Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds

Huang, Mingquan; Huo, Jiaying; Zhao, Ming; Sun, Jing; Zheng, Fang; Sun, Xiaotao; Li, Hehe

doi:10.1016/j.foodres.2018.10.055

Cited by 45 publications

(23 citation statements)

References 29 publications

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“…Baijiu is produced by multi-microbes mixed fermentation. The synergy among populations is closely related to the quality of baijiu [1,28], and the uniformity of the community structure ensures its stability [38]. Lactobacillus sp.…”

Section: Microbial Community Based On Highthroughput Sequencingmentioning

confidence: 99%

“…Chinese baijiu is a traditional alcoholic beverage made from grains by natural fermentation [1], and is one of the six major distilled liquors in the world. The most prominent feature of Chinese baijiu brewing is the use of a mixture of various microorganisms, which allows simultaneous saccharification and fermentation [2].…”

Section: Introductionmentioning

confidence: 99%

“…Although Chinese baijiu production has a long history, traditional manual production is labor-intensive, costly, and inefficient [12], and the open environment can easily cause problems, such as difficulty in controlling the fermentation temperature and susceptibility to contamination by undesirable microorganisms, resulting in variable quality of baijiu [1]. Jing Brand Co., Ltd. is the largest producer of XQ baijiu in China, and the baijiu produced by it is a typical representative of XQ baijiu in China.…”

Section: Introductionmentioning

confidence: 99%

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Microbial community changes during the mechanized production of light aromaXiaoqu baijiu

Wang

Zhang

et al. 2021

Biotechnology & Biotechnological Equipment

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Multi-microorganisms mixed fermentation is the main characteristic of Chinese baijiu brewing. In this study, plate culture and high-throughput sequencing were used to investigate the changes in microbial community during baijiu brewing. The results revealed that fungi accounted for the largest number of culturable microorganisms, followed by bacteria and molds. The diversity of bacteria and fungi first increased and then decreased, before increasing slightly at the late stage. Most microbial species came from the environment or raw materials, and the microbial community changed greatly during fermentation; thus, the dominant microorganisms in the starter might not be the dominant organisms during fermentation. The bacterial composition changed in a certain pattern, and the core microbes were lactic acid bacteria and Acetobacter pasteurianus. The composition of each genus was relatively uniform at the early stage, while Lactobacillus spp. were dominant at the late stage. Among them, Lactobacillus sp., which ranked first, had low initial abundance, before reaching 63.7% at the end. Four fungi, Saccharomyces cerevisiae, Wickerhamomyces anomalus, Aspergillus sp. and Rhizopus oryzae, were dominant, accounting for 74.6%-93.6% of the species present, among which the first two accounted for 50.3%-81.2%. This study provides a basis for the mechanized production of Xiaoqu baijiu.

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Section: Microbial Community Based On Highthroughput Sequencingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Microbial community changes during the mechanized production of light aromaXiaoqu baijiu

Wang

Zhang

et al. 2021

Biotechnology & Biotechnological Equipment

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“…Changes in aroma compounds of fresh SFB after adding various metal ions were analyzed through HS‐SPME‐GC‐MS using the reported method with some modifications (Huang et al, ; Zhang, Wu, & Xu, ). SFB sample (1 ml) and methyl hexanoate (10 μL, 1,310 μg/L in 70% ethanol/water solution v/v) as internal standard were added into a 20‐mL screw‐capped headspace vial.…”

Section: Methodsmentioning

confidence: 99%

Effects of metals released in strong‐flavor baijiu on the evolution of aroma compounds during storage

Huang

Zeng

Liu³

et al. 2020

Food Science & Nutrition

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Storage is essential in improving the quality of strong-flavor baijiu (SFB). Here, we investigated the release behaviors of metals from containers into SFB and their effects on the evolution of aroma compounds during storage. Twenty-six metals were identified in SFB samples. The concentrations of Na, K, Ca, Mg, Al, and Fe obviously increased after storing in pottery jar, whereas those of Fe and Cu greatly increased after storing in stainless-steel vessel. The volatility of most esters, alcohols, ketone, furan, and aldehyde decreased, whereas that of most acids increased after adding the metal ions into fresh SFB. The fluorescence intensity of SFB decreased with increased aging time in pottery jar, whereas the fluorescence intensity of acids was quenched with adding Fe 3+ and Cu 2+ . All these results suggested that some metals released from containers had binding affinities with acids, thereby reducing SFB organoleptic stimulation by forming metal-aroma compound complexes during storage. K E Y W O R D S aroma compounds, metals, storage, strong-flavor baijiu | 1905 HUANG et Al.affect the taste and smell of baijiu. Xiong, Xiang, and Zhao (2013) reported that Ca, Fe, Mg, and Cu released from pottery jar into baijiu improved the soft mellow and harmonious mouthfeel. However, the relationship between metals and flavor compounds of SFB, which is closely related to SFB quality, remains unclear because the flavor compounds are too complex. Metals play an important role in modulating sensory attributes S U PP O RTI N G I N FO R M ATI O NAdditional supporting information may be found online in the Supporting Information section. Effects of metals released in strong-flavor baijiu on the evolution of aroma compounds during storage. Food Sci

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“…The Xuan Vintage with rice as the main raw material is healthy and soft. The Sesame-flavored Xuan Liquor contains a variety of healthy active factors such as Ferulic acid, Vanillin and Pyrazine, which have anti-oxidation, anti-tumor, anti-bacterial, immune-enhancing and liver-protecting functions [10] .…”

Section: Healthy Xuan Liquormentioning

confidence: 99%

The Brand Marketing Strategy of Small- and Medium-Sized Liquor Enterprises— Taking Xuan Distillery as an Example

Wu¹,

Zhang²,

Pan³

2019

Proceedings of the 2019 International Conference on Economic Management and Cultural Industry (ICEMCI 2019)

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After years of deep adjustment, Chinese liquor industry is entering a new development cycle. The first-line liquor brands have shown a good development trend, but the differentiation of the second-and third-line liquor brands has become more and more apparent. Most small and medium-sized liquor enterprises are gradually eliminated in the fierce market competition due to their own limitations such as insufficient funds, lack of talent, limited technology and improper management. In order to stand out in the increasingly fierce industrial competition, it must focus on brand construction and implement brand marketing. Taking Anhui Xuan Distillery as an example, this paper analyzes the success and deficiencies of its brand building based on brand marketing theory, and puts forward some suggestions. It hopes to provide a reference for the survival and development of Anhui Xuan Distillery and other small and medium-sized liquor enterprises, thus promoting the sustainable development of China's liquor industry.

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Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds

Cited by 45 publications

References 29 publications

Microbial community changes during the mechanized production of light aromaXiaoqu baijiu

Microbial community changes during the mechanized production of light aromaXiaoqu baijiu

Effects of metals released in strong‐flavor baijiu on the evolution of aroma compounds during storage

The Brand Marketing Strategy of Small- and Medium-Sized Liquor Enterprises— Taking Xuan Distillery as an Example

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