Flavor Of Liquor Research Articles

Analysis of Metabolite Differences in Different Tea Liquors Based on Broadly Targeted Metabolomics.

To expand the development of characteristic extension products of Yunnan tea and improve the utilization rate of Yunnan tea resources, in this study, we compared the metabolite composition among raw Pu-erh tea, ripe Pu-erh tea prepared with glutinous rice (according to tea to glutinous rice ratio of 1:3), and ripe Pu-erh tea prepared with a mixture of sorghum, rice, glutinous rice, wheat, and corn as raw materials (according to a tea to glutinous rice ratio of 1:3). Rice flavor liquor prepared with 100% glutinous rice served as a control. The raw Pu-erh tea liquor (RAWJ), ripe Pu-erh tea liquor (RIPEJ), ripe Pu-erh tea mixed grain liquor (HHLSJ), and rice-flavor liquor (MJ) were all brewed by semi-solid fermentation. The non-volatile components of the liquor samples were analyzed by ultra-high-performance liquid chromatography-tandem mass spectrometry as a broadly targeted metabolomics technique. A total of 691 metabolites were identified from the four samples. Among them, 674, 671, 633, and 667 species were detected in RAWJ, RIPEJ, HHLSJ, and MJ samples, respectively. Venn diagram analysis demonstrated 19, 21, and 14 unique metabolites in RAWJ, RIPEJ, and HHLSJ, respectively, compared with the metabolite composition of MJ. Flavonoids are the most important differential metabolite between tea liquor and rice-flavor liquor. This study provides a theoretical basis for the development of tea liquor products and offers insight into the difference in non-volatile components between tea liquor and rice-flavor liquor.

High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor’s flavor

Migration of nib Cd to the testa during fermentation can be achieved with high temperatures (> 45 °C) and low nib pH values (< 5.0) using spontaneous fermentation. However, this low pH can lead to low flavor quality. This study used three controlled temperature fermentation treatments on three cacao genotypes (CCN 51, ICS 95, and TCS 01) to test its effects on the nib pH, the migration of nib Cd to the testa, and the liquor flavor quality. All treatments were effective in reducing the total nib Cd concentration. Nevertheless, the treatment with the higher mean temperature (44.25 °C) and acidification (pH 4.66) reached the highest mean nib Cd reductions throughout fermentation, a 1.37 factor in TCS 01, promoting the development of fine-flavor cocoa sensorial notes. In unfermented beans, the Cd concentration of nibs was higher than that of the testa, and the Cd migration proceeded down the total concentration gradient. However, Cd migration was observed against the concentration gradient (testa Cd > nib Cd) from the fourth day. Cd migration could increase by extensive fermentation until the sixth day in high temperatures and probably by the adsorbent capacity of the testa. Genotype-by-treatment interactions were present for the nib Cd reduction, and a universal percentage of decrease of Cd for each genotype with fermentation cannot be expected. Selecting genotypes with highly adsorbent testa combined with controlled temperatures would help reduce the Cd concentration in the cacao raw material, improving its safety and quality.

Effect of Eurotium cristatum on Saccharification Efficiency, Microorganisms in Mold Culture, and Liquor Flavor during Wuliangye Liquor Production

AbstractSaccharification fermentation is a very important technique for Chinese baijiu, which effects its yield and flavor. Eurotium cristatum has the ability to trigger saccharification, but has not been applied to the saccharification fermentation in Chinese baijiu. In this study, E. cristatum is added to the mold culture for the co‐fermentation of Wuliangye liquor to verify whether it enhances the saccharification efficiency. Starch from mold culture is analyzed to infer the effect. Microorganisms in the mold culture and liquor flavor substances are also evaluated. Results show that reducing sugar in the fermented grains reaches the maximum value of 40 g/100 g when 8 mL of E. cristatum suspension is added to 100 g of mold culture. Co‐fermentation using E. cristatum increases the amylose content, decreases the molecular weight, and forms irregular starch particles and an evident crystal structure of starch from the mold culture. These phenomena in starch molecules correspond to the mechanism by which E. cristatum enhances saccharification efficiency. What is more, E. cristatum also improves the growth of the original microorganisms in the mold culture, thereby benefitting the flavor of Wuliangye liquor. Therefore, it shows promise for application in saccharification fermentation of Wuliangye liquor.

