Optimization by response surface methodology of supercritical carbon dioxide extraction of flavour compounds from Chinese liquor vinasse

Xu, Huaide; Xu, Xiaofeng; Tao, Yidi; Yuan, Fang; Gao, Yanxiang

doi:10.1002/ffj.3240

Cited by 19 publications

(4 citation statements)

References 31 publications

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“…Kumari et al (2016) reported the successful use of SC‐CO 2 extraction to separate residual phospholipids, a major contributor to off‐flavor generation in soymeal, compared to conventional defatting methods. The addition of ethanol to SC‐CO 2 extraction has been shown to enhance the separation of polar compounds, such as alcohols, phenolic compounds, terpenoids and carotenoids, from plant sources (Xu et al, 2015). Cocero and Calvo (1996) reported the use of SC‐CO 2 modified with ethanol for extracting sunflower oil from seeds.…”

Section: Approached To Minimize Flavor Of Protein Ingredientsmentioning

confidence: 99%

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Vatansever,

Chen,

Hall

2024

Sustainable Food Proteins

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Many plant protein ingredients have unpleasant flavor (e.g., green, beany, bitterness) characteristics. Isolation of the protein fraction will reduce the intensity of the undesirable flavors but in most cases the flavor issue is not eliminated. The objective of this review is to provide information about undesirable flavors associated with plant proteins and approaches to mitigate these flavors. The focus of the review will be on flavor associated with plant proteins from pulses, soybean, and oilseeds (e.g., hempseed, flaxseed). While other plant proteins exist, they will not be covered extensively in this limited review. The undesirable flavors are defined as volatile organic compounds (VOCs) and non‐volatile organic compounds (non‐VOCs). Example VOCs include aldehydes, ketones, and isobutyl pyrazines whereas saponins, bitter peptides, and phenolics are among the most common non‐VOCs. The raw material used as the source for the protein dictates the undesirable flavors remaining in the protein ingredient. The intensity of the binding of the VOCs and non‐VOCs to protein serves as the basis for the detection and difficulty in removing these compounds from the protein. A discussion about flavor binding and processing methods to mitigate unwanted flavors in protein ingredients will be provided. Methods presented will focus on extraction and thermal treatment. Although flavor masking is an approach to minimize undesirable, this topic will not be covered. Understanding the compounds responsible for the flavor issues and methods to minimize their impacts on sensory characteristic of protein ingredients can provide manufacturers with solutions to addressing flavor issues inherent to plant proteins.

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Section: Approached To Minimize Flavor Of Protein Ingredientsmentioning

confidence: 99%

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Vatansever,

Chen,

Hall

2024

Sustainable Food Proteins

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“…The effective use of LW after bioethanol distillation has been investigated in various research fields, including conversion to biogas [6][7][8], application to animal and fish feed [9][10][11], and extraction of protein, pectin, and flavor compounds [12][13][14]. In agriculture, the potential use of LW from bioethanol distillation as a fertilizer has attracted much attention, and studies on the effects of its application on plants and soil have been conducted using LW from sugarcane [15][16][17] and beets [18][19][20].…”

Section: Introductionmentioning

confidence: 99%

Effects of Organic Liquid Waste Derived from Bioethanol Fermentation on Corn Production

Morita,

Toma,

Kato

et al. 2023

Agronomy

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The liquid waste (LW) discharged during bioethanol production needs treatment. In this study, LW was applied to corn, and its effects on corn growth, yield, and nitrogen (N) content, as well as on soil chemical properties, were evaluated. Five treatments were applied during corn cultivation: no fertilizer (NF), chemical fertilizer (CF), LW at a standard application rate (LW1.0), LW at 1.7 times the rate of LW1.0 (LW1.7), and split application of LW1.7 (S-LW1.7) in six replications. The amount of N applied was 30 kg 10a−1 for CF and LW1.0, and 51 kg 10a−1 for LW1.7 and S-LW1.7. N was applied separately three times in CF, LW1.0, and LW1.7 and six times in S-LW1.7. A higher corn yield, corn ear weight, and number of leaves was observed in LW treatments than in CF. N content of the corn plant top was higher in S-LW1.7 than in LW1.7; N availability was 56.9% and 40.5% higher, respectively, indicating that split application improved N availability. Soil total N content increased significantly in LW treatments, and soil total carbon content tended to increase in S-LW1.7. Therefore, application of LW could increase corn yield and soil fertility, and its effect could be enhanced by split application.

