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Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC–MS metabolomics

In order to understand the differences of metabolites and their key metabolic pathways between traditional manual and mechanized Huangjiu, gas chromatography-mass spectrometry (GC–MS) combined with non targeted metabolomics was used to track and monitor Huangjiu in the whole post-fermentation stage....

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Detalles Bibliográficos
Autores principales: Peng, Qi, Meng, Kai, Zheng, Huajun, Yu, Hefeng, Zhang, Yuhao, Yang, Xinyi, Lin, Zichen, Xie, Guangfa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9108467/
https://www.ncbi.nlm.nih.gov/pubmed/35586029
http://dx.doi.org/10.1016/j.fochx.2022.100324
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author Peng, Qi
Meng, Kai
Zheng, Huajun
Yu, Hefeng
Zhang, Yuhao
Yang, Xinyi
Lin, Zichen
Xie, Guangfa
author_facet Peng, Qi
Meng, Kai
Zheng, Huajun
Yu, Hefeng
Zhang, Yuhao
Yang, Xinyi
Lin, Zichen
Xie, Guangfa
author_sort Peng, Qi
collection PubMed
description In order to understand the differences of metabolites and their key metabolic pathways between traditional manual and mechanized Huangjiu, gas chromatography-mass spectrometry (GC–MS) combined with non targeted metabolomics was used to track and monitor Huangjiu in the whole post-fermentation stage. The results showed that 25 metabolites and 14 metabolites were identified as differential metabolites in manual and mechanized Huangjiu, respectively (VIP > 1, P < 0.05); three metabolic pathways had significant effects on differential metabolites (−log (P) > 1, impact > 0.01). Compared with the two kinds of Huangjiu, 21 kinds of metabolites were identified as differential metabolites (VIP > 1, P < 0.05); four metabolic pathways had significant effects on differential metabolites (−log (P) > 1, impact > 0.01). This study is helpful to gain insight into the underlying mechanism of flavor formation during the post-fermentation process of Huangjiu and provide a theoretical basis for the industrial development.
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spelling pubmed-91084672022-05-17 Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC–MS metabolomics Peng, Qi Meng, Kai Zheng, Huajun Yu, Hefeng Zhang, Yuhao Yang, Xinyi Lin, Zichen Xie, Guangfa Food Chem X Research Article In order to understand the differences of metabolites and their key metabolic pathways between traditional manual and mechanized Huangjiu, gas chromatography-mass spectrometry (GC–MS) combined with non targeted metabolomics was used to track and monitor Huangjiu in the whole post-fermentation stage. The results showed that 25 metabolites and 14 metabolites were identified as differential metabolites in manual and mechanized Huangjiu, respectively (VIP > 1, P < 0.05); three metabolic pathways had significant effects on differential metabolites (−log (P) > 1, impact > 0.01). Compared with the two kinds of Huangjiu, 21 kinds of metabolites were identified as differential metabolites (VIP > 1, P < 0.05); four metabolic pathways had significant effects on differential metabolites (−log (P) > 1, impact > 0.01). This study is helpful to gain insight into the underlying mechanism of flavor formation during the post-fermentation process of Huangjiu and provide a theoretical basis for the industrial development. Elsevier 2022-05-06 /pmc/articles/PMC9108467/ /pubmed/35586029 http://dx.doi.org/10.1016/j.fochx.2022.100324 Text en © 2022 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Peng, Qi
Meng, Kai
Zheng, Huajun
Yu, Hefeng
Zhang, Yuhao
Yang, Xinyi
Lin, Zichen
Xie, Guangfa
Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC–MS metabolomics
title Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC–MS metabolomics
title_full Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC–MS metabolomics
title_fullStr Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC–MS metabolomics
title_full_unstemmed Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC–MS metabolomics
title_short Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC–MS metabolomics
title_sort metabolites comparison in post-fermentation stage of manual (mechanized) chinese huangjiu (yellow rice wine) based on gc–ms metabolomics
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9108467/
https://www.ncbi.nlm.nih.gov/pubmed/35586029
http://dx.doi.org/10.1016/j.fochx.2022.100324
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