The identification of characteristic volatile compounds in Doubanjiang is of great significance for aroma analysis. In this study, the flavor components of Pixian Doubanjiang at different stages were systematically detected by using flavoromics techniques and quantum mechanics. The results suggested that electronic nose combined with OPLS-DA model effectively distinguished the samples with different fermentation stages. Linalool, phenylacetaldehyde, ethyl phenylacetate, ethyl decanoate, phenethyl ethanol and methyl linoleate were identified as the key aroma components based on OAV analysis, with ethyl phenylacetate being considered as the core aroma component. Then, density functional theory (DFT) was employed for the first time to explore the interactions among Doubanjiang flavor substances at the molecular level, which indicated that ethyl phenylacetate interacted with other flavor substances through electrostatic adsorption to achieve a steady state. These results elucidated core aroma components and molecular binding mechanisms governing Doubanjiang flavor, revealing DFT as a predictive framework for flavor modulation.

The utilization of Baijiu distiller’s grains (BDGs), commonly used as a feed ingredient, remains limited due to challenges such as elevated levels of anti-nutritional factors (ANFs), high fiber content, and low protein concentration. Microbial fermentation has been recognized as an effective strategy to improve the nutritional quality of feed substrates. However, its efficacy is highly dependent on process parameters such as temperature. Despite its significance, the effect of temperature on the interaction between microbial communities and the physicochemical properties of BDGs during fermentation remains poorly understood. To address this gap, BDGs were fermented using Bacillus subtilis, Candida utilis, and Geotrichum candidum under varying temperatures. Comprehensive physicochemical analyses combined with high-throughput sequencing of microorganisms were performed to investigate the dynamic changes in both fermentation products and microbial kinetics. The results revealed that the optimal fermentation performance was achieved at 34 °C. At this temperature, compared to untreated BDGs, phytic acid, tannin, and crude fiber levels were significantly reduced by 65.18

This study evaluated the effects of acetate, ethanol, and lactate on anaerobic chain elongation (CE) using pit mud microbiota as a model inoculum. Substrate-normalized product carbon allocation analysis showed high acetate primarily yielded butyrate (31%). Ethanol concentrations of 15.8-31.6 g/L optimized caproate selectivity. High lactate (30 g/L) coincided with a shift in product distribution from caproate to odd-chain propionate (31%) and valerate (19%). Microbial succession and influencing factors were elucidated via linear mixed-effects models and Mantel tests. Acetate appeared to function as a basal substrate with relatively weak selective pressure. At 15.8-31.6 g/L ethanol concentrations, CE-related functional genera (e.g., Clostridium, Rummeliibacillus, and Caproicibacterium) were enriched, promoting efficient caproate synthesis. Conversely, higher ethanol levels (63.1 g/L) promoted Lactobacillus while suppressing CE functional genera via acidification and toxicity. High lactate concentrations (30 g/L) enriched Haloimpatiens, which was associated with odd-chain fatty acid pathways that produced propionate and valerate. Network topology analysis revealed that carbon sources differentially influenced microbial interaction networks. High acetate simplified network connectivity. Ethanol induced nonlinear effects: at 15.8 and 47.3 g/L, it fostered robust and highly connected networks that balanced competition and cooperation, while the 63.1 g/L concentration led to network sparsification and stability decay. In contrast, lactate concentration positively correlated with network complexity and stability. These findings provide a theoretical basis for managing carbon flux and community stability in anaerobic fermentation.

Distiller’s dried grains with solubles (DDGS) were subjected to compound enzymatic deep hydrolysis (CEDEH) and evaluated as a plant-protein substitute for fish meal in zebrafish diets. The CEDEH protocol sequentially applied cellulase and α-amylase followed by proteolysis using neutral and flavor proteases at a 2:1 ratio. Enzyme-treated DDGS were incorporated into experimental diets to partially replace fish meal at 0

