scholarly journals Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter

2021 ◽  
Vol 12 ◽  
Author(s):  
Chen Chen ◽  
Zheng Liu ◽  
Wenya Zhou ◽  
Huaixiang Tian ◽  
Juan Huang ◽  
...  
Keyword(s):  
Starter Culture ◽  
Skim Milk ◽  
Isoamyl Alcohol ◽  
Isoamyl Acetate ◽  
Gas Chromatography Mass Spectrometry ◽  
Rice Wine ◽  
Total Acid ◽  
Chinese Rice Wine ◽  
Volatile Flavor ◽  
Key Odorants

In this study, an artificial starter culture was prepared using the core microbial species of JIUYAO to produce Chinese rice wine (CRW). The fermentation activity and flavor profiles of CRW samples fermented with traditional JIUYAO, a commercial starter culture, and our artificial starter culture were compared. The optimal protectant combination for lyophilization of the artificial starter was established as 15.09% skim milk, 4.45% polyethylene glycol, 1.96% sodium glutamate, and 11.81% maltodextrin. A comparative analysis revealed that the ethanol content of the three CRW samples was similar. The total acid content of the CRW sample fermented with the artificial starter (7.10 g/L) was close to that of the sample fermented with JIUYAO (7.35 g/L), but higher than that of the sample fermented with the commercial starter (5.40 g/L). An electronic nose analysis revealed that the olfactory fingerprints of the CRW samples fermented with JIUYAO and the artificial starter resembled each other. For both above mentioned samples, the flavor profiles determined by gas chromatography–mass spectrometry indicated some differences in the variety and content of the aroma compounds, but the key odorants (odor activity values ≥1), such as isoamyl acetate, ethyl acetate, phenyl alcohol, and isoamyl alcohol, were similar.

scholarly journals Cloning and Purification of Ornithine Transcarbamoylase from Lactobacillus brevis and Its Application on Regulating Ethyl Carbamate Formation in Chinese rice wine

2020 ◽  
Vol 5 (5) ◽  
pp. 218-225
Author(s):  
Anthony Putera Setiawan ◽  
Dionne Debra Mazvita ◽  
Huang Wendi ◽  
Jin Chengyu
Keyword(s):  
Lactobacillus Brevis ◽  
Ethyl Carbamate ◽  
Arginine Deiminase ◽  
Wine Fermentation ◽  
Flavor Compounds ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Ornithine Transcarbamoylase

It was studied that ornithine transcarbamoylase played important roles in ethyl carbamate (EC) formation. Ornithine transcarbamoylase (OTCase) can degrade citrulline, a precursor of EC, through arginine deiminase pathway. Therefore, they are generally added to regulate EC catabolism in rice wine fermentation. In this work, OTCase were added in different concentration and ferment time. It turned out addition of OTCase could reduce EC to some extent, especially for low concentration enzyme addition and mid-stage addition time. Furthermore, the production of amino acids, volatile flavor compounds and sense of taste were not markedly affected. The discoveries reveal that EC can be reduced by supplying OTCase while rice wine leavening. Key words: Ethyl carbamate, Ornithine transcarbamoylase, Rice wine fermentation, Enzyme inhibition

scholarly journals Metabolite Profile and Immunomodulatory Properties of Bellflower Root Vinegar Produced Using Acetobacter pasteurianus A11-2

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1063
Author(s):  
Na-Young Gil ◽  
Hee-Min Gwon ◽  
Soo-Hwan Yeo ◽  
So-Young Kim
Keyword(s):  
Mass Spectrometry ◽  
Starter Culture ◽  
Metabolite Profile ◽  
Isoamyl Acetate ◽  
Gas Chromatography Mass Spectrometry ◽  
Acetobacter Pasteurianus ◽  
Flight Mass Spectrometry ◽  
Functional Differences ◽  
Raw 264.7 Macrophage Cells ◽  
Immunomodulatory Properties

Fermented vinegar is prepared from grains and medicinal plants. Here, we produced vinegar from peeled and unpeeled roots of bellflowers (Platycodon grandiflorum) using Acetobacter pasteurianus A11-2 and analyzed bellflower vinegar (BV) samples using gas chromatography–mass spectrometry and quadrupole time-of-flight mass spectrometry over 15 days of fermentation to assess the quality. We also evaluated their antibacterial and immunoenhancing effects using RAW 264.7 macrophage cells. The major metabolites in BV are organic acids, with the main volatile compounds being ethyl acetate, isoamyl acetate, 1-pentanol, hydroxypropanoic acid, and malonic acid. When we fermented BV from unpeeled roots for 10 days with a starter culture, we observed significant antibacterial and immunoenhancing effects in macrophages. Therefore, we could determine the metabolite and functional differences in vinegar obtained from bellflower roots and proposed that bellflower roots with peel are an effective substrate for developing vinegar and healthy food products.

scholarly journals Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1422
Author(s):  
Jiyoon Cha ◽  
Young-Wook Chin ◽  
Jun-Young Lee ◽  
Tae-Wan Kim ◽  
Hae Won Jang
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Isoamyl Alcohol ◽  
Isoamyl Acetate ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Control Groups ◽  
Study Results ◽  
Wide Range ◽  
And Control

