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flavor profile variations of Huangjiu brewed in different traditional Chinese solar terms

Food Quality and Safety 2022年第4期6卷 720-729页

作者： Lina Lu Jiaojiao Zhang Fenghua Wu Guangfa Xie Zhichu Shan Xingquan Liu College of Forestry and Biotechnology Zhejiang Agriculture and Forestry UniversityHangzhouChina College of Food and Health Zhejiang Agriculture and Forestry UniversityHangzhouChina College of Biology and Environmental Engineering Zhejiang Shuren UniversityShaoxingChina Zhejiang Pagoda Brand Shaoxing Rice Wine Co. Ltd.ShaoxingChina

Background:Through long-term research on Huangjiu fermentation,it has been found that the quality of Huangjiu is closely associated with Chinese 24-solar ***,this study was conducted to explore the characteristic and property index differences of Huangjiu,such as aroma and flavor profile,and physicochemical properties—brewed in different solar terms by choosing five representative fermentation times of Shaoxing ***:Huangjiu samples in the current study all met the national standards of traditional semi-dry *** are significant differences in physicochemical properties such as acidity and amino nitrogen among different solar-term *** three detected volatiles were applied by principal component analysis and partial least squares discriminant analysis analyses to differentiate the main *** mainly loaded to four principal components,which accounted for 86.5%.Nineteen volatiles were discriminated to significantly differentiate solar-term *** activity values(OAV)analysis found 14 compounds with OAV>1,while correlation analysis between volatiles and the outcomes of sensory evaluation displayed the various properties of Huangjiu on aroma and flavor due to the various combinations of volatiles,reducing sugar,acidity and amino *** a national wine inspector evaluated and scored Huangjiu fermented in different solar terms,Huangjiu brewed in Winter Solstice exhibited the highest performance,with a score of 91.0,and praised as a kind of gold medal ***:The methodology of this study can help to produce more types of appealing flavor and aroma of alcoholic beverages to consumers,build varietal Huangjiu or other alcoholic beverages through fermenting guidance by solar term,and even expand the applications of the traditional Chinese 24-solar term.

关键词： Huangjiu Chinese traditional 24-solar term volatile gas chromatography-mass spectrometry flavor profile

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Antioxidant,flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented byβ-glucosidase producing lactic acid bacteria strains

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Food Bioscience 2022年第2期46卷 517-526页

作者： Liting Liang Jacob Ojobi Omedi Weining Huang Jianxian Zheng Yongqing Zeng Jing Huang Binle Zhang Liyuan Zhou Ning Li Tiecheng Gao Ruijun Guo State Key Laboratory of Food Science and Technology Laboratory of Baking and Fermentation ScienceCereals/Sourdough and Ingredient Functionality ResearchJiangnan UniversityWuxi214122China College of Food and Bioengineering South China University of TechnologyAnd Guangzhou Institute of Food IndustryGuangzhou510000China Fujian Zunjin Health Science and Technology Co. Ltd.and IBF International Inc.QuanzhouFujian362200China Shenzhen Jinguyuan Industry Development Co. Ltd.and IBF International Inc.Shenzhen branch 518000GuangdongChina

This study aimed to investigate the effect of incorporation of kiwifruit substrate fermented by 3 highβ-glucosidase producing lactic acid bacteria(LAB)of Lactobacillus harbinensis(M12,M24)and Pediococcus pentosaceus(J28)on physicochemical and rheo-fermentation properties during proofing of wheat ***,sensory evaluation,antioxidant content and activity,and flavor profiles of bread was *** revealed that LAB strains adequately adapted(J28>M12>M24)and produced enzymes during substrate *** dough,incorporation of fermented substrate increased acidity,soluble dietary fiber,β-glucosidase andα-amylase activity and gas retention during proofing,in a strain dependent manner(J28>M12>M24).The subsequent breads exhibited higher specific volume and had softer ***,total flavonoid,total phenolic,antioxidant activity,flavor content and intensity increased in breads incorporated with fermented *** sensory acceptance was in order,bread containing substrates fermented by J28(KFB-J28)>M12(KFB-M12)>M24(KFB-M24)>wheat bread(WB)>bread containing unfermented substrate(KFB).Changes observed were attributed to biotransformation byβ-glucosidase which increasingly degraded dietary fibers into soluble dietary fiber,increased acidity,released glycosylated aroma compounds and phenolic compounds in *** incorporated in dough,fermented kiwifruit substrates stabilized gluten network,increased yeast metabolism and gas retention during ***,KFB-J28,KFB-M12,and KFB-M24 had higher antioxidant content and activity,higher flavor content and intensity,better quality and were more accepted compared to WB and *** suggested the potential role played byβ-glucosidases through LAB fermentation on functionally enriching and adding value to kiwifruit substrate as a novel functional ingredient in bakery industry.

