文献类型：期刊文献

英文题名：Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC-MS metabolomics

作者：Peng, Qi[1];Meng, Kai[1];Zheng, Huajun[1];Yu, Hefeng[1];Zhang, Yuhao[1];Yang, Xinyi[1];Lin, Zichen[1];Xie, Guangfa[2]

机构：[1]Shaoxing Univ, Natl Engn Res Ctr Chinese Huangjiu, Branch Ctr, Shaoxing 312000, Zhejiang, Peoples R China;[2]Zhejiang Shuren Univ, Lab Pollut Exposure & Hlth Intervent Zhejiang Pro, Coll Biol & Environm Engn, Hangzhou 310015, Peoples R China

年份：2022

卷号：14

外文期刊名：FOOD CHEMISTRY-X

收录：SCI-EXPANDED(收录号：WOS:000803900800001)、、EI(收录号：20222012108008)、Scopus(收录号：2-s2.0-85129979249)、WOS

基金：This work was supported by the Foundation of Public Projects of Zhejiang Province, China (No. GN22C205486) ; National Training Program for College Students Innovation and Entrepreneurship Project (No. 202110349031) ; Scientific and Technological Innovation Activity Plan of College Students in Zhejiang Province (Xinmiao Talents Scheme) (No. 2021R432010) ; Program Foundation of Public Projects of Shaoxing city, Zhejiang Province, China (No. 2018C30010) ; Foundation of Public Projects of Zhejiang Province, China (No. 2017C32101) ; Shaoxing University Fund (No. 08021066) .

语种：英文

外文关键词：Aroma compounds; Huangjiu; Post-fermentation; Metabolomics; Differential metabolites

外文摘要：In order to understand the differences of metabolites and their key metabolic pathways between traditional manual and mechanized Huangjiu, gas chromatography-mass spectrometry (GC???MS) combined with non targeted metabolomics was used to track and monitor Huangjiu in the whole post-fermentation stage. The results showed that 25 metabolites and 14 metabolites were identified as differential metabolites in manual and mechanized Huangjiu, respectively (VIP 0.05); three metabolic pathways had significant effects on differential metabolites (-log (P) 0.05); four metabolic pathways had significant effects on differential metabolites (-log (P) 1, impact > 0.01). This study is helpful to gain insight into the underlying mechanism of flavor formation during the post-fermentation process of Huangjiu and provide a theoretical basis for the industrial development.