Sensitive detection of aliphatic aldehydes in food is hindered by excess derivatization reagents. In this study, a computationally driven screening-construction-mechanism strategy is proposed to enrich aldehyde derivatives while mitigating the adverse effects of excess derivatization reagents. Density functional theory was employed to optimize 20 functional monomers, seven solvents, and three cross-linkers, followed by tuning template/monomer ratios and Fe2+ dosage to synthesize magnetic molecularly imprinted polymers MMIPs-APBA under the optimal parameters. As magnetic solid-phase extraction (MSPE) adsorbents, MMIPs-APBA achieved rapid equilibrium (10 s), high selectivity for aldehyde derivatives (imprinting factor of 6.2), and minimal adsorption toward derivatization reagents (imprinting factor of 0.025), blocking over 90 % interference signals. Finally, the adsorption mechanism of aldehyde derivatives by MMIPs-APBA is elucidated by three wave function analysis methods. The developed method, combining MMIPs-APBA-based MSPE with gas chromatography-mass spectrometry, is successfully applied for the rapid and accurate determination of eight aliphatic aldehyde derivatives in food samples.

Developing a rapid, efficient, and environmentally friendly analytical methodology for the determination of aromatic esters (AREs) in Baijiu presents a significant challenge. In this study, we developed a room-temperature method to synthesize core-shell Fe3O4@TPB-Dha in 1 h using pre-prepared Fe3O4 nanoparticles, enabling rapid and sensitive detection of AREs. The Fe3O4@TPB-Dha demonstrated exceptional adsorption capabilities (52.63-58.82 mg/g) with a brief adsorption duration (4 min) for four AREs as magnetic solid phase extraction (MSPE) adsorbent. Moreover, density functional theory (DFT) calculations revealed the key adsorption mechanisms to be hydrogen bonds, van der Waals forces, and π-π interactions. Ultimately, the method enabled the rapid and accurate quantification of the four AREs in real Baijiu samples, with concentrations spanning from 0.17 ± 6 × 10-4 to 2.40 ± 0.03 mg/L, and exhibited relative standard deviations below 6.57% (n = 3). These findings suggest that Fe3O4@TPB-Dha holds promise as an effective adsorbent for efficient extraction and precise quantification of aromatic esters in Baijiu.

The lubricating properties of Baijiu are closely related to its mouthfeel. This study investigated the friction coefficient of strong-aroma Baijiu over a velocity range of 1-300 mm/s. All tested samples adhered to the Stribeck curve, exhibiting a boundary-to-mixed lubrication transition at 3 mm/s and maximal friction coefficient disparities at 15 and 62 mm/s. Under mixed lubrication, lubricating film formation showed a positive correlation with viscosity (R = 0.705) and a negative correlation with wettability (R = -0.986). Total acids, alcohols, and esters elevated friction in 52 % ethanol solutions (EtOH-52 %), with pronounced effects at 15 and 62 mm/s. The addition of isobutanol, n-butanol, ethyl hexanoate, and ethyl acetate causes the adhesion of 52 % EtOH to exceed its cohesive forces, thereby reducing the friction coefficient. The addition of acetic acid and hexanoic acid significantly increases the contact angle (>66.73 degrees) of EtOH-52 %, indicating heightened cohesive forces that hinder continuous lubricating film formation. These findings elucidate molecular mechanisms linking Baijiu's lubrication behavior to oral sensory perception.

Fermented alcoholic beverages are globally cherished for their diverse sensory profiles, shaped by complex microbial metabolism. Environmentally-driven microbial interactions play a significant role in regulating the synthesis of flavor metabolites. However, mechanisms linking environmental factors to microbial interactions and flavor formation are unclear, hindering the optimization of fermented alcoholic beverages. This work systematically discussed regulatory mechanisms by which microbial interactions govern flavor formation in environment-driven polymicrobial fermentation processes of alcoholic beverages. By integrating representative global fermented alcoholic beverages (e.g., Baijiu, Pulque, and grape wine), we elucidated the framework of Environmental factors-Microbial interactions-Flavor regulation, a dynamic coupling framework. This framework indicated that environmental factors drove microbial interactions, which in turn regulated flavor metabolism. Concurrently, flavor metabolites provided feedback to reshape the microenvironment, thereby forming a closed framework. Key findings were concluded: (i) environmental gradients (e.g., in temperature, oxygen, pH) shaped microbial interaction by modulating thermodynamic, electrochemical, and kinetic equilibria; (ii) these interactions directly orchestrated flavor metabolome assembly, where synergy enhanced target esters (e.g., ethyl hexanoate), competition balanced diversity, and antagonism suppressed off-flavors; (iii) flavor metabolites, in turn, provided feedback by chemically and physically reshaping the microenvironment (e.g., via acidification and ethanol-driven anaerobiosis); and (iv) cross-scale methodologies (multi-omics, computational modeling, IoT sensing) enabled deciphering the framework from cellular to community levels. The framework establishes a foundation for designing synthetic microbial consortia, enhancing starter culture robustness for stable flavor production, and guiding targeted flavor optimization.

