Two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS), descriptive sensory analysis, and electronic tongue technology were employed to comprehensively elucidate the flavor composition of Yellow Crane Tower’s light-aroma liquor Q1 based on both sensory and chemical attributes. The results indicated that Q1 exhibited significant positive correlations with the sensory descriptors “Grainy,” “Fruity,” “Herbaceous,” “Floral,” and “Harmonization.” A total of 444 potential aroma compounds were identified in samples of light-aroma Baijiu from various regions. Through orthogonal partial least squares discriminant analysis (OPLS-DA) and non-parametric one-way analysis of variance (one-way ANOVA), 81 compounds were found to be significantly different among the samples. Notably, β-ionone, which is associated with health benefits, was detected at a concentration of 88.4 µg/L in Q1, higher than in other samples. Additionally, the relative concentration and sensory threshold of each volatile compound were compared using the relative odor activity value (ROAV) to quantitatively assess the contribution of each compound to the overall flavor profile in liquor. The ROAV value for “Ethyl Decanoate” in Q1 was 2.803, indicating its substantial contribution to the overall flavor profile. Furthermore, β-caryophyllene, another health-promoting compound, was uniquely detected in Q1 at a concentration of 20 mg/L.

Daqu is of great significance to the brewing process of Baijiu, and there are variations in the light-flavor Baijiu Daqu in different regions. However, few studies have been conducted on light-flavor Daqu from the north and south regions of China. In this study, the physicochemical indices, volatile flavor components, and microbial community structure of two types of Daqu from the north and south regions of China were comparatively analyzed. The study findings reveal that Daqu originating from the southern region of China (HB) exhibits superior moisture content, acidity, starch content, and saccharification power. In contrast, Daqu from the northern region of China (SX) displays higher fermentation, esterification, and liquefaction power. The analysis of the microbial community structure revealed that HB was dominated by Bacillus , Kroppenstedtia , Saccharomycopsis , and Thermoascus , while SX was dominated by Bacillus , Prevotella , and Saccharomycopsis . The analysis detected a total of 47 volatile components in both HB Daqu and SX Daqu . The volatile components of pyrazine were significantly more abundant in HB Daqu than in SX Daqu , while alcohol compounds were more prominent in SX Daqu than in HB Daqu . In addition, the RDA analysis established a correlation between dominant microorganisms and volatile components. Cyanobacteria , Fusobacteriota , Ascomycota , Blastocladiomycota , Basidiomycota , and Mucormyce exhibited positive correlations with a significant proportion of the key volatile compounds. This study establishes a scientific foundation for improving the quality of light-flavor Daqu liquor in different regions of China.

Physicochemical analysis,headspace-solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)and high-throughput sequencing were used to investigate the potential relationship between the microecology of different flavor types of Daqu and their physicochemical indexes and characteristic flavor compounds.The results showed that the highest saccharification power and fermentation power were found in Fen-flavor Daqu,the highest esterification power and starch content in Luzhou-flavor Daqu,and the highest acidity were found in Maotai-flavor Daqu.In the three types of Daqu,the dominant bacterial genera were Saccharopolyspora,Weissella and Bacillus,and the dominant fungal genera were Saccharomycopsis,Aspergillus and Thermomyces.Correlation analysis showed that Bacillus was positively correlated with saccharification power,liquefaction power,fermentation power,ethyl caprate and phenyl ethanol.Thermomyces was positively correlated with ethyl caproate,isoamyl alcohol,ethyl lactate,acetic acid and ligustrazine.