关键词： Lactic acid bacteria fermentation β-glucosidase Kiwifruit substrate Antioxidant property flavor profile Bread baking quality

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Revealing the contributions of sunlight-expose process and core-microbiota metabolism on improving the flavor profile during Doubanjiang fermentation

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Food Bioscience 2023年第3期53卷 754-764页

作者： Shuai Zhao Chengtuo Niu Yiheng Wang Xiaoyang Li Feiyun Zheng Chunfeng Liu Jinjing Wang Qi Li Key Laboratory of Industrial Biotechnology Ministry of EducationSchool of BiotechnologyJiangnan UniversityWuxi214122China Lab of Brewing Science and Technology School of BiotechnologyJiangnan UniversityWuxi214122China School of Biotechnology Jiangnan UniversityWuxi214122China

This study aimed to elaborate the contributions of sunlight-expose process and core-microbiota metabolism on improving the Doubanjiang flavor *** Doubanjiang fermentation models were designed with sunlight-expose and core-microbiota metabolism as independent *** was found that the synergism of sunlight-expose and core taxa metabolism was favorable to improve the diversity of volatile and non-volatile compounds during Doubanjiang fermentation,a total of 49 VOCs were screened to characterize this effect contributed by sunlight and core *** contribution for core-microbiota metabolism to flavor profile reached 71.3%,which was much higher than that of sunlight-expose process(28.6%),Additionally,the proportion of Staphylococcus(31.9%)and Zygosaccharomyces(21.9%)is more prominent to flavor profile among 4 core microorganisms after RDA analysis,and the environment with light-expose was beneficial to promote the growth of ***,*** and *** situ fermentation was conducted to further verify the role of sunlight-expose,*** and *** in improving the Doubanjiang flavor *** study was conducive to reveal the scientific mechanism behind the traditional Doubanjiang fermentation,and provide the new insight to Doubanjiang brewing technology.

关键词： Fermentation Doubanjiang Sunlight-expose Core-microbiota flavor profile

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Unraveling the flavor profile and microbial roles during industrial Sichuan radish paocai fermentation by molecular sensory science and metatranscriptomics

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Food Bioscience 2022年第4期48卷 501-512页

作者： Yajiao Zhao Zhengyun Wu Shigeo Miyao Wenxue Zhang College of Biomass Science and Engineering Sichuan UniversityChengdu610065China Department of Nutrition Tokyo Kasei UniversityTokyo173-8602Japan School of Liquor-Brewing Engineering Sichuan University Jinjiang CollegeMeishan620860China

In this study,the changes of flavor profile,the succession rules of active microorganisms and their correlation were analyzed during the fermentation process of industrial Sichuan radish paocai,in order to further explore the composition of ingredients that constitute the unique flavor characteristics of industrial Sichuan radish paocai,and the microorganisms and enzymes that may contribution to *** this end,molecular sensory,high performance liquid chromatography and metatranscriptomics were employed to identify the aroma-active compounds,non-volatile compounds and active microorganisms during the 197-day fermentation process of industrial Sichuan radish paocai,*** aroma-active compounds were identified,of which 12 compounds had odor activity values≥1,and some off-flavor compounds were significantly lower than those of fresh *** 100 days of fermentation,aroma-active compounds began to accumulate extensively with the dominant active microorganisms transforming from fungi to *** the potential formation pathways of 14 aroma-active compounds,most of which were dominated by Lactobacillus and Debaryomyces,and were contributed by other microorganisms mainly belong to Lactobacillales,Saccharomycetales and *** study provides new insights into the flavor formation and microbial metabolic roles of industrialized paocai,as well as valuable references for screening and isolation of functional strains,expression and characterization of flavor enzymes.

关键词： Industrial sichuan paocai Fermentation flavor profile Metatranscriptomics Active microbial community Molecular sensory

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Identification of the flavor profiles of Chinese pancakes from various areas using smart instruments combined with E-noses and E-tongues

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International Journal of Agricultural and Biological Engineering 2023年第1期16卷 283-290页

作者： Wei Liu Yue Fan Qiannan Liu Fen Xu Liang Zhang Honghai Hu Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products ProcessingMinistry of Agriculture and Rural AffairsBeijing 100193China

