Soaking induced discrepancies in oenological properties, flavor profiles, microbial community and sensory characteristic of Huangjiu (Chinese rice wine)

Yang, Yijin; Xia, Yongjun; Hu, Wuyao; Lei, Tao; Liu, Haodong; Xie, Conghua; Bai, Weidong; Ai, Lianzhong

doi:10.1016/j.lwt.2020.110575

Cited by 16 publications

(8 citation statements)

References 30 publications

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“…The distribution of the major metabolites in the samples can be investigated as a whole by analyzing the metabolite composition ratio. As secondary metabolites with a low content in yellow rice wine, volatile aroma compounds, such as higher alcohols, esters, phenols, aldehydes, and ketones, considerably contribute to flavor; however, their odor activity threshold is low [ 21 , 22 ]. Figure 5 shows that among the metabolites (alcohols, esters, acids, aldehydes, ketones, and phenols) with a great influence on the flavor of SRW, ester compounds accounted for the largest proportion (16.46%), followed by alcohol compounds (9.34%).…”

Section: Resultsmentioning

confidence: 99%

Optimization of the Brewing Conditions of Shanlan Rice Wine and Sterilization by Thermal and Intense Pulse Light

Zhang

Zhong

2023

Molecules

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This study aimed to optimize the brewing conditions of Shanlan rice wine (SRW) and select a suitable sterilization method. The response surface method experiment was used to optimize the brewing process of SRW. LC-MS/MS (liquid chromatography–tandem mass spectrometry) and GC-MS (gas chromatography–mass spectrometry) were used to analyze the physicochemical components, free amino acids, and flavor metabolites of the thermal-sterilized SRW and the SRW sterilized by intense pulsed light (IPL), respectively. Results showed that the optimum fermentation conditions of SRW were as follows: fermentation temperature, 24.5 °C; Qiuqu amount (the traditional yeast used to produce SRW), 0.78%; water content, 119%. Compared with the physicochemical properties of the control, those of the SRWs separately treated with two sterilization methods were slightly affected. The 60 s pulse treatment reduced the content of bitter amino acids, maintained sweet amino acids and umami amino acids in SRW, and balanced the taste of SRW. After pasteurization, the ester content in wine decreased by 90%, and the alcohol content decreased to different degrees. IPL sterilization slightly affected the ester content and increased the alcohol content. Further analysis of the main flavor metabolites showed that 60 s pulse enhanced the important flavor-producing substances of SRW. In conclusion, 60 s pulse is suitable for sterilizing this wine.

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Section: Resultsmentioning

confidence: 99%

Optimization of the Brewing Conditions of Shanlan Rice Wine and Sterilization by Thermal and Intense Pulse Light

Zhang

Zhong

2023

Molecules

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“…A study of Huangjiu (Chinese rice wine) observed that immersion times of 1–4 days affect fungi and bacterial abundance. Hence, it initiated changes in oenological properties, flavour profile and sensory characteristics of Huangjiu wine (Yang et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

Volatile and non‐volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference

Indrati

Sumpavapol

Samakradhamrongthai

et al. 2022

Int J of Food Sci Tech

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Summary Sweet pickled mango named Ma‐Muang Bao Chae‐Im is a traditional preserved mango from Hat Yai, Thailand. This study investigated (I) volatile and non‐volatile compound profiles of commercial Ma‐Muang Bao Chae‐Im and (II) their relationship to consumer preference. Untargeted metabolomics profiling was performed by gas chromatography‐mass quadrupole‐time of flight analysis. There were 117 volatile and 44 non‐volatile compounds annotated in six commercial brands of Ma‐Muang Bao Chae‐Im. Furthermore, 46 volatile and 19 non‐volatile compounds’ discriminant markers were found by Partial least square discriminant analysis. Among those markers, sorbic and benzoic acid were observed in several brands; moreover, the combination of both compounds altered the volatile profile, especially the ester group. Partial least square regression revealed that overall consumer liking is correlated to 1‐heptanol; 1‐octanol; acetoin; acetic acid, 2‐phenylethyl ester; D‐manitol; terpenes and terpenoids, while firmness to sucrose and L‐(‐)‐sorbofuranose. On the other hand, most ester compounds were not related to consumer preference.

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“…Weissella was also positively correlated with the content of aldehydes ( r = 0.99), hexanal ( r = 0.99), nonanal ( r = 0.94) and 2‐pentyl‐furan ( r = 0.99). Previous studies have also found that Lactococcus and Weissella are closely associated with the characteristic flavours of fermented foods, such as Chinese Huangjiu (Yang et al ., 2021) and fermented vegetables (He et al ., 2020). Therefore, it can be concluded that Lactococcus and Weissella had a significant influence on the characteristic flavour, while another LAB— Lactobacillus , had a key role in the quality and safety insurance of Suanzhayu .…”

Section: Resultsmentioning

confidence: 99%

Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish

Lin

Wang

et al. 2022

Int J of Food Sci Tech

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Summary Suanzhayu is a traditional Chinese fermented fish that often faces a long fermentation time (about 1 month) and unstable quality. This study evaluated the combined effects of papain and Lactiplantibacillus plantarum 1‐24‐LJ, a selected starter culture, on the quality of Suanzhayu. The addition of L. plantarum and/or papain increased the content of alcohols, esters, ketones and umami amino acids (UAAs), but decreased the content of bitter amino acids (BAAs). Besides, Lactobacillus might play a role in reducing harmful bacteria and BAAs content and increasing UAAs content, while Lactococcus and Weissella contributed to the characteristic flavour of Suanzhayu. Overall, no significant improvement in sensory quality was observed with the addition of papain alone, while better quality and faster fermentation processes were obtained with the addition of L. plantarum 1‐24‐LJ alone or in combination with papain. The results contribute to quality control in Suanzhayu production and the selection of starter cultures.

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Soaking induced discrepancies in oenological properties, flavor profiles, microbial community and sensory characteristic of Huangjiu (Chinese rice wine)

Cited by 16 publications

References 30 publications

Optimization of the Brewing Conditions of Shanlan Rice Wine and Sterilization by Thermal and Intense Pulse Light

Optimization of the Brewing Conditions of Shanlan Rice Wine and Sterilization by Thermal and Intense Pulse Light

Volatile and non‐volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference

Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish

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