1
|
Yu X, Gu C, Guo X, Guo R, Zhu L, Qiu X, Chai J, Liu F, Feng Z. Dynamic changes of microbiota and metabolite of traditional Hainan dregs vinegar during fermentation based on metagenomics and metabolomics. Food Chem 2024; 444:138641. [PMID: 38325080 DOI: 10.1016/j.foodchem.2024.138641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 01/13/2024] [Accepted: 01/29/2024] [Indexed: 02/09/2024]
Abstract
Hainan dregs vinegar (HNDV) is a traditional fermented food in China that is renowned for its unique flavor. HNDV is one of the most popular vinegars in Southeast Asia. However, research on the microorganisms and characteristic metabolites specific to HNDV is lacking. This study investigated the changes in microbial succession, volatile flavor compounds and characteristic non-volatile flavor compounds during HNDV fermentation based on metagenomics and metabolomics. The predominant microbial genera were Lactococcus, Limosilactobacillus, Lactiplantibacillus, and Saccharomyces. Unlike traditional vinegar, l-lactic acid was identified as the primary organic acid in HNDV. Noteworthy flavor compounds specific to HNDV included 3-methylthiopropanol and dl-phenylalanine. Significant associations were observed between six predominant microorganisms and six characteristic volatile flavor compounds, as well as seven characteristic non-volatile flavor compounds. The present results contribute to the development of starter cultures and the enhancement of HNDV quality.
Collapse
Affiliation(s)
- Xiaohan Yu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chunhe Gu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
| | - Xiaoxue Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ruijia Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lin Zhu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinrong Qiu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jun Chai
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Fei Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Zhen Feng
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China.
| |
Collapse
|
2
|
Zhang W, Chen C, Li Y, Guo F, Liu W, Liu S, Sun Y, Wang X, Shen Y, Wang P. Analysis of composition and source of the key aroma compounds in stir-fried pepper tallow. Food Chem 2024; 441:138321. [PMID: 38218145 DOI: 10.1016/j.foodchem.2023.138321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 12/09/2023] [Accepted: 12/27/2023] [Indexed: 01/15/2024]
Abstract
Stir-fried pepper tallow is widely used in cooking due to its special flavor, particularly in hot-pot dishes. However, the composition and source of the key aroma compounds in stir-fried pepper tallow are poorly understood, resulting in uneven quality. Here, the key aroma compounds were screened using flavor dilution factors (FD) and odor activity values (OAVs). A total of 41 odorants compounds were identified. Of these, 20 compounds with FD ≥ 8 were aroma-active compounds. Furthermore, among these 20 compounds, 15 with OAVs ≥ 1were the key aroma-active compounds and most of these (13 out of 15 odorants) were produced from pepper. Glycosides in pepper are the precursors of the most of these key aroma compounds. It may be possible to improve the flavor quality of stir-fried pepper tallow by hydrolyzing glycosides. These findings should help to establish a standard to assess and improve the quality of stir-fried pepper tallow.
Collapse
Affiliation(s)
- Weibo Zhang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Chong Chen
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Yixuan Li
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Fengyu Guo
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Weiqian Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Siyuan Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, China.
| | - Yanan Sun
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, China
| | - Xifan Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Yuemin Shen
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, China
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
3
|
Zhu H, Liang K, Zhu D, Sun J, Qiu J. The Complexity of Chinese Cereal Vinegar Flavor: A Compositional and Sensory Perspective. Foods 2024; 13:756. [PMID: 38472868 DOI: 10.3390/foods13050756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 02/21/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
With a millennium-long history, traditional Chinese cereal vinegar (CCV) is a significant part of China's cultural heritage. The unique flavor of CCV is derived from the use of cereal and its bran as raw materials and solid-state fermentation as a brewing technique. This paper systemically summarized recent research progress on the aroma compounds in CCV, the biochemical generation of aroma compounds during the brewing process, and the association between sensory perception and the primary aroma compounds. Furthermore, a complete CCV lexicon and sensory wheel prototype were constructed. This study aims to lay a foundation for future CCV aroma research, quality improvement, and industrialization.
