Beverage In China Research Articles

Research on Packaging Design Elements for Expanding Market Share of Fruit Juice Beverages in China

Purpose: By examining Chinese consumers’ preferences and needs in fruit juice beverage packaging design, this study provides scientifically grounded strategies and solutions for researching and developing packaging designs in the juice beverage industry. Research design, data, and methodology: This study systematically analyzes the packaging design of fruit juice beverages and introduces a demand evaluation methodology for fruit juice beverage packaging by integrating the Kano model and the Analytic Hierarchy Process (AHP). Results: Based on the calculation results, ‘Nontoxic’ and ‘Clear ingredient information’ were important in Must-Be Quality Element. ‘Portable’ and ‘Lightweight performance’ were the top 2 in One-Dimensional Quality Element. In the Attractive Quality Element, ‘Unique pattern’ was identified as the most important factor. Conclusions: The analysis results of this study suggest the importance of fruit juice beverage packaging design elements preferred by Chinese consumers and are expected to be used as reference material by Korean companies in the future when preparing plans to enter and expand into the Chinese beverage market.

Interactions of Saccharomyces cerevisiae and Lactiplantibacillus plantarum Isolated from Light-Flavor Jiupei at Various Fermentation Temperatures.

Chinese Baijiu is a famous fermented alcoholic beverage in China. Interactions between key microorganisms, i.e., Saccharomyces cerevisiae and Lactiplantibacillus plantarum, have recently been reported at specific temperatures. However, empirical evidence of their interactions at various temperatures during fermentation is lacking. The results of this study demonstrated that S. cerevisiae significantly suppressed the viability and lactic acid yield of L. plantarum when they were cocultured above 15 °C. On the other hand, L. plantarum had no pronounced effect on the growth and ethanol yield of S. cerevisiae in coculture systems. S. cerevisiae was the main reducing sugar consumer. Inhibition of lactic acid production was also observed when elevated cell density of L. plantarum was introduced into the coculture system. A proteomic analysis indicated that the enzymes involved in glycolysis, lactate dehydrogenase, and proteins related to phosphoribosyl diphosphate, ribosome, and aminoacyl-tRNA biosynthesis in L. plantarum were less abundant in the coculture system. Collectively, our data demonstrated the antagonistic effect of S. cerevisiae on L. plantarum and provided insights for effective process management in light-flavor Baijiu fermentation.

Comparative analysis of microbial diversity and functional characteristics of low-temperature Daqu from different regions in China

Baijiu is a unique alcoholic beverage in China, prepared through a traditional solid-state fermentation process. Daqu, recognized as the earliest form of crude enzyme preparation, plays a crucial role in determining the quality of Baijiu. Due to the enzymatic process derived from natural fermentation, the differences between regions were expected to occur. To compare regional-difference in microbial diversity and the functional profile of Daqu, metagenomic sequencing, physicochemical analysis, and electronic sensory evaluation were utilized. The results showed that bacteria and fungi were the main microbes in low-temperature Daqu (LTD), and their ratio of abundance was approximately 9:1. Streptomyces (20.27 %) and Bacillus licheniformis (15.28 %) emerged as the most dominant microbes in LTD at the genus and species levels, respectively. The overall microbial communities and functional profiles of Daqu between the two regions exhibited significant differences (P < 0.05). Bacillus licheniformis was significantly enriched in LTD from Taiyuan (P < 0.05) and mainly contributed to the saccharifying power, fermenting power, esterifying power, and liquefying power of LTD, demonstrating its important role in maintaining LTD quality. LTD from Taiyuan had a significantly higher fermenting power, esterifying power, and liquefying power than LTD from Suizhou (P < 0.05). In addition, a higher abundance of genes responsible for lactate production was detected in LTD from Suizhou, whereas genes associated with acetate production were enriched in LTD from Taiyuan. Collectively, these findings indicated that lactic acid bacteria may play a more important role in LTD from Suizhou, whereas acetate-producing bacteria may have a greater contribution to LTD from Taiyuan. This study provides a reference for microbial regulation during the production process of Daqu, and control of quality and traceability of the origin of Daqu.

