Mechanisms of the regulation of ester balance between oxidation and esterification in aged Baijiu

被引：50
作者：
Deng, Yonghui [1 ]
Xiong, Ayuan [1 ]
Zhao, Kun [1 ]
Hu, Yaru [1 ]
Kuang, Bisheng [2 ]
Xiong, Xiang [2 ]
Yang, Zhilong [2 ]
Yu, Yougui [1 ,2 ,3 ]
Zheng, Qing [1 ,2 ,3 ]
机构：
[1] Shaoyang Univ, Sch Food & Chem Engn, Shaoyang 422000, Peoples R China
[2] Shaoyang Univ, Xiangjiao Inst Liquor Engn, Shaoyang 422000, Peoples R China
[3] Shaoyang Univ, Hunan Prov Key Lab New Technol & Applicat Ecol Ba, Shaoyang 422000, Peoples R China
来源：
SCIENTIFIC REPORTS | 2020年 / 10卷 / 01期
关键词：
GAS CHROMATOGRAPHY-OLFACTOMETRY; QUANTITATIVE MEASUREMENTS; CHINESE BAIJIU; FLAVOR; AROMA; DIVERSITY;
D O I：
10.1038/s41598-020-74423-z
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
The influence of oxidation and esterification on the ester balance of aged Baijiu and methodology for the rational design of liquor flavors to optimize the practice of Baijiu production are not completely understood. We investigated the influence of ester balance on the flavor compounds of aged Baijiu by conducting constituent analysis of Baijiu from different aging times (0, 1, 2, 3, 4, 5, and 10 years). The changes of the main flavor compounds in the aging process were determined, and the correlations among different chemical reactions, such as oxidation, hydrolysis, and esterification, were systematically expounded. Furthermore, cluster analysis of the heat map indicated significant differences between aged Baijiu and new Baijiu and recommended a suitable aging time of 2-3 years.
引用
收藏
页数：7
相关论文
共 22 条
[1]   Influence of ion-exchange resin catalysts on side reactions of the esterification of n-Butanol with acetic acid [J].
Blagov, S ;
Parada, S ;
Bailer, O ;
Moritz, P ;
Lam, D ;
Weinand, R ;
Hasse, H .
CHEMICAL ENGINEERING SCIENCE, 2006, 61 (02) :753-765
[2]   Characterization of 3-Methylindole as a Source of a "Mud"-like Off-Odor in Strong-Aroma Types of Base Baijiu [J].
Dong, Wei ;
Shi, Ke ;
Liu, Miao ;
Shen, Caihong ;
Li, Anjun ;
Sun, Xiaotao ;
Zhao, Mouming ;
Sun, Jinyuan ;
Li, Hehe ;
Zheng, Fuping ;
Huang, Mingquan .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018, 66 (48) :12765-12772
[3]   Effects of aging on the quality of roasted sesame-like flavor Daqu [J].
Fan, Guangsen ;
Fu, Zhilei ;
Teng, Chao ;
Liu, Pengxiao ;
Wu, Qiuhua ;
Rahman, Md Khondakar Raziur ;
Li, Xiuting .
BMC MICROBIOLOGY, 2020, 20 (01)
[4]   Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor Daqu [J].
Fan, Guangsen ;
Sun, Baoguo ;
Fu, Zhilei ;
Xia, Yanqiu ;
Huang, Mingquan ;
Xu, Chunyan ;
Li, Xiuting .
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, 2018, 76 (03) :209-218
[5]  
Fan WL, 2019, ACS SYM SER, V1321, P145
[6]   Modulated Interactions between the Electrochemical Label and Liquor Compounds: Differentiating between Aging Times of Typical Chinese Liquors [J].
Hu, Yaru ;
Zhao, Kun ;
Gao, Feng ;
Zhang, Jin ;
Xu, Dexin ;
Yang, Zhilong ;
Yu, Yougui ;
Wu, Hao ;
Zheng, Qing .
JOURNAL OF THE ELECTROCHEMICAL SOCIETY, 2020, 167 (02)
[7]   Foodomics analysis of natural aging and gamma irradiation maturation in Chinese distilled Baijiu by UPLC-Orbitrap-MS/MS [J].
Jia, Wei ;
Li, Yunlong ;
Du, An ;
Fan, Zibian ;
Zhang, Rong ;
Shi, Lin ;
Luo, Cangxue ;
Feng, Keyi ;
Chang, James ;
Chu, Xiaogang .
FOOD CHEMISTRY, 2020, 315
[8]   Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation [J].
Li, Wei ;
Wang, Jian-Hui ;
Zhang, Cui-Ying ;
Ma, Hong-Xia ;
Xiao, Dong-Guang .
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY, 2017, 44 (06) :949-960
[9]   Effect of Fermentation Processing on the Flavor of Baijiu [J].
Liu, Huilin ;
Sun, Baoguo .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018, 66 (22) :5425-5432
[10]   Deep sequencing reveals high bacterial diversity and phylogenetic novelty in pit mud from Luzhou Laojiao cellars for Chinese strong-flavor Baijiu [J].
Liu, Mao-Ke ;
Tang, Yu-Ming ;
Guo, Xiao-Jiao ;
Zhao, Ke ;
Tian, Xin-Hui ;
Liu, Ying ;
Yao, Wan-Chun ;
Deng, Bo ;
Ren, Dao-Qun ;
Zhang, Xiao-Ping .
FOOD RESEARCH INTERNATIONAL, 2017, 102 :68-76
123