Collapse
Affiliation(s)
- Hong Zhu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Kehong Liang
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Dazhou Zhu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Junmao Sun
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Ju Qiu
- Department of Nutrition and Health, China Agricultural University, No. 17 Tsinghua East Road, Haidian District, Beijing 100083, China
| |
Collapse
|
4
|
Li Y, Wang A, Dang B, Yang X, Nie M, Chen Z, Lin R, Wang L, Wang F, Tong LT. Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms. Food Res Int 2024; 177:113919. [PMID: 38225120 DOI: 10.1016/j.foodres.2023.113919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 12/14/2023] [Accepted: 12/21/2023] [Indexed: 01/17/2024]
Abstract
Highland barley vinegar, as a solid-state fermentation-type vinegar emerged recently, is well-known in Qinghai-Tibet plateau area of China. This work aimed to explore the main physicochemical factors, key flavor volatile compounds, and dominate microorganisms of highland barley vinegar during fermentation. The results showed that the decrease trend of reducing sugar, pH and the increase trend of amino acid nitrogen were associated with the metabolism of dominate bacteria, especially Lactobacillus and Acetobacter. Totally, 35 volatile compounds mainly including 20 esters, 10 alcohols, 2 aldehydes, 1 ketone and 2 pyrazines and 7 organic acids were identified. Especially, isoamyl acetate, acetyl methyl carbinol, ethyl caprylate, 1,2-propanediol, 3-methyl-1-butanol and ethyl isovalerate with high odor activity values were confirmed as key aroma compounds. Meanwhile, the relative average abundance of bacteria at genus level decreased significantly as fermentation time goes on. Among these microbes, Lactobacillus were the dominate bacteria at alcohol fermentation stage, Lactobacillus and Acetobacter were dominate at acetic acid fermentation stage. Furthermore, the correlations between dominate bacteria and the key volatile compounds were revealed, which highlighted Lactobacillus and Acetobacter were significantly correlated with key volatile compounds (|r| > 0.5, P < 0.01). The fundings of this study provide insights into the flavor and assist to improve the production quality of highland barley vinegar.
Collapse
Affiliation(s)
- Yan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Aixia Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Bin Dang
- Qinghai Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai Academy of Agricultural and Forestry Sciences, Xining 810016, China
| | - Xijuan Yang
- Qinghai Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai Academy of Agricultural and Forestry Sciences, Xining 810016, China
| | - Mengzi Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Zhiying Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Ran Lin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China.
| | - Li-Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing 100193, China.
| |
Collapse
|
5
|
Zheng L, Zeng G, Li S, Li H, Wei X, Lei H. Discrimination rancidity degree of infant formula rice flour based on Headspace Solid-Phase Microextraction combined with Gas Chromatography-Mass Spectrometry as an alternative to sensory evaluation. Food Res Int 2023; 173:113347. [PMID: 37803695 DOI: 10.1016/j.foodres.2023.113347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 07/29/2023] [Accepted: 08/03/2023] [Indexed: 10/08/2023]
Abstract
To mitigating the serious threat of harmful volatile substances to the health of infants, an alternative method of odor evaluation were proposed based on Headspace solid-phase microextraction (HS-SPME) combined with Gas Chromatography-Mass Spectrometry (GC-MS) to discriminate the degree of rancidity of infant formula rice flour (IFRF). Inspectors can simply calculate the rancidity degree of infant formula rice flour according to the regression equation based on the concentration of rancidity markers. The results showed that the joint application of OPLS-DA, molecular sensory experiments, and unsaturated fatty acids (UFAs) degradation experiments could successfully recognize the rancidity markers without collinearity in multiple linear regression analysis. The rancidity markers curve fitting was helpful for the establishment of multivariate regression model of rancidity grading. The model had an accuracy of more than 92.90% by the verification of odor evaluation. The application of the model to investigate the market IFRF samples showed that about 3% of the samples collected in the experiment were unsuitable for infant feeding. Therefore, the established model was considered to be a robust and less workload method to replace the olfactory evaluation method for discriminating the rancidity degree of IFRF.
Collapse
Affiliation(s)
- Lingyan Zheng
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China
| | - Guangfeng Zeng
- Guangzhou Customs Technology Center, Guangzhou 510623, China
| | - Siyao Li
- Sunny Fields Trading (Shenzhen) Limited, Shenzhen 518000, China
| | - Huiting Li
- Sunny Fields Trading (Shenzhen) Limited, Shenzhen 518000, China
| | - Xiaoqun Wei
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China.
| | - Hongtao Lei
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China
| |
Collapse
|
6
|
Yang H, Wang J, Cao W. Improved liquid-liquid extraction followed by HPLC-UV for accurate and eco-friendly determination of tetramethylpyrazine in vinegar products. J Chromatogr B Analyt Technol Biomed Life Sci 2023; 1229:123869. [PMID: 37716345 DOI: 10.1016/j.jchromb.2023.123869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 08/23/2023] [Accepted: 08/31/2023] [Indexed: 09/18/2023]
Abstract
Tetramethylpyrazine (TMP) is an important bioactive compound in vinegars, contributing to their health-enhancing attributes. It serves as a crucial benchmark for the assessment of vinegar quality. Unfortunately, inaccuracies have arisen due to incomplete extraction techniques and the use of an inappropriate standard substance. These challenges have significantly curtailed comprehensive exploration into the underlying TMP formation mechanisms, impeding advancements within prevailing benchmarks and methodologies governing vinegar products. To address these challenges, several critical parameters, encompassing pH, solvent type, centrifugal force, extraction times and reference materials were investigated and optimized. The TMP content was determined by adjusting the pH to 9 using a sodium hydroxide solution, followed by extraction with ethyl acetate and subsequent re-extraction of the ethyl acetate layer with 0.2 mol/L HCl. A high-performance liquid chromatography method with an ultraviolet detector (UV) was developed and validated. This method demonstrated superior sensitivity compared to existing methods, with a limit of detection (LOD) of 0.0237 μg/g, limit of quantification (LOQ) of 0.0829 μg/g, method limit of detection (MLOD) of 0.10 μg/g and method limit of quantitation (MLOQ) of 0.25 μg/g. The modified method exhibited excellent linearity for TMP in the range of 0.1-118.4 μg/mL, with a good correlation coefficient (R2 > 0.999). The recovery rate of TMP in vinegar products ranged from 82.4 to 96.2%. Consequently, the proposed method exhibits substantial promise for systematic inquiry into TMP formation mechanisms and for ensuring consistent quality control during the production of premium-grade vinegars.
