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

LI, Xiangluan; HUANG, Qingyi; FEI, Yongtao; Zhao, Wei; Brennan, Charles S.; Bai, Weidong

doi:10.1590/fst.109922

Cited by 4 publications

(13 citation statements)

References 39 publications

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“…For example, researchers conducted studies on Chi-aroma-type Baijiu and analyzed the effects of aged pork fat on the flavor during their aging. In addition, researchers also gave an overview of the synthesis of fatty acid ethyl esters and their flavor, which were found to have an impact on food flavor [ 31 , 32 ].…”

Section: Methodsmentioning

confidence: 99%

Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics

Chen

Huang

et al. 2023

Foods

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Long-chain fatty acid ethyl ester (LCFAEEs) is colorless and has a weak wax and cream aroma. It can be used as an intermediate for the synthesis of emulsifiers, and stabilizers and be applied in the production of flavor essence. It is also an important trace component in Baijiu and is attributed to making a contribution to the quality of Baijiu, but its distribution in Baijiu has not been clear, and its influence mechanisms on Baijiu quality have not been systematically studied. Therefore, the distribution of LCFAEEs for Baijiu in different years (2014, 2015, 2018, and 2022), different grades (premium, excellent, and level 1; note: here Baijiu grade classification was based on Chinese standard (GB/T 10781) and enterprise classification standard), and different sun exposure times (0, 6, 12, 20, 30, and 50 days) was uncovered. Thus, in this study, the effect of LCFAEEs on the quality of Baijiu was comprehensively and objectively proven by combining modern flavor sensomics and multicomponent chemometrics. The results showed that with the increase in Baijiu storage time, the concentration of LCFAEEs increased significantly in Baijiu (4.38–196.95 mg/L, p < 0.05). The concentration of LCFAEEs in level 1 Baijiu was significantly higher than that in excellent and premium Baijiu (the concentration ranges of ET, EP, EO, E9, E912, and E91215 were: 0.27–2.31 mg/L, 0.75–47.41 mg/L, 0.93–1.80 mg/L, 0.98–12.87 mg/L, 1.01–27.08 mg/L, and 1.00–1.75 mg/L, respectively, p < 0.05). With the increase in sun exposure time, the concentration of LCFAEEs in the Baijiu first increased significantly and then decreased significantly (4.38–5.95 mg/L, p < 0.05). As the flavor sensomics showed, the concentrations of LCFAEEs in Baijiu bodies were significantly correlated with the Baijiu taste sense (inlet taste, aroma sensation in the mouth), as well as with the evaluation after drinking (maintaining taste) (p < 0.05, r > 0.7). Based on the above, LCFAEEs are critical factors for Baijiu flavor thus, it is essential to explore a suitable concentration of LCFAEEs in Baijiu to make Baijiu’s quality more ideal.

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Section: Methodsmentioning

confidence: 99%

Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics

Chen

Huang

et al. 2023

Foods

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“…Isoamyl alcohol provides mellow, banana, and other flavors for yak milk [38]. 1-penten-3-ol has a cooked meat flavor [39]. Acids, including acetic acid and propionic acid, mainly present the smell of cheese.…”