Effectiveness of front-of-pack nutritional labels: evidence from Sugar-sweetened beverages in China

ABSTRACT This study investigates the effectiveness of various front-of-pack labels in influencing individuals’ healthy food valuations, in the context of sugar-sweetened beverage consumption in China. Using a between-subject design and an online discrete choice experiment, we test six nutrition labels categorized as nutrient-specific FOP labels (traffic light label, warning label, nutrition claims) and summary FOP labels (health-tick label, physical activity labels), and non-interpretative labels (nutrition facts panel). Empirical results from a sample of 1,800 urban Chinese consumers revealed that the most effective front-of-pack nutrition label is the warning label, followed by traffic light labels and health-tick labels. Warning label treatment yields the greatest decline in consumer willingness to pay for both high-sugar and excessive-sugar beverage products. In contrast, physical-activity labels and nutrition claims have lower effectiveness in discouraging the valuation of high-sugar beverages, but the two labels still outperform the conventional and back-of-pack nutrition facts panels. Policy implications for promoting healthy food choices are discussed in light of these findings.

Evolution of fermented grain yeast communities in strong-flavored baijiu and functional validation of yeasts that produce superior-flavored substances.

Baijiu is a well-known alcoholic beverage in China and the quality is determined by various microorganisms during the fermentation process. Yeast is one of the most important microorganisms in the fermentation of baijiu. It has a strong esterification capacity and also affects the aroma. High-throughput sequencing results showed that the fermented grains (jiupei) during baijiu production were mainly composed of eight highly abundant yeast species. The species and abundance of yeasts changed significantly with the fermentation process. The flavor of 30 yeast strains in the jiupei was determined by a sniffing test and gas chromatography-mass spectrometry (GC-MS). The strain with the highest flavor substance content (2.34 mg L-1), named YX3205, was identified as Clavispora lusitaniae. Tolerance results showed that C. lusitaniae YX3205 can tolerate up to 15% (v v-1) ethanol. In a solid-state simulated fermentation experiment, the content of 24 flavor substances was significantly increased in the fortified group, and the total ester content reached 4240.73 μg kg-1, which was 2.8 times higher than that of the control group. The present study demonstrated the potential of C. lusitaniae YX3205 to enhance the flavor of baijiu, thereby serving as a valuable strain for the improvement of the flavor quality of baijiu. © 2024 Society of Chemical Industry.

Fermentation of olive pulp by Limosilactobacillus fermentumNCU001464: physicochemical properties, biological activity and bioactive phenols

SummaryOlives, which are rich in bioactive compounds, are processed into beverages in China. We investigated the effect of fermentation by Limosilactobacillus fermentum NCU001464 on the physicochemical characteristics, biological activities and phenolic compounds of olive pulp. After fermentation for 48 h, pH and individual sugar content of olive pulp decreased. Lm. fermentum NCU001464 fermentation enhanced the hydroxyl radical scavenging activity and the inhibitory effect against xanthine oxidase (XO) of olive pulp. Total phenol content was not significantly different between olive pulp fermented for 0 and 48 h. However, the fermented olive phenol extract had a lower IC50 value than the unfermented phenol extract. Fluorescence spectroscopy results revealed that the olive phenol extract had a stronger XO inhibitory effect after fermentation. The dominant binding forces between olive phenols and XO were hydrogen bonds and van der Waals forces. There were 31 different phenolic compounds between the unfermented and fermented extracts.

A Financial Analysis on Kweichow Moutai

Baijiu has always been a beloved and enduringly popular beverage in China, with Kweichow Moutai standing as a leader in the Chinese Baijiu industry. To assess the company comprehensively, an in-depth financial analysis is warranted. This study delved into three critical aspects disclosed in Kweichow Moutai's annual report - revenue recognition, fixed assets, and construction in progress - to evaluate the reasonableness of the company's accounting practices. Moreover, an exploration of the company's market performance was conducted by calculating the key financial indicators within four domains: liquidity, solvency, profitability, and investment analysis. While Kweichow Moutai exhibits some slight accounting deficiencies, the overall accounting practices remain clear and compliant with international standards. Furthermore, the company's market performance is highly favorable. Combined with insights from leading research institutions, the study concludes that Kweichow Moutai stands as an attractive investment option, supported by its impressive market performance and compliance with established accounting norms.

