By multivariate analysis and explainable machine learning, this study systematically investigated the effects of two fermentation factors (yeast strain and skin maceration) on volatiles distribution in the head, heart, and tail fractions of spine grape (Vitis davidii Foëx) wine spirit. Distillation cut primarily determined volatiles distribution, whereas fermentation conditions further modulated volatile composition. Skin maceration enhanced higher alcohols, terpenes, and sulfur compounds, whereas clear-juice fermentation favored medium-chain fatty acids and their esters. The three yeast strains also differentially shaped volatile profiles, particularly regarding ester formation and terpene/norisoprenoid expression. The XGBoost-SHAP model successfully identified key discriminant volatile markers, including ethyl acetate, ethyl decanoate, β-damascenone, and 4-ethylguaiacol. The integration of chemometrics and explainable machine learning provides deeper insights into volatile marker discovery and the regulation of spine grape wine spirit composition, establishing a robust scientific basis for fermentation management and distillation cut optimization.

This study investigates the aroma interaction between ethyl acetate and fruity esters in a simulated spirit using three-alternative forced-choice (3-AFC) threshold methods and the σ-τ model. The fruity ester mixture elevated the sensory threshold of ethyl acetate from 86.5 ± 0.3 mg/L to 109.2 ± 0.6 mg/L (mean ± SD, n = 2). Conversely, ethyl acetate increased the threshold of the fruity esters, with a stronger masking effect observed at higher concentrations. Fruity esters significantly reduced solvent-like off-flavors at low-to-medium ethyl acetate concentrations (120-267 mg/L) without compromising fruity intensity. Their interactions were concentration-dependent: hypo-addition compromise for fruity aroma and a transition from subtraction to partial addition for solvent perception. However, at high ethyl acetate concentrations (1637 mg/L), the masking effect of fruity esters diminished. These findings provide a theoretical basis for regulating the balance between fruity and solvent-like aromas in distilled spirits and may facilitate targeted flavor optimization through ester composition adjustment.

Distillation cut, a critical step in spirit production, markedly influences the aroma quality of wine spirits. This study investigated the impact of head cut on the aroma perception of the heart distillate. Using the check-all-that-apply method, the characteristic aroma attributes of the head were identified as fruity and solvent, whereas those of the heart were fruity. Enhancements in the perception of fruity and solvent aromas were observed in the heart distillate at head-addition volumes of 0.38 % v/v and 0.41 % v/v, respectively. Nine esters and four carbonyl compounds were found to contribute to the enhancement effects at total ester concentrations of 205.19 and 212.32 mg/L, along with total carbonyl compound concentrations of 23.90 and 24.22 mg/L. Our findings provide valuable insights into the quantification and organoleptic contribution of head distillate cut in shaping the spirit aroma perception as well as practical guidance for optimising the production process.

Grape (Vitis vinifera L.) is a widely cultivated fruit with significant economic value. β-Damascenone, a key norisoprenoid compound, contributes to the distinctive floral and fruity aroma of grape berries. However, the biosynthesis of this compound remains unresolved. Integrated transcriptomic and metabolomic analyses across 17 developmental stages of V. vinifera cv. Cabernet Sauvignon revealed stage-dependent regulation of aroma metabolism. Notably, norisoprenoid accumulation peaked at veraison, with the expression of both 9-cis-EPOXYCAROTENOID DIOXYGENASE 1 (VvNCED1) and CAROTENOID CLEAVAGE DIOXYGENASE 1 (VvCCD1) exhibiting a synchronized temporal pattern. Exogenous ABA treatment enhanced norisoprenoid accumulation and the expression of VvNCED1, NEOXANTHIN SYNTHASE (VvNXS), and CAROTENOID CLEAVAGE DIOXYGENASE 4b (VvCCD4b). Enzymatic assays using recombinant VvNCED1 demonstrated its capacity to cleave 9'-cis-neoxanthin in vitro, generating putative C25-allenic-apo-aldehyde and xanthoxin (an ABA precursor). Subsequent in vitro reactions with recombinant VvCCD1 converted C25-allenic-apo-aldehyde into grasshopper ketone, which undergoes conversion to β-damascenone. We propose 2 complementary pathways: (i) ABA-mediated regulation, VvNCED1-driven ABA biosynthesis upregulates norisoprenoid biosynthetic genes, and (ii) direct precursor channeling, VvNCED1 and VvCCD1 sequentially process 9'-cis-neoxanthin into β-damascenone precursors, with grape-specific acidic conditions or uncharacterized enzymes facilitating final conversion. This collaborative VvNCED1-VvCCD1 model bridges carotenoid metabolism, ABA metabolism, and aroma development, providing insights into the spatiotemporal coordination of berry maturation and flavor compound accumulation.

