Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu

Zhang, Xiaojuan; Meng, Lian-Jun; Lü, Zhen-Ming; Chai, Li‐Juan; Wang, Songtao; Shi, Jin‐Song; Shen, Caihong; Xu, Zhenghong

doi:10.1016/j.lwt.2021.110913

Cited by 45 publications

(26 citation statements)

References 28 publications

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“…However, there was no significant change in total acid contents among Chi-aroma Baijiu samples (P > 0.05). Because acids were mainly produced by microorganisms during fermentation stage (Zhang et al, 2021), the changes of total acid contents in each baijiu sample were not obvious during the ageing process (Sun et al, 2022). Nevertheless, total ester content of Chi-aroma Baijiu increased after ageing, which was consistent with the change rule in the aging process of strong-flavour baijiu (Huang et al, 2022) and Fen-flavour baijiu (Jia et al, 2022).…”

Section: The Effect Of Aged Pork Fat On the Quality Of Chi-aroma Baijiusupporting

confidence: 56%

The effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu

HUANG

FEI

et al. 2023

Food Sci. Technol

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This study aimed to explore the effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu during the ageing stage. Result showed that glycerol and total ester contents of CBN, CB1, CB3 and CB5 were significantly higher than that in BL (P < 0.05), but total acid contents did not change significantly (P > 0.05). Moreover, there was a difference in volatile compounds concentration and OAVs among the Chi-aroma Baijiu samples. With the year of aged pork fat increased, concentrations of esters and aldehydes were increased and then decreased, which reached highest in CB1. CB1 had highest OAVs of medium and long-chain ethyl esters and four aldehydes ((E)-2-nonenal, octanal, (E)-2-decanal, (E)-2-octenal) were the characteristic volatile compounds of Chi-aroma Baijiu during ageing process owing to their OAV > 10. Therefore, CB1 had the highest sensory score, with intense Chi-aroma and pleasant aftertaste. OPLS-DA further effectively distinguish different Chi-aroma Baijiu soaking with different years of aged pork fat, and confirmed 31volatile compounds (especial ethyl esters) were the key volatile compounds responsible for significant differences in Chi-aroma Baijiu. Combined with the results of sensory evaluation, GC-MS and OAVs, one-year aged pork fat was the best to product Chi-aroma Baijiu.

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Section: The Effect Of Aged Pork Fat On the Quality Of Chi-aroma Baijiusupporting

confidence: 56%

The effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu

HUANG

FEI

et al. 2023

Food Sci. Technol

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“…In addition, Kroppenstedtia was closely related with fatty acid esters such as ethyl tetradecanoate and methyl linoleate. Fatty acid esters can be regarded as one of the age‐markers of Baijiu (Zhang et al, 2021) and ethyl tetradecanoate could provide floral and honey aromas, which could enhance the tastes of Baijiu . Oceanobacillus , which can secret amylase and lipase and metabolize acids, was considered as the core bacterial in stacking fermentation of Jiang‐flavor Baijiu (Wang et al, 2021).…”

Section: Discussionmentioning

confidence: 99%

“…In our study, Oceanobacillus showed positively correlations with esterifying enzyme, butanoic acid, isovaleric acid, ethyl octanoate, 3‐furaldehyde, benzaldehyde and dimethyl trisulfide. Butanoic acid and isovaleric acid offered sour, stinky aromas separately which significantly contribute to the sensory characteristics of Baijiu (Zhang et al, 2021). Ethyl octanoate offered fruity aroma, benzaldehyde offered bitter almond aroma, they were also important flavor substances in Baijiu .…”

Section: Discussionmentioning

confidence: 99%

“…Among them, Jiang‐flavor Baijiu is featured by its outstanding and lingering sauce taste. The production of Jiang‐flavor Baijiu is complicated due to simultaneous saccharification and spontaneous fermentation, which including four key steps: Daqu starter preparation, alcohol fermentation, solid distillation, and aging (Zhang et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu

Wen

Xia

et al. 2022

Journal of Food Biochemistry

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Chinese Jiang-flavor Baijiu is the most widely consumed liquor. Jiang-flavor Daqu, a fermentation starter, is important sources of key flavors of Jiang-flavor Baijiu. Some microbes play significant roles in flavor formation of Daqu. In order to clarify the microbial population that promotes the formation of Daqu flavor, we use high throughput sequencing technology combined with headspace solid-phase microextraction gas chromatography-mass spectrometry to investigate microbial population and volatile compounds in Jiang-flavor Daqu. In addition, the dynamic changes of physicochemical factors and enzyme activities in Jiang-flavor Daqu were investigated. Correlations between microbial population, volatile compounds, physicochemical factors, and enzyme activities of Jiang-flavor Daqu were disclosed by redundancy analysis and Spearman correlation analysis. A total of 66 volatile compounds were identified and 14 primary microorganisms were selected. Results showed that high temperature environment could promote the formation of acids, aldehydes and ketones, phenols, furans by affecting the growth of Monascus, Trichomonascus, Cutaneotrichosporon, Wallemia, Millerozyma, Nigrospora, Cladosporium, Bacillus, and Pediococcus in the early fermentation stage. While high nitrogen environment was more suitable for the growth of Virgibacillus and Kroppenstedtia, who could promote the formation of pyrazines in the late fermentation stage. Practical applicationsThis study has provided a scientific basis for the directed regulation of Daqu fermentation through physicochemical factors, developed scientific basis for artificially constructing Daqu microbial population and obtaining an easy-to-operate, reproducible fermentation system for Daqu production.

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“…For the aforesaid purposes, several classification methods were used such as partial least squares-discriminant analysis (PLS-DA) [ 8 ], random forest classification [ 9 ], and support vector machine (SVM) [ 10 ]. For example, Baijiu with different aging times possess varied organoleptic properties due to the change of volatile profile during storage [ 11 ], and ethyl oleate and long-chain fatty acid ethyl esters may be the markers for the aging time of Baijiu [ 12 ]. Cheng et al [ 13 ] reported on an SVM quality discrimination model using mass spectrometry data which had high accuracy in strong-aroma Baijiu.…”

Section: Introductionmentioning

confidence: 99%

Volatile Compound Abundance Correlations Provide a New Insight into Odor Balances in Sauce-Aroma Baijiu

Guan

Meng

Mei

et al. 2022

Foods

Self Cite

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Sauce-aroma Baijiu (SAB) is one of the most famous Baijius in China; SAB has more than 500 aroma compounds in it. However, the key aroma compound in SAB flavor remains unclear. Volatiles play an important role in SAB aroma and are highly correlated to SAB quality. In the present study, 63 volatile compounds were quantified among 66 SAB samples using gas chromatography with flame ionization detector (GC-FID). The authors analyzed odor contributions and volatile compound correlations in two quality groups of SAB samples. Moreover, an odor activity value (OAV) ratio-based random forest classifier was used to explain the volatile compound relationship differentiations between the two quality groups. Our results proved higher quality SABs had richer aromas and indicated a set of fruity-like ethyl valerate, green- and malt-like isobutyraldehyde and malt-like 3-methylbutyraldehyde and sweet-like furfural, had closer co-abundance correlations in higher quality SABs. These results indicated that the aroma and contributions of volatile compounds in SABs should be analyzed not only with compound odor activity values, but also the correlations between different aroma compounds.

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Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu

Cited by 45 publications

References 28 publications

The effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu

The effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu

Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu

Volatile Compound Abundance Correlations Provide a New Insight into Odor Balances in Sauce-Aroma Baijiu

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