Collapse
Affiliation(s)
- Hong Yang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China
| | - Jing Wang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China
| | - Wenming Cao
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China.
| |
Collapse
|
7
|
Sun D, Li W, Luo L. Deciphering the brewing process of Cantonese-style rice vinegar: Main flavors, key physicochemical factors, and important microorganisms. Food Res Int 2023; 171:113068. [PMID: 37330828 DOI: 10.1016/j.foodres.2023.113068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/26/2023] [Accepted: 05/29/2023] [Indexed: 06/19/2023]
Abstract
Cantonese-style rice vinegar is one of the most important Chinese rice vinegars and is quite popular all over the southeast coast of China, especially in Guangdong. This study identified 31 volatile compounds, including 11 esters, 6 alcohols, 3 aldehydes, 3 acids, 2 ketones, 1 phenol, and 5 alkanes, using headspace solid-phase microextraction-gas chromatography-mass spectrometry. Six organic acids were detected by high performance liquid chromatography. The ethanol content was detected by gas chromatography. During acetic acid fermentation, physicochemical analysis showed that the initial concentrations of reducing sugar and ethanol were 0.0079 g/L and 23.81 g/L, respectively, and the final value of total acid was 46.5 g/L, and the pH value was stable at 3.89. High-throughput sequencing was used to identify the microorganisms, and Acetobacter, Komagataeibacter, and Ralstonia were the top three bacterial genera. Quantitative real-time polymerase chain reaction revealed patterns that were different from those of high-throughput sequencing. The co-occurrence network of microorganisms and the correlation analysis between microorganisms and flavor substances indicate that Acetobacter and Ameyamaea played crucial roles as the main functional AAB, and the failure of Cantonese-style rice vinegar fermentation can be attributed to the abnormal increase in Komagataeibacter. Microbial co-occurrence network analysis indicated that Oscillibacter, Parasutterella, and Alistipes were the top three microorganisms. Redundancy analysis disclosed that total acid and ethanol were the key environmental factors influencing the microbial community. Fifteen microorganisms closely related to the metabolites were identified using the bidirectional orthogonal partial least squares model. Correlation analysis showed that these microorganisms were strongly associated with flavor metabolites and environmental factors. The findings of this study deepen our understanding of the fermentation of traditional Cantonese-style rice vinegar.
Collapse
Affiliation(s)
- Dongdong Sun
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Weixin Li
- Guangdong Heshan Donggu Flavoring Food Co. Ltd, Heshan 529700, PR China
| | - Lixin Luo
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China.
| |
Collapse
|
8
|
Yu J, Zhou Z, Xu X, Ren H, Gong M, Ji Z, Liu S, Hu Z, Mao J. Differentiating Huangjiu with Varying Sugar Contents from Different Regions Based on Targeted Metabolomics Analyses of Volatile Carbonyl Compounds. Foods 2023; 12:foods12071455. [PMID: 37048277 PMCID: PMC10094199 DOI: 10.3390/foods12071455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/23/2023] [Accepted: 03/27/2023] [Indexed: 04/14/2023] Open
Abstract
Huangjiu is one of the oldest alcoholic beverages in the world. It is usually made by fermenting grains, and Qu is used as a saccharifying and fermenting agent. In this study, we identified differential carbonyl compounds in Huangjiu with varying sugar contents from different regions. First, we developed and validated a detection method for volatile carbonyl compounds in Huangjiu, and for optimal extraction, 5 mL of Huangjiu and 1.3 g/L of O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA) were incubated at 45 °C for 5 min before extracting the volatile carbonyl compounds at 45 °C for 35 min. Second, the targeted quantitative analysis of 50 carbonyl compounds in Huangjiu showed high levels of Strecker aldehydes and furans. Finally, orthogonal projections to latent structures discriminant analysis (OPLS-DA) was used to differentiate between Huangjiu with different sugar contents, raw materials, and region of origin. A total of 19 differential carbonyl compounds (VIP > 1, p < 0.05) were found in Huangjiu with different sugar contents (semidry and semisweet Huangjiu), and 20 differential carbonyl compounds (VIP > 1, p < 0.05) were found in different raw materials for Huangjiu production (rice and nonrice Huangjiu). A total of twenty-two and eight differential carbonyl compounds, with VIP > 1 and p < 0.05, were identified in semidry and semisweet Huangjiu from different regions (Zhejiang, Jiangsu, Shanghai, and Fujian), respectively.
