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基于化学特征、香气成分和微生物演替的不同陈酿阶段的斜桥黄酒品质比较

A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession.

作者信息

Zhao Yu, Li Min, Zhan Ping, Wang Peng, He Wanying, Tian Honglei

机构信息

College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.

出版信息

Food Chem X. 2024 Jan 9;21:101132. doi: 10.1016/j.fochx.2024.101132. eCollection 2024 Mar 30.

DOI:10.1016/j.fochx.2024.101132
PMID:38292673
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10826613/
Abstract

The Xiecun Huangjiu (XCHJ), an exemplary representation of North Huangjiu, exhibits a distinct and invigorating aroma predominantly formed during its aging period. In this study, we observed dynamic changes in 16 key aroma compounds by gas chromatography-mass spectrometry (GC-MS) during the aging of XCHJ, with compounds such as phenethylalcohol, isoamylalcohol, benzaldehyde, and ethylbenzoate initially increasing and then decreasing. Ultra-Performance Liquid Chromatography (UPLC) detected nineteen amino acids, with total content ranging from 1901.45 to 3764.45 mg/L. High-throughput sequencing indicated that and et al. were abundant in aged XCHJ. Totally, 4 bacteria and 8 fungi exhibited strong associations with aroma compounds production. Physicochemical properties were primarily interacted with , , , , and . Furthermore, co-occurrence network analysis highlighted significant interactions between , , , and amino acids. These findings provide valuable insights for the regulation of aroma in aged XCHJ.

摘要

斜桥黄酒（XCHJ）作为北方黄酒的典范，具有独特而浓郁的香气，主要在陈酿过程中形成。在本研究中，我们通过气相色谱 - 质谱联用（GC - MS）观察了斜桥黄酒陈酿过程中16种关键香气成分的动态变化，苯乙醇、异戊醇、苯甲醛和苯甲酸乙酯等成分先增加后减少。超高效液相色谱（UPLC）检测到19种氨基酸，总含量在1901.45至3764.45mg/L之间。高通量测序表明，[此处原文缺失具体微生物名称]等在陈酿的斜桥黄酒中含量丰富。共有4种细菌和8种真菌与香气成分的产生有强烈关联。理化性质主要与[此处原文缺失具体物质名称]、[此处原文缺失具体物质名称]、[此处原文缺失具体物质名称]、[此处原文缺失具体物质名称]、[此处原文缺失具体物质名称]和[此处原文缺失具体物质名称]相互作用。此外，共现网络分析突出了[此处原文缺失具体物质名称]、[此处原文缺失具体物质名称]、[此处原文缺失具体物质名称]和氨基酸之间的显著相互作用。这些发现为调控陈酿斜桥黄酒的香气提供了有价值的见解。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b579/10826613/8c53c0c595ba/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b579/10826613/6698e2f79b71/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b579/10826613/c6e332e51332/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b579/10826613/66301b104485/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b579/10826613/16b9482987ec/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b579/10826613/f1cbd999b3fb/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b579/10826613/8c53c0c595ba/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b579/10826613/6698e2f79b71/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b579/10826613/c6e332e51332/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b579/10826613/66301b104485/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b579/10826613/16b9482987ec/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b579/10826613/f1cbd999b3fb/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b579/10826613/8c53c0c595ba/gr6.jpg

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