Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter

Abstract

In this study, an artificial starter culture was prepared using the core microbial species of JIUYAO to produce Chinese rice wine (CRW). The fermentation activity and flavor profiles of CRW samples fermented with traditional JIUYAO, a commercial starter culture, and our artificial starter culture were compared. The optimal protectant combination for lyophilization of the artificial starter was established as 15.09% skim milk, 4.45% polyethylene glycol, 1.96% sodium glutamate, and 11.81% maltodextrin. A comparative analysis revealed that the ethanol content of the three CRW samples was similar. The total acid content of the CRW sample fermented with the artificial starter (7.10 g/L) was close to that of the sample fermented with JIUYAO (7.35 g/L), but higher than that of the sample fermented with the commercial starter (5.40 g/L). An electronic nose analysis revealed that the olfactory fingerprints of the CRW samples fermented with JIUYAO and the artificial starter resembled each other. For both above mentioned samples, the flavor profiles determined by gas chromatography–mass spectrometry indicated some differences in the variety and content of the aroma compounds, but the key odorants (odor activity values ≥1), such as isoamyl acetate, ethyl acetate, phenyl alcohol, and isoamyl alcohol, were similar.

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

“…These results are in line with the results reported by Chen et al . (2021a, 2021b), who found that the acid content of Chinese rice wine was between 5.40 and 7.35 g L −1 . According to the Chinese standard rice wine (NYT1885‐2017) (The Ministry of Agriculture & Rural Affairs of China, 2017), the limitations of total sugar and acid contents are not below 25 and 0.5–10 g kg −1 respectively.…”

“…Floral and honey are the odour features of β‐phenethyl acetate. Moreover, long‐ and middle‐chain fatty acid esters were deemed the main representative aroma in Huangjiu (Chinese rice wine) (Chen et al ., 2021a, 2021b). Middle‐chain fatty acid ethyl esters had an obvious impact on the aroma attributes of the fruity and full body in rice wine (Yang et al ., 2018).…”

The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging

“…Total phenolics and flavonoids in food were confirmed to have antioxidant function (Chen, Hui, et al, 2021 ; Chen, Liu, et al, 2021 ). Chrysanthemum and glutinous rice in this study were also proved to contain these functional components, which were important indicators for evaluating the functionality of products (Cai et al, 2019 ).…”

“…Octanoic acid, phenoxyl alcohol, 2‐methyl‐1‐propanol, benzaldehyde, 3‐methyl‐1‐butanol, ethanol, lauric acid, and other flavor substances were detected in both RW and FRW during aging time. Among these, phenoxyl alcohol was a unique flavor substance in RW, which could bring rose aroma; 3‐methyl‐1‐butanol with the aroma and spicy taste of apple brandy; benzaldehyde with the special smell of bitter almonds (Chen, Hui, et al, 2021 ; Chen, Liu, et al, 2021 ; Yang et al, 2022 ). As for the flavor markers of RW, they existed in the whole aging stage in a typical style, without changing after storage.…”

Discrimination between raw and ginger juice processed Magnoliae officinalis cortex based on HPLC and Heracles NEO ultra‐fast gas phase electronic nose

“…Electronic nose (e-nose) technology, which can digitize the empirical odor expression, has been widely used in food industry and introduced into the field of TCM to evaluate product quality rapidly and objectively. [19][20][21][22] Combined with gas chromatography (GC) and e-nose technology, 23,24 the Heracles NEO ultra-fast gas phase electronic nose (Heracles NEO e-nose) is an advanced olfactive tool that can be used to separate and identify the volatile compounds in TCMs. The chromatographic peaks obtained by GC are regarded as markers which can be used to obtain overall information about volatile constituents (also known as fingerprinting).…”