Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice

Xu, Enbo; Long, Jie; Wu, Zhengzong; Li, Hongyan; Fang, Wang; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan

doi:10.1111/1750-3841.12935

Cited by 54 publications

(32 citation statements)

References 23 publications

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“…Three replications of each sample were made in all cases (n = 3). According to the previous report, 2-octanol was as the internal standard (Xu et al 2015). The quantification method of volatile compounds was calculated by the formula: C (μg/L) = A c /A is × C is (μg/L), where C is the relative concentration of analyte; C is is the final concentration of internal standard in the sample; A c is the peak area of analyte; and A is is the peak area of internal standard (Xu et al 2015).…”

Section: Analysis Of Volatile Compounds By Gas Chromatography-mass Spmentioning

confidence: 99%

The flavor and nutritional characteristic of four strawberry varieties cultured in soilless system

Liu

Chen

et al. 2016

Food Science & Nutrition

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Strawberry fruits (cv. Benihoppe, Tochiotome, Sachinoka, and Guimeiren) were harvested and evaluated the flavor and nutritional parameters. By principal component analysis and hierarchical clustering analysis, differences were observed based on the volatile compounds composition, sugar and acid concentration, sweetness, and total soluble sugars/total organic acids of the four varieties. A total of 37, 48, 65, and 74 volatile compounds were identified and determined in cv. Benihoppe, Tochiotome, Sachinoka, and Guimeiren strawberry fruits extracted by head‐space solid‐phase microextraction (HS‐SPME), respectively. Esters significantly dominated the chemical composition of the four varieties. Furaneol was detected in cultivars of Sachinoka and Guimeiren, but mesifuran was only found in cv. Tochiotome. Tochiotome and Sachinoka showed higher content of linalool and (E)‐nerolidol. Sachinoka showed the highest content of total sugars and total acids. Guimeiren showed higher sweetness index than the other three cultivars. Firmness of Tochiotome was highest among all the varieties. The highest total soluble solids TSS value was found in cv. Sachinoka, followed by the Guimeiren and Tochiotome varieties. Sachinoka had the highest titratable acidity TA value. The content of ascorbic acid (AsA) of cv. Tochiotome was higher than the others, but there was no significant difference in cultivars of Benihoppe, Tochiotome, and Sachinoka. Fructose and glucose were the major sugars in all cultivars. Citric acid was the major organic acid in cv. Tochiotome, cv. Sachinoka, and cv. Guimeiren. Tochiotome had higher ratios of TSS/TA and total sugars/total organic acids than others, arising from its lower acid content. The order of the comprehensive evaluation score was Sachinoka>Guimeiren>Tochiotome>Benihoppe.

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Section: Analysis Of Volatile Compounds By Gas Chromatography-mass Spmentioning

confidence: 99%

The flavor and nutritional characteristic of four strawberry varieties cultured in soilless system

Liu

Chen

et al. 2016

Food Science & Nutrition

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“…Chinese rice wine (CRW), a traditional alcohol drink, is fermented from rice with wheat Qu and yeast. It is one of the oldest drinks in the world, along with beer and wine 1 . CRW is also called “liquid cake” because of its abundant nutrition and pleasant aroma 2 .…”

Section: Introductionmentioning

confidence: 99%

Microbial dynamics and metabolite changes in Chinese Rice Wine fermentation from sorghum with different tannin content

Wang

et al. 2018

Sci Rep

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Chinese rice wine (CRW) is the oldest kind of wine in China and is mainly fermented by wheat Qu and yeast with rice, millet, etc. This gives CRW a unique quality, but the flavor components are complex. Its formation is related to microorganisms, but the link between CRW and microorganisms is poorly understood. Here, we used two kinds of sorghum (JZ22 and JB3, of which JZ22 has a higher tannin content) as the raw materials to brew and determined the structural and functional dynamics of the microbiota by metagenomics and flavor analyses. We detected 106 (JZ22) and 109 (JB3) volatile flavor compounds and 8 organic acids. By correlation analysis, we established 687 (JZ22) and 496 (JB3) correlations between the major flavor compounds and microbes. In JZ22, Blautia, Collinsella, Bifidobacterium, Faecalibacterium and Prevotella had the most correlations with flavor production. In JB3, the top 5 genera were Stenotrophomonas, Bdellovibrio, Solibacillus, Sulfuritalea and Achromobacter. In addition, more esters were detected, and more microorganisms correlated with ester generation in JZ22. This study provides a new idea for the micro ecological diversity of CRW fermented with sorghum. This is of significance for improving the quality and broadening the CRW varieties.

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“…Although traditional manufacturing methods have been playing a significant role in HQW-making during the past few decades, the delay in obtaining real-time fermentation information and the instability of the HQW quality made manufacturers gradually pay more attention to the application of simple and easily controlled brewing technologies. [10][11][12][13] Therefore, comparing the different properties of HQW and WQW which are manufactured by simultaneous saccharification and fermentation is necessary.…”

Section: Introductionmentioning

confidence: 99%

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Yang

Xia

Wang

et al. 2017

International Journal of Food Properties

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Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice

Cited by 54 publications

References 23 publications

The flavor and nutritional characteristic of four strawberry varieties cultured in soilless system

The flavor and nutritional characteristic of four strawberry varieties cultured in soilless system

Microbial dynamics and metabolite changes in Chinese Rice Wine fermentation from sorghum with different tannin content

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

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