The purpose of this study was to investigate the bioaccessibility of total phenolic (TPC), total flavonoid (TFC), chlorogenic acid and antioxidant activity in fermented chrysanthemum rice wine (FRW) under in vitro gastrointestinal digestion model compared with rice wine (RW). The fermented samples were digested and the bioactive components and antioxidant activity during gastric phase (GP) and intestinal phase (IP) were analyzed. The results showed that TPC, TFC, ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and oxygen radical absorbance capacity (ORAC) decreased during the gastrointestinal digestion stage. TFC was higher in FRW during in vitro gastrointestinal digestion stage and increased to a maximum of 0.483 mg/mL at IP stage. 2.2- azinobis-3- ethyl- benzothiazoline-6 - sulfonic acid (ABTS) reached its maximum value of 91.62% in the late stage of intestinal digestion. The hydroxyl radical scavenging activity (HRSA) increased to 77.94% in the IP-2 phase. In addition, a total of 158 (FRW) and 131 (RW) polyphenols, including flavonoids, isoflavones, phenols and coumarins, were detected and identified by Ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS) analysis. The biotransformation was carried out between the isomers of phenolic compounds in FRW, where 4,5-dicaffeoylquinic acid might be changed into neochlorogenic acid and chlorogenic acid. Correlation analysis showed that 46.15% of metabolites in FRW were positively correlated with the decrease of DPPH, FRAP and ORAC, while 53.85% were positively correlated with the increase of ABTS and HRSA. The results showed higher bioavailability and antioxidative activity in FRW after in vitro digestion.

In this study, buckwheat flower polysaccharide conjugates (BFPCs) were synthesized and evaluated for their emulsification properties. The stability of BFPC-stabilized emulsions was assessed through particle size analysis, zeta potential measurements, microscopic observations, and rheological tests. Gum Arabic served as a control to compare BFPC's emulsifying efficacy across varying storage conditions, including exposure to metal ions, pH variations, and different heat treatment temperatures. Results showed that BFPC significantly lowered interfacial tension (16.2 mN/m) and effectively stabilized emulsions containing 60 wt% medium-chain triglycerides at a concentration of 1.0 wt%. Over a 20-day storage period, BFPC emulsions demonstrated robust resistance to heat (60-90°C), acidic conditions (pH 2.0-9.0), and ion concentrations (Na+, Ca2+). Moreover, in a high oil phase emulsion, BFPC enhanced the bioavailability of curcumin to 27.05%, markedly higher than the 7.10% observed without emulsification, underscoring its potential in nutrient delivery applications. PRACTICAL APPLICATION: Due to its excellent resistance, long-time emulsifying stability under different conditions, and its good effect in curcumin embedding, BFPC has a broad prospect and can be widely used under various conditions in food industry.

Esters were identified as the primary volatile flavor compounds in Chinese Baijiu, exerting a significant influence on its quality and aroma. This study focused on the yeast strain Pichia kudriavzevii , renowned for its high capacity to produce esters. Whole genome sequences were annotated and analyzed using the GO, KEGG, KOG, CAZy, and Pfam databases to determine the genetic basis underly the enhanced ester production capacity. Results showed that P. kudriavzevii gene function was concentrated in biosynthetic capacity, metabolic capacity, amino acid translocation capacity, glycoside hydrolysis capacity and transfer capacity. Additionally, acyltransferase and kinase were predicted as active sites contributing to P. kudriavzevii high ester production. We further compared the volatile composition differences between P. kudriavzevii and Saccharomyces cerevisiae through Headspace solid-phase microextraction-gas Chromatography-mass spectrometry (HS-SPME-GC-MS), revealing P. kudriavzevii produced 3.5 times more esters than S. cerevisiae . Overall, our findings suggest that P. kudriavzevii had potential applications in the Baijiu brewing industry.

以清香型大曲为研究对象,采用稀释涂布平板法从中分离酵母菌,对其形态特征进行观察,采用2,3,5-氯化三苯基四氮唑(TTC)显色法初筛,通过发酵力、产酒及产香能力分析进行复筛.对筛选酵母菌进行分子生物学鉴定及耐高温、耐乙醇、耐高糖、耐酸能力检测,筛选出耐受性优良的功能性酵母菌.结果表明,从清香型大曲中共分离初筛22株酵母菌,复筛后得到4株功能酵母菌,菌株B-6、C-3、D-10、D-l 1分别被鉴定为费比恩塞伯林德纳氏酵母(Cyberlindnera fabianii)、酿酒酵母(Saccharomyces cerevisiae)、扣囊复膜孢酵母(Saccharomycopsis fibuligera)、异常威克汉姆酵母(Wickerhamomyces anomalus).耐受性分析结果表明,菌株B-6和C-3可耐受39℃、pH值为3、酒精度12％vol、葡萄糖质量浓度400 g/L环境条件.因此,菌株B-6和C-3可作为潜在功能菌株应用于白酒生产中.