Collapse
Affiliation(s)
- Junting Yu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhilei Zhou
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Xibiao Xu
- Shaoxing Nverhong Winery Co., Ltd., Shaoxing 312000, China
| | - Huan Ren
- Shaoxing Nverhong Winery Co., Ltd., Shaoxing 312000, China
| | - Min Gong
- College of Life Sciences, Linyi University, Linyi 276000, China
| | - Zhongwei Ji
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Shuangping Liu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Zhiming Hu
- Shaoxing Nverhong Winery Co., Ltd., Shaoxing 312000, China
| | - Jian Mao
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Huangjiu, Shaoxing 312000, China
| |
Collapse
|
9
|
Andreou V, Giannoglou M, Xanthou M, Metafa M, Katsaros G. Aging acceleration of balsamic vinegar applying micro-oxygenation technique. Food Chem 2023; 419:136077. [PMID: 37011568 DOI: 10.1016/j.foodchem.2023.136077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 03/20/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023]
Abstract
The effect of micro-oxygenation (MOX) technique on quality and sensorial characteristics of balsamic vinegar was investigated, aiming to aging acceleration. Aging experiments were conducted using a multiple diffuser micro-oxygenator for up to 6 months with an oxygen flow of 30 mg/L/month, including oak chips (1 g/L) or not. Barrel maturation was simultaneously carried out. Quality, nutritional, sensorial characteristics and the aromatic profile of all aged vinegars were evaluated throughout aging. MOX accelerated the alteration of aging indices. Volatile compounds of fruity aroma and wine were decreased, while the fatty/buttery and caramel aroma compounds were increased. Similar compounds of 1.5-year barrel maturation were developed within 6 and 5 months applying MOX without or with oak chips, respectively. MOX resulted in reduction of the aging time to 1/3 compared to the corresponding one in barrels, considered as an attractive approach for vinegar-producing industries, mimicking and accelerating the long and costly barrel aging.
Collapse
|
10
|
Zhang L, Qin Z, Zhang L, Jiang Y, Zhu J. Dynamic changes of quality and flavor characterization of Zhejiang rosy vinegar during fermentation and aging based on untargeted metabolomics. Food Chem 2023; 404:134702. [DOI: 10.1016/j.foodchem.2022.134702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 08/24/2022] [Accepted: 10/18/2022] [Indexed: 11/22/2022]
|
11
|
Diacetyl Inhibits the Browning of Fresh-Cut Stem Lettuce by Regulating the Metabolism of Phenylpropane and Antioxidant Ability. Foods 2023; 12:foods12040740. [PMID: 36832814 PMCID: PMC9955407 DOI: 10.3390/foods12040740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/02/2023] [Accepted: 02/04/2023] [Indexed: 02/11/2023] Open
Abstract
Enzymatic browning is the main quality issue of fresh-cut stem lettuce (Lactuca sativa L. var. angustana Irish). In this research, the effect of diacetyl on the browning and browning-related mechanisms of fresh-cut stem lettuce was explored. The data showed that diacetyl treatment with 10 μL L-1 inhibited the browning of fresh-cut stem lettuce and extended the shelf life by over 8 d at 4 °C compared with the control. Diacetyl treatment repressed gene expression and decreased the activities of PAL (phenylalanine ammonia-lyase), C4H (cinnamate-4-hydroxylase) and 4CL (4-coumarate-CoA ligase), which thus reduced the accumulation of individual and total phenolic compounds. Moreover, diacetyl enhanced the antioxidant ability and reduced ROS accumulation, improving the anti-browning ability and indirectly suppressing the biosynthesis of phenolic compounds. These results indicated that diacetyl treatment repressed the browning of fresh-cut stem lettuce by regulating the phenylpropanoid metabolism pathway and antioxidant ability. This study is the first to report that diacetyl has an effective anti-browning role for fresh-cut stem lettuce.