Advancements and Future Directions in Yellow Rice Wine Production Research

Yellow rice wine is a traditional fermented beverage in China. The microorganisms in the brewing process play a crucial role in shaping the composition and quality of the wine through their regulation of microbial growth, fermentation metabolites, metabolic balance, and ethanol production. Yellow rice wine not only has culinary value but also possesses potential medicinal value. This is attributed to the presence of polyphenolic compounds, antioxidants, and other natural products that can provide antioxidant and other probiotic effects. The fermentation process of yellow rice wine offers potential nutritional supplementation and improved digestion. While traditional brewing techniques have long been employed, modern biotechnology helps enhance the quality and stability of the wine by selecting suitable microbial strains, optimizing fermentation conditions, and precisely controlling the fermentation process. The collection of diverse fermentation microbes and the construction of specifically designed microbiota for yellow rice wine production could expedite the production of high-quality yellow rice wine. The ultimate goal is to enhance the nutritional value, conditioning function, and overall consumption experience of yellow rice wine. Future research will delve into exploring the relationship between microorganisms and active ingredients in yellow rice wine, improving both the quality and functionality of the wine.

Adsorption properties and kinetics of organic acids in yellow rice wine by weakly basic anionic resins based on membrane separation

Abstract Yellow rice wine (Huangjiu) is a traditional alcoholic beverage in China. This study aimed to find a new method to reduce the acidity of Huangjiu. Three membranes with different molecular weight cut-offs (200, 1000, and 2000 Da) were selected to separate small molecules in Huangjiu, and then the adsorption of four models of weakly basic anion-exchange resins (335, D301, D314, and D354) on the organic acids in the filtered fractions of Huangjiu was investigated. The D354 resin exhibited the highest adsorption rate of 157.74 mg/g and the adsorption of acids was more consistent with the proposed second-order kinetic model. The adsorption capacity of D354 resin decreased with increasing temperature, and the adsorption of D354 resin correlated better with the Freundlich isotherm model. The initial deacidification efficiency of the D354 resin was 91.52% and it decreased by 3.88% after 10 regenerations. After the D354 resin treatment, the total acid content decreased by 56.11%, and the retention rates of amino acids and volatile substances reached 97.96% and 81.93%, respectively. The results showed that D354 resin could be used for the deacidification of Huangjiu. Membrane separation combined with resin adsorption process provides a new method to reduce the acidity of Huangjiu, which helps to maintain the flavor of the deacidified Huangjiu while efficiently reducing the acidity.

Advances in Tea Chemistry

The origins of tea, a traditional beverage in China, can be traced back to the Shennong period, about 2737 years before the birth of Christ [...]

Quantification of Microplastics in Plastic-Bottled Chinese Baijiu Using Micro-FTIR in Imaging Mode

Microplastics (MPs) are prevalent in our environment, being present in the air we breathe and in the food we consume. Due to the widespread use of plastic materials in everyday life, the amount of microplastics being released into the biosphere has become increasingly apparent in recent years. This study provides the first documentation of the presence of microplastics in Chinese baijiu, a popular alcoholic beverage in China, bottled in plastic. It is essential to note the significance of this discovery and potential implications for human health. Analysis of samples collected from the Chinese market showed the presence of microplastics in all six Chinese baijiu brands tested. Concentrations ranged from 172 MPs/500 mL to 944 MPs/500 mL with an average concentration of 436 MPs/500 mL. Cellulose and PA accounted for 70.4% and 17.8% of all microplastics detected, respectively. These were the most commonly detected types. Other types of microplastics were also found, including PET, PP, PVC, and PE. PET accounted for 2.7%, PP for 2.2%, PVC for 1.2%, and PE for 0.1% of all microplastics. The possible sources of contamination include raw materials, ambient air, and equipment and vessels that shed microplastics. Therefore, this study emphasizes the requirement for further research to mitigate the potential hazards associated with human exposure to microplastics. Additionally, it presents significant findings on the presence of microplastics in Chinese baijiu sold in plastic bottles.