A novel kiwifruit wine (KW) fermented by Aspergillus niger and Aspergillus oryzae was developed with elegant flavor and poor alcoholic strength. The effects of natural aging, microwave and ultrasonic treatment on the quality of KW were investigated. A total of 61 aroma components were detected in the KW fermented by Aspergillus niger and Aspergillus oryzae. The results showed that microwave and ultrasonic treatments could promote the maturation of KW and increase the aroma components of KW. The variety of flavor components increased with a longer storage time. Combined with the taste evaluation analysis. The esters, alcohols, acids, and aldehydes in ultrasonic-aged wines were in dynamic balance and harmony with each other. The wine was soft and mellow, making the kiwi wine more typical.

为了得到低产高级醇的酵母菌株,采用传统筛选方式从发酵酒醅中筛选菌株,采用分子生物学技术对其进行鉴定并研究其发酵特性.结果表明,从样品中得到1株低产高级醇菌株F1 1,其异丁醇和异戊醇的总产量为199.09 mg/L,比对照菌株低22.50％;该菌株耐受性强,在温度42℃、糖度25°Bx、乙醇体积分数12％,乳酸体积分数5％,乙酸体积分数5‰,己酸体积分数1‰的条件下仍能正常生长,鉴定结果表明该菌株为库德里阿兹威毕赤酵母(Pichia kudriavzevii).该菌株产高级醇的阶段主要在主发酵期,其挥发性代谢物中酯、醇、酸、醛类化合物占挥发物总量的84.16％,适合在发酵酒和蒸馏酒中应用.

Xylanase plays a key role in the degradation of xylan. Acid xylanase has great application potential in food processing,wine making,juice clarification,and other industrial applications. In this study,the acid xylanase gene,XynA,was heterologously expressed in Escherichia coli by molecular cloning technology to study its enzymatic properties. Moreover,the optimal immobilized enzyme conditions were obtained using a response surface optimization test. The XynA gene was successfully recombined into Escherichia coli BL21（DE3）to study its enzymatic properties. Xylanase was found to have good acid resistance,as its optimal pH value was 5.0,and it remained stable when the pH value increased was from 4.5 to 5.5. The relative enzyme activity was more than 62.37%. The optimum temperature was 55 ℃,and the enzyme was stable at 35 to 45 ℃. Response surface analysis was used to optimize the immobilization conditions of xylanase. When the concentration of chitosan was2.0%,the cross-linking time was 3 h,the immobilization time was 12 h,and the active recovery of xylanase was39.45%.

Stropharia rugosoannulata, a high-value mushroom, exhibits high nutritional value and flavor characteristics; however, the mushroom is susceptible to spoilage, water loss and texture deterioration, which renders its safety and edibility a challenge. To improve the shelf life of fresh mushrooms during storage, a novel nanocomposite packaging (NP) was applied for the first time to maintain the freshness of S. rugosoannulata. The results showed that compared to other groups, NP effectively delayed the deterioration of sensory quality, postponed the decrease in firmness, and inhibited the degradation of soluble protein (caps 54.58 mg g(-1) and stipes 31.45 mg g(-1)) and crude polysaccharide (caps 5.06 mg g(-1) and stipes 3.53 mg g(-1)). Moreover, NP significantly reduced weight loss (0.41%) and water content loss (caps 90.93% and stipes 89.80%), as confirmed by low-field nuclear magnetic resonance and magnetic resonance imaging; thus, water loss was inhibited. Additionally, the results of scanning electron microscopy and transmission electron microscopy indicated that NP helped preserve intact cell structure and retard organelle disintegration, helping prevent water from escaping to some extent. The overall research indicated that the application and performance of the novel NP, which is convenience, suitable for scale application and improves postharvest quality, is a promising approach for extending the shelf life of fresh S. rugosoannulata.