Collapse
|
12
|
Feng X, Shi Y, Zhou Z, Ji Z, Zhou W, Chen S, Mao J. Alleviation of loperamide-induced constipation with sticky rice fermented huangjiu by the regulation of serum neurotransmitters and gut microbiota. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:692-704. [PMID: 36121332 DOI: 10.1002/jsfa.12181] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 08/09/2022] [Accepted: 08/19/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Huangjiu is an important component of traditional fermented food. It is produced by cereal fermentation. Sticky rice fermented huangjiu is an abundant source of polysaccharides, oligosaccharides, proteins, amino acids, and flavor compounds (POPAF), and it has been used as a dietary supplement and pharmaceutical ingredient. The purpose of this study is to explore the alleviation of constipation using sticky rice fermented huangjiu, with the aim of providing a basis for the nutritional treatment of constipation. RESULTS Sticky rice fermented huangjiu was more effective in the alleviation of constipation than same concentration of ethanol treatment on serum neurotransmitters, gut microbiota, and intestinal metabolites in this 17 days constipation mouse model. Compared with ethanol treatment, the administration of sticky rice fermented huangjiu to constipated mice increased gastrointestinal motility. It alleviated the decrease in motilin (27.94%), substance P (13.85%), gastrin (63.46%), 5-hydroxytryptamine (4.55%), and short-chain fatty acid (19.80%) levels, and alleviated the increase in somatostatin levels (9.54%). Furthermore, the administration of sticky rice fermented huangjiu regulated the microbiota-mediated gut ecology through alterations in the characteristic taxa. CONCLUSION The results reveal that sticky rice fermented huangjiu may alleviate loperamide-induced constipation by the regulation of serum neurotransmitters and gut microbiota. These findings reveal that huangjiu is endowed with many functional components by cereal fermentation, and the bioactive substances in huangjiu can be separated and applied for medical treatment or diet therapy in the future. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xinjing Feng
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ying Shi
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Zhilei Zhou
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Heath, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, China
| | - Zhongwei Ji
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Heath, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, China
| | - Weibiao Zhou
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Heath, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, China
- Department of Food science and technology, National University of Singapore, Singapore, Singapore
| | - Shuguang Chen
- Department of General Surgery, Peking Union Medical College Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College (CAMS & PUMC), Beijing, China
| | - Jian Mao
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Heath, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, China
- National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine CO., Ltd, Shaoxing, China
| |
Collapse
|
13
|
Wang W, Zhang F, Dai X, Liu Y, Mu J, Wang J, Ma Q, Sun J. Changes in vinegar quality and microbial dynamics during fermentation using a self-designed drum-type bioreactor. Front Nutr 2023; 10:1126562. [PMID: 36908901 PMCID: PMC9994180 DOI: 10.3389/fnut.2023.1126562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Accepted: 01/13/2023] [Indexed: 02/24/2023] Open
Abstract
The bioreactor based on solid-state fermentation technology has been developed for vinegar production, standardization of fermentation process and stabilization of vinegar quality. The microbial community diversity, and volatile compounds of six cultivars of vinegar samples fermented in a self-designed solid-state fermentation bioreactors were investigated using Illumina MiSeq platform and gas chromatography mass spectrometry (GC-MS) technology. The correlations between the richness and diversity of microbiota and volatile profiles, organic acids, as well as physicochemical indicators were explored by R software with the coplot package. The findings indicated that Acetobacter, norank-c-Cyanobacteria, and Weissella played key roles during fermentation process. Norank-f-Actinopolyporaceae, norank-c-Cyanobacteria, Pediococcus, and Microbacterium had significant correlations with the physicochemical characteristics. The most common bacterial species were associated with a citric acid content, whereas the least number of bacterial species correlated with malic acid content. Findings could be helpful for the bioreactor optimization, and thus reaching the level of pilot scale and industrialization.
Collapse
Affiliation(s)
- Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Fan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Xinpeng Dai
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Yaqiong Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jianlou Mu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Qianyun Ma
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China.,Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding, China.,Sino-US and Sino-Japan Joint Centre of Food Science and Technology, Baoding, China
| |
Collapse
|
14
|
Dong L, Zhao C, Zhang F, Ma Y, Song C, Penttinen P, Zhang S, Li Z. Metabolic characterization of different-aged Monascus vinegars via HS-SPME-GC-MS and CIL LC-MS approach. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
15
|
Wu Y, Hou Y, Chen H, Wang J, Zhang C, Zhao Z, Ao R, Huang H, Hong J, Zhao D, Sun B. “Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu. Foods 2022; 11:foods11192959. [PMID: 36230035 PMCID: PMC9562207 DOI: 10.3390/foods11192959] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/09/2022] [Accepted: 09/18/2022] [Indexed: 11/16/2022] Open
Abstract
Baijiu is the national liquor of China, which has lasted in China for more than 2000 years. Abundant raw materials, multi-strain co-fermentation, and complex processes make the secrets of baijiu flavor and taste still not fully explored. Acid substances not only have a great influence on the flavor and taste of baijiu, but also have certain functions. Therefore, this paper provides a systematic review for the reported acid substances, especially for their contribution to the flavor and functional quality of baijiu. Based on previous studies, this paper puts forward a conjecture, a suggestion, and a point of view, namely: the conjecture of “whether acid substances can be used as ‘key factor’ for baijiu quality “; the suggestion of “the focus of research on acid substances in baijiu should be transferred to evaluating their contribution to the taste of baijiu”; and the view of “acid substances are ‘regulators’ in the fermentation process of baijiu”. It is worth thinking about whether acid substances can be used as the key factors of baijiu to be studied and confirmed by practice in the future. It is hoped that the systematic review of acid substances in baijiu in this paper can contribute to further in-depth and systematic research on baijiu by researchers in the future.
Collapse
Affiliation(s)
- Yashuai Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Yaxin Hou
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Hao Chen
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Junshan Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Chunsheng Zhang
- Chengde Qianlongzui Distillery Company, Chengde 067400, China
| | - Zhigang Zhao
- Chengde Qianlongzui Distillery Company, Chengde 067400, China
| | - Ran Ao
- Chengde Qianlongzui Distillery Company, Chengde 067400, China
| | - He Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jiaxin Hong
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Department of Nutrition and Health, China Agriculture University, Beijing 100193, China
| | - Dongrui Zhao
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: ; Tel.: +86-10-68988715
| | - Baoguo Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| |
Collapse
|
16
|
Gasiński A, Kawa-Rygielska J, Błażewicz J, Leszczyńska D. Malting procedure and its impact on the composition of volatiles and antioxidative potential of naked and covered oat varieties. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
17
|
Wang L, Huang X, Yu S, Xiong F, Wang Y, Zhang X, Ren Y. Characterization of the volatile flavor profiles of Zhenjiang aromatic vinegar combining a novel nanocomposite colorimetric sensor array with HS-SPME-GC/MS. Food Res Int 2022; 159:111585. [DOI: 10.1016/j.foodres.2022.111585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 06/13/2022] [Accepted: 06/24/2022] [Indexed: 11/29/2022]
|
18
|
Zhang X, Zhang X, Yan Y, Liu Y, Zhao X, Xu H, He L, Huang Y. Relationship between flavor compounds and changes of microbial community in the solid fermented vinegar. Biosci Biotechnol Biochem 2022; 86:1581-1589. [PMID: 35998319 DOI: 10.1093/bbb/zbac143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Accepted: 07/19/2022] [Indexed: 11/14/2022]
Abstract
The relationship between volatile compounds of vinegar and microorganisms is not clear, especially pyrazine, a trace component. In order to reveal their potential relationship, high throughput sequencing, solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and Spearman's correlation analysis were used. Results showed that Acetobacter and Lactobacillus with opposite abundance trends were the predominant bacteria, and the total abundance of them exceeds 98%, while the predominant fungal genera were Aspergillus and Malassezia, their highest abundances are 75.4% and 81.5% respectively. In the whole process of microbial community succession, six pyrazines were detected including trimethylpyrazine and tetramethylpyrazine, etc, and Spearman's correlation analysis showed that they were positively correlated with the presence of Vibrionimonas, Paraburkholderia, Paucibacter, Komagataeibacter, Acinetobacter and Slinibacter. In general, this study further revealed more species related to pyrazines, it will be helpful to understand the formation of pyrazines and promote the improvement of vinegar quality.
Collapse
Affiliation(s)
- Xuelin Zhang
- Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, Shandong, China
| | - Xingrong Zhang
- Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, Shandong, China
| | - Yongheng Yan
- Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, Shandong, China
| | - Yang Liu
- Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, Shandong, China
| | - Xiangying Zhao
- Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, Shandong, China
| | - Hui Xu
- Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, Shandong, China
| | - Lianzhi He
- Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, Shandong, China
| | - Yanhong Huang
- Shandong Food Ferment Industry Research and Design Institute, Qilu University of Technology, Jinan, Shandong, China
| |
Collapse
|
19
|
Liang S, Liu Y, Yuan S, Liu Y, Zhu B, Zhang M. Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile. Foods 2022; 11:foods11152224. [PMID: 35892812 PMCID: PMC9332478 DOI: 10.3390/foods11152224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/20/2022] [Accepted: 07/23/2022] [Indexed: 02/04/2023] Open
Abstract
As the aroma of Chinese vinegar is a key quality trait that influences consumer liking, a combination of sensory data and instrumental measurements were performed to help understand the aroma differences of six types of Chinese vinegar. A total of 52 volatile compounds, mostly ethyl acetate, acetic acid, and phenethyl alcohol, were detected in six types of Chinese vinegar using solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC–MS). Combined with open-ended questions, the correlation between consumer liking and the volatile profile of the vinegar was further investigated. More consumers preferred the potato vinegar (B6) described as “having a sweet aroma and fruity vinegar aroma”. The Heng-shun Jinyou balsamic vinegar (B5) was not favored by consumers with its exhibition of “too pungent vinegar aroma”. Based on their preference patterns, consumers were grouped into three clusters by k-means clustering and principal component analysis (PCA). Using partial least squares regression (PLSR), the most important volatile compounds that drove consumer liking in the three clusters were obtained, among which 14 compounds such as 1-methylpyrrole-2-carboxaldehyde, ethyl acetate, and acetylfuran had the greatest impact on consumer liking, which could guide manufacturers to improve product quality and customer satisfaction.
Collapse
Affiliation(s)
- Shan Liang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; (S.L.); (Y.L.)
| | - Ying Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; (S.L.); (Y.L.)
| | - Shao Yuan
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; (S.Y.); (Y.L.)
| | - Yixuan Liu
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; (S.Y.); (Y.L.)
| | - Baoqing Zhu
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; (S.Y.); (Y.L.)
- Correspondence: (B.Z.); (M.Z.)
| | - Min Zhang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; (S.L.); (Y.L.)
