| Autor: |
Liang, Erhong, Zhang, Chengnan, Lang, Ying, Li, Xiuting, Hu, Shenglan, Xu, Youqiang, Li, Weiwei, Sun, Baoguo |
| Zdroj: |
Journal of the American Society of Brewing Chemists; July 2024, Vol. 82 Issue: 3 p271-280, 10p |
| Abstrakt: |
AbstractSauce-flavor baijiuproducts produced in different regions have perceptible differences in flavor characteristics, but the reasons for the formation of regional flavor substances are still unclear. The brewing process of sauce-flavor baijiuincludes multiple rounds of pit fermentation. The base baijiuproduced at the end of pit fermentation contributes significantly to the flavor of sauce-flavor baijiuproducts. This study investigated the microbial community succession and changes in flavor compounds during 7thround pit fermentation of sauce-flavor baijiuproduced in Beijing region and comparatively analyzed the componential differences in microbial community and flavor compounds with sauce-flavor baijiuproduced in other regions. It was found that Lactobacillus, Virgibacillus, Thauera, and Kroppenstedtiawere the dominant bacterial genera, and Byssochlamys, Cutaneotrichosporon, and Apiotrichumwere the dominant fungal genera. A total of 47 volatile compounds were identified and quantified in fermented grains. The concentrations of ethyl L(-)-lactate, ethyl caproate, and diethyl succinate gradually decreased with time, while the concentrations of phenethyl acetate, ethyl palmitate, and ethyl phenylacetate increased. The relative abundance of dominant microorganisms as well as the concentrations of volatile compounds showed a successional pattern with fermentation time. Lactobacillus, Virgibacillus, and Kroppenstedtiawere positively associated with the synthesis of ethyl phenylacetate and phenylethyl alcohol, while negatively associated with the synthesis of ethyl caproate. Differences in microbial community structure are partly responsible for the regional flavor characteristics of sauce-flavor baijiuand the flavor differences between rounds of base baijiu. This study will provide in-depth insights into the formation of regional flavor compounds of sauce-flavor baijiu. |
| Databáze: |
Supplemental Index |
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