柔性粉碎是一种新型粉碎技术,利用高速流体(空气或其它介质)带动谷物与对应破碎面发生撞击,从而实现物料粉碎的效果.对柔性粉碎设备(JHRXF-01型)处理后的糯米粉特性进行对比分析,结果表明:经柔性粉碎后的糯米粉具有糊化度低、粘度值高、粒径分布均匀、淀粉破损率低、维生素B1保留率高等特点,能够显著改善汤圆、麻团等速冻米面制品的蒸煮油炸特性;柔性粉碎工艺和设备还具有省水、省电、出粉率高等特点,为谷物制粉工业增加了新的机遇.

In this study, the effects of origin (Chinese, France, and America), intensity of toasting, and degree of charring on the volatiles of oak whisky barrels were comprehensively investigated via liquid–liquid extraction–gas chromatography–mass spectrometry (LLE–GC–MS) combined with multivariate statistical analysis. Results of principal component analysis (PCA) showed that the main oak–derived volatiles in oak were more influenced by origin and toasting than by charring. French oak had a higher content of volatile compounds than the other two origins, and this difference decreased with toasting and charring. The process of toasting and charring was important for the release of volatile compounds from oak. The content of most oak–derived volatiles increased with deeper toasting intensity, and the degree of charring promoted or inhibited the release of oak–derived volatiles. The volatile components in oak blocks were affected by the two–factor interaction of toasting and charring. Continuing the process of the charring of oak at a certain level of toasting may have an enhancing or diminishing effect on the content of different volatile compounds, depending on the circumstances.

利用液液萃取-溶剂辅助风味蒸发、气相色谱-嗅闻-质谱联用和香气活性值(odor activity values,OAV)联合技术鉴定'双红'(Vitis amurensis Shuanghong)干红葡萄酒游离态和糖苷结合态关键香气物质.结果表明,'双红'干红葡萄酒游离态香气物质中有37种物质的气味稀释因子高于8,23种物质的OAV大于1.通过香气重构和感官定量描述性分析发现,'双红'干红葡萄酒原酒与采用42种香气物质重构酒样在山楂味、烟熏味/动物味、脂肪味和煮蔬菜的香气强度差异较小,而后者在生青味和黑色浆果的香气强度显著低于前者,利用香气缺失实验进一步证实了脂肪酸乙酯、β-大马士酮、C6醇类和挥发性酚类物质对'双红'干红葡萄酒的整体香气有显著影响.

以河北怀来产区的'赤霞珠'干红葡萄酒为材料,使用3种不同类型的橡木桶对其进行陈酿试验,利用气相色谱-质谱联用技术检测在不同橡木桶储存过程中香气物质的变化.结果表明,在橡木桶陈酿的过程中,大部分醇类物质、酯类物质、呋喃类物质和挥发性脂肪酸类物质的浓度呈现下降的趋势,而大部分橡木香气物质的浓度呈现上升的趋势.并且,艾米塔基桶(Ermitage)陈酿12个月后的葡萄酒中烟熏味和焦糖味突出;索利桶(Selection)陈酿的葡萄酒中花香、果香和脂肪味突出;希尔宛桶(Signature)陈酿的葡萄酒中橡木香、椰子味和香料香突出.该结果通过感官定量描述分析得到了验证.