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“…Mystery behind Chinese liquor fermentation 33 fertilizer or culture substrate for edible mushrooms (Xu, Xu, Tao, Yuan, & Gao, 2015). Bioethanol production can be one of the possibilities to valorize liquor distillation wastes (Liu, Wu, Yang, Yuan, & Zhang, 2014;Tan, et al, 2014).…”

Section: Valorization Of Wastes and By-productmentioning

confidence: 99%

“…Recovery of flavor compounds from distilled solid waste is also attractive. By using supercritical carbon dioxide extraction, 55.17 g ethyl (9Z)-9octadecenoate per liter extract was obtained and can be used as solvent and food additive (Xu, et al, 2015). However, valorization of waste and by-product in Chinese liquor industry is still at a pioneering stage and the complex process causes inefficiency and embarrassment of the traditional industry.…”

Section: Valorization Of Wastes and By-productmentioning

confidence: 99%

Solid-state fermentation for Chinese liquor production

Jin

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Chinese liquor, a very popular fermented alcoholic beverage with thousands of years' history in China, though its flavor formation and microbial process have only been partly explored, is facing the industrial challenge of modernization and standardization for food quality and safety as well as sustainability. Meanwhile, the hidden knowledge behind the complicated and somehow empirical solid-state fermentation process of Chinese liquor can enrich the food sector to improve our quality of life and benefit other industrial sectors in the modern biomass-based technology, economy and society. This review reveals the traditional fermentation process and characteristics of Chinese liquor, summarizes the current study progress of flavor chemistry and responsible microbial process, and addresses future improvement and research needs. We provide here a detailed, systematic and critical review on Chinese liquor to improve the current industrial practice and serve the modern society with yet incompletely explored but useful principles. The hidden knowledge behind the traditional Chinese liquor production is rich in useful principles including flavor chemistry, microbial growth, solid-state fermentation, enzyme production, biocatalysts, microbial community metabolism and process engineering. Studies in a more in-depth, systematic and practical way on this look-like empirical process to explore the scientific principles behind will benefit the liquor industry in particular, and the (food) biotechnology sector in general. Mystery behind Chinese liquor fermentation 19Chapter 2 22Every region in China has its own local special liquor flavor style and brand (Wang, Li, Qi, Li, & Pan, 2015). Along with the progress of civilization and welfare, fermented alcoholic beverages act a pivotal role in human social activities and technology (Libkind, et al., 2011;McGovern, et al., 2004).Chinese liquor becomes an important aspect of Chinese culture for happiness and auspiciousness (Hao, Chen, & Su, 2005). Normally consumed "neat", Chinese liquor can always be seen at many occasions like wedding, business occasions, parties and celebrations in our daily lives.The repeated-batch fermentation (Figure 2) is a complex process with saccharification and spontaneous fermentation simultaneously (Chen, Wu, & Xu, 2014). However, this rather old and some-how empirical fermentation process, though surprisingly still widely practiced in China, is facing the challenge of modification, standardization and optimization. Some issues are associated with food quality, safety, sustainability and modern industrial improvement. Therefore, it is necessary to completely study this process, move from poorly controlled spontaneous fermentation to an inoculated fermentation under process control. Chinese liquor Traditional processTraditional process of Chinese liquor includes starter (Jiuqu) preparation, substrate hydrolysis, liquor fermentation, solid-state distillation, aging and blending. These special long manufacture processes under semi-controlled conditions are...

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Optimization by response surface methodology of supercritical carbon dioxide extraction of flavour compounds from Chinese liquor vinasse

Cited by 19 publications

References 31 publications

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Effects of Organic Liquid Waste Derived from Bioethanol Fermentation on Corn Production

Solid-state fermentation for Chinese liquor production

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