Section: Qualitative Analysis and Fingerprint Of Volatile Substancesmentioning

confidence: 99%

Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan

Yang,

Zhang,

Dai

et al. 2023

Foods

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This study aimed to investigate the nutritional properties of yak milk in various areas of Gannan. The milk composition analyzer, automatic amino acid analyzer, and flavor analyzer were used to detect the conventional nutrients, amino acids, and volatile flavor substances of 249 yak milks in Meiren grassland, Xiahe grassland, and Maqu grassland (hereinafter referred to as Meiren yak, Xiahe yak, and Maqu yak) in the Gannan area. The results showed that the fat content of Meiren yak milk was significantly higher than that of Maqu yak and Xiahe yak (p < 0.05). The protein content of Meiren yak milk was significantly higher than that of Xiahe yak (p < 0.05), but not significantly different from that of Maqu yak (p > 0.05). The casein content in the milk of Maqu yak was significantly higher than that of Meiren yak and Xiahe yak (p < 0.05). There was no significant difference in the lactose content of yak milk in the three regions (p > 0.05). The content of glutamic acid in the milk of Meiren yak, Xiahe yak, and Maqu yak was noticeably high, which was 1.03 g/100 g, 1.07 g/100 g, and 1.10 g/100 g, respectively. The total amino acid (TAA) content was 4.78 g/100 g, 4.87 g/100 g, and 5.0 g/100 g, respectively. The ratios of essential amino acids (EAA) and total amino acids (TAA) in the milk of Meiren yak, Xiahe yak, and Maqu yak were 42.26%, 41.27%, and 41.39%, respectively, and the ratios of essential amino acids (EAA) and nonessential amino acids (NEAA) were 73.19%, 70.28%, and 70.61%, respectively. In the yak milk samples collected from three different regions, a total of 34 volatile flavor compounds were detected, including 10 aldehydes, five esters, six ketones, four alcohols, two acids, and seven others. The main flavor substances qualitatively obtained from Meiren yak milk were ethyl acetate, n-valeraldehyde, acetic acid, heptanal, and n-hexanal. Xiahe yak milk mainly contains ethyl acetate, isoamyl alcohol, n-valeraldehyde, heptanal, and ethyl butyrate. Maqu yak milk mainly contains ethyl acetate, n-valeraldehyde, isoamyl alcohol, heptanal, ethyl butyrate, and n-hexanal. Principal component analysis showed that the flavor difference between Xiahe yak and Maqu yak was small, while the flavor difference between Xiahe yak, Maqu yak, and Meiren yak was large. The findings of this research can serve as a foundation for the future advancement and application of yak milk.

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“…Chi‐flavor Baijiu (CFB), originated from the Pearl River Delta region of Guangdong Province, was a very distinctive liquor with the style of “unique soybean flavor, clean and refreshing aftertaste” (Fei et al., 2023; Zhao, Liang, et al., 2022). Chi‐flavor liquor was an independent aroma liquor, which was different from the rice‐flavor liquor.…”

Section: Introductionmentioning

confidence: 99%

“…In 1984, the chi‐flavor liquor was established as an independent flavor Baijiu after the four main flavors of sauce‐flavor liquor, strong‐flavor liquor, light‐flavor liquor, and rice‐flavor liquor (Fan et al., 2015). Its unique flavor style is closely related to its soybean flavors produced from unique aging technology (soaking with aged pork fat) (Li et al., 2023).…”

Section: Introductionmentioning

confidence: 99%

“…Rice was used as the main raw material for the production of CFB, but a certain amount of soybean was also added as raw materials in many traditional processes (Fei et al., 2023; Wang et al., 2018). Soybean, as an important nitrogen source in the fermentation, had important effect on the growth and metabolism of microorganisms in the fermentation process of chi‐flavor liquor (Zhang et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

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Effect of hydrolyzed soybean on the volatile flavors and microbial community in the traditional brewing process of chi‐flavor Baijiu

Zhao,

Liang,

Fan

et al. 2024

Journal of Food Science

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Addition of soybean in raw materials could improve the flavor of chi‐flavor Baijiu (CFB) in production. For investigating the mechanism of flavor improvement during fermentation, the changes of volatile flavors and their relationship with microbial community were analyzed. The results showed that the average contents of lactic and acetic acid in EG (added with hydrolyzed soybean) samples were higher those of CK (without hydrolyzed soybean) samples. The contents of main volatile esters, including ethyl acetate, ethyl palmitate, and ethyl benzoate, in EG samples were higher than those in CK samples at the end of fermentation. The content of alcohols in EG sample was 140.55 mg/L, higher than that in CK sample at the end of fermentation. Especially, the average content of characteristic flavor β‐phenylethanol in EG samples increased 17.6% in comparison with that in CK samples during fermentation. Lactobacillus and Pediococcus were the dominant bacterial genera, whereas Saccharomyces, Mortierella, and Trichosporon were dominant fungal genera in both CK and EG samples. Lactobacillus and Weissella confusa showed strong positive correlation with β‐phenylethanol, ethyl acetate, and ethyl benzoate. This study provides an in‐depth analysis of the effects of hydrolyzed soybeans on the volatile flavor compounds and microbial communities of CFB and theoretical guidance for improving the quality of CFB.

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

Cited by 4 publications

References 39 publications

Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics

Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics

Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan

Effect of hydrolyzed soybean on the volatile flavors and microbial community in the traditional brewing process of chi‐flavor Baijiu

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