Real-time traceability of sorghum origin by soldering iron-based rapid evaporative ionization mass spectrometry and chemometrics.

Sorghum is an important grain with a high economic value for liquor production. Tracing the geographical origin of sorghum is vital to guarantee the liquor flavor. Soldering iron-based rapid evaporative ionization mass spectrometry (REIMS) combined with chemometrics was developed for the real-time discrimination of the sorghum's geographical origin. The working conditions of soldering iron-based ionization were optimized, and then the obtained MS profiling data were processed using chemometrics analysis methods, including principal component analysis-linear discriminant analysis and orthogonal projection to latent structures discriminant analysis (OPLS-DA). A recognition model was established, and discriminations of sorghum samples from 10 provinces in China were achieved with a correct rate higher than 90%. On the basis of OPLS-DA, the specific ions of m/z 279.2327, 281.2479, and 283.2639 had relatively strong discrimination power for the geographical origins of sorghum. The developed method was successfully applied in the discrimination of sorghum origins. The results indicated that the soldering iron-based REIMS technique combined with chemometrics is a useful tool for direct, fast, and real-time ionization of poor conductivity samples and acquisition of metabolic profiling data.

Comprehensive evaluation of Luzhou-flavor liquor quality based on fuzzy mathematics and principal component analysis.

Currently, the primary method of identifying high‐ and low‐quality liquors is sensory tasting, which is prone to uncertainty caused by the biases of tasters. To address this problem, this study used color, aroma, taste, and style as four factors affecting the sensory quality of Luzhou‐flavor liquor; determined the weights of each factor; and quantitatively evaluated the sensory quality of five different Luzhou flavor liquor using fuzzy mathematical methods. The volatile aromatic substances in the liquor samples were detected by GC‐MS, and analyzed using principal component analysis. The results obtained from fuzzy mathematics and principal component analysis indicated that the comprehensive evaluation system was scientifically sound and reasonably constructed.

Identification of core microbiota in the fermented grains of a Chinese strong-flavor liquor from Sichuan

In traditional fermentation process of Chinese strong-flavor liquor, composition, dynamic succession, and interaction of microbial community in the fermented grains (FG) are fluctuant, resulting in instability and inconsistency of liquor flavor and quality. It is therefore important to reveal the core microbiota of FG from different pit ages and layers of fermentation cellars in this study. Firstly, Venn analysis showed that 14 and 13 ubiquitous bacterial and fungal genera were respectively observed. Meanwhile, Lactobacillus, Aquabacterium, Thermoactinomyces, Aspergillus, Thermoascus, Kazachstania, Pichia, and Rhizomucor with a relative abundance over 1% in all samples were identified as dominant microbiota. Additionally, 8 bacterial and 3 fungal genera were significantly correlated with flavor compounds including esters, alcohols, acids, and aldehydes by RDA, indicating these genera were flavor-associated microbiota. Furthermore, co-occurrence network analysis demonstrated that 7 bacterial and 5 fungal genera were highly connected with other genera, which were defined as co-occurring microbiota. Taken together, Lactobacillus, Thermoactinomyces, Aquabacterium, Aspergillus, and Kazachstania were identified as the core microbiota in Chinese strong-flavor liquor brewing process. Core microbiota of liquor brewing microecosystem were defined in this work, it is of paramount important to construct synthetic microbiota for stable and homogenous production of high-quality liquor.

Differentiation of ethanol–water clusters in Fenjiu by two-dimensional correlation fluorescence and Raman spectra

The taste of different flavor liquor is multifarious, but the same brand liquor with different quality is truth. The essence of supramolecular ethanol–water clusters and their intrinsic structural differences in three kinds of Fenjiu are studied by two-dimensional correlation spectra (2D-COS) of fluorescence and Raman. The 2D-COS of fluorescence reveals the prominent emission peaks of three Fenjiu are apparently different. The central fluorescence peak of Fenjiu (a) is located at 330 nm, corresponding to the cluster of (H2O)m(EtOH)n. In Fenjiu (b), the emission peak appears near 310 nm, while those of Fenjiu (c) appear mainly near 310 and 373 nm, corresponding to the clusters of (H2O)(EtOH)n and (H2O)m(EtOH), respectively. Based on 2D-COS of Raman, the peak of Fenjiu (b) at 3440 cm−1 changes initially, indicating its disorder degree is getting higher with continuous dilution with water. However, along with the dilution of Fenjiu (a) and Fenjiu (c), the peak located near 3200 cm−1 changes in priority, indicating that the degree of association between ethanol and water is high, and the clusters formed there are stable. Therefore, this work provides the combined methods to distinguish different supramolecular sets in Fenjiu, applying liquor differentiation in the future.

