Identification of Oligopeptides in the Distillates from Various Rounds of Soy Sauce-Flavored Baijiu and Their Effect on the Ester-Acid-Alcohol Profile in Baijiu.

Endogenous peptides in Baijiu have primarily focused on finished liquor research, with limited attention given to the peptides in base liquor prior to blending. Liquid chromatography-tandem mass spectrometry (LC-MS) was employed to identify endogenous peptides in the distillates from the first to seventh rounds of soy sauce-flavored Baijiu. Two hundred and five oligopeptides were identified from these distillates, all of which had molecular weights below 1000 Da and were composed of amino acid residues associated with flavor (sweet, sour, and bitter) and biological activity.

Analysis of volatile compounds in Xiangjiao baijiu from different storage containers and years based on HS-GC-IMS and DI-GC-MS.

The volatile compounds in 16 different storage containers and years of Xiangjiao Baijiu (XJBJ) were compared and analyzed via direct injection (DI) combined with gas chromatography-mass spectrometry (GC-MS) and headspace extraction (HS) coupled with gas chromatography-ion mobility spectrometry (HS-GC-IMS) for the first time. Through HS-GC-IMS analysis, it was found that the succession rules of 14 compounds such as furfural during aging process. A total of 60 compounds were identified using DI-GC-MS.

Why does distilled liquor (Baijiu) have a yellowish color: A comprehensive analysis.

Elucidating the mechanisms underlying Baijiu production is a shared aspiration among academic groups specializing in the field of Baijiu research. This study comprehensively examined the mechanisms underlying the yellowish coloration of Baijiu through a synergistic application of chromatographic, spectroscopic, and physical methodologies. Aging of Baijiu in earthenware pots involves the infiltration of mineral ions such as iron, aluminum, and calcium; however, these ions are detected at extremely low concentrations and are therefore not linked to the development of Baijiu's yellowish color.

Nanocarrier system: An emerging strategy for bioactive peptide delivery.

Compared with small-molecule synthetic drugs, bioactive peptides have desirable advantages in efficiency, selectivity, safety, tolerance, and side effects, which are accepted by attracting extensive attention from researchers in food, medicine, and other fields. However, unacceptable barriers, including mucus barrier, digestive enzyme barrier, and epithelial barrier, cause the weakening or the loss of bioavailability and biostability of bioactive peptides. The nanocarrier system for bioactive peptide delivery needs to be further probed.

Endogenous Peptides Identified in Soy Sauce Aroma Style Baijiu Which Interacts with the Main Flavor Compounds during the Distillation Process.

Endogenous peptides in Chinese baijiu have been recently reported. However, little information is available on their correlation with the main flavor substances. One hundred and forty-six peptides, consisting of more bitter amino acids and key amino acids responsible for bioactivity, were identified in tail liquor using liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS).

Electrochemical esterification in distilled liquor via gold catalysis and its application for enhancing ester aroma of low-alcohol liquor.

The development of low-alcohol liquor (Baijiu) can represent a tool to solve the problems of excessive alcohol intake. However, low-alcohol liquor has an insufficient ester aroma and a bland taste due to the alcohol dilution process. This study proposes an electrochemical catalysis technology to catalyze the esterification reaction between the acid and alcohol in liquor, thereby enhancing the ester aroma of low-alcohol liquor.

Correlation between the redox activity of extract and its extraction technology with Chinese liquor (Baijiu): An electrochemistry-based study.

Elucidating the pharmaceutical mechanisms behind traditional Chinese medicine (TCM) is the key to promote its modernization process. In China, soaking TCM in liquor has a history of thousands of years, and many TCMs have to be processed into liquor before they can be used to treat diseases. Chinese liquor (Baijiu) contains more than 2,000 trace components, the interaction mechanism between TCM and Baijiu still remains unclear, making TCM a "mystery".

Succession patterns of aroma components during brewing process of broomcorn millet (Panicum miliaceum L.) Huangjiu.

The flavor of Huangjiu is closely related to its brewing technology. Patterns of aroma component succession during the process of brewing broomcorn millet Huangjiu were investigated by solvent-assisted flavor evaporation combined with gas chromatography-mass spectrometry and chemometrics. During fermentation, esters, alcohols, acids, ketones, acetals, sulfur compounds, furans, and lactones were formed mostly in the chief fermentation stage; nitrogenous and phenolic compounds increased in the primary fermentation stage and then decreased; aldehydes decreased after fermentation started; and terpenes decreased after five days.

Sensomics-assisted flavor decoding of coarse cereal Huangjiu.

Huangjiu is one of China's national alcoholic beverages. The key odorants in four coarse cereal Huangjius (CCH) were identified by sensomics approach. Eighty-eight odorants were identified using solvent-assisted flavor evaporation combined with gas chromatography-olfactometry/spectrometry and aroma extract dilution analysis.

Correction to "Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit".

[This corrects the article DOI: 10.1021/acsomega.0c02090.

Effects of ultrasound-assisted low-concentration chlorine washing on ready-to-eat winter jujube (Zizyphus jujuba Mill. cv. Dongzao): Cross-contamination prevention, decontamination efficacy, and fruit quality.

Wash water is circulated for use in the minimal processing industry, and inefficient disinfection methods can lead to pathogen cross-contamination. Moreover, few disinfection strategies are available for ready-to-eat fruits that do not need to be cut. In this study, the use of chlorine and ultrasound, two low-cost disinfection methods, were evaluated to disinfect winter jujube, a delicious, nutritious, and widely sold fruit in China.

