Recent advances in Baijiu analysis by chromatography based technology–A review

Jia, Wei; Fan, Zibian; Du, An; Li, Yunlong; Rong, Zhang; Shi, Qingyun; Shi, Lin; Chu, Xiaogang

doi:10.1016/j.foodchem.2020.126899

Cited by 73 publications

(36 citation statements)

References 32 publications

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“…At the end of pit fermentation, the fermented grains were got out from the pit for the spirit distillation, which led to the anaerobic fermentation environment is interrupted. Part of the alcohol and lactate could be converted into esters and other flavor substances in the late stage of pit fermentation (Jia et al, 2020), so it showed a decreasing trend of the alcohol and lactate content. These results showed that the key functional fermentation microorganisms could be enriched in pit fermentation process, which provided the basis for the continuous fermentation of Maotai-flavor Baijiu.…”

Section: Discussionmentioning

confidence: 99%

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

Hao¹,

Tan

Lv³

et al. 2021

Front. Microbiol.

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The microbial composition and environmental factors can take a great influence on community succession during the solid-state fermentation (SSF) of Maotai-flavor Baijiu. In this paper, high-throughput sequencing was used to reveal the dominant microorganisms and the evolution process of microbial community structure in the initial fermentation of Maotai-flavor Baijiu. The correlation analysis was carried out for the relationship between physicochemical factors and fermented microbes. The results showed that microorganisms were obviously enriched and the diversity of bacteria and fungi showed a downward trend during the heap fermentation process of Maotai-flavor Baijiu. However, the diversity of fungi in the pit fermentation process increased. Generally, Lactobacillus, Pichia, and Saccharomyces were the dominant microorganisms in the initial fermentation of Maotai-flavor Baijiu. According to the redundancy analysis, we found that reducing sugar was the key driving factor for microbial succession in the heap fermentation, while acidity, alcohol, and temperature were the main driving forces in pit fermentation. This study revealed the microbial succession and its related environmental factors in the initial fermentation of Maotai-flavor Baijiu, which will enrich our knowledge of the mechanism of solid-state liquor fermentation.

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Section: Discussionmentioning

confidence: 99%

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

Hao¹,

Tan

Lv³

et al. 2021

Front. Microbiol.

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“…Some aldehydes, ketones, and acetals also contribute a fruity aroma, while lactones have sweet, nutty, coconut, and fruity aroma. Furthermore, some nitrogen compounds contribute baking and nutty flavours, while terpenes possess a floral aroma ( 10 ) . These compounds collectively contribute the complex flavour base for Moutai‐flavour Baijiu.…”

Section: Moutai‐flavour Baijiumentioning

confidence: 99%

“…Hexanoic acid, butyric acid, 3‐methylbutyric acid, 2‐methylpropanoic acid, octanoic acid, and valeric acid have sweaty, rancid, and cheesy flavours. Acetic acid has a spicy odour, and 4‐methylvaleric acid imparts strawberry flavour to Baijiu ( 10 ) .…”

Section: Moutai‐flavour Baijiumentioning

confidence: 99%

Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives

et al. 2021

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Chinese Baijiu is one of the six major distilled spirits in the world, occupying an important place in the global spirits industry due to its unique brewing technology, special taste and flavour. Historically, Baijiu has evolved into twelve flavour types, among which the Moutai-flavour, Luzhou-flavour, and Light-flavour are the main types consumed in China. However, the profiles of the three flavour types of Baijiu have not been summarised and considered systematically. Here, we review the characteristics of the three main flavour types of Baijiu and discuss the key flavour components (description, odour threshold, and odour activity value), together with research advancements. Furthermore, areas where further research in Chinese Baijiu flavour is required are discussed.

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“…The flavor and taste of baijiu are substantially determined by its trace chemical components [4]. Over the past few decades, with the development of detection technology, many volatile and nonvolatile components have been distinguished in baijiu [5]. Phenolic compounds were observed to remarkable affect the flavor and taste of baijiu.…”

Section: Introductionmentioning

confidence: 99%

Interaction mechanism of collagen peptides with four phenolic compounds in the ethanol-water solution

Liu

Huang

et al. 2021

J Leather Sci Eng

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This study demonstrated the interaction mechanism of collagen peptides (CPs) with 4-ethylphenol (4-EP), phenol, guaiacol, and 4-ethylguaiacol (4-EG) in the ethanol-water solution. The ultraviolet visible spectroscopy, zeta potential tests and hydrogen nuclear magnetic spectroscopy manifested that CPs interacted with the phenolic compounds. Meanwhile, Isothermal titration calorimetry determination indicated that the CPs was hydrogen bonded with 4-EP in 52 %(v/v) ethanol-water solution, while the hydrophobic forces played a major role in the interaction of CPs with guaiacol and 4-EG, respectively. Moreover, hydrogen and hydrophobic bonds were involved in the interaction between CPs and phenol. Finally, Head Space-solid Phase Microextraction Gas Chromatography Mass Spectrometry analysis indicated that the content of phenolic compounds in model solution efficiently decreased with the presence of CPs. In the real liquor, it was found that the content of volatile compounds (including phenolic compounds) was obviously decreased after CPs added.

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Recent advances in Baijiu analysis by chromatography based technology–A review

Cited by 73 publications

References 32 publications

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives

Interaction mechanism of collagen peptides with four phenolic compounds in the ethanol-water solution

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