Cargando…

Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters

The storage process of Baijiu is an integral part of its production (the quality undergoes substantial changes during the aging process of Baijiu). As the storage time extends, the flavor compounds in Baijiu tend to undergo coordinated transformation, thereby enhancing the quality of Baijiu. Among t...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wu, Yashuai, Chen, Hao, Sun, Yue, Huang, He, Chen, Yiyuan, Hong, Jiaxin, Liu, Xinxin, Wei, Huayang, Tian, Wenjing, Zhao, Dongrui, Sun, Jinyuan, Huang, Mingquan, Sun, Baoguo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453570/ https://www.ncbi.nlm.nih.gov/pubmed/37628086 http://dx.doi.org/10.3390/foods12163087

Ejemplares similares

Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics
por: Wu, Yashuai, et al.
Publicado: (2023)

Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation
por: Chen, Hao, et al.
Publicado: (2022)

“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu
por: Wu, Yashuai, et al.
Publicado: (2022)

What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu
por: Niu, Jiao, et al.
Publicado: (2022)

Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis
por: Hong, Jiaxin, et al.
Publicado: (2021)

Correction: Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis
por: Hong, Jiaxin, et al.
Publicado: (2021)

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
por: Wang, Zhe, et al.
Publicado: (2022)

Quick classification of strong-aroma types of base Baijiu using potentiometric and voltammetric electronic tongue combined with chemometric techniques
por: Ao, Ling, et al.
Publicado: (2022)

Isolation and Characterization of Yeast with Benzenemethanethiol Synthesis Ability Isolated from Baijiu Daqu
por: Zhang, Guihu, et al.
Publicado: (2023)

Unravelling Metabolic Heterogeneity of Chinese Baijiu Fermentation in Age-Gradient Vessels
por: Miao, Zijian, et al.
Publicado: (2023)

Automatic and Intelligent Technologies of Solid-State Fermentation Process of Baijiu Production: Applications, Challenges, and Prospects
por: Ye, Hong, et al.
Publicado: (2021)

Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food
por: Li, Jinchen, et al.
Publicado: (2023)

Cytoprotective effects of a tripeptide from Chinese Baijiu against AAPH-induced oxidative stress in HepG2 cells via Nrf2 signaling
por: Wu, Jihong, et al.
Publicado: (2018)

Distribution and Quantification of 1,2-Propylene Glycol Enantiomers in Baijiu
por: Xu, Hao, et al.
Publicado: (2021)

Mechanisms of the regulation of ester balance between oxidation and esterification in aged Baijiu
por: Deng, Yonghui, et al.
Publicado: (2020)

Isolation and evaluation of two angiotensin-I-converting enzyme inhibitory peptides from fermented grains (Jiupei) used in Chinese Baijiu production
por: Zhang, Limo, et al.
Publicado: (2018)

Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened?
por: Qin, Dan, et al.
Publicado: (2022)

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu
por: Hu, Yuanliang, et al.
Publicado: (2021)

Simulation and Control of the Formation of Ethyl Carbamate during the Fermentation and Distillation Processes of Chinese Baijiu
por: Di, Yuhang, et al.
Publicado: (2023)

Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments
por: Sun, Jinyuan, et al.
Publicado: (2018)

Chinese Baijiu: The Perfect Works of Microorganisms
por: Tu, Wenying, et al.
Publicado: (2022)

Wuliangye Baijiu but not ethanol reduces cardiovascular disease risks in a zebrafish thrombosis model
por: Zhu, Hui, et al.
Publicado: (2022)

Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome
por: Chen, Cong, et al.
Publicado: (2022)

Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas
por: Qu, Chunyun, et al.
Publicado: (2023)

Two novel Planococcus species isolated from baijiu pit mud with potential application in brewing
por: Hao, Shuyue, et al.
Publicado: (2023)

Baijiu Vinasse Extract Scavenges Glyoxal and Inhibits the Formation of N(ε)-Carboxymethyllysine in Dairy Food
por: Wang, Yuzhen, et al.
Publicado: (2019)

Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu)
por: Chen, Shuang, et al.
Publicado: (2021)

Specific Volumetric Weight-Driven Shift in Microbiota Compositions With Saccharifying Activity Change in Starter for Chinese Baijiu Fermentation
por: Wang, Bowen, et al.
Publicado: (2018)

Distribution and Quantification of Lactic Acid Enantiomers in Baijiu
por: Xu, Hao, et al.
Publicado: (2022)

Effects of Four Strains of Actinomycetes on the Content of Terpenoids in Baijiu
por: Feng, Minxue, et al.
Publicado: (2023)

The Screening and Isolation of Ethyl-Carbamate-Degrading Strains from Fermented Grains and Their Application in the Degradation of Ethyl Carbamate in Chinese Baijiu
por: Xue, Siyu, et al.
Publicado: (2023)

Tetramethylpyrazine in Chinese baijiu: Presence, analysis, formation, and regulation
por: Shi, Xiaoshan, et al.
Publicado: (2022)

Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process
por: Xiang, Danhua, et al.
Publicado: (2023)

Caproic Acid-Producing Bacteria in Chinese Baijiu Brewing
por: Yuan, Siqi, et al.
Publicado: (2022)

Application of Wickerhamomyces anomalus in Simulated Solid-State Fermentation for Baijiu Production: Changes of Microbial Community Structure and Flavor Metabolism
por: Wang, Wenhua, et al.
Publicado: (2020)

Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics
por: Guo, Xuefeng, et al.
Publicado: (2022)

Improving Ethyl Acetate Production in Baijiu Manufacture by Wickerhamomyces anomalus and Saccharomyces cerevisiae Mixed Culture Fermentations
por: Fan, Guangsen, et al.
Publicado: (2019)

Exploring the Mystery of the Sweetness of Baijiu by Sensory Evaluation, Compositional Analysis and Multivariate Data Analysis
por: Sun, Yulu, et al.
Publicado: (2021)

Insights into a new alternative method with graphene oxide/polyacrylamide/Fe(3)O(4) nanocomposite for the extraction of six odor-active esters from Strong-aroma types of Baijiu
por: Ao, Ling, et al.
Publicado: (2022)

Biodegradation of Aflatoxin B(1) in the Baijiu Brewing Process by Bacillus cereus
por: Xue, Guoli, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_ck7jgs9jcs5b7vgnfkpujc0b3d