Short-chain fatty acid ethyl esters (SFAEEs) are critical aroma compounds in Baijiu, and their wider concentration range can lead to differences in the quality grade of Baijiu. Efficiently designing an SFAEEs adsorbent before instrument analysis remains challenging. In this work, nine functionalized covalent organic frameworks (COFs) with different postmodification groups were designed for targeting SFAEEs. Based on interaction energy as the evaluation criterion, COFs modified with 5-Mercapto-1-methyltetrazole (MMTZ) had been identified through density functional theory screening. Using imine COFs and MMTZ, novel magnetic nanoparticles (Fe3O4@COFs@MMTZ) were prepared and used to develop the magnetic solid-phase extraction of SFAEEs from Baijiu. The adsorption mechanism of Fe3O4@COFs@MMTZ was analyzed using wave function analysis, revealing that adsorption occurred via vdW interaction, CH···π interaction, and hydrogen bonding. This study provides a new concept for the rapid detection of SFAEEs and theoretical support for the scientific construction of quality control during Baijiu production.

Antimicrobial peptides (AMPs) from food fermentation microbiota hold promise for food preservation and as potential antimicrobial agents. However, the biosynthetic potential of AMPs in food fermentations remains largely unclear. Here, using Chinese baijiu fermentation as a model, we provided a workflow for AMP mining by combining metagenomics and machine learning. We recovered 389 metagenome-assembled genomes (MAGs) spanning both bacteria and archaea from 18 fermented samples. In total, 414 AMPs, including 290 novel AMPs, were predicted in 59.38 % of these MAGs using a machine learning model. Correlation network analysis showed that AMP-producing microorganisms potentially mediated negative microbial interactions. We selected ten AMPs for experimental validation, and eight AMPs exhibited antimicrobial activity against five human pathogens and two food spoilage microorganisms. One peptide, AMP_22, showed a broad-spectrum activity (all seven test strains) with high potency (MIC = 3.06-200 μg/mL) and cytotoxicity was not observed below 25 μg/mL using HepG2 and A549 cell lines. We further investigated the antimicrobial mechanism of AMP_22 using Escherichia coli as a model. Treatment with AMP_22 caused severe damage to the bacterial cell membrane, inhibited intracellular protein synthesis, and led to a significant accumulation of reactive oxygen species (ROS). Furthermore, molecular docking analysis indicated that AMP_22 can bind to DNA gyrase and dihydrofolate reductase via hydrogen bonding. This study highlights the potential of food-derived AMPs for application as preservatives and antimicrobial agents.

The continuous high price of fishmeal has prompted the aquaculture industry to seek alternative protein sources. Distillers’ dried grains with solubles (DDGS) possess significant utilization value as a plant-based protein, yet its substitution ratio is limited due to the anti-nutritional factors. This study aimed to assess the potential of compound bacteria-fermented DDGS as a protein source for aquatic feed. DDGS was fermented using complex bacteria, and the treatment group with the highest crude protein content after fermentation was used as the raw material for the experimental diets. Based on different replacement levels of hatching brine shrimp with DDGS, four dietary groups were established: D0, D10, D20, and D30. Each tank was stocked with 30 zebrafish, with three replicates per treatment group. Fish were fed twice daily, and the experiment lasted for 30 days. The main results are as follows: the inclusion of 10

