The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS DOI Creative Commons
Qiao Huang,

Xianping Qiu,

Tongwei Guan

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 25, P. 102141 - 102141

Published: Dec. 30, 2024

Language: Английский

Microorganisms and metabolic characteristics of temperature-dependent fermentation during Sauce-flavor Baijiu production DOI
Ying Cao, Hongxia Zhang, Hai Du

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105787 - 105787

Published: Dec. 1, 2024

Language: Английский

Citations

3
Effect of Enhanced Fermentation of <em>Wickerhamomyces fuqu</em> on the Flavor Substances of Xiaoqu Baijiu DOI Open Access

Bo Zeng,

jie Deng,

Jun Xie

et al.

Published: Aug. 8, 2024

In order to explore the effect of Wickerhamomyces on production flavor compounds in Xiaoqu Baijiu, this study examined correlation between fungal communities and ester compounds. It was hypothesized that contributes aroma Xiaoqu. Enhanced fermentation methods were used validate role Baijiu brewing. Compared traditional Xiaoqu, enhanced significantly increased acidity fermented grains starch utilization rate (P&lt;0.05). The analyzed by high-throughput sequencing technology. dominant fungi both control test groups Saccharomyces, Cyberlindnera, Rhizopus, Meyerozyma, with replacing Saccharomymycopsis group. Flavor experiments analyzed, revealing ethyl acetate content 949.94 mg/L group, while isoamyl alcohol decreased 23.62 isobutanol 34.81 mg/L. Functional prediction analysis using PICRUSt2 confirmed a higher relative abundance enzymes involved metabolism lower These findings demonstrate enhances reduces alcohols during brewing, offering theoretical foundation for enhancing quality Baijiu.

Language: Английский

Citations

1
Comparative analysis of flavor characteristics of two rounds of Qingxiangxing Baijiu by GC×GC-TOFMS, HS-GC-IMS, GC-E-Nose and E-Tongue DOI
Baoqing Bai,

Lanqi Zhang,

Ying Zhang

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105789 - 105789

Published: Dec. 1, 2024

Language: Английский

Citations

1
Revealing the flavor compositions, microbial diversity, and biological functions of Huangshui from different production workshops DOI Creative Commons
Qingyan Guo, Jingjing Zhao,

Jiabao Peng

et al.

LWT, Journal Year: 2024, Volume and Issue: 207, P. 116683 - 116683

Published: Aug. 24, 2024

Language: Английский

Citations

0
Ambient Temperature-Dependent Variations in Bitter Compounds and Microbial Dynamics in Traditional Huangjiu Fermentation DOI
Haiyan Yu, Lijie Wang, Qiaowei Li

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105347 - 105347

Published: Oct. 1, 2024

Language: Английский

Citations

0
Revealing the Flavor Compositions, Microbial Diversity, and Biological Functions of Huangshui: A By-Product of Baijiu Fermentation DOI

Qingyan Guo,

Jingjing Zhao,

Jiabao Peng

et al.

Published: Jan. 1, 2024

Huangshui (HS) is a by-product of solid-state fermentation in Baijiu production with rich organic matter and microbial resources, making it valuable for high-value utilization. This study comprehensively evaluated the physicochemical properties, flavor characteristics, community structure, biological activities HS from different workshops. Results showed high lactic acid content samples ranging 7878.09 to 10531.56 mg/L. Esters, alcohols, acids were main compounds, 32 key volatile compounds identified. The abundance bacteria was consistently higher than fungal community, Lactobacillus as dominant genus. At same time, Cladosporium Aspergillus mainly represented fungi. Redundancy analysis (RDA) indicated that parameters driving factors community. Spearman correlation significantly positively correlated 13 3 respectively, indicating they may be core functional groups responsible characteristic HS. Additionally, demonstrated antioxidant antibacterial activities, further enhanced post-enzymatic hydrolysis. These findings provided scientific basis in-depth development active components They laid theoretical foundation application food industry.

Language: Английский

Citations

0
Influence of environmental factors on microbial community and flavor profile of dajiang of Liaoning DOI
Shanshan Zhao, Zhizhuang Zhang,

Yu Qiao

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 63, P. 105661 - 105661

Published: Dec. 10, 2024

Language: Английский

Citations

0
Seasonal Variations in Physicochemical Properties, Volatile Compounds, and Microbial Community Structure of Dajiang Fermented Using a Semi-Controlled Method DOI
Xiaojing Zhang,

Qiqi Xiao,

Xin Wang

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105791 - 105791

Published: Dec. 1, 2024

Language: Английский

Citations

0
The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS DOI Creative Commons
Qiao Huang,

Xianping Qiu,

Tongwei Guan

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 25, P. 102141 - 102141

Published: Dec. 30, 2024

Language: Английский

Citations

0