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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：卢丽娜张娇娇吴峰华谢广发单之初刘兴泉 co.lege of Forestry and Biotechnology Zhejiang Agriculture and Forestry UniversityHangzhouChina co.lege of Food and Health Zhejiang Agriculture and Forestry UniversityHangzhouChina co.lege 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 co.ducted to explore the characteristic and property index differences of Huangjiu,such as aroma and flavor profile,and physico.hemical 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 physico.hemical properties such as acidity and amino nitrogen among different solar-term *** three detected volatiles were applied by principal co.ponent analysis and partial least squares discriminant analysis analyses to differentiate the main *** mainly loaded to four principal co.ponents,which acco.nted for 86.5%.Nineteen volatiles were discriminated to significantly differentiate solar-term *** activity values(OAV)analysis found 14 co.pounds with OAV>1,while co.relation analysis between volatiles and the outco.es of sensory evaluation displayed the various properties of Huangjiu on aroma and flavor due to the various co.binations of volatiles,reducing sugar,acidity and amino *** a national wine inspector evaluated and sco.ed Huangjiu fermented in different solar terms,Huangjiu brewed in Winter Solstice exhibited the highest performance,with a sco.e 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 alco.olic beverages to co.sumers,build varietal Huangjiu or other alco.olic 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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Enzymatic properties and inhibition tolerance analysis of key enzymes inβ-phenylethanol anabolic pathway of Saccharomyces cerevisiae HJ

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Synthetic and Systems Biotechnology 2023年第4期8卷 772-783页

作者： Qilin Yang Shuangping Liu Yuzong Zhao Xiao Han Rui Chang Jian Mao National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyJiangnan UniversityWuxiJiangsu214122China shaoxing Key Laboratory of Traditional Fermentation Food and Human Health Jiangnan University(Shaoxing)Industrial Technology Research InstituteShaoxingZhejiang312000China National Engineering Research Center of Huangjiu Zhejiang Guyuelongshan Shaoxing Wine Co.Ltd.ShaoxingZhejiang312000China Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology Jiangnan UniversityWuxiJiangsu214122China

Huangjiu is known for its unique aroma,primarily attributed to its high co.centration ofβ-phenylethanol(ranging from 40 to 130 mg/L).Phenylalanine aminotransferase Aro9p and phenylpyruvate decarboxylase Aro10p are key enzymes in theβ-phenylethanol synthetic pathway of Saccharomyces cerevisiae^(HJ).This study examined the enzymatic properties of these two enzymes derived from ***^(HJ)and^(S288C).After substrate docking,Aro9p^(HJ)(-24.05 kJ/mol)and Aro10p^(HJ)(-14.33 kJ/mol)exhibited lower binding free energies co.pared to Aro9p^(S288C)(-21.93 kJ/mol)and Aro10p^(S288C)(-12.84 kJ/mol).ARO9 and ARO10 genes were heterologously expressed in *** ***9p,which was purified via affinity chromatography,showed inhibition by L-phenylalanine(L-PHE),but the reaction rate Vmax(Aro9p^(HJ):23.89μmol⋅(min·g)^(-1)>Aro9p^(S288C):21.3μmol⋅(min·g)^(-1))and inhibition co.stant Ki values(Aro9p^(HJ):0.28 mol L^(-1)>Aro9p^(S288C)0.26 mol L^(-1))indicated that Aro9p from ***^(HJ)was more tolerant to substrate stress during Huangjiu *** the presence of the same substrate phenylpyruvate(PPY),Aro10p^(HJ)exhibited a stronger affinity than Aro10p^(S288C).Furthermore,Aro9p^(HJ)and Aro10p^(HJ)were slightly more tolerant to the final metabolitesβ-phenylethanol and ethanol,respectively,co.pared to those from^(S288C).The study suggests that the mutations in Aro9p^(HJ)and Aro10p^(HJ)may co.tribute to the increasedβ-phenylethanol co.centration in *** is the first study investigating enzyme tolerance mechanisms in terms of substrate and product,providing a theoretical basis for the regulation of theβ-phenylethanol metabolic pathway.

关键词： Ehrlich pathway Phenylalanine aminotransferase and phenylpyruvate decarboxylase Saccharomyces cerevisiae Metabolic engineering Escherichia co.i

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Application of SPE-GC/MS in resolution of metabolism pattern of higher alco.ols in rat plasma

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Food Science and Human Wellness 2023年

作者： Yufei Liu Xiaonian Cao Zhilei Zhou Qingxi Ren Zhongwei Ji Min Gong Yuezheng Xu Weibiao Zhou Shuguang Chen Jian Mao Department of Food Science and Technology National University of Singapore Luzhou Laojiao co. Ltd. Department of General Surgery Peking Union Medical co.lege Hospital Chinese Academy of Medical Sciences and Peking Union Medical co.lege (CAMS & PUMC) shaoxing Key Laboratory of Traditional Fermentation Food and Human Health Jiangnan University (shaoxing) Industrial Technology Research Institute Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing School of Food Science and Technology Jiangnan University National Engineering Research Center for Huangjiu zhejiang guyuelongshan shaoxing wine co. Ltd zhejiang shaoxing Huangjiu Industry Innovation Service co.plex

Higher alco.ols are key factors affecting sensory quality and post-drinking co.fort of alco.olic beverages. A strategy co.bining solid-phase extraction and gas chromatography-mass spectrometry (SPE-GC/MS) was established to analyze the metabolism pattern of higher alco.ols in rat plasma after gavage of four co.mon alco.olic beverages including huangjiu， baijiu， wine and brandy. Seven milliliter of dichloromethane was determined as the optimal extraction co.dition， and eight higher alco.ols were precisely quantified with detection limits of 1.82-11.65 μg/L， reco.eries of 89.07%-110.89% and fine repeatability. The fastest absorption and elimination rates of plasma total higher alco.ols were observed in baijiu and huangjiu group， respectively， and the highest peak co.centration was found in brandy group. Additionally， the metabolic rate of plasma isoamyl alco.ol in huangjiu group was faster than that in wine group at the same intragastric administration dosage. This study may provide potential insight for evaluation of alco.olic beverage quality.

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