Green Tea Polyphenols Alleviate Kidney Injury Induced by Di(2-Ethylhexyl) Phthalate in Mice

Introduction: Di(2-ethylhexyl) phthalate (DEHP) is a common plasticizer. Studies have revealed that DEHP exposure can cause kidney damage. Green tea is among the most popular beverages in China. Green tea polyphenols (GTPs) have been proven to have therapeutic effects on organ damage induced by heavy metal exposure. However, few studies have reported on GTP-relieving DEHP-induced kidney damage. Methods: C57BL/6J male mice aged 6–8 weeks were treated with distilled water (control group), 1,500 mg/kg/d DEHP + corn oil (model group), 1,500 mg/kg/d DEHP + corn oil + 70 mg/kg GTP (treatment group), corn oil (oil group), and 70 mg/kg GTP (GTP group) by gavage for 8 weeks, respectively. The renal function of mice and renal tissue histopathology of each group were evaluated. The renal tissues of mice in the model, treatment, and control groups were analyzed using high-throughput sequencing. We calculated the differentially expressed microRNAs (miRNAs) and messenger RNAs (mRNAs) using the limma R package, the CIBERSORT algorithm was used to predict immune infiltration, the starBase database was used to screen the miRNA-mRNA regulatory axis, and immunohistochemical analyses were performed to verify protein expression. Results: GTP alleviated the deterioration of renal function, renal inflammation and fibrosis, and mitochondrial and endoplasmic reticulum lesions induced by DEHP in mice. Differential immune infiltrations of plasma, dendritic, T, and B cells were noted between the model and treatment groups. We found that three differentially expressed miRNAs (mmu-miR-383-5p, mmu-miR-152-3p, and mmu-miR-144-3p), three differentially expressed mRNAs (Ddit4, Dusp1, and Snx18), and three differentially expressed proteins (Ddit4, Dusp1, and Snx18) played crucial roles in the miRNA-mRNA-protein regulatory axes when GTPs mitigate DEHP-induced kidney damage in mice. Conclusion: GTP can alleviate DEHP-induced kidney damage and regulate immune cell infiltration. We screened four important miRNA-mRNA-protein regulatory axes of GTP, mitigating DEHP-induced kidney damage in mice.

Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process.

Chinese rice wine (CRW) is a traditional and unique alcoholic beverage in China, favored by many consumers for its rich aroma, unique taste, and complex ingredients. Its flavor is primarily composed of volatile and nonvolatile compounds. These flavor compounds are partly derived from grains and starters (Qu), while the other part is produced by microbial metabolism and chemical reactions during the brewing process. Additionally, ethyl carbamate (EC) in CRW, a hazardous chemical, necessitates controlling its concentration during brewing. In recent years, numerous new brewing techniques for CRW have emerged. Therefore, this paper aims to collect aroma descriptions and thresholds of flavor compounds in CRW, summarize the relationship between the brewing process of CRW and flavor formation, outline methods for reducing the concentration of EC in the brewing process of CRW, and summarize the four stages (pretreatment of grains, fermentation, sterilization, and aging process) of new techniques. Furthermore, we will compare the advantages and disadvantages of different approaches, with the expectation of providing a valuable reference for improving the quality of CRW.

Changes on physiochemical properties and volatile compounds of Chinese kombucha during fermentation

Kombucha is a traditional fermented beverage in China. In this study, six samples of kombucha from different regions of China were fermented, and the pH, total acidity, organic acid, carbohydrate and volatile flavor compounds at different fermentation time were determined. The results showed that the acidity of the samples increased as fermentation progressed, which was manifested as a decrease in pH and an increase in total acidity. During the fermentation period, the content of all organic acids showed an upward trend, and acetic acid was the most dominant organic acid in kombucha. The content of sucrose showed a downward trend, but remained stable in the middle and late stages. However, the contents of glucose and fructose were increasing throughout the fermentation. Twenty volatile compounds were identified by headspace solid-phase microextraction with gas chromatography-mass spectrometry (HS-SPME-GC-MS), among which the contents of 2-phenylethanol, 2,5-dimethylbenzaldehyde, acetic acid, ethyl acetate, ethyl hexanoate, ethyl 2-phenylacetate, and 2-phenylethyl acetate were greatly increased, and could be used as markers of the flavor quality of kombucha. Principal component analysis and correlation analysis showed that unique quality characteristics of kombucha were formed during the fermentation, and fructose and glucose were related to the production of tartaric acid, malic acid, acetic acid, and other volatile compounds. This study provides a theoretical reference for the quality evaluation of kombucha, and is expected to help in developing kombucha products with high quality.