Pixian Doubanjiang (broad bean paste) is a fermented condiment unique to China with a 300-year history, known as “the soul of Sichuan cuisine”. At present, the research on Doubanjiang taste compounds has not been systematically carried out, and the relationship between taste and microbial communities remains unclear. This study elucidated the changes of microbial compositions, taste compounds, the relationships between microbial communities and taste compounds. Additionally, microbial source analysis and assembly mechanisms during the brewing of Doubanjiang were also investigated. The results showed that a total of 8 organic acids, 3 taste nucleotides and 17 free amino acids (FAAs) were detected, among them, 6 organic acids, 1 nucleotide and 10 FAAs were identified as the characteristic taste components. Analysis of the microbial community suggested that Aspergillus, Rhodococcus, Bacillus and Staphylococcus were the microorganisms most closely related to taste. The microbial community structure of Jiangpei was more similar to that of Jiaopei though FEAST algorithm analysis. Stochastic assembly processes were dominant during the entire fermentation process. Banpei provided functional enzymes related to taste components formation for Jiangpei. This study provided a basis for a comprehensive understanding of taste and microbial succession of Doubanjiang, and a direction for selection and development of Doubanjiang starter culture.

Simultaneous detection of the dynamic distribution of long-chain fatty acid ethyl esters (LCFAEEs) during Baijiu distillation is crucial for optimizing its flavor and health attributes. In this study, we synthesized a simple, cost-effective Fe3O4@NH2 adsorbent to simultaneously extract eight LCFAEEs from Baijiu. Through density functional theory and adsorption experiments, we elucidated 1,6-hexanediamine as a surface modifier, with the -NH2 groups providing adsorption sites for the LCFAEEs via hydrogen-bonding interactions and van der Waals forces. Additionally, we established the magnetic solid-phase extraction-GC-MS extraction technique combined with stable isotope dilution analysis to analyze LCFAEEs. This method revealed the dynamic distribution patterns of LCFAEEs during strong aroma-type Baijiu (SAB) distillation. We observed that the concentrations of the eight LCFAEEs gradually decreased with prolonged distillation and were significantly correlated with ethanol concentration. To ensure optimal flavor and clarity in SAB, it is recommended to select the heart-stage base Baijiu with an alcohol content of 58%-63%.

To investigate the distribution of flavor components in Luzhou-flavor base Baijiu from different aged cellars,the aroma components in 18 samples of Luzhou-flavor base Baijiu from three cellars of different ages were identified and quantified by direct injection(DI),liquid-liquid extraction(LLE)or vortex-assisted surfactant-enhanced emulsification liquid-liquid microextraction(VSLLME)combined with gas chromatography(GC)and gas chromatography-mass spectrometry(GC-MS).The differences in flavor among different base Baijiu samples was analyzed by chemometrics methods such as principal component analysis(PCA),partial least squares-discriminant analysis(PLS-DA),and Spearman's correlation coefficient.The results suggested that 151,154 and 159 volatile compounds were identified in base Baijiu from freshly prepared cellar and those aged over 30 and 100 years.In total,148 aroma compounds were common to the three base Baijiu,accounting for 93.1％of the total number of identified compounds.The quantitative analysis of 61 major aroma compounds showed that the concentrations of ethyl caproate,ethyl butyrate,hexanoic acid,butyric acid and acetic acid in base Baijiu from each cellar exceeded 100 mg/L.The concentration of ethyl caproate was the highest,ranging from 1 156.4 to 2 142.2 mg/L.Chemometric results indicated that the flavor similarity of base Baijiu between the new and over-30-year-old cellars was higher when compared with the cellar aged over 100 years.This findings further strengthen the Baijiu industry's conventional knowledge of the influence of cellar age on the flavor of Luzhou-flavor Baijiu.

A low-cost and simple boron-dipyrromethene (BODIPY)-labeled aptasensor (B-aptamer) was designed for rapid, sensitive and turn-on catechin detection. B-aptamer as signal indicator and recognition element initially stacked on the surface of multi-walled carbon nanotubes (MWCNTs) via 7C-7C conjugation, resulting in efficient quenching of the fluorescence of the aptasensor. Upon addition of catechin, catechin was adsorbed to B-aptamer, thereby undergoing a conformational change to form B-aptamer/catechin complex, which prompted the release of the signaling probe from the surface of MWCNTs. Hence, the fluorescence intensity (FL) of the B-aptamer was increasing with the increase of catechin concentrations with the limit of detection (LOD) of 5 ng/mL. Further-more, the method was used to analyze catechin in food samples with the recovery rate of 92.7-107.1 %. This method provided a proper analysis method for clinical analysis and pharmaceutical quality control.

为促进酒糟饲料化的生产应用,本文在解析酒糟基本成分和营养价值的基础上,对酒糟的饲料化利用方式、酒糟饲料在动物养殖中的应用进展及酒糟饲料化利用存在的问题与挑战进行论述,得出结论如下:相比于干燥、混合青贮的饲料化利用方式,微生物发酵酒糟饲料是当前研究的重点方向,对动物的饲喂效果更好;发酵酒糟尚未得到大规模应用,其长期饲喂动物的应用效果缺乏系统深入比较,且大规模生产应用应解决其发酵加工技术成熟度、成本控制与效果稳定性等难题.

Liquid-liquid extraction (LLE) is the most commonly utilized technique for the extraction of odor-active esters (OAEs) in strong-aroma types of Baijiu (SAB). However, since the contents of different OAEs in SAB vary widely, it is still a puzzle to ensure that all OAEs to be thoroughly extracted by LLE without the problem of saturated adsorption. Herein, a novel approach of magnetic solid phase extraction (MSPE), based on the magnetic graphene oxide nanocomposite modified with polyacrylamide (GO/PAM/Fe3O4), was employed for the efficient extraction of six OAEs from SAB. Compared with LLE, GO/PAM/Fe3O4 exhibited highly selective recognition properties and larger adsorption capacities for OAEs (ranging from 13.68 to 39.06 mg/g), resulting in better extraction performances for OAEs. Coupled with GC–MS, six OAEs in real SAB were successfully determined, with recoveries ranged from 70.1 ∼ 90.0% and LODs at 0.08 ∼ 1.35 µg/L. Overall, the MSPE-GC/MS is a promising alternative for accurate determination of OAEs in SAB.

中国白酒丰富的香味物质中蕴含了吡嗪类化合物、芳香族化合物、萜烯类化合物等多种微量健康成分.其中吡嗪类化合物是我国白酒中一类重要风味化合物和健康因子功能化合物,其香味阈值低,对中国白酒的风味有重要贡献,同时是一类有益人体健康的物质.该文综述了中国白酒中吡嗪类化合物种类、功能、检测方法以及生成途径,阐述了白酒中吡嗪类化合物健康功效及提升思路,为更好的研究中国白酒中的生物活性成分提供参考.

Nowadays, the classification of strong-aroma types of base Baijiu (base SAB) is mainly achieved by human sensory evaluation. However, prolonged tasting brings difficulties for sommeliers in guaranteeing the consistency of results, and may even cause health problems. Herein, an electronic tongue (E-Tongue) combined with a gas chromatography-mass spectrometry (GC-MS) method was successfully developed to grade high-alcoholic base SAB. The E-tongue was capable of identifying base SAB samples into four grades by a discriminant function analysis (DFA) model based on human sensory evaluation results. More importantly, it could effectively and rapidly predict the quality grade of unknown base SAB with an average accuracy up to 95%. The differences of chemical components between base SAB samples were studied by the GC-MS analysis and 52 aroma compounds were identified. The qualitative and quantitative results showed that with the increase of base SAB grade, the varieties and contents of aroma compounds increased. Overall, the comprehensive analysis of E-tongue data and GC-MS results could be in good agreement with human sensory evaluation results, which also proved that the newly developed method has a potential to be a useful alternative to the overall quality grading of base Baijiu.

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,对泸州老窖浓香型白酒(泸型酒)酿造过程中上、中、下层酒醅的主要挥发性风味物质的变化规律进行分析,并基于酯类物质进行主成分分析(PCA).结果表明,三层酒醅的主要挥发性风味物质为醇类、酸类和酯类,其在不同层酒醅发酵过程中的变化趋势相似,醇类物质相对含量变化不明显;发酵前期(0～15 d),酯类物质相对含量上升,酸类物质相对含量下降,发酵后期(18～39 d)这两种物质变化趋于平稳.发酵结束时,上层酒醅主要挥发性风味物质含量最高,下层酒醅次之,中层酒醅最低.PCA结果表明,泸型酒发酵过程分两个阶段,发酵前期特征酯类物质为乙酸乙酯和丁酸乙酯等,发酵后期特征酯类物质为己酸乙酯、乳酸乙酯等.