- Correspondence: (B.Z.); (M.Z.)
| |
Collapse
|
20
|
Xie Z, Koysomboon C, Zhang H, Lu Z, Zhang X, Chen F. Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes. Front Microbiol 2022; 13:907883. [PMID: 35847078 PMCID: PMC9279916 DOI: 10.3389/fmicb.2022.907883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Accepted: 06/01/2022] [Indexed: 11/13/2022] Open
Abstract
Vinegar is an acid condiment shared all over the world. According to the raw materials, vinegar can be mainly divided into fruit and cereal ones, both of which possess unique aroma and flavor characteristics and corresponding volatile organic compounds (VOCs). Many studies about vinegar VOCs' (VVOCs) sorts, analytical methods, and forming mechanisms have been done. In this review, the main categories of vinegar and their distribution in the world are briefly introduced, then VVOCs' analytical and identified methods, types, and forming processes are summarized. Additionally, the VVOCs' research directions are discussed and prospected. According to the searched literatures, this study is the first to systematically review the analytical methods, sorts, and formation mechanisms of VVOCs, which will make the readers better understand the vinegar's aromas and flavors and their producing mechanisms.
Collapse
Affiliation(s)
- Zhenzhen Xie
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Chanisara Koysomboon
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Huan Zhang
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhenming Lu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
| | - Xiuyan Zhang
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Fusheng Chen
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| |
Collapse
|
21
|
Liu RC, Li R, Wang Y, Jiang ZT. Analysis of volatile odor compounds and aroma properties of European vinegar by the ultra-fast gas chromatographic electronic nose. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
22
|
Ma L, Gao M, Zhang L, Qiao Y, Li J, Du L, Zhang H, Wang H. Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis. Food Chem 2022; 378:132058. [PMID: 35032805 DOI: 10.1016/j.foodchem.2022.132058] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 12/06/2021] [Accepted: 01/03/2022] [Indexed: 11/04/2022]
Abstract
Dianhong tea (DHT) is popular for its pleasant caramel-like aroma. In this study, the aroma profile of high-grade DHT have been studied using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) combined with headspace solid phase microextraction (HS-SPME). A total of 52 aroma-active compounds were identified by GC-O coupled with aroma extract dilution analysis (AEDA) and odor specific magnitude estimation (Osme). Among them, quantification of 21 aroma-active compounds indicated that the content of linalool (5928 µg/kg) was the highest in high-grade DHT, followed by phenylethanol (3923 µg/kg) and phenylacetaldehyde (1801 µg/kg). Sensory-directed aroma recombination and omission tests further verified that phenylacetaldehyde, linalool, geraniol and 3-ethyl-2,5-dimethylpyrazine were important contributors to the overall sensory characteristics of high-grade DHT which dominated mainly by floral, sweet and caramel-like odors. This work will provide a theoretical reference for comprehensively understanding the aroma characteristic of DHT.
Collapse
Affiliation(s)
- Lijuan Ma
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, PR China; Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Manman Gao
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Linqi Zhang
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yang Qiao
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Jianxun Li
- Agricultural Processing Institute, Chinese Academy of Agricultural Sciences, Beijing, PR China
| | - Liping Du
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, PR China; Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Huiling Zhang
- College of Food and Wine, Ningxia University, Yinchuan 750021, PR China.
| | - Hong Wang
- Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry, Yibin 644000, PR China
| |
Collapse
|
23
|
Huang T, Lu ZM, Peng MY, Liu ZF, Chai LJ, Zhang XJ, Shi JS, Li Q, Xu ZH. Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar. Food Res Int 2022; 152:110900. [DOI: 10.1016/j.foodres.2021.110900] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 12/08/2021] [Accepted: 12/10/2021] [Indexed: 01/06/2023]
|
24
|
Liu S, Bai M, Zhou J, Jin Z, Xu Y, Yang Q, Zhou J, Zhang S, Mao J. Analysis of genes from Saccharomyces cerevisiae HJ01 participating in aromatic alcohols biosynthesis during huangjiu fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
25
|
Li Y, Fei C, Mao C, Ji D, Gong J, Qin Y, Qu L, Zhang W, Bian Z, Su L, Lu T. Physicochemical parameters combined flash GC e-nose and artificial neural network for quality and volatile characterization of vinegar with different brewing techniques. Food Chem 2021; 374:131658. [PMID: 34896949 DOI: 10.1016/j.foodchem.2021.131658] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 11/09/2021] [Accepted: 11/19/2021] [Indexed: 01/18/2023]
Abstract
Vinegar is a kind of traditional fermented food, there are significant variances in quality and flavor due to differences in raw ingredients and processes. The quality assessment and flavor characteristics of 69 vinegar samples with 5 brewing processes were analyzed by physicochemical parameters combined with flash gas chromatography (GC) e-nose. The evaluation system of quality and the detection method of flavor profile were established. 17 volatile flavor compounds and potential flavor differential compounds of each brewing process were identified. The artificial neural network (ANN) analysis model was established based on the physicochemical parameters and the analysis of flash GC e-nose. Although the physicochemical parameters were more intuitive in quality evaluating, the flash GC e-nose could better reflect the flavor characteristics of vinegar samples and had better fitting, prediction and discrimination ability, the correct rates of training and prediction of flash GC e-nose trained ANN model were 98.6% and 96.7%, respectively.
