Foods,
Journal Year:
2023,
Volume and Issue:
12(2), P. 326 - 326
Published: Jan. 9, 2023
Daqu
is
a
microbial-rich
baijiu
fermentation
starter.
The
high-temperature
plays
an
essential
role
in
the
manufacturing
of
sauce-flavored
baijiu.
However,
few
studies
have
focused
on
three
kinds
(white,
yellow,
and
black
Daqu)
northern
China.
In
this
study,
physicochemical
indexes,
volatile
flavor
compounds,
microbial
characteristics
different
colors
China
were
comparatively
analyzed
to
reveal
their
potential
functions.
White
(WQ)
exhibited
highest
liquefying
power
starch,
(BQ)
showed
saccharifying
esterifying
powers.
A
total
96
components
identified
types
Daqu,
contents
yellow
(YQ)
highest.
community
structure
analysis
that
Bacillus
Byssochlamys
dominant
BQ,
Kroppenstedtia
Thermoascus
WQ,
Virgibacillus
Thermomyces
dominated
YQ.
RDA
revealed
correlation
between
microorganisms
indexes.
Spearman
indicated
Oceanobacillus,
Saccharopolyspora,
Staphylococcus,
Pseudogracilibacillus,
Byssochlamys,
positive
correlations
with
part
majority
key
compounds.
This
work
provides
scientific
basis
for
actual
production
region
Foods,
Journal Year:
2021,
Volume and Issue:
10(10), P. 2294 - 2294
Published: Sept. 28, 2021
Fermentation
is
an
important
process
that
can
provide
new
flavors
and
nutritional
functional
foods,
to
deal
with
changing
consumer
preferences.
Fermented
foods
have
complex
chemical
components
modulate
unique
qualitative
properties.
Consequently,
monitoring
the
small
molecular
metabolites
in
fermented
food
critical
clarify
its
properties
help
deliver
personalized
nutrition.
In
recent
years,
application
of
metabolomics
nutrition
research
has
expanded.
this
review,
we
examine
technologies
food,
a
primary
focus
on
different
analytical
approaches
suitable
for
discuss
advantages
disadvantages
these
approaches.
addition,
summarize
emerging
studies
applying
comprehensive
analysis
flavor,
nutrition,
function,
safety
as
well
emphasize
applicability
characterizing
foods.
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2022,
Volume and Issue:
21(5), P. 4076 - 4107
Published: Aug. 29, 2022
Abstract
The
use
of
Jiuqu
as
a
saccharifying
and
fermenting
starter
in
the
production
fermented
foods
is
very
old
biotechnological
process
that
can
be
traced
back
to
ancient
times.
harbors
hub
microbial
communities,
which
prokaryotes
eukaryotes
cohabit,
interact,
communicate.
However,
spontaneous
fermentation
based
on
empirical
processing
hardly
guarantees
stable
assembly
microbiome
standardized
quality
.
This
review
describes
state
art,
limitations,
challenges
towards
application
traditional
omics‐based
technology
study
highlights
need
for
integrating
meta‐omics
data.
In
addition,
we
varieties
their
processes,
with
particular
attention
factors
shaping
microbiota
Then,
potentials
integrated
omics
approaches
used
research
are
examined
order
understand
improve
products.
A
variety
different
approaches,
including
molecular
mass
spectrometry‐based
techniques,
have
led
scientific
advances
analysis
complex
ecosystem
To
date,
extensive
has
mainly
focused
community
diversity,
flavor
profiles,
biochemical
characteristics.
An
integrative
approach
large‐scale
datasets
cultivated
great
potential
understanding
interrelation
microbiome.
Further
may
explain
inherent
property
compositional
stability
performance
coping
environmental
perturbations
provide
important
insights
reconstruct
synthetic
develop
modern
intelligent
manufacturing
procedures
Frontiers in Nutrition,
Journal Year:
2023,
Volume and Issue:
10
Published: March 7, 2023
In
the
production
of
soy
sauce-aroma
type
baijiu
(SSAB),
quality
base
liquor
significantly
affects
finished
liquor’s
quality.
Moreover,
low-quality
may
cause
health
problems.
The
different
grades
were
analyzed
to
investigate
relationship
between
and
key
compounds
in
SSAB.
this
study,
samples
evaluated
by
sensory
further
headspace
solid-phase
microextraction
gas
chromatography-mass
spectrometry
(HS-SPME-GC-MS)
coupled
with
electronic
nose
(E-nose).
First,
evaluation,
sauce,
floral
fruity,
fermented
aromas
taste
indicators
(softness,
fullness,
harmony,
purity
persistence)
positively
correlated
grade
liquor.
E-nose
could
distinguish
well.
Second,
differential
identified
via
untargeted
metabolome
based
on
HS-SPME-GC-MS.
16
common
shared
from
fermentation
rounds,
including
11
esters,
1
alcohol,
2
aldehydes
ketones.
It
was
found
that
higher
liquor,
richer
content
aromatics,
alcohols,
principal
component
analysis
(PCA)
biplots
indicated
superior-grade
has
a
strong
fruity
aroma.
By
correlation
sensors
responses
E-nose,
furfuryl
ethyl
ether,
butanoic
acid
ester,
isopentyl
hexanoate,
nonanoic
ester
3-methyl-1-butanol
had
significant
effect
response
intensity
sensors.
present
identified,
differences
digitized.
LWT,
Journal Year:
2024,
Volume and Issue:
194, P. 115801 - 115801
Published: Jan. 30, 2024
Daqu
quality
is
determined
by
its
aroma
characteristics.
In
this
study,
molecular
sensory
techniques
were
used
to
investigate
the
attributes
of
Jiangxiangxing
high
temperature
Daqu,
resulting
in
development
a
wheel.
A
physicochemical
and
enzymatic
analysis
different
grades
revealed
notable
differences,
especially
acidity.
Furthermore,
volatile
components
various
investigated
with
HS-SPME-GC
×
GC-TOFMS,
identification
524
compounds
belonging
11
distinct
classes
within
Daqu.
Univariate
demonstrated
significant
differences
flavor
among
samples
diverse
grades.
By
employing
GC-O-MS
ROAV≥
0.1,
comprehensive
identified
total
29
key
active
that
contribute
overall
profile
Notably,
butyl
acrylate
(2E)-2-octenal
found
make
substantial
contributions
floral
fruity
odor,
as
well
linalool
benzeneacetaldehyde,which
sweet
odor.
These
significantly
enriched
played
crucial
role
enhancing
conclusion,
these
results
provide
theoretical
base
for
further
investigation
control
improvement
quality.
