Xiang Fanshu, Cai Wenchao, Guo Zhuang, Shan Chunhui
School of Food Science Shihezi University Shihezi Xinjiang Autonomous Region China.
Hubei Provincial Engineering and Technology Research Center for Food Ingredients Hubei University of Arts and Science Xiangyang Hubei China.
Food Sci Nutr. 2024 Feb 6;12(5):3391-3404. doi: 10.1002/fsn3.4004. eCollection 2024 May.
This study performed a comparative analysis of the sensory and microbial profiles of light-flavor Bijou (LFD) from Taiyuan (Shanxi Province) and Suizhou (Hubei Province) in China. The results of the electronic nose showed that the aromatic substances of the LFD from Taiyuan (TLFD) were significantly higher ( < .05), while alcohol and aldehyde substances were significantly lower ( < .05) compared with the LFD from Suizhou (SLFD). The average response values of sensors W1C (sensitive to aromatic hydrocarbons), W3C (sensitive to amine and aromatic components), W5C (sensitive to olefins, aromatics, and polar molecules), and W2S (sensitive to alcohol and aldehyde compounds) to TLFD were 0.26, 0.33, 0.34, and 7.72, whereas the response values to SLFD were 0.25, 0.32, 0.33, and 8.04, respectively. The electronic tongue results showed that the aftertaste A (bitter aftertaste) and aftertaste B (astringent aftertaste) of the TLFD were significantly higher ( < .05) and umami was significantly lower ( < .05) as compared to the SLFD. The relative intensities of the aftertaste A, aftertaste B, and umami indicators of TLFD were 0.10, -0.008, and -0.22, respectively, while those of SLFD were -0.23, -0.36, and 0.835, respectively. MiSeq high-throughput sequencing results showed that TLFD exhibited lower fungal richness and diversity compared to SLFD. The dominant bacterial genera were mainly (58.12%), (10.11%), and (6.26%), and the dominant fungal genera were (67.53%), (9.90%), and (7.10%). and were identified as the key characteristic microorganisms in TLFD, while , , and were the key characteristic microorganisms in SLFD. Correlation analysis indicated a stronger correlation between microorganisms and sensory characteristics in SLFD samples. This study provides valuable insights into the sensory and microbiological characteristics of LFD from different regions and offers a new perspective for understanding the production of differently flavored light-flavor Baijiu.
本研究对中国山西省太原市和湖北省随州市的清香型白酒（LFD）的感官和微生物特征进行了比较分析。电子鼻结果表明，与随州的LFD（SLFD）相比，太原的LFD（TLFD）的芳香物质含量显著更高（<0.05），而酒精和醛类物质含量显著更低（<0.05）。传感器W1C（对芳烃敏感）、W3C（对胺和芳香成分敏感）、W5C（对烯烃、芳烃和极性分子敏感）和W2S（对酒精和醛类化合物敏感）对TLFD的平均响应值分别为0.26、0.33、0.34和7.72，而对SLFD的响应值分别为0.25、0.32、0.33和8.04。电子舌结果表明，与SLFD相比，TLFD的回味A（苦味回味）和回味B（涩味回味）显著更高（<0.05），鲜味显著更低（<0.05）。TLFD的回味A、回味B和鲜味指标的相对强度分别为0.10、-0.008和-0.22，而SLFD的相对强度分别为-0.23、-0.36和0.835。MiSeq高通量测序结果表明，与SLFD相比，TLFD的真菌丰富度和多样性较低。优势细菌属主要为（58.12%）、（10.11%）和（6.26%），优势真菌属为（67.53%）、（9.90%）和（7.10%）。和被鉴定为TLFD中的关键特征微生物，而、和是SLFD中的关键特征微生物。相关性分析表明，SLFD样品中的微生物与感官特征之间的相关性更强。本研究为不同地区LFD的感官和微生物特征提供了有价值的见解，并为理解不同风味清香型白酒的生产提供了新视角。