The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor

ABSTRACT Both the magnetic field treatment and the microwave treatment can affect the concentration of aroma compounds in liquor, but there are few researches on the composite treatment that combining the two. In this study, the effects of separate pulsed magnetic field (PMF), microwave field, and PMF-microwave composite treatment on Chinese soy-sauce flavor liquor were investigated. The concentration changes of various aroma compounds in liquor were analyzed by gas chromatograph, and the change of water-ethanol association structure in liquor was analyzed by proton nuclear magnetic resonance spectroscopy. Sensory evaluation of liquor subjected to different processes was carried out. The results showed that the sensory characteristic of liquor after composite treatment was improved, and the change of aroma compounds is close to that in traditional aging. The PMF treatment can significantly improve the taste of liquor. The results prove that the PMF-microwave composite treatment is a potential artificial aging method.

Optimization of Low Yield Positive N-propyl Alcohol Fermentation Process of Bacillus cereus by Response Surface Methodology

In order to optimize the separation of Luzhou flavor liquor Daqu and fermented grains in the low yield of n-propyl alcohol fermentation process of Bacillus cereus, single factor experiments were conducted to investigate the effects of four main factors, including fermentation time, inoculation amount of Bacillus cereus, fermentation temperature and initial pH of fermentation broth, on the content of n-propyl alcohol in fermentation broth. Then the response surface analysis and optimization were carried out with the response value of normal as the response value to establish a regression model for the fermentation process of Bacillus cereus. The results showed that the optimum fermentation time was 33 h, the inoculation amount of Bacillus cereus was 4.9%, the fermentation temperature was 32℃, and the initial pH of fermentation broth was pH7.0. Under the condition, the content of n-propyl alcohol in the fermentation broth was (0.70±0.0012) mg/100 mL, which had accordance with the predicted value of the model.

Basic flavor types and component characteristics of Chinese traditional liquors: A review.

Chinese traditional liquor, a major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Owing to the various raw brewing materials, types of koji, fermentation vessels, and processes used during liquor production, significant differences can occur in the content of flavor chemical components, such as esters, alcohols, aromatics, ketones, nitrogen compounds, acids, and aldehydes in the resulting liquor. Therefore, the liquor can be characterized on the basis of four basic flavors: sauce-, strong-, light-, and rice-aroma, and eight derivative flavors: feng-, sesame-, chi-, te-, mixed-, laobaigan-, herbal-, and fuyu-aroma. In this review, we describe the production and development process of Chinese traditional liquor in detail; summarize the flavor types, flavor chemical composition characteristics, and research progress related to this liquor; and discuss the influence of trace chemical components on liquor flavor, with the aim of laying a theoretical foundation for stabilizing the quality and increasing the yield of traditional liquor.

Research on the application of liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) in distinguishing the Baiyunbian aged liquors

Abstract The purpose of the study was to reveal the differences of the flavor compounds among five Baiyunbian aged liquors by liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). In optimizing the LLE parameters, an extractant, methyl tert-butyl ether, was found which has a good extract effect and has never been used for the extraction of liquor flavor substances. Then the optimized LLE method has been applied to comprehensively analyze flavor compounds in 3-year-storage liquors (3Y), 5Y, 12Y, 15Y, and 20Y of Baiyunbian liquors combined with GC-MS. The results showed that the number and concentration of total flavor compounds also enhanced with the increase of cellaring ages. The total concentration of flavor compounds in 20Y was the highest (4543.23 mg/L), and the 3Y was the lowest (3984.96 mg/L). Among them, the significant differences among five samples were esters, alcohols, acids and nitrogen-containing compounds. Cluster analysis was used to analyze the aromas profiles by LLE-GC-MS, which revealed relationship among five samples. The results showed that the similarity of the samples was highest between 15Y and 20Y, followed by 3Y and 5Y. The characteristic flavors fingerprints of five kinds of Baiyunbian aged liquors were established by HS-GC-IMS. The results showed that the characteristic peaks in GC-IMS 3D spectra corresponding to flavor compounds can effectively characterize the sample information areas. The sectional intensities of 60 characteristic peaks in the corresponding three-dimensional spectra were selected as variables. After the principal components analysis (PCA) was used to reduce information dimensionality, it was further distinguished by HS-GC-IMS that 3Y and 5Y can be completely separated, but 15Y and 20Y were very similar and cannot be completely distinguished. The obtained results are valuable for the in-depth understanding and further study of flavors of Baiyunbian liquors.