The SPME Arrow technology—a novel solid phase micro-extraction technique—was used to analyze Soju, a traditional Korean distilled liquor, in barrels made of Quercus spp. The volatile compounds detected when the barrels were toasted were analyzed. Five types of sorbents—carbon wide range/polydimethylsiloxane, divinylbenzene/carbon wide range/polydimethylsiloxane, divinylbenzene/polydimethylsiloxane, polydimethylsiloxane, and polyacrylate—were used for this investigation. Fifty-four volatile compounds were detected in Soju using gas chromatography/mass spectrometry. A high extraction efficiency was obtained using carbon wide range/polydimethylsiloxane. Nineteen samples were analyzed using barrels made of six species of carbonated oak (Q. aliena, Q. variabilis, Q. dentate, Q. acutissima, Q. mongolica, and Q. serrata) and control groups in three ways: noncharring, medium charring, and heavy charring. Ethanol, 1-propanol, isoamyl acetate, and isoamyl alcohol can be used as indicator volatile components for Soju and other such traditional Korean distilled liquors. We believe our study results can be used to design better analysis methods for Soju and other distilled liquors.

scholarly journals Production and analysis of volatile flavor compounds in sweet fermented rice (Khao Mak)

2018 ◽  
Vol 192 ◽  
pp. 03044
Author(s):  
Jittimon Wongsa ◽  
Vilai Rungsardthong ◽  
Tamaki Yasutomo
Keyword(s):  
Starter Culture ◽  
Acid Ethyl Ester ◽  
Soluble Solids ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Rice Varieties ◽  
Total Soluble Solids ◽  
Volatile Flavor Compounds ◽  
Glutinous Rice ◽  
Volatile Flavor

Khao Mak is a sweet fermented rice-based dessert with a unique flavor profile commonly found throughout Thailand. The traditional starter culture (Look Pang) contains yeast, mold and herbs, which is used to ferment cooked glutinous rice. This research studied production of Khao Mak which resulted in volatile flavor compounds that were affected by rice varieties, including white glutinous rice (Kor Khor 6), Japanese rice (Hitomebore) and black glutinous rice (Kam Doi and Leum Phua). Total soluble solids (TSS) as degree Brix, pH, and alcohol concentrations were measured daily during the fermentation period. Volatile flavor compounds were separated and identified by gas chromatography mass spectrometry (GC-MS). At the end of the fermentation, samples had pH ranging from 3.91±0.16 to 4.30±0.09, total soluble solids of 32.65±1.65 to 44.02±1.72°Brix, and alcohol concentrations between 0.33±0.03 and 0.38±0.03% (v/v). The potent odors associated with Khao Mak were alcohol, wine-like, whiskey-like, solvent-like, sweet and fruity. The major volatile compounds, which have stimulant flavor in Khao Mak, included 1-propanal, 1-propanol-2-methyl, 1-butanal-3-methyl and acetic acid ethyl ester. Among all rice varieties tested, the white glutinous rice produced Khao Mak containing the highest TSS, alcohol concentrations followed by Hitomebore rice and black glutinous rice, respectively.

Impact of Pulsed Electric Fields Combined with Thermosonication on the Physicochemical Properties of Chinese Rice Wine

2021 ◽  
Vol 64 (5) ◽  
pp. 1625-1633
Author(s):  
Chenang Lyu ◽  
Xiaolu Qi ◽  
Sun Ying ◽  
Jianping Wang
Keyword(s):  
Physicochemical Properties ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Flavor Compounds ◽  
List Type ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Thermal Pasteurization

HighlightsThe TS-PEF diminished the color change compared to individual treatments.The concentration of Fe, Cr, and Ni increased after the treatments of PEF and TS-PEF.The volatile flavor compounds decreased after the treatment of TS and TS-PEF.Abstract. Chinese rice wine (CRW) is a traditional wine prevalent in East Asia. In current industrial production of bottled CRW, an additional thermal pasteurization is required at the bottling stage to extend the shelf life of the product, and this thermal treatment results in quality degradation and even carcinogen formation. In our previous studies, non-thermal technologies such as pulsed electric fields (PEF), thermosonication (TS), and their combination (TS-PEF) have been shown to significantly inactivate Saccharomyces cerevisiae in CRW as an alternative to thermal pasteurization of bottled wine. However, studies of their effects on the quality of CRW are very limited. In this study, we compared the physicochemical properties of CRW treated by pasteurization, PEF, TS, and TS-PEF. The results showed that the basic physicochemical indicators of CRW (total sugar, non-sugar solids, total acidity, amino acid nitrogen, and pH) did not change significantly after all these treatments. The TS-PEF treatment reduced the total color difference caused by the TS or PEF treatments. However, corrosion of the electrodes during PEF and TS-PEF treatment caused a significant increase in iron, chromium, and nickel concentrations. In addition, volatile flavor compounds, such as alcohols, esters, acids, and aldehydes, were reduced much more after TS and TS-PEF treatment than after pasteurization and PEF. Further research is needed on minimizing the negative impacts of these new technologies on the flavor of CRW in the context of effective sterilization. Keywords: Chinese rice wine, Metal ion, Physicochemical properties, Pulsed electric fields, Ultrasound, Volatile flavor compounds.

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice

2015 ◽  
Vol 80 (7) ◽  
pp. C1476-C1489 ◽  
Author(s):  
Enbo Xu ◽  
Jie Long ◽  
Zhengzong Wu ◽  
Hongyan Li ◽  
Fang Wang ◽  
...  
Keyword(s):  
Flavor Compounds ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor

Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages

LWT ◽  
2017 ◽  
Vol 78 ◽  
pp. 373-381 ◽  
Author(s):  
Yijin Yang ◽  
Yongjun Xia ◽  
Guangqiang Wang ◽  
Jianshen Yu ◽  
Lianzhong Ai
Keyword(s):  
Flavor Compounds ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor
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