以1株产己酸的速生梭菌（Clostridium celerecrescens）JSJ-1与1株产丁酸的酪丁酸梭菌（Clostridium tyrobutyricum）D-1为研究对象，通过不同的培养方式（固体、液体、透析袋）比较两种微生物共培养与纯培养生长代谢的差异，通过在纯培养JSJ-1时添加不同质量浓度丁酸和丁酸钠，近一步探究了共培养时丁酸菌对己酸菌己酸代谢的影响及机理。结果表明：34℃时，D-1与JSJ-1同时接种于含葡萄糖的复合固体培养基厌氧培养，D-1比JSJ-1更具有生长优势，会优先利用葡萄糖进行生长。D-1与JSJ-1在液体培养基中培养，共培养己酸的生成时间比相同条件下JSJ-1单独培养时提前了3 d，第12天时己酸质量浓度分别为9.93 g/L和9.79 g/L。葡萄糖对JSJ-1生成己酸有较强的抑制作用，共培养时D-1优先利用葡萄糖可缓解葡萄糖对JSJ-1合成己酸的抑制作用。将JSJ-1与D-1通过直接液体培养与加透析袋共培养作对比，结果表明，JSJ-1与D-1共培养时，JSJ-1与D-1是否存在细胞间的直接接触对己酸菌己酸产量无影响。通过向纯培养己酸菌培养基中分别添加丁酸和丁酸钠，近一步得出D-1在pH 6～6.5时生成的丁酸能够促进JSJ-1合成己酸。共培养时，D-1优先利用葡萄糖不仅可以缓解葡萄糖对己酸生成的抑制作用，而且D-1生成的丁酸可以促进己酸的合成。

Chrysanthemum morifolium cv. Fubaiju, a traditional tea in southern China with high nutritional and health functions was used in this study. Optimized production conditions of a novel chrysanthemum rice wine (FRW) were obtained by the Box-Behnken design response surface experiment. FRW with best sensory quality was developed with 0.68% chrysanthemum, 0.79% Jiuqu and 0.81:1 liquid-to-solid ratio. Compared with rice wine (RW) control, the total phenolic and flavonoid contents, as well as antioxidant activity of the FRW increased significantly. GC-MS analysis showed that more flavor compounds including alcohols, aldehydes, acids, and esters were detected in FRW. During the aging process, it was found that the antioxidant substances, the antioxidant activity and the flavor substances decreased, with the wine body tending to be homogenized. After 6 months of storage, overall sensory quality of FRW was more harmonious, with special nectar taste, which dramatically improved the flavor characteristics and functionality compared with traditional RW.

浓香型白酒主体香风味物质己酸乙酯的前体物质是己酸,己酸菌是生成己酸的主体微生物,所以己酸菌在中国浓香型白酒中起着举足轻重的地位.该文对己酸菌的筛选与产酸途径进行了简单介绍,重点论述了己酸菌与其他微生物间的相互作用及其在浓香型白酒中的应用现状,为提高己酸菌的产量、探究微生物之间的关系以及将己酸菌通过不同方式应用于浓香型白酒中提供一定的理论基础和参考.

该研究采用传统培养分离法从糖化力和液化力较高的酒曲中分离根霉菌株,通过分子生物学技术对其进行菌种鉴定,并将其与多种酿酒酵母和细菌按照6种不同比例复配制备风味型甜酒曲.采用复配曲发酵制备甜米酒,并对其进行感官评价、理化指标、挥发性风味成分、有机酸及还原糖含量测定,探究最佳复配方案.结果表明,从酒曲Ⅱ中分离鉴定得到一株少根根霉(Rhizopus arrhizus)Rhi-1,6#复合酒曲(少根根霉Rhi-1添加量0.8％,酿酒酵母Sx添加量0.03％,食窦魏斯氏菌W-R-1添加量0.06％)发酵制备的甜米酒感官评分最高(87分),醇类与酯类物质相对含量(92.66％)最为丰富,酒精度为2.3％vol,其总糖、总酸、有机酸、还原糖含量均高于其他5种复配曲制备的甜米酒,分别为130.4 g/L、13.33 g/L、15.66 g/kg、158.33 g/kg.综上,6#复合酒曲最佳.