Genome sequencing and flavor compound biosynthesis pathway analyses of Bacillus licheniformis isolated from Chinese Maotai-flavor liquor-brewing microbiome

ABSTRACT Maotai- flavor liquor is one of the most popular distilled liquors in China that contains various flavor substances produced by a specialized brewing microbiome. Bacillus licheniformis is one of the major bacterial species in the Maotai-flavor liquor-brewing microbiome. However, the whole genome sequence of the B. licheniformis brewing strain has not been reported, which hampers further understanding of its effects on brewing. In this study, whole genome sequencing of B. licheniformis MT-B06 isolated from Maotai Daqu, a fermented wheat starter containing brewing microorganisms, was carried out using the Pacific Bioscience RS II platform. The sequence had a length of 4,440,765 bp with 45.7% GC content, encoding 5023 CDS sequences, 81 tRNAs, and 24 rRNAs. Next, genome annotation was performed based on four high-quality databases, including the COG, KEGG, GO/IPR, and Swiss-Prot databases. The genome sequence obtained was comparatively analyzed with that of B. licheniformis ATCC 14580, which is used for industrial enzyme production, which revealed that 69.95% of the differential genes are metabolically related, suggesting that these genes may be closely related to the flavor compounds biosynthesis. Therefore, the flavor compounds biosynthesis pathways and 26 relevant genes of B. licheniformis MT-B06 was analyzed, including alsS and alsD for 3-hydroxy-2-butanone synthesis, ispD, and ispE for terpenoids synthesis. This is the first report of high-quality whole genome sequencing of B. licheniformis MT-B06. Our results provide an important foundation for investigating metabolic pathways of desired compounds, such as C4 compounds and pyrazines, in Maotai-flavor liquor to improve its taste and quality.

Cloning and Characterization of a Ginsenoside-Hydrolyzing α-L-Arabinofuranosidase, CaAraf51, From Cellulosimicrobium aquatile Lyp51.

Moutai Jiuqu is a famous aromatic raw material of Maotai flavor liquor in China. It is brewed at high temperature and contains many kinds of bacteria, molds, and yeasts. There are many useful glycoside hydrolases in these microfloras, from which efficient glycoside hydrolases can be screened for biotransformation of natural saponins. In this study, an α-L-arabinofuranosidase gene (CaAraf51, 1524bp, 507 amino acid, 55.07kDa, and pI = 4.8) was cloned from Cellulosimicrobium aquatile Lyp51, which was isolated from the Maotai Jiuqu. The CaAraf51 was heterogeneously expressed in E. coli BL21 (DE3) and purified by N-terminal His-tag with the Ni2+-affinity column chromatography. The results show that purified CaAraf51 has a 6.8-fold purification factor and specific activity of 15 U/mg. Under optimal conditions (pH 5.0, temperature 40°C), kinetic parameters Km of CaAraf51 for pNPαAraf and Rc were 1.1 and 0.57mM, the Vmax were 25 and 6.25μmol/min/mg, respectively. 90% of 0.87mg Rc substrate can be transformed by 9.6 U purified CaAraf51 in 1mL reaction system under suitable conditions (30°C, pH 7.5 phosphate buffer, 1h). In addition, we also tested the effects of metal ions and chemical agents on the activity of CaAraf51. According to systematically studied its function and enzymatic properties, CaAraf51 has excellent value and potential of biotransformation Rc into Rd.