Anthocyanidin-3,5-O-diglucosides are the main pigments in red wines made from non-vinifera and hybrid species. In this work, intermolecular copigmentation between three common anthocyanidin-3,5-O-diglucosides and three types of phenolic copigments was systematically investigated in model wine solutions through experimental and theoretical methods. The impact of the sugar moiety at the C5 position of anthocyanin A ring was studied emphatically. Results showed that the anthocyanidin-3,5-O-diglucosides produced much stronger hyperchromic effects compared to the anthocyanidin-3-O-glucosides. Thermodynamic analysis and theoretical calculations suggested higher affinity of the anthocyanidin-3,5-O-diglucosides towards copigments (larger K values and lower ∆G) than corresponding monoglucosidic anthocyanins, mainly due to the enhancement of hydrogen bonds and van der Waals forces resulting from the additional glucose. In conclusion, the results revealed that the glucose at the C5 position of anthocyanin A ring could play a positive role in copigmentation, thus may lead to strong copigmentation effects in these wines.

为探究东亚种红葡萄酒的颜色特征以及酚类物质轮廓,采用分光光度法、酶标仪和高效液相色谱-串联质谱(HPLC-MS/MS)技术分别对3款东亚种、3款欧亚种及2款杂交种(山葡萄×欧亚种)红葡萄酒的颜色和酚类物质组成进行分析,并对其花色苷衍生物进行鉴定.结果表明,与欧亚种红葡萄酒相比,东亚种红葡萄酒的辅色花色苷含量较高(55.63％～55.66％),而聚合花色苷含量较低(19.63％～27.01％),并且花色苷含量较为丰富(399.30～829.95 mg/L),以花色素-3,5-O-双葡萄糖苷为主(>97.50％),酰化花色苷较低(<21.78％).花色苷衍生物检测结果表明,东亚种红葡萄酒中的花色苷与(表)儿茶素聚合产物和吡喃花色苷的含量极低(痕量水平).东亚种红葡萄酒在非花色苷酚组成上的突出特点为单体和二聚体黄烷醇的含量极低,因此其对酒体颜色的潜在影响可能较小.

Regulation of Aroma and Color Characters in ‘Cabernet Sauvignon’ Wines through ‘Coupage’ Technique LING Meng-qi, ZOU Wen-wen, WU Guang-feng, YANG Wei-ming, DUAN Chang-qing, SHI Ying (1.Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China) (2.Chateau ZhihuiYuanshi Co. Ltd., Yinchuan 750026, China) Abstract: To avoid deficiencies in monovarietal wines and improve flavor quality by blending different wines with different proportion through the technique of wine blending after fermentation (‘coupage’), Cabernet Sauvignon wine was regarded as base wine and blended with Cabernet Franc, Marselan, and Petit Verdot wines with proportion of 10%, 20%, 30%, respectively. Gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography triple quadrupole mass spectrometry (HPLC-QqQ-MS/MS) were used to detect flavor compounds, namely, volatile aroma compounds and phenolic compounds. Quantitative descriptive analysis (QDA) and CIELAB model were conducted to evaluate the difference of wine sensory quality. The results showed it was not an efficient way to increase fruity aroma by merely blending wines with high level of esters. Only Cabernet Franc wine with proportion above 20% increased the concentration of acetates in blending wine samples after 6-month bottle aging (p<0.05). Marselan wine with proportion over 10% could promote flower attribute and reduce herbal notes by increasing concentration isoprenoids, and lower the yellow hue at the same time. Petit Verdot wine with proportion of 30% had great contribution to the improvement of phenolic composition, especially by increasing the concentration of flavanols (1.43 times), flavonols (1.27 times) and phenolic acids (4.68 times), which was beneficial for color stabilization. Therefore, it is practicable to regulate aroma and color

利用CY3079、Zymaflore X16、TXL和STR四种不同类型的商业酵母发酵赤霞珠新鲜桃红葡萄酒,采用顶空固相微萃取(HS-SPME)结合气相色谱质谱(GC-MS)联用技术,分别对酒精发酵结束和瓶储陈酿一年的葡萄酒样品进行香气物质的定性与定量分析.结果表明,4种酵母发酵的赤霞珠桃红葡萄酒中香气物质的种类相似,但其含量差异显著.酒精发酵结束阶段,CY3079和Zymaflore X16酵母发酵的桃红葡萄酒中脂肪酸乙酯的含量高于其他酵母发酵的酒样,使它们具有更加浓郁的果香、甜香和花香;而Zymaflore X16和STR酵母产生乙酸异戊酯和乙酸苯乙酯的能力较强.经过一年的瓶储陈酿,所有处理的桃红葡萄酒中脂肪酸乙酯和高级醇乙酸酯的含量显著下降,导致其果香的强度降低,同时减少了不同酵母发酵酒样之间的差异.

