文献类型：期刊文献

英文题名：Comprehensive multi-omics analysis of secondary distillate from fermented Huangjiu residue: Insights into flavor formation and microbial dynamics

作者：Peng, Qi[1];Wu, Zhitao[1];Qian, Dongsheng[3];Ren, Huan[4];Xie, Guangfa[2]

机构：[1]Shaoxing Univ, Natl Engn Res Ctr Chinese CRW, Branch Ctr, Sch Life & Environm Sci, Shaoxing 312000, Zhejiang, Peoples R China;[2]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Zhejiang Collaborat Innovat Ctr Full Proc Monitori, Hangzhou 310015, Peoples R China;[3]Shaoxing Testing Inst Qual & Tech Supervis, Shaoxing, Peoples R China;[4]Shaoxing Nverhong Winery Co Ltd, Shaoxing 312000, Peoples R China

年份：2025

卷号：482

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001464725600001)、、EI(收录号：20251418190825)、Scopus(收录号：2-s2.0-105001811282)、WOS

基金：This work was supported by the Zhejiang Shaoxing Huangjiu Industry Innovation Service Complex-Technological Innovation Project in Zhejiang Province (No.2023KJ082); Foundation of Public Projects of Zhejiang Province, China (No. LGN22C200008); 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), Shaoxing University Fund (No.08220102213), Shaoxing University Fund (No.08240102300).

语种：英文

外文关键词：Secondary Zaoshao; Huangjiu residue; Flavoromics; Metagenomics; Microbial functionality

外文摘要：Huangjiu residue distillate, or Zaoshao, is a traditional Chinese liquor produced from the fermentation and distillation of Huangjiu lees. This study investigates the fermentation mechanisms and flavor formation of secondary Zaoshao, derived from the second round of Huangjiu lees fermentation, using flavoromics, amino acid and organic acid profiling, and metagenomics. Flavoromics identified ethyl octanoate, ethyl decanoate, ethyl dodecanoate, ethyl hexadecanoate, and ethyl (Z)-octadec-9-enoate as key flavor compounds. Amino acid and organic acid profiling showed continuous increases in amino acid content and significant changes in organic acids during fermentation. Metagenomics identified 9 dominant genera and 10 key species, with Saccharomyces, Saccharopolyspora, Aspergillus, Streptomyces, and Bacillus playing crucial roles in fermentation and flavor formation. These findings provide insights into microbial community functions and offer a foundation for regulating microbial consortia to enhance the flavor quality of secondary Zaoshao.