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Impact of Bacillus subtilis on Chinese yellow rice wine (Huangjiu) fermentation: Method variations and flavor analysis.
Peng, Qi; Zheng, Huajun; Li, Jiachen; Li, Shanshan; Huang, Jiaxin; Xu, Yuezheng; Xie, Guangfa.
Afiliación
  • Peng Q; National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, 900 Chengnan Road, Shaoxing 312000, China.
  • Zheng H; National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, 900 Chengnan Road, Shaoxing 312000, China.
  • Li J; National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, 900 Chengnan Road, Shaoxing 312000, China.
  • Li S; National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, 900 Chengnan Road, Shaoxing 312000, China.
  • Huang J; National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, 900 Chengnan Road, Shaoxing 312000, China.
  • Xu Y; Zhejiang Guyuelongshan Shaoxing Wine Co.,Ltd., Shaoxing 312000, China.
  • Xie G; Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China.. Electronic address: xiegf@zjsru.edu.cn.
Food Chem ; 460(Pt 3): 140658, 2024 Dec 01.
Article en En | MEDLINE | ID: mdl-39126949
ABSTRACT
This investigation explores the impact of various fermentation techniques and the inoculation of Bacillus subtilis spores on the physicochemical properties and principal flavor profiles of Huangjiu. Employing sensory analysis, headspace solid-phase microextraction, gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS), and orthogonal partial least squares discriminant analysis (OPLS-DA), we observed that these variables significantly alter the physicochemical attributes of Huangjiu. Our analysis, integrating volatile organic compounds (VOCs) with odor activity values (OAV), revealed that while B. subtilis inoculation modifies the concentrations of key flavor compounds, it does not affect their types. Notably, the inoculation enhances the concentrations of 13 primary flavor compounds, thereby enriching floral and fruity notes while reducing higher alcohol levels. These findings contribute valuable insights into the flavor formation mechanisms of Huangjiu and guide the optimization of fermentation processes.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oryza / Gusto / Bacillus subtilis / Vino / Compuestos Orgánicos Volátiles / Fermentación Límite: Adult / Female / Humans / Male Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oryza / Gusto / Bacillus subtilis / Vino / Compuestos Orgánicos Volátiles / Fermentación Límite: Adult / Female / Humans / Male Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido