Cited by Unraveling Shengmuxiang in Jiang-flavor base baijiu using a combination of metabolomics and sensomics strategy

Machine Learning and Multi-Omics Integration to Reveal Biomarkers and Microbial Community Assembly Differences in Abnormal Stacking Fermentation of Sauce-Flavor Baijiu DOI

Shuai Li,

Yueran Han,

Ming Yan

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 245 - 245

Published: Jan. 14, 2025

Stacking fermentation is critical in sauce-flavor Baijiu production, but winter production often sees abnormal fermentations, like Waistline and Sub-Temp fermentation, affecting yield quality. This study used three machine learning models (Logistic Regression, KNN, Random Forest) combined with multi-omics (metagenomics flavoromics) to develop a classification model for fermentation. SHAP analysis identified 13 Fermentation 9 microbial biomarkers, along 12 flavor biomarkers. Komagataeibacter Gluconacetobacter are key normal while Ligilactobacillus Lactobacillus cases. Excessive acid ester markers caused unbalanced aromas fermentations. Additionally, ecological reveal the bacterial community assembly fermentations was influenced by stochastic factors, fungal deterministic factors. RDA shows that moisture significantly drove Differential gene KEGG pathway enrichment identify metabolic pathways markers. provides theoretical basis regulating stacking ensuring

Language: Английский

Citations

Comprehensive comparison of metabolomic and flavor profiles in dried jujube fruits with different infestation levels DOI

Yunxia Cheng,

Youliang Shen,

Zhen-Ying Liu

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: 65, P. 106065 - 106065

Published: Feb. 4, 2025

Language: Английский

Citations

Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models DOI

Yuanyuan Wang,

MA Ying-hu,

J. Duan

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 478, P. 143678 - 143678

Published: March 1, 2025

Language: Английский

Citations

Effect of tannin extracts and hydrolysates from sorghum brans on Baijiu quality and in-vitro antioxidant activity DOI

H. Y. Zhang,

Ruoyu Mi,

Yan Feng

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106028 - 106028

Published: Feb. 1, 2025

Language: Английский

Citations

Analysis on the differences in genome and metabolic profile of Thermoactinomycetaceae from different Jiang-flavored Daqu niches DOI

Mingmei Zhong,

Zhenchun Sun,

Chunhui Wei

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106373 - 106373

Published: March 1, 2025

Language: Английский

Citations

Pomegranate Peel as a Sustainable Additive for Baijiu Fermentation: Physicochemical and Flavor Analysis with Process Optimization DOI

Longwen Wang,

Guo-Lei Zhu, Na Li

et al.

Molecules, Journal Year: 2025, Volume and Issue: 30(8), P. 1800 - 1800

Published: April 17, 2025

Rice hulls, a traditional ingredient in Chinese light-flavor Baijiu, contribute to bran and furfural flavors but may adversely affect the aroma taste. This study explores fresh pomegranate peel as sustainable alternative rice hulls Baijiu fermentation. The flavor profiles jiupei were interpreted by employing head-space solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), while their physicochemical characteristics systematically assessed. Statistical evaluations, such correlation analysis cluster analysis, conducted interpret data. results showed that compared hull, reduced content 90%, increased alcohol distillation rate (alcohol rate: this refers weight percentage of 50% volume (ABV) produced from unit amount raw material under standard atmospheric pressure at 20 °C (also known yield)) 30%, enhanced antioxidant capacity 24.38%, improved starch efficiency 3%. Notably, complied premium standards specified National Standard for Baijiu. Additionally, experimental conditions study, optimal yield (optimal yield: maximum achievable production defined constraints (e.g., energy input, time, cost)) (48% ± 3.41%) correlated particle size. research highlights viability using environmentally friendly adjunct fermentation offering valuable perspectives exploring brewing ingredients.

Language: Английский

Citations

Unraveling Shengmuxiang in Jiang-flavor base baijiu using a combination of metabolomics and sensomics strategy DOI

Yang Xu,

Lizhang Yang,

Yubo Yang

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 24, P. 101851 - 101851

Published: Sept. 21, 2024

Language: Английский

Citations