Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

Zhao, Dongrui; Shi, Dongmei; Sun, Jinyuan; Li, Anjun; Sun, Baoguo; Zhao, Ming; Chen, Feng; Sun, Xiaotao; Li, Hehe; Zheng, Fang

doi:10.1016/j.foodres.2017.11.074

Cited by 147 publications

(78 citation statements)

References 33 publications

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“…ROS is recognized as being able to cause internal cellular damage and activate NF‐κB signaling pathway, and is involved in the activation of the inflammasomes (Price et al., ). While as the previous study reported, VA was not only potent antioxidant, but also induced the expression of Nrf2 and its downstream antioxidative enzymes (that is, SOD, CAT, and GPx), thereby inhibiting the product of ROS (Zhao et al., ; Zhao et al., ). Therefore, the anti‐inflammatory activity could also be associated with antioxidant activity of VA according to the previous research (Niazi et al., ).…”

Section: Discussionmentioning

confidence: 88%

“…Vanillin (4‐hydroxy‐3‐methoxybenzaldehyde) (VA), a kind of phenolic compound, is a major component of Vanilla planifolia seed (Sinha, Sharma, & Sharma, ; Xu et al., ) and widely found in food and beverage (as shown in Supporting Information Table S1), such as biscuit (9.3 to 42.6 µg/g), candy (36.7 to 2860.0 µg/g), milk powder (132.9 to 1990.0 µg/g), and Baijiu (210 to 306 µg/L) (Deng, Xu, Zeng, & Ding, ; Ni, Zhang, & Kokot, ; Zhao et al., ; Ziyatdinova, Kozlova, Ziganshina, & Budnikov, ). In Gujinggong Baijiu (a well‐known brand of strong‐aroma type Baijiu), VA was identified as a contributor for the aroma profile due to its higher flavor dilution value (≥729) (Liu & Sun, ; Zhao et al., ).…”

Section: Introductionmentioning

confidence: 99%

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Elucidation of The Anti‐Inflammatory Effect of Vanillin In Lps‐Activated THP‐1 Cells

Zhao

Jiang

et al. 2019

Journal of Food Science

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Vanillin, a kind of phenolic compound, is naturally found in food and beverage and widely used as a flavoring agent. In view of the safety and universality of vanillin, exploring the functions of vanillin on human is of great value. Thus, lipopolysaccharide (LPS)‐activated THP‐1 cells were selected as the cell model to evaluate the anti‐inflammatory effect of vanillin in this study. On the basis of the results, vanillin markedly suppressed the expression of inflammatory cytokines (that is, TNF‐α, IL‐1β, IL‐6, and IL‐8), mediators (NO, iNOS, PGE2, and COX‐2), and NLRP3 inflammasome (that is, NLRP3, ASC, and caspase‐1), blocked the LPS‐induced activation of the NF‐κB/IκBα/AP‐1 signaling pathway, and activated the gene expression of the Nrf2/HO‐1 signaling pathway. In addition, it was confirmed that vanillin was unable to react with LPS due to the results of quantification by HS‐SPME‐GC‐MS. Hence, vanillin could effectively attenuate LPS‐induced inflammatory response by regulating the expression of intracellular signaling pathways in THP‐1 cells. It is a potent anti‐inflammatory component found in food and beverage. These findings might contribute to the overall understanding of the potential health benefits of vanillin for food application. Practical Application In this study, the anti‐inflammatory effect of vanillin (VA) was evaluated by ELISA, real‐time PCR, and western blot in LPS‐induced THP‐1 cells. The hypothesis that VA could react with LPS was excluded due to the results of quantification by HS‐SPME‐GC‐MS. On the basis of the result, vanillin could effectively attenuate LPS‐induced inflammatory response in THP‐1 cells and was a potent anti‐inflammatory component natural in food and beverage. These findings might contribute to the overall understanding of the potential health benefits of vanillin for food application.

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Section: Discussionmentioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Elucidation of The Anti‐Inflammatory Effect of Vanillin In Lps‐Activated THP‐1 Cells

Zhao

Jiang

et al. 2019

Journal of Food Science

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“…In contrast, alcohols seem to be not so important for aroma contribution because of their lower SD values except 1‐nonanol (1024; green). This result seems to be consistent to Zhao's study of the Gujinggong Baijiu …”

Section: Resultsmentioning

confidence: 99%

“…The gas chromatography−olfactometry (GC‐O) with sample dilution analysis (SDA) has been widely used to determine the aroma‐active compounds . The key odorants can be further identified by the aroma recombination and omission experiments, which have been applied for the determination of important flavors in some Chinese Baijiu, such as light‐aroma‐type, Chixiang ‐aroma‐type, sesame‐aroma‐type, and strong‐aroma‐type Baijiu.…”

Section: Introductionmentioning

confidence: 99%

Characterization of key aroma compounds in Laobaigan Chinese Baijiu by GC×GC‐TOF/MS and means of molecular sensory science

Fan

Wang

Zhao

et al. 2019

Flavour & Fragrance J

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Laobaigan (LBG) Baijiu is recognized as one of the famous Chinese liquors due to its unique flavor characteristics. However, its key aroma‐active volatiles are still unknown. In this study, 414 volatile chemicals in the LBG Baijiu were initially detected by comprehensive two‐dimensional gas chromatography‐time‐of‐flight mass spectrometry (GC×GC‐TOF/MS). Then, 52 of them were determined by sample dilution analysis (SDA) for screen of aroma‐active compounds. Based on their odor–activity values (OAVs) that were determined by the external standard method performed on the GC×GC‐TOF/MS, 32 volatile compounds were further recognized as important odorants, which were reconstituted to simulate and validate the aroma profile of the LBG Baijiu. Moreover, omission experiments were conducted to corroborate the importance of key odorants. As a result, nine aroma compounds were finally confirmed as the key aroma‐active compounds of the LBG Baijiu.

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“…[10][11][12][13]16 According to recent studies, phenolic compounds have been widely detected in different types of Chinese baijiu and conrmed as important aroma compounds. 17,18 Specically, vanillin (VA), 4-methylguaiacol (4-MG), and 4-ethylguaiacol (4-EG) (chemical structures shown in Fig. 1) were observed to have signicant contributions to the aroma of Gujinggong (GJG) Chinese baijiu (a brand of Luzhou-aroma or officially the strong-aroma type of Chinese baijiu).…”

Section: Introductionmentioning

confidence: 99%

Quantification and cytoprotection by vanillin, 4-methylguaiacol and 4-ethylguaiacol against AAPH-induced abnormal oxidative stress in HepG2 cells

et al. 2018

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Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

Cited by 147 publications

References 33 publications

Elucidation of The Anti‐Inflammatory Effect of Vanillin In Lps‐Activated THP‐1 Cells

Elucidation of The Anti‐Inflammatory Effect of Vanillin In Lps‐Activated THP‐1 Cells

Characterization of key aroma compounds in Laobaigan Chinese Baijiu by GC×GC‐TOF/MS and means of molecular sensory science

Quantification and cytoprotection by vanillin, 4-methylguaiacol and 4-ethylguaiacol against AAPH-induced abnormal oxidative stress in HepG2 cells

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