical fermented wine) and EtOH feeding on the liver, intestinal barrier, gut microbiota, and intestinal short-chain fatty acids (SCFAs) content. Although Huangjiu intake led to slight hepatic steatosis, it mitigated oxidative stress, inflammation, and intestinal damage relative to EtOH intake. In comparison with EtOH feeding, Huangjiu significantly improved the intestinal barrier integrity and reduced hepatic lipopolysaccharide levels by up-regulating the expression of intestinal tight junction proteins (ZO-1 and occludin) and antimicrobial activity peptides (Reg3β and Reg3γ). The administration of Huangjiu NAC partially restored alcohol-induced gut microbiota dysbiosis via recovering the abundance of Lactobacillus, Faecalibaculum, and Akkermansia. Moreover, mice receiving Huangjiu showed higher SCFAs levels (such as acetic acid and butyric acid) than those receiving EtOH. Huangjiu consumption resulted in lower hepatotoxicity than pure EtOH, at the same alcohol dose. The NAC in Huangjiu might attenuate the progression of ALD by regulating intestinal barrier function and microbiota-meditated gut ecology.