为研究冰箱(5 ℃)气调贮藏对水果保鲜效果的影响,本研究选取了四种水果车厘子、草莓、红元帅苹果、蓝莓,在对照冰箱(常氧21％)和气调冰箱(02含量18～18.5％)中冷藏7 d,通过测定贮藏期间失重率、维生素C含量、花青素含量及果实表层细胞形态来检测气调冰箱的保鲜效果.结果表明:冰箱低温气调贮藏的四种水果保鲜效果最好,均能够显著(P<0.05)降低失重率,提高维生素C和花青素的保留率,改善果实的表观品质,减缓水果的感官品质劣变,维持水果的新鲜度,并维持水果良好的表皮细胞形态.因此,冰箱低温气调贮藏更有利于水果的保鲜.

Petit Manseng (Vitis vinifera L.) has become a popular variety in China for the production of semisweet and sweet wines. However, few studies focused on investigating the molecular odor code of its key odorants. In this study, the key odor-active compounds of Chinese sweet Petit Manseng wine were identified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Fifty-five odorous zones were sniffed and identified by application of aroma extraction dilution analysis on a distillate prepared by liquid-liquid extraction and solvent-assisted flavor evaporation. Among them, isoamyl alcohol, ethyl octanoate, isovaleric acid, (E)-β-damascenone, and phenylethanol particularly displayed with highest flavor dilution factors above 1024. The quantification of volatiles by headspace solid-phase microextraction coupled with GC-MS and GC coupled with triple quadrupole MS/MS and a calculation of odor activity values (OAVs) indicated 23 volatiles with OAVs above 1. Ethyl hexanoate showed the highest OAV with 208.8, followed by (E)-β-damascenone (189.0), 3-mercaptohexanol (60.3), isoamyl acetate (45.4), and furaneol (40.1). The aroma of the sweet wine was successfully reconstituted by combining 42 aroma compounds in a model wine solution. 3-Mercaptohexanol, (E)-β-damascenone, furaneol, γ-octalactone + γ-decalactone + γ-hexalactone, and ethyl cinnamate had important influence on the aroma of sweet Petit Manseng wine assessed by omission tests. Moreover, the discrimination of wines from three regions was successfully achieved by partial least squares discriminant analysis based on quantitative results of key odorants. 3-Mercaptohexanol was considered as the most responsible for the region discrimination and had highest concentrations in Petit Manseng wines from Jiaodong Peninsula. PRACTICAL APPLICATION: Understanding of the knowledge in key odorants of Petit Manseng wines could be useful to improve wine quality through viticultural and enological practices.

Sensory interactions exist between 3-alkyl-2-methoxypyrazines and various volatiles in wines. In this study, the binary blending of Cabernet Franc wines containing high levels of MPs and three monovarietal red wines with two proportions was conducted after fermentation. Volatiles were detected by gas chromatography-mass spectrometry (GC-MS), and wines were evaluated by quantitative descriptive analysis at three-month intervals during six-month bottle aging. Results showed blending wines exhibited lower intensity of ‘green pepper’, especially CFC samples blended by Cabernet Sauvignon wines with an even higher concentration of 3-isobutyl-2-methoxypyrazine (IBMP). Based on Pearson correlation analysis, acetates could promote the expression of ‘tropical fruity’ and suppress ‘green pepper’ caused by IBMP. Positive correlation was observed among ‘green pepper’, ‘herbaceous’, and ‘berry’. The concentration balance between IBMP and other volatiles associated with ‘green pepper’ and fruity notes was further investigated through sensory experiments in aroma reconstitution. Higher pleasant fruity perception was obtained with the concentration proportion of 1-hexanol (1000 μg/L), isoamyl acetate (550 μg/L), ethyl hexanoate (400 μg/L), and ethyl octanoate (900 μg/L) as in CFC samples. Blending wines with proper concentration of those volatiles would be efficient to weaken ‘green pepper’ and highlight fruity notes, which provided scientific theory on sensory modification of IBMP through blending technique.

