Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine

Chen, Gui-Mei; Li, Wenlong; Tong, Shan-Gong; Qiu, Yun-Tao; Han, Jun; Lv, Xu-Cong; Ai, Lianzhong; Sun, Jinyuan; Sun, Baoguo; Ni, Li

doi:10.1016/j.crfs.2022.08.020

Cited by 24 publications

(14 citation statements)

References 59 publications

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“…These compounds were found in high concentrations in all SGRW samples according to GC‐IMS analysis. Previous study has indicated that 3‐methylbutan‐1‐ol is a key factor affecting the quality of rice wine, being a by‐product of ethanol fermentation by Saccharomyces cerevisiae (Chen et al ., 2023). It is noteworthy that a study demonstrated that the presence of 3‐methylbutan‐1‐ol led to a significant decrease in the ‘olfactory threshold’ of the fruity reconstitution, while the combination of 3‐methylbutan‐1‐ol with butan‐1‐ol raised the olfactory threshold (Cameleyre et al ., 2015).…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, 3‐methylbutan‐1‐ol has been identified as a characteristic volatile flavour component in Wuyi Hongqu rice wine and Gutian Hongqu rice wine alongside 2‐methyl‐1‐propanol, which has also been detected in traditional Hong Qu rice wine and fermented black glutinous rice wine. These compounds are recognised as typical flavour components in fermented alcoholic beverages and contribute to the overall sensory complexity of rice wine (Jiang et al ., 2020; Liu et al ., 2022c; Chen et al ., 2023). The association of sensor S4 with ethanol, ethyl octanoate, ethyl 2‐methylpropionate, and butyl 3‐methylbutanoate was also observed and these compounds were found at high levels in SL samples.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Lactobacillus rhamnosus and Saccharomyces cerevisiae on the flavour profile of sweet fermented glutinous rice (Jiu Niang)

Wang,

Zhao,

Wei

2024

Int J of Food Sci Tech

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SummaryRecently, there has been growing interest in intentionally incorporating fermentation starters into the traditional brewing process. Our study examined the impact of Saccharomyces cerevisiae and Lactobacillus rhamnosus on the flavour profiles of sweet fermented glutinous rice (SFGR). Saccharomyces cerevisiae obviously increased the ethanol content, whereas Lactobacillus rhamnosus notably raised the total acidity. Lactic acid became the dominant organic acid after the addition of Lactobacillus rhamnosus. The volatiles were analysed using electronic nose (E‐nose) and gas chromatography‐ion mobility spectrometry (GC‐IMS). S4 sensor of E‐nose exhibited the most extensive response to all samples. Saccharomyces cerevisiae increased ethanol and 3‐methylbutan‐1‐ol levels, while Lactobacillus rhamnosus led to a significant increase in acetone. Principal component analysis effectively discriminated the aroma of SFGR with different starters. Additionally, a strong correlation was observed between the E‐nose and GC‐IMS results. Our study shows that Saccharomyces cerevisiae and Lactobacillus rhamnosus can enhance the flavour of fermented rice products.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of Lactobacillus rhamnosus and Saccharomyces cerevisiae on the flavour profile of sweet fermented glutinous rice (Jiu Niang)

Wang,

Zhao,

Wei

2024

Int J of Food Sci Tech

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“…The differences in the contents of carbonyl compounds in semidry and semisweet Huangjiu from different origins were analyzed. The contents of propanal, pentanal, heptanal, undecanal, methyl glyoxal, and 2-cyclohexen-1-one in semidry Huangjiu from the Fujian region were significantly higher than those in the other three regions, probably because it is HongquHuangjiu, and the saccharifying ferments used are different from those in other regions [ 35 , 36 ]. The contents of dodecanal, butenal, 3-methyl-2-butenal, glyoxal, 2-pentanone, and cyclopentanone in Huangjiu from the Shanghai region were significantly higher than those from other regions.…”

Section: Resultsmentioning

confidence: 99%

Differentiating Huangjiu with Varying Sugar Contents from Different Regions Based on Targeted Metabolomics Analyses of Volatile Carbonyl Compounds

Zhou

Xu³

et al. 2023

Foods

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Huangjiu is one of the oldest alcoholic beverages in the world. It is usually made by fermenting grains, and Qu is used as a saccharifying and fermenting agent. In this study, we identified differential carbonyl compounds in Huangjiu with varying sugar contents from different regions. First, we developed and validated a detection method for volatile carbonyl compounds in Huangjiu, and for optimal extraction, 5 mL of Huangjiu and 1.3 g/L of O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA) were incubated at 45 °C for 5 min before extracting the volatile carbonyl compounds at 45 °C for 35 min. Second, the targeted quantitative analysis of 50 carbonyl compounds in Huangjiu showed high levels of Strecker aldehydes and furans. Finally, orthogonal projections to latent structures discriminant analysis (OPLS-DA) was used to differentiate between Huangjiu with different sugar contents, raw materials, and region of origin. A total of 19 differential carbonyl compounds (VIP > 1, p < 0.05) were found in Huangjiu with different sugar contents (semidry and semisweet Huangjiu), and 20 differential carbonyl compounds (VIP > 1, p < 0.05) were found in different raw materials for Huangjiu production (rice and nonrice Huangjiu). A total of twenty-two and eight differential carbonyl compounds, with VIP > 1 and p < 0.05, were identified in semidry and semisweet Huangjiu from different regions (Zhejiang, Jiangsu, Shanghai, and Fujian), respectively.

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“…The saccharides in CRW are mainly derived from the enzymatic hydrolysis of starch in grains . These saccharides are essential in creating the distinctive flavor of CRW and also offer health benefits.…”

Section: Main Flavor Compounds In Crwmentioning

confidence: 99%

“…The flavor compounds of CRW mainly include volatile and nonvolatile compounds . The flavor compounds of CRW are mainly derived from the flavor compounds of grains and starters, as well as the metabolism of protein and starch by microorganisms . In addition, the different techniques used in each brewing stage also affect the flavor of CRW.…”

Section: Introductionmentioning

confidence: 99%

Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process

Mao,

Yue,

et al. 2023

ACS Omega

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Chinese rice wine (CRW) is a traditional and unique alcoholic beverage in China, favored by many consumers for its rich aroma, unique taste, and complex ingredients. Its flavor is primarily composed of volatile and nonvolatile compounds. These flavor compounds are partly derived from grains and starters (Qu), while the other part is produced by microbial metabolism and chemical reactions during the brewing process. Additionally, ethyl carbamate (EC) in CRW, a hazardous chemical, necessitates controlling its concentration during brewing. In recent years, numerous new brewing techniques for CRW have emerged. Therefore, this paper aims to collect aroma descriptions and thresholds of flavor compounds in CRW, summarize the relationship between the brewing process of CRW and flavor formation, outline methods for reducing the concentration of EC in the brewing process of CRW, and summarize the four stages (pretreatment of grains, fermentation, sterilization, and aging process) of new techniques. Furthermore, we will compare the advantages and disadvantages of different approaches, with the expectation of providing a valuable reference for improving the quality of CRW.

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Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine

Cited by 24 publications

References 59 publications

Effect of Lactobacillus rhamnosus and Saccharomyces cerevisiae on the flavour profile of sweet fermented glutinous rice (Jiu Niang)

Effect of Lactobacillus rhamnosus and Saccharomyces cerevisiae on the flavour profile of sweet fermented glutinous rice (Jiu Niang)

Differentiating Huangjiu with Varying Sugar Contents from Different Regions Based on Targeted Metabolomics Analyses of Volatile Carbonyl Compounds

Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process

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