Fuzzy Evaluation Output of Taste Information for Liquor Using Electronic Tongue Based on Cloud Model

As a taste bionic system, electronic tongues can be used to derive taste information for different types of food. On this basis, we have carried forward the work by making it, in addition to the ability of accurately distinguish samples, be more expressive by speaking evaluative language like human beings. Thus, this paper demonstrates the correlation between the qualitative digital output of the taste bionic system and the fuzzy evaluation language that conform to the human perception mode. First, through principal component analysis (PCA), backward cloud generator and forward cloud generator, two-dimensional cloud droplet groups of different flavor information were established by using liquor taste data collected by electronic tongue. Second, the frequency and order of the evaluation words for different flavor of liquor were obtained by counting and analyzing the data appeared in the artificial sensory evaluation experiment. According to the frequency and order of words, the cloud droplet range corresponding to each word was calculated in the cloud drop group. Finally, the fuzzy evaluations that originated from the eight groups of liquor data with different flavor were compared with the artificial sense, and the results indicated that the model developed in this work is capable of outputting fuzzy evaluation that is consistent with human perception rather than digital output. To sum up, this method enabled the electronic tongue system to generate an output, which conforms to human’s descriptive language, making food detection technology a step closer to human perception.

High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor

High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor

Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation

Volatile constituents in raw liquor and zaopei during fermentation and distillation were investigated by gas chromatography. Zaopei (steamed grains mixed with Daqu [FG1], stacking fermented grains [FG2], anaerobic fermented grains [FG3] and steamed grains [FG4]) presented changes in physicochemical properties. In all, 72 volatile compounds were identified in zaopei and raw liquor with similarity across 12 zaopei preparations. Principal component analysis and partial least squares discriminant analysis differentiated FG3 from other samples based on content of aroma compounds. FG3 had the highest level of aroma compounds, which increased from the fourth to sixth batches, and was characterised by the presence of 1, 2-propanediol, acetic acid and linoleic acid, while the others were portrayed by phenylpropionate, ethyl laurate and 4-ethyl guaiacol. The volatile compounds of raw liquor were dominated by ethyl acetate and ethyl lactate. Correlation analysis illustrated a lack of correlation of volatile compound content between the raw liquors and the zaopei distillation variants. © 2019 The Institute of Brewing & Distilling

Bacterial and fungal diversity in the traditional Chinese strong flavour liquor Daqu

Bacterial and fungal diversity in the traditional Chinese strong flavour liquor <i>Daqu</i>

Effect of Marine Bacillus BC-2 on the Health-Beneficial Ingredients of Flavor Liquor

The main aroma component of Luzhou-flavor Liquor is ethyl caproate, which is combined with appropriate amount of ethyl butyrate, ethyl acetate, ethyl lactate and so on. By adding the marine bacillus BC-2 (Accession number: MK811408) to substrate sludge, the bacillus complex bacterial liquid (pit Mud Functional Bacterial liquid) has been modified. The complex bacterial liquid was used in the production of Luzhou-flavor Liquor and it dramatically promoted the content of health-beneficial ingredients in the new workshop. These results demonstrated that the marine bacillus BC-2 can effectively improve the quality and health benefit of Luzhou-flavor Liquor.

Tetramethylpyrazine in Chinese sesame flavour liquor and changes during the production process

Tetramethylpyrazine (TTMP) is a key bioactive alkaloid and flavour compound found in Chinese sesame flavour liquor. Changes in TTMP concentration during the production of sesame flavour liquor have received little attention. Here, TTMP was tracked from raw material, fermented grains and fresh liquor in storage using high-performance liquid chromatographic–tandem mass spectrometry (HPLC-MS/MS). The results showed that TTMP was formed during stack fermentation, solid-state fermentation and distillation, while no TTMP was produced during the storage process of fresh liquor. Furthermore, a higher temperature fermentation and bacterial starter culture were beneficial to TTMP generation. Accordingly, technology strategies for increasing the concentration of TTMP in sesame flavour liquor include raising the temperature of stack fermentation and distillation, reducing the distillation speed and screening for high TTMP producing Bacillus species. © 2018 The Institute of Brewing & Distilling

Identification of microorganisms producing lactic acid during solid-state fermentation ofMaotaiflavour liquor

Identification of microorganisms producing lactic acid during solid-state fermentation of<i>Maotai</i>flavour liquor