Characterization and quantification of chemical constituents in Fuzhuan brick tea using ultra-high-performance liquid chromatography-mass spectrometry.

Fuzhuan brick tea, a distinctive dark tea fermented by microorganisms, is a traditional beverage in China throughout history. Recently, it has attracted considerable attention owing to its unique quality characteristics and potential health benefits. The aim of this study was to establish a method for the quality control of Fuzhuan brick tea for stable production. Ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry was used to identify Fuzhuan brick tea, and the major components were chosen for further quantitative analysis. Subsequently, a quantification method was developed using ultra-high-performance liquid chromatography coupled with triple-quadrupole mass spectrometry, and its reliability was verified through methodological validation. Finally, a total of 30 compounds were identified, including catechins, flavonoids, alkaloids, and fatty acids. The established method was reliable for methodological validation and was applied to the quantitative analysis of Fuzhuan brick tea. This study provides a fundamental basis for the quality control and further studies on the component analysis of Fuzhuan brick tea.

Valuation Analysis of the Chinese Wine Sector Based on Indicators

As a unique type of wine, Chinese wine is one of the traditional beverages in China, with a long history and profound cultural deposits, and has a wide consumer base. Moreover, as the subject of heavy foreign investment, it is also one of the sectors with the highest share of institutional investors in A-shares, which is of great research value. Contemporarily, the Chinese wine industry has entered the stage of recovery and the production has started to show a gradual growth. Therefore, this paper attempts to value the 20 Chinese wine companies currently listed through the PE, PEG, PCF, and EV valuation method to help investors find suitable investment options. According to the valuation analysis, Luzhou Laojiao and Fen Wine are currently the most worthwhile companies to invest in. In fact, they have good operating conditions, i.e., no cash flow problems, PEG less than 1, indicating that they are undervalued companies and have high enterprise value. In addition, Gujing Distillery and King's Luck Brewery are also performing well, although their enterprise values are lower compared to the leading companies, they are still worth considering. These results shed light on guiding further exploration of stock valuation of Chinese wine industry.

Brand Correlation of Expression Elements of Sugar-Free Tea Beverage Package Design-A Study on the Package Design Analysis of Sugar-Free Tea Beverage in China

Brand Correlation of Expression Elements of Sugar-Free Tea Beverage Package Design-A Study on the Package Design Analysis of Sugar-Free Tea Beverage in China

Effects of Protein Components on the Chemical Composition and Sensory Properties of Millet Huangjiu (Chinese Millet Wine).

Millet Huangjiu is a national alcoholic beverage in China. The quality of Chinese millet Huangjiu is significantly influenced by the protein components in the raw materials of millet. Therefore, in this study, the impact of different protein components on the quality of millet Huangjiu was investigated by adding exogenous proteins glutelin and albumin either individually or in combination. The study commenced with the determination of the oenological parameters of different millet Huangjiu samples, followed by the assessment of free amino acids and organic acids. In addition, the volatile profiles of millet Huangjiu were characterized by employing HS-SPME-GC/MS. Finally, a sensory evaluation was conducted to evaluate the overall aroma profiles of millet Huangjiu. The results showed that adding glutelin significantly increased the contents of total soluble solids, amino acid nitrogen, and ethanol in millet Huangjiu by 32.2%, 41.5%, and 17.7%, respectively. Furthermore, the fortification of the fermentation substrate with glutelin protein was found to significantly enhance the umami (aspartic and glutamic acids) and sweet-tasting (alanine and proline) amino acids in the final product. Gas chromatography-quadrupole mass spectrometry coupled with multivariate statistical analysis revealed distinct impacts of protein composition on the volatile organic compound (VOC) profiles of millet Huangjiu. Excessive glutelin led to an over-accumulation of alcohol aroma, while the addition of albumin protein proved to be a viable approach for enhancing the ester and fruity fragrances. Sensory analysis suggested that the proper amount of protein fortification using a Glu + Alb combination could enhance the sensory attributes of millet Huangjiu while maintaining its unique flavor characteristics. These findings suggest that reasonable adjustment of the glutelin and albumin contents in millet could effectively regulate the chemical composition and improve the sensory quality of millet Huangjiu.

