文献类型：期刊文献

英文题名：Impact of Bacillus subtilis on Chinese yellow rice wine (Huangjiu) fermentation: Method variations and flavor analysis

作者：Peng, Qi[1]; Zheng, Huajun[1]; Li, Jiachen[1]; Li, Shanshan[1]; Huang, Jiaxin[1]; Xu, Yuezheng[3]; Xie, Guangfa[2]

机构：[1] National Engineering Research Center for Chinese CRW [branch center], School of Life and Environmental Sciences, Shaoxing University, 900 Chengnan Road, Shaoxing, 312000, China; [2] Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, 310015, China; [3] Zhejiang Guyuelongshan Shaoxing Wine Co.,Ltd., Shaoxing, 312000, China

年份：2024

卷号：460

外文期刊名：Food Chemistry

收录：EI(收录号：20243316861549)、Scopus(收录号：2-s2.0-85200822093)

语种：英文

外文关键词：Bacteriology - Discriminant analysis - Essential oils - Fermentation - Flavor compounds - Gas chromatography - Least squares approximations - Mass spectrometry - Odors - Physicochemical properties - Sensory analysis - Wine

外文摘要：This investigation explores the impact of various fermentation techniques and the inoculation of Bacillus subtilis spores on the physicochemical properties and principal flavor profiles of Huangjiu. Employing sensory analysis, headspace solid-phase microextraction, gas chromatography-tandem mass spectrometry (HS-SPME-GC–MS), and orthogonal partial least squares discriminant analysis (OPLS-DA), we observed that these variables significantly alter the physicochemical attributes of Huangjiu. Our analysis, integrating volatile organic compounds (VOCs) with odor activity values (OAV), revealed that while B. subtilis inoculation modifies the concentrations of key flavor compounds, it does not affect their types. Notably, the inoculation enhances the concentrations of 13 primary flavor compounds, thereby enriching floral and fruity notes while reducing higher alcohol levels. These findings contribute valuable insights into the flavor formation mechanisms of Huangjiu and guide the optimization of fermentation processes. ? 2024