为研究气调冰箱(氧分压为18.0％～18.5％)对冷藏肉类的保鲜效果,选取雪花牛肉、三文鱼和金枪鱼3种高价值肉类,置于气调冰箱中冷藏.以普通冰箱作为对照,对贮藏期间肉类表层细胞形态、汁液流失率、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARs)值和菌落总数等指标进行定期监测.结果表明:相较于普通冰箱,气调冰箱显著降低了雪花牛肉、三文鱼和金枪鱼贮藏过程中的汁液流失率、TVB-N含量、TBARs值和菌落总数,延缓了3种肉类贮藏过程中品质的降低,表明相较于普通冰箱,气调冰箱对冷藏雪花牛肉、三文鱼和金枪鱼具有更好的保鲜效果.综合分析各项评价指标发现,在使用气调冰箱冷藏肉类过程中,雪花牛肉应选用TVB-N含量作为判断保质期的指标,而三文鱼和金枪鱼应选用菌落总数作为判断保质期的指标.

Starch, a supramolecular architecture assembled mainly by glucose units, is the most common food energy provider for humans and is widely used in food and non-food industries. Unraveling the structure of starch is of vital importance to bridge the gap between its functionality and expanded applications. Many advanced techniques, including molecular modeling, small angle scattering, and solid-state NMR, are emerging as powerful tools to characterize starch structures at the nano and subnano level. The principles, advantages, and latest progress on structural elucidation of starch comprise the focus of this review. The structure-function relationships of starches from different sources and subjected to different modifications and processing conditions revealed using these techniques are also introduced.

Differences in key odor-active volatile compounds among the head, heart, and tail fractions of freshly distilled spirits from Spine grape (Vitis davidii Foex) wine were identified for the first time by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Results from aroma extract dilution analysis (AEDA) showed that there were 34, 45, and 37 odor-active compounds in the head, heart and tail fractions, respectively. Besides, 20, 22, and 17 quantified compounds, respectively, showed odor activity values (OAVs) > 1. The head fraction was characterized by fruity, fusel/solvent notes owing to higher concentrations of higher alcohols and esters, while the tail fraction had more intense smoky/animal, sweaty/fatty attributes due to higher concentrations of volatile phenols and fatty acids. Finally, the heart fraction was characterized by ethyl octanoate, ethyl hexanoate, ethyl 3-phenylpropanoate, ethyl cinnamate, isoamyl alcohol, guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 2,3-butanedione, and (E)-beta-damascenone. Furthermore, observation of the distillation progress indicated that different volatiles with various boiling points and solubilities followed diverse distillation patterns: concentrations of most esters, higher alcohols, terpenes and C13-norisoprenoids decreased, while concentrations of volatile phenols, fatty acids and some aromatic compounds increased during distillation. As a result, their final concentrations in the three distillate fractions varied significantly.

气调贮藏是在低温贮藏基础上发展起来的一种贮藏技术,将低氧与低温相结合,以有效延长蔬菜贮藏期和货架期.分别选取叶菜、花菜、果菜、根菜和茎菜中具有代表性的蔬菜,对比其在气调冷藏冰箱和普通冷藏冰箱贮藏期间的感官、营养和安全品质变化,结果发现气调处理(氧分压18.0％～18.5％)能显著减缓蔬菜的水分流失,更好地保护其叶绿素、维C及叶酸含量,同时抑制蔬菜表面菌落的生长.

本文围绕中国食品安全的认定标准、 法律建设和监管体系等问题,对中国食品安全现状进行多层面分析,得出的基本结论是:一个国家的食品安全水平是与经济发展相适应的,食品安全标准和法律法规应随着科技和社会经济发展水平的提升而作出调整;大部制的优势是责任明确,效率提高,杜绝灰色地带,存在的问题是专业性不够;转基因食品的安全性评价比普通食品严格,没有必要且也不可能完全证明任何食品完全安全,绝对安全的食品是不存在的;网购食品存在安全隐患,网络食品的制作过程、添加过程、添加情况、运输情况、经营与准入,都需要纳入监管;小作坊式企业是我国社会经济发展特定阶段的必然产物,吸引了大量的从业者,因此对小作坊式企业的监管需另辟蹊径;对保健食品、新资源食品和其它特殊食品的安全性评价应引入风险评估的方法,力争做到程序合理、过程合规、结果可信,还需兼顾监管制度创新和行业发展.