Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation
Baijiu is prepared via solid fermentation and distillation, and volatile metabolites influence its flavor considerably. However, the volatile metabolites' transformational relationship during the fermentation process remains unclear. In this study, ultra-performance liquid chromatography–tandem...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000318 |
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| author | Zhenbing Ma Haibo Lan Dong Zhao Jingren Wei Jia Zheng Jian Su Shengyuan Xiang Zhu Luo Rui Li Yi Ma Lijuan Gong |
| author_facet | Zhenbing Ma Haibo Lan Dong Zhao Jingren Wei Jia Zheng Jian Su Shengyuan Xiang Zhu Luo Rui Li Yi Ma Lijuan Gong |
| author_sort | Zhenbing Ma |
| collection | DOAJ |
| description | Baijiu is prepared via solid fermentation and distillation, and volatile metabolites influence its flavor considerably. However, the volatile metabolites' transformational relationship during the fermentation process remains unclear. In this study, ultra-performance liquid chromatography–tandem mass spectrometry and gas chromatography–tandem mass spectrometry were used to analyze a widely targeted metabolome during the xiaoqu baijiu fermentation process. In total, 668 volatile metabolites comprising 16 subclasses were identified. Significant variations in metabolites were observed during the fermentation process, especially in the distillation stage, and the conversion intensity of volatile metabolites was consistent with the following order of stages: distillation > soaking > saccharification > fermentation > stewing. A total of 570 differential volatile metabolites were identified in the distillation stage, especially esters, terpenoids, and hydrocarbons. These results provide a theoretical basis that could guide the xiaoqu baijiu fermentation process based on desired quality and components. |
| format | Article |
| id | doaj-art-09ba0a14965e426181d1351701648d15 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-09ba0a14965e426181d1351701648d152025-02-12T05:32:27ZengElsevierFood Chemistry: X2590-15752025-01-0125102185Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentationZhenbing Ma0Haibo Lan1Dong Zhao2Jingren Wei3Jia Zheng4Jian Su5Shengyuan Xiang6Zhu Luo7Rui Li8Yi Ma9Lijuan Gong10College of Biological Engineering, Sichuan University of Science & Engineering, Yibin 643000, Sichuan, China; Sichuan Province Engineering Technology Research Center of Liquor-Making Grains, Yibin 643000, Sichuan, China; Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644000, China; Corresponding authors at: College of Biological Engineering, Sichuan University of Science & Engineering, Yibin 643000, Sichuan, China.College of Biological Engineering, Sichuan University of Science & Engineering, Yibin 643000, Sichuan, China; Sichuan Province Engineering Technology Research Center of Liquor-Making Grains, Yibin 643000, Sichuan, ChinaWuliangye Yibin Co., Ltd., Yibin, Sichuan 644000, ChinaCollege of Biological Engineering, Sichuan University of Science & Engineering, Yibin 643000, Sichuan, China; Sichuan Province Engineering Technology Research Center of Liquor-Making Grains, Yibin 643000, Sichuan, ChinaWuliangye Yibin Co., Ltd., Yibin, Sichuan 644000, ChinaWuliangye Yibin Co., Ltd., Yibin, Sichuan 644000, ChinaCollege of Biological Engineering, Sichuan University of Science & Engineering, Yibin 643000, Sichuan, China; Sichuan Province Engineering Technology Research Center of Liquor-Making Grains, Yibin 643000, Sichuan, ChinaWuliangye Yibin Co., Ltd., Yibin, Sichuan 644000, ChinaCollege of Biological Engineering, Sichuan University of Science & Engineering, Yibin 643000, Sichuan, China; Sichuan Province Engineering Technology Research Center of Liquor-Making Grains, Yibin 643000, Sichuan, ChinaCollege of Biological Engineering, Sichuan University of Science & Engineering, Yibin 643000, Sichuan, China; Sichuan Province Engineering Technology Research Center of Liquor-Making Grains, Yibin 643000, Sichuan, ChinaCollege of Biological Engineering, Sichuan University of Science & Engineering, Yibin 643000, Sichuan, China; Sichuan Province Engineering Technology Research Center of Liquor-Making Grains, Yibin 643000, Sichuan, China; Corresponding authors at: College of Biological Engineering, Sichuan University of Science & Engineering, Yibin 643000, Sichuan, China.Baijiu is prepared via solid fermentation and distillation, and volatile metabolites influence its flavor considerably. However, the volatile metabolites' transformational relationship during the fermentation process remains unclear. In this study, ultra-performance liquid chromatography–tandem mass spectrometry and gas chromatography–tandem mass spectrometry were used to analyze a widely targeted metabolome during the xiaoqu baijiu fermentation process. In total, 668 volatile metabolites comprising 16 subclasses were identified. Significant variations in metabolites were observed during the fermentation process, especially in the distillation stage, and the conversion intensity of volatile metabolites was consistent with the following order of stages: distillation > soaking > saccharification > fermentation > stewing. A total of 570 differential volatile metabolites were identified in the distillation stage, especially esters, terpenoids, and hydrocarbons. These results provide a theoretical basis that could guide the xiaoqu baijiu fermentation process based on desired quality and components.http://www.sciencedirect.com/science/article/pii/S2590157525000318Xiaoqu baijiuBrewing processWidely targeted metabolomeSorghum |
| spellingShingle | Zhenbing Ma Haibo Lan Dong Zhao Jingren Wei Jia Zheng Jian Su Shengyuan Xiang Zhu Luo Rui Li Yi Ma Lijuan Gong Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation Food Chemistry: X Xiaoqu baijiu Brewing process Widely targeted metabolome Sorghum |
| title | Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation |
| title_full | Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation |
| title_fullStr | Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation |
| title_full_unstemmed | Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation |
| title_short | Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation |
| title_sort | widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation |
| topic | Xiaoqu baijiu Brewing process Widely targeted metabolome Sorghum |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000318 |
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