To analyze the volatile components of Baijiu with different flavor types, the volatile components in Fuyu-flavor, strong-flavor（Nongxiangxing）, sauce-flavor（Jiangxiangxing）, Jian-flavor, Xiaoqu light-flavor Baijiu and Daqu light-flavor Baijiu were qualitatively and quantitatively analyzed by gas chromatography-ion mobility spectroscopy（GC-IMS）, fingerprint mapping and principal component analysis（PCA）. The results showed that a total of 73 volatile substances were detected in the six types of Baijiu, after removing monomers, dimers and some unknown substances, including28 esters, 11 alcohols, 12 aldehydes, 9 ketones, 6 terpenes and 7 other substances. The fingerprint results showed that the characteristic substances of light-flavor and Xiaoqu light-flavor Baijiu were 2-ethylfuran and ethyl formate. The characteristic substances of sauce-flavor Baijiu were 3-hydroxy-2-butanone, furfural, dipropyl disulfide. The characteristic substances of Fuyu-flavor Baijiu were isobutyl butyrate, 2-hexenal, limonene and butyl hexanoate. PCA results showed that in terms of flavor types and contents, Fuyu-flavor Baijiu was similar to strong-flavor and Jian-flavor Baijiu, Xiaoqu light-flavor Baijiu and Daqu light flavor Baijiu were classified into one category, the sauce-flavor Baijiu was classified as one category.

Caproic acid is an important fatty acid with diverse applications. In this study, the biomass growth and metabolites of Lacrimispora celerecrescens JSJ-1 were investigated under different carbon sources (ethanol, starch, sucrose, and glucose), with a focus on the effect of the coexistence of glucose and ethanol on the synthesis of caproic acid. The results showed that starch, glucose, and sucrose all contributed to the biomass of L. celerecrescens JSJ-1. Under the three carbon sources, L. celerecrescens JSJ-1 produced acetic acid, butyric acid, lactic acid, ethanol, and butanol, but caproic acid was not produced. Ethanol was the optimal substrate for the production of caproic acid. When glucose and ethanol coexisted, the generation time of caproic acid was delayed compared with that in ethanol sodium acetate medium (ES medium). This was because glucose was preferentially consumed over ethanol. Lactic acid was generated as a result of glucose consumption, which led to a significant decrease in pH from 6.45 to 4.68. The low pH (< 5) inhibited the synthesis of caproic acid. Then, the strain's usage of lactic acid and the reaction between CaCO3 and lactic acid caused the pH to increase. L. celerecrescens JSJ-1 did not start producing caproic acid using ethanol and acetic acid until the pH increased to 5.8. This research enriches the knowledge regarding the metabolism of L. celerecrescens JSJ-1 and provides guidelines for the industrial production of caproic acid by using L. celerecrescences JSJ-1. • Ethanol is the optimal substrate for the synthesis of caproic acid by Lacrimispora celerecrescens JSJ-1. • Lacrimispora celerecrescens JSJ-1 produced lactic acid rapidly when it used glucose, causing a sharp drop in pH. • pH is a crucial factor affecting the synthesis of caproic acid from ethanol by Lacrimispora celerecrescens JSJ-1.

露酒是中国传统酒种,调味是中国露酒勾调的核心工艺之一,具有甜味的成分是露酒风味调控的常用物质.GB/T 17204-2021《饮料酒术语和分类》将露酒从配制酒中分离出来作为独立酒种,并重新定义.该文简述了露酒和甜味物质的定义,通过统计市售露酒产品的配料总结露酒的常用甜味物质,对糖源、既是食品又是中药材的物质和酒基这些具有甜味的物质的特点、功能进行总结,对甜味物质在中国露酒风味调控中的应用研究进展进行了综述,并对甜味物质的应用研究方向进行了展望,以期为中国露酒的产品开发、风味调控和规范化生产提供参考.

利用Design-Expert8.0.5.0软件优化麻城黄金菊总黄酮提取工艺,使用高效液相色谱外标法对黄金菊中的芦丁、木犀草苷、木犀草素、槲皮素、紫云英苷进行定量分析.结果 表明,麻城黄金菊最优提取条件为:超声提取温度60℃,超声提取时间30 min,料液比1∶50 (g/mL);提取率最高为9.01％,且回归模型的预测值与实际值非常接近,说明此模型准确可靠;从麻城黄金菊中检测出芦丁、槲皮素、木犀草苷、木犀草素和紫云英苷等5种主要的黄酮化合物,含量分别为1.2604 mg/g、1.8301 mg/g、0.614mg/g、0.420mg/g、0.2896 mg/g,总量为4.4141 mg/g.