Sesame flavour baijiu: a review

Zhang, Wenqing; Li, Jinglei; Rao, Zhiming; Si, Guanru; Zhang, Xian; Chuan-qiang, Gao; Ye, Ming; Zhou, Ping

doi:10.1002/jib.614

Cited by 14 publications

(5 citation statements)

References 54 publications

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“…Representative flavor substances included (Z)-3,7-dimethyl-3,6-octadien-1-ol,2-methyl-1-propanol, (R)-2-octanol, 3-methyl-1butanol, phenylethyl alcohol, 4-ethyl-2-methoxy-phenol, 2-methoxy-4-vinylphenol, and 2,3-dihydro-benzofuran. These flavor substances were in line with the current trend of a light and sweet style in Baijiu development, as well as the roasted aroma characteristic of sesame-flavored Baijiu, which may be related to the yeast originating from the environment of sesame-flavored Baijiu brewing [50,51]. It was worth noting that, consistent with the aforementioned optimization results, S. fibuligera Y1402 cannot synthesize 3-Met through a de novo synthesis pathway when there was no or very little L-methionine available.…”

Section: Production Of Aromatic Compoundssupporting

confidence: 75%

Screening, Identification, and Fermentation Condition Optimization of a High-Yield 3-Methylthiopropanol Yeast and Its Aroma-Producing Characteristics

Zhang,

Sun,

Liu

et al. 2024

Foods

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A high-yield 3-methylthiopropanol (3-Met) yeast Y1402 was obtained from sesame-flavored Daqu, and it was identified as Saccharomycopsis fibuligera. S. fibuligera Y1402 showed a broad range of growth temperatures and pH, as well as the maximum tolerance to glucose, NaCl, nicotine, and 3-Met at 50% (w/w), 15% (w/v), 1.2 g/L, and 18 g/L, respectively. After optimization using single-factor experiments, a Plackett–Burman design, a steepest ascent test, and a Box–Behnken design, the 3-Met yield reached 4.03 g/L by S. fibuligera Y1402 under the following optimal conditions: glucose concentration of 40 g/L, yeast extract concentration of 0.63 g/L, Tween 80 concentration of 2 g/L, L-methionine concentration of 5 g/L, liquid volume of 25 mL/250 mL, initial pH of 5.3, fermentation temperature of 32 °C, inoculum size of 0.8%, shaking speed of 210 rpm, and fermentation time of 54 h. The fermentation was scaled up to a 3 L fermenter under the optimized conditions, and the yield of 3-Met reached 0.71 g/L. Additionally, an aroma analysis revealed that the flavor substances produced by S. fibuligera Y1402 in sorghum hydrolysate medium was mainly composed of compounds with floral, sweet, creamy, roasted nut, and clove-like aromas. Therefore, S. fibuligera has great potential for application in the brewing of Baijiu and other fermented foods.

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Section: Production Of Aromatic Compoundssupporting

confidence: 75%

Screening, Identification, and Fermentation Condition Optimization of a High-Yield 3-Methylthiopropanol Yeast and Its Aroma-Producing Characteristics

Zhang,

Sun,

Liu

et al. 2024

Foods

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“…In recent years, many methods have been developed to analyze and identify baijiu, including chromatography‐mass spectrometry (Dong et al., 2020; Yan et al., 2020; Zhang et al., 2020) and spectroscopy (Han et al., 2016). However, chromatography‐mass spectrometry always needs complex preprocessing, time‐consuming, expensive instruments and high professional requirements, which greatly hinders real‐time analysis in the field.…”

Section: Introductionmentioning

confidence: 99%

Furfural and organic acid targeted carbon dot sensor array for the accurate identification of Chinese baijiu

Jia

Fan

et al. 2021

Journal of Food Science

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Baijiu quality control has always been a major challenge for researchers. In this paper, taking furfural which is closely related to baijiu brewing process and organic acids related to baijiu fermentation process and microorganism types as the main discriminating factors, a carbon dot (CDs) sensor array targeting furfural and organic acids was constructed to identify 41 kinds of baijiu. Through the fluorescence response investigation of CDs synthesized by isomers of benzenediol, aminophenol, and phenylenediamine to different baijiu, two CDs synthesized by meta‐benzene substitutions containing ‐NH2 were selected to build a fluorescence sensor array. Due to the aggregation‐induced enhancement effect between furfural and the CDs, and the protonation of organic acid and the CDs, different fluorescence changes were observed, the sensor array combined with partial least squares regression could quantitatively analyze furfural and organic acids. What is more, semi‐quantitative analysis of furfural and lactic acid in baijiu was performed. Owing to the interaction of the two CDs with furfural and organic acids in baijiu, the sensor array could accurately identify different baijiu through linear discriminant analysis. This sensor array has potential applications in the quantitative analysis of flavor substances in other alcoholic beverages, moreover, this method could provide a quick response and practical tool for real‐time quality control monitoring in the baijiu industry.

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“…Actually, most of volatile compounds were produced during the fermentation stage, especially at the later stage of fermentation (9-18 d). This result is expectable as it is widely known that the solid state fermentation of Baijiu has been divided into three stages, including the saccharification stage, the ethanol production stage and the flavor substances production stage, in which the flavor substances production stage is mainly occurred at the later stage of fermentation (Zhang et al, 2020b).…”

Section: Physicochemical Factors and Volatile Compounds Of The Jiupei...mentioning

confidence: 89%

Dynamic changes of microbial community structure and flavor compounds formation during Qingzhi compound-flavor Baijiu fermentation

Zhao

Jiang

et al. 2023

Food Sci. Technol

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A Qingzhi compound-flavor Baijiu (QZCF Baijiu) was developed and the physiochemical factors and microbial community structure in Jiupei (fermented grains) during Baijiu fermentation were revealed. Physiochemical factors of ethanol, moisture and acidity significantly increased in the fermentation, while starch and reducing sugar decreased. The results of high-throughput sequencing showed that Weissella, Pediococcus, Bacillus, Pantoea, Streptococcus, Sphingobacterium, Saccharomyces, Rhizopus, Issatchenkia and Wickerhamomyces were the dominant microorganisms in Jiupei. Moreover, correlation analysis between the physicochemical factors, the dominant microorganisms and the important flavor compounds in QZCF Baijiu production highlighted that the changes of physiochemical factors would lead to the corresponding changes of core microbiota and important flavor substances. Physiochemical factors of starch, reducing sugar and temperature could significantly affect the microbial community structure at the early stage of fermentation, while the influences of ethanol content and acidity became greater at the later stage, resulting in the differences of flavor compounds in Jiupei. Therefore, the growth and metabolism of microbial communities could be regulated by purposefully adjusting the physiochemical factors, thereby improving the flavor and quality of Baijiu. This work enriched the flavor types of Baijiu and provided a reference for the Baijiu-making industries to manage their production process.

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Sesame flavour baijiu: a review

Cited by 14 publications

References 54 publications

Screening, Identification, and Fermentation Condition Optimization of a High-Yield 3-Methylthiopropanol Yeast and Its Aroma-Producing Characteristics

Screening, Identification, and Fermentation Condition Optimization of a High-Yield 3-Methylthiopropanol Yeast and Its Aroma-Producing Characteristics

Furfural and organic acid targeted carbon dot sensor array for the accurate identification of Chinese baijiu

Dynamic changes of microbial community structure and flavor compounds formation during Qingzhi compound-flavor Baijiu fermentation

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