Collapse
Affiliation(s)
- Yu Li
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, 210023, China
| | - Chenghao Fei
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, 210023, China
| | - Chunqin Mao
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, 210023, China
| | - De Ji
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, 210023, China
| | - Jingwen Gong
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, 210023, China
| | - Yuwen Qin
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, 210023, China
| | - Lingyun Qu
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, 210023, China
| | - Wei Zhang
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, 210023, China; College of Pharmacy, Anhui University of Chinese Medicine, Hefei, 230038, China
| | - Zhenhua Bian
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, 210023, China; Wuxi TCM Hospital Affiliated to Nanjing University of Chinese Medicine, Wuxi 214071, China
| | - Lianlin Su
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, 210023, China.
| | - Tulin Lu
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, 210023, China.
| |
Collapse
|
26
|
Gao Y, Hou L, Gao J, Li D, Tian Z, Fan B, Wang F, Li S. Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review. Foods 2021; 10:2294. [PMID: 34681343 PMCID: PMC8534989 DOI: 10.3390/foods10102294] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Accepted: 09/22/2021] [Indexed: 12/15/2022] Open
Abstract
Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences. Fermented foods have complex chemical components that can modulate unique qualitative properties. Consequently, monitoring the small molecular metabolites in fermented food is critical to clarify its qualitative properties and help deliver personalized nutrition. In recent years, the application of metabolomics to nutrition research of fermented foods has expanded. In this review, we examine the application of metabolomics technologies in food, with a primary focus on the different analytical approaches suitable for food metabolomics and discuss the advantages and disadvantages of these approaches. In addition, we summarize emerging studies applying metabolomics in the comprehensive analysis of the flavor, nutrition, function, and safety of fermented foods, as well as emphasize the applicability of metabolomics in characterizing the qualitative properties of fermented foods.
Collapse
Affiliation(s)
- Yaxin Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Lizhen Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Jie Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Danfeng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Zhiliang Tian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Fengzhong Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shuying Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| |
Collapse
|
27
|
Wang L, Huang X, Wang C, Aheto JH, Chang X, Yu S, Zhang X, Wang Y. Coupling electronic nose with
GC–MS
improves flavor recognition and grade differentiation of Zhenjiang aromatic vinegar. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13806] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Li Wang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Xingyi Huang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Chengquan Wang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | | | - Xianhui Chang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Shanshan Yu
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Xiaorui Zhang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Yu Wang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| |
Collapse
|
28
|
Gong M, Zhou Z, Liu S, Zhu S, Li G, Zhong F, Mao J. Dynamic changes in physico-chemical attributes and volatile compounds during fermentation of Zhenjiang vinegars made with glutinous and non-glutinous japonica rice. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103246] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
29
|
Chen E, Song H, Zhao S, Liu C, Tang L, Zhang Y. Comparison of odor compounds of brown sugar, muscovado sugar, and brown granulated sugar using GC-O-MS. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
30
|
Health Promoting Properties of Cereal Vinegars. Foods 2021; 10:foods10020344. [PMID: 33562762 PMCID: PMC7914830 DOI: 10.3390/foods10020344] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 01/31/2021] [Accepted: 02/01/2021] [Indexed: 01/19/2023] Open
Abstract
Vinegar has been used for its health promoting properties since antiquity. Nowadays, these properties are investigated, scientifically documented, and highlighted. The health benefits of vinegar have been associated with the presence of a variety of bioactive components such as acetic acid and other organic acids, phenolic compounds, amino acids, carotenoids, phytosterols, vitamins, minerals, and alkaloids, etc. These components are known to induce responses in the human body, such as antioxidant, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and anti-inflammatory effects. The diversity and levels of bioactive components in vinegars depend on the raw material and the production method used. Cereal vinegars, which are more common in the Asia-Pacific region, are usually made from rice, although other cereals, such as millet, sorghum, barley, malt, wheat, corn, rye, oats, bran and chaff, are also used. A variety of bioactive components, such as organic acids, polyphenols, amino acids, vitamins, minerals, alkaloids, melanoidins, butenolides, and specific compounds such as γ-oryzanol, tetramethylpyrazine, γ-aminobutyric acid, etc., have been associated with the health properties of cereal vinegars. In this work, the bioactive components and the related health effects of cereal vinegars are reviewed, and the most recent scientific literature is presented and discussed.
Collapse
|
31
|
Polyphenol-rich vinegar extract regulates intestinal microbiota and immunity and prevents alcohol-induced inflammation in mice. Food Res Int 2021; 140:110064. [DOI: 10.1016/j.foodres.2020.110064] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 12/13/2020] [Accepted: 12/21/2020] [Indexed: 02/06/2023]
|