In order to reveal the flavor characteristics of Chinese pancakes,the aroma and taste compounds of seven traditional Chinese pancakes were *** results showed that electronic nose(E-nose)analysis with PCA could successfully distinguish the aroma profiles of seven Chinese pancakes;the principal components PC1 and PC2 represented 75.74%and 23.2%of the total variance(98.94%)***,the discrimination index of taste profiles of seven Chinese pancakes based on electronic tongue(E-tongue)analysis with LDA was 99.32%;the discriminant factors DF1 and DF2 represented 94.99%and 4.33%of the total variance ***,GC-MS results demonstrated that thirty-threeﬂavor compounds were identiﬁed in seven Chinese pancakes,including aldehydes,alcohols,alkanes,acids,and *** the flavor components,aldehydes with ROAVs higher than 1 contributed most significantly to the overall aroma,such as(E,E)-2,4-nonadienal present the largest contribution in Qingzhou pancake,Jinan and Yishui pancake;hexanal present the largest contribution in Shenxian and Gaomi pancake;nonanal and benzeneacetaldehyde present the largest contribution in Linqu and Tai’an pancake,*** umami and sweet taste amino acids were the most abundant in all the Chinese pancake samples,and Qingzhou pancake had relatively high amino acid *** content of glucose was higher than maltose in Gaomi,Shenxian,and Tai’an pancakes,whereas the content of maltose was higher than glucose in Linqu,Qingzhou,Jinan,and Yishui *** results indicated that the aroma and taste proﬁles of Chinese pancakes differed significantly in terms of their flavor compound *** presented results could be beneficial for providing a comprehensive method for flavor profile identification of traditional whole-grain-based staples such as Chinese pancakes.

关键词： Chinese pancake flavor profile E-nose E-tongue smart instrument identification

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Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation

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Food Bioscience 2022年第6期50卷 1102-1110页

作者： Chang Chen Yong Xiong Yuanhong Xie Hongxing Zhang Kexin Jiang Xiao-Na Pang Mingquan Huang Beijing Laboratory of Food Quality and Safety Food Science and Engineering CollegeBeijing University of AgricultureBeijing102206China Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology and Business UniversityBeijing100048China Beijing Technology and Business University No.33Fucheng RoadHaidian DistrictBeijing100048China

During spontaneous fermentation of light-flavor Baijiu,the microbial diversity decreased *** acid bacteria(LAB)and yeast predominated at the end of fermentation and showed a strong positive correlation with esters in *** the metabolic characteristics of LAB and interactions with yeast are important for revealing the mechanism of Baijiu *** carbon source utilization heatmap showed that Lactobacillus acetotolerans,Lactobacillus brevis,and Lactobacillus hilgardii could utilize various organic *** plantarum could utilize a variety of amino *** utilization efficiency of different substrates was supposed to be an important factor for different LAB species dynamics during *** effects of pH,temperature and ethanol on the esterase activity of LAB were further *** results showed that pH was the most significant factor on esterase activity,and all the strains showed the highest activity at pH *** component analysis indicated that co-culture of LAB and Saccharomyces cerevisiae could promote the formation of esters,and the co-culture of Lactobacillus acetotolerans or Leuconostoc mesenteroides with Pichia anomala could promote the production of esters and *** showed a weak inhibitory effect on the growth of yeast,whereas the growth of LAB was significantly inhibited by yeast in the co-culture *** results of this work will broaden our knowledge regarding the esterase activity,carbon source utilization efficiency of LAB and interactions with predominant yeast,which will provide a theoretical basis for the dynamics of different LAB species and their effects on the flavor of Baijiu.

关键词： Lactic acid bacteria Yeast Carbon source utilization Esterase activity Interaction flavor profile

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Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria

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Food Bioscience 2022年第3期47卷 1177-1188页

作者： Yingying Hu Jiawang Wang Qian Liu Yan Wang Jing Ren Qian Chen Baohua Kong College of Food Science Northeast Agricultural UniversityHarbinHeilongjiang150030China Shimadzu (China) Co. LTD.ShenyangLiaoning110000China

The traditional dry sausage is highly appreciated in China because of its unique flavor *** study aimed to characterize and compare the flavor profile of traditional dry sausage,inoculated with lactic acid bacteria (LAB),including Lactobacillus plantarum MDJ2,Lactobacillus sakei HRB10,Lactobacillus curvatus SYS29,Weissella hellenica HRB6,and Lactococcus lactis HRB0 using headspace solid-phase microextraction gas chromatography-mass spectrometry coupled with electronic nose (E-nose).The control (non-inoculated) sausage presented higher water activity and moisture content compared to the inoculated sausages whereas,the inoculation led to decreased pH values and increased LAB counts during fermentation of dry *** with LAB increased volatile compound contents and decreased total contents of free amino acids of sausages.E-nose and sensory analysis confirmed that inoculation with LAB,especially *** HRB6,*** HRB10,and *** SYS29 enriched the pleasant odors of dry *** analysis demonstrated that sausages inoculated with *** HRB6 and *** HRB10 showed a correlation with most of the key volatile *** conclusion,*** HRB6 and *** HRB10 are promising starter cultures to enhance the flavor characteristics of dry sausages.

关键词： Lactic acid bacteria dry fermented sausage flavor profile Electronic nose Sensory analysis Correlation analysis

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