Use of Acetic Acid to Partially Replace Lactic Acid for Decontamination against O157:H7 in Fresh Produce and Mechanism of Action.

O157:H7 is frequently detected in ready-to-eat produce and causes serious food-borne diseases. The decontamination efficacy of lactic acid (LA) is clearly established. In this study, LA was mixed with acetic acid (AA) to reduce costs while achieving consistent or better inhibitory effects.

Elucidating metal ion-regulated flavour formation mechanism in the aging process of Chinese distilled spirits (Baijiu) by electrochemistry, ICP-MS/OES, and UPLC-Q-Orbitrap-MS/MS.

Elucidating the organometallic interactions in Baijiu will promote a deeper understanding of the flavour formation mechanism during Baijiu aging. However, the organometallic interactions during aging are difficult to explore because the concentration and status of metals in Baijiu samples are affected by other substances (such as organic acids), and the concentrations of these substances also change dynamically. Hence, the flavour formation mechanism of aged Baijiu was investigated based on a multi-method analysis ( electrochemistry, ICP-MS/OES, and UPLC-Q-Orbitrap-MS/MS), which enabled us to solve the difficulty above.

Combination of ozone and ultrasonic-assisted aerosolization sanitizer as a sanitizing process to disinfect fresh-cut lettuce.

Reduction of sanitizer dosage and development of non-immersion disinfection methods have become major focuses of research. Here, we examined the disinfection efficacy of combining gaseous ozone (4 and 8 ppm) with aerosolized oxidizing sanitizer [sodium hypochlorite (SH, 100 and 200 ppm)] and aerosolized organic acid [acetic acid (AA, 1% and 2%) and lactic acid (LA, 1% and 2%)]. Notably, 1% AA and 4 ppm gaseous ozone were ineffective for disinfecting Salmonella Typhimurium, and treatment with 1% AA + 8 ppm ozone caused browning of lettuce leaves and stimulated increases in aerobic mesophilic count (AMC), aerobic psychrotrophic count (APC), S.

Elucidating oxidation-based flavour formation mechanism in the aging process of Chinese distilled spirits by electrochemistry and UPLC-Q-Orbitrap-MS/MS.

The oxygen-based oxidation process is leading toward the understanding of the flavour formation mechanism of aged Baijiu. However, the oxygen-based oxidation process in Baijiu aging is difficult to explore because of (1) the composition of Baijiu produced in different batches varies a lot and (2) the spontaneous oxidation needs several years or even decades to occur. Hence, the flavour formation mechanism of Baijiu aging was investigated using electrochemistry and UPLC-Q-Orbitrap-MS/MS, which enabled us to solve the two difficulties above.

Combination of polyhexamethylene guanidine hydrochloride and potassium peroxymonosulfate to disinfect ready-to-eat lettuce.

There is increasing demand for improved fresh produce disinfection technology during the ready-to-eat stage, especially in low-income developing countries. We previously reported that polyhexamethylene guanidine hydrochloride (PHMG) is an effective sanitizer using fresh-cut lettuce as a model. As a low-cost alternative, in the present study, we examined the disinfection efficacy of combining PHMG with the oxidizing sanitizer potassium peroxymonosulfate (PMS).

Mechanisms of the regulation of ester balance between oxidation and esterification in aged Baijiu.

The influence of oxidation and esterification on the ester balance of aged Baijiu and methodology for the rational design of liquor flavors to optimize the practice of Baijiu production are not completely understood. We investigated the influence of ester balance on the flavor compounds of aged Baijiu by conducting constituent analysis of Baijiu from different aging times (0, 1, 2, 3, 4, 5, and 10 years). The changes of the main flavor compounds in the aging process were determined, and the correlations among different chemical reactions, such as oxidation, hydrolysis, and esterification, were systematically expounded.

Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit.

Optimizing the aging process is urgently required in the distilled spirit industry because of the time-consuming and expensive procedure of natural aging. Herein, the componential changes of the liquor sample are confirmed by the component analysis (e.g.

Disinfection of Ready-to-Eat Lettuce Using Polyhexamethylene Guanidine Hydrochloride.

As a novel and safe sanitizer, polyhexamethylene guanidine hydrochloride (PHMG) has been used to inhibit the spoilage of agricultural products caused by fungi. However, little is known about its antibacterial effects on vegetables. In this study, we evaluated the disinfection efficacy of PHMG on ready-to-eat lettuce.

Metabolomic Profiling of Carotenoid Constituents in Physalis peruviana During Different Growth Stages by LC-MS/MS Technology.

With the current ongoing changes in global food demands, natural carotenoids are preferred by consumers and are gaining attention among food scientists and producers alike. Metabolomic profiling of carotenoid constituents in Physalis peruviana during distinct on-tree growth stages was performed with liquid chromatography-tandem mass spectrometry (LC-MS/MS) technology. The results show that the β rings of β-carotene are hydroxylated with great efficiency, and there is a continual synthesis of zeaxanthin at half-ripe and full-ripe stages, which is confirmed by relating the zeaxanthin content to that of its precursor (β-carotene).

Similarity studies of DNA sequences based on a new 2D graphical representation.

We denoted the four nucleotides, A, T, G and C, as four two-component vectors, and illustrated a nucleotide sequence as a curve in the 2D space by concatenating the vectors representing the nucleotides in the sequence. We studied the similarities among multiple nucleotide sequences by comparing their corresponding curves, with the beta-globin genes from 7 species as an example.