Traditional Chinese Biotechnology

Xu, Yan; Wang, Dong; Fan, Wei; Mu, Xiao Qing; Jian, Chen

doi:10.1007/10_2008_36

Cited by 93 publications

(128 citation statements)

References 26 publications

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“…During the optimization for extraction efficiency, the adsorption time and temperature are considered to be important parameters. In the present study, adsorption times (30, 40, 50 and 60 min) and temperatures (30,40, 50, 60 and 70°C) were evaluated according to the total peak areas and peak numbers of volatiles in soy sauce. However, it should be noted that each headspace technique generates a unique profile from the same sample based on equilibration and sampling time.…”

Section: Resultsmentioning

confidence: 99%

“…Koji culturing consists of inoculating seed Qu (A. oryzae) onto wheat bran medium and incubating until mould growth covers the entire mass. The obtained dry mash (koji) is an essential ingredient in soy sauce production because it provides the amylolytic and proteolytic enzymes for the decomposition of starch and protein (Stage 2) 30 . Then, cooked soybeans and wheat are mixed and fermented with koji in the presence of 16% (w/v) sodium chloride at ~15-30°C (Stage 3).…”

Section: Introductionmentioning

confidence: 99%

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Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation

Sun

Jiang²,

Zhao

2010

Journal of the Institute of Brewing

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There have been limited studies on the flavour compounds in Chinese soy sauces. In order to obtain wider information about the chemical composition of the volatile fractions in 12 brands of Chinese soy sauces produced by high-salt-diluted state fermentation (HSDSF) and to compare them, a headspace solid microextraction method coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was proposed and developed. A 50/30μm Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS) fibre was used for extraction of volatiles. The adsorption time and temperature of the SPME fibre were optimized separately for various aroma compounds in the soy sauce (50°C and 40 min for alcohols and esters; 40°C and 50 min for ketones, aldehydes and pyrazines; 60°C and 50 min for acids, phenols and furans). From the study, a total of 80 compounds were identified in the 12 samples, of which 34 volatiles were in common. Alcohols and acids were the main volatiles present in the soy sauces. Dominant volatile alcohols were ethanol, 2/3-methyl butanol and β-phenylethyl alcohol; and important acids were acetic acid, butanoic acid, and 3-methylbutanoic acid. Miscellaneous, esters, furans and phenols also made large contributions to the total volatiles of the soy sauces. According to the scatter point plot obtained from principal component analysis, the 12 soy sauces could be classified into four groups.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation

Sun

Jiang²,

Zhao

2010

Journal of the Institute of Brewing

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“…Luzhou-flavor spirit (Xu et al, 2010). In this study, ethyl hexanoate accounting for 36.7 _ 70.0% of the total esters was the most important ethyl ester and its concentration obviously decreased during the distillation process (P < 0.05).…”

Section: Volatile Compositions Of Different Raw Spiritsmentioning

confidence: 59%

Volatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit

Zheng

Liang

Huang

et al. 2014

FSTR

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The manufacturing procedures of spirits in the world such as whisky, brandy, rum, vodka, cachaça, and Chinese spirits are constituted of three consecutive processes: fermentation, distillation and ageing. For these processes, distillation process is closely correlated with the quality and yield of the raw spirit. Alembic stills and column stills are applied to the distillation of brandy, whisky, and cachaça. The former has no trays or appreciable reflux and requires multiple distillation to achieve high-proof raw spirits, while the latter has a reflux column to decreases the concentration of the congeners in raw spirits (Claus and Berglund, 2005). A distinct device called as Zeng-tong (Li et al., 2012) has been widely applied to the distillation of Chinese spirits for a long history. The Zeng-tong is composed of reboiler, taper barrel, condenser and other attachments, such as stream pipes, lid and tube type heat exchanger (shown in Figure 1A). Similar to fruit brandy (Claus and Berglund, 2005), the operation mode of Chinese spirits belongs to a batch distillation. The main production process of Chinese spirits is as follows ( Figure 1B). Prior to the spirit distillation, the fresh grains and grain hull are mixed with the fermented grains to adjust Short communication

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“…Chinese rice wine is produced primarily in the southern regions of China, such as Shaoxing City in Zhejiang Province, Shanghai City and Jiangsu Province. Rice wines from these areas are typical of the aroma and flavour of Chinese rice wines (3). Therefore, Chinese rice wines and the corresponding wheat Qu samples from these three production areas were selected for analysis in this study.…”

Section: Introductionmentioning

confidence: 99%

“…Chinese rice wine is typically fermented from sticky rice with wheat Qu used not only as a saccharifying agent but also as a fermenting agent (3). The flavours of rice wines from different breweries are often distinct.…”

Section: Introductionmentioning

confidence: 99%

Analysis of characteristic flavour compounds in Chinese rice wines and representative fungi in wheatQusamples from different regions

Ding

2012

J. Inst. Brew.

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The volatile flavour compounds of different Chinese traditional rice wines and the corresponding representative fungi in the wheat Qu (comparable to the koji used in sake brewing) samples were investigated. Results showed that alcohols, acids and esters were abundantly present in the three Chinese rice wines, but the types and concentrations of the volatile flavour compounds by fermentation from different wheat Qu samples were quite distinctive. Cladosporium cladosporioides, Penicillium chrysogenum, Aspergillus oryzae and Saccharomyces cerevisiae were the major components of the fungal flora in the three kinds of wheat Qu samples. Less prevalent genera and species represented in the fungal communities of the three kinds of wheat Qu samples, however, varied greatly, and the richer the flavour substances in the rice wines were, the more abundant the microbe species in the corresponding wheat Qu samples. The results indicate that the types and concentrations of volatile compounds were significantly influenced by the species of microorganisms (moulds and yeasts) in the wheat Qu, which brings a unique flavour to Chinese rice wine.

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Traditional Chinese Biotechnology

Cited by 93 publications

References 26 publications

Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation

Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation

Volatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit

Analysis of characteristic flavour compounds in Chinese rice wines and representative fungi in wheatQusamples from different regions

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