Production regions discrimination of Huangguanyin oolong tea by using the content of chemical components and rare earth elements

Oolong tea is one of the most popular tea beverages in China. Tea cultivars, processing technology and origin of production affect the quality and price of oolong teas. To investigate the differences in Huangguanyin oolong tea from different production regions, the chemical components, mineral elements and rare earth elements of Huangguanyin oolong tea produced in Yunxiao (YX) and Wuyishan (WY) were analyzed by using spectrophotometry methods, targeted metabolomics and inductive plasma coupled mass spectrometry (ICP-MS). The results of spectrophotometry methods revealed that there were significant differences in thearubigin, tea polyphenols and water extract between Huangguanyin oolong teas from different production regions. Targeted metabolomics identified a total of 31 chemical components in Huangguanyin oolong teas from the two production regions, of which 14 chemical components were significantly different and contributed to the regional differentiation of Huangguanyin oolong tea. Yunxiao Huangguanyin had relatively higher contents of (-)-Epigallocatechin-3-O-(3-O-methylgallate) (EGCG3″Me), ornithine (Orn) and histidine (His), while Wuyishan Huangguanyin had relatively higher contents of glutamic acid (Glu), γ-aminobutyric acid (GABA), β-aminobutyric acid (β-ABA) and other components. Moreover, ICP-MS identified a total of 15 mineral elements and 15 rare earth elements in Huangguanyin oolong tea from the two production regions, of which 15 elements were significantly different between YX and WY, and contributed to the regional differentiation of Huangguanyin oolong tea. K had a relatively higher content in Yunxiao Huangguanyin, while rare earth elements had relatively higher contents in Wuyishan Huangguanyin. The classification results by the production region showed that the discrimination rate of the support vector machine (SVM) model based on the 14 different chemical components reached 88.89%, while the SVM model based on the 15 elements reached 100%. Therefore, we used targeted metabolomics and ICP-MS techniques to screen and explore the chemical components, mineral elements and rare earth elements differences among two production regions, which indicated the feasibility of Huangguanyin oolong tea classification by production regions in the study. The results will provide some reference for the distinction between the two production regions of Huangguanyin oolong tea.

Large yellow tea polysaccharides ameliorate obesity-associated metabolic syndrome by promoting M2 polarization of adipose tissue macrophages.

Obesity-induced metabolic syndrome is strongly associated with infiltrated adipose tissue macrophages (ATMs). Large yellow tea, a traditional functional beverage in China, has been shown to possess anti-obesity effects. However, the effect of large yellow tea polysaccharides (LYPs) against obesity-associated metabolic syndrome and their underlying mechanisms remain unclear and must be extensively investigated. In this study, we investigated the ameliorative effect of LYPs on metabolic syndrome using a high-fat diet (HFD)-induced obese mouse model. Our results indicated that LYPs significantly alleviated weight gain, dyslipidemia, glucose intolerance, and insulin resistance. Moreover, LYPs restored the homeostasis of energy metabolism and pancreatic β-cell function. Notably, LYPs promoted M2 polarization of ATMs by regulating the expression of genes and specific cytokines involved in the assembly and secretion of M2 polarization. The improved metabolic syndrome of LYPs might be associated with the modulation of macrophage polarization. These findings suggest that LYPs might be a novel potential therapeutic agent to prevent or treat HFD-induced metabolic disorders by regulating M2 polarization.