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]Shaoxing Univ, Sch Life & Environm Sci, Natl Engn Res Ctr Chinese CRW, Branch Ctr, 900 Chengnan Rd, Shaoxing 312000, Peoples R China;[2]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Key Lab Pollut Exposure & Hlth Intervent Zhejiang, Hangzhou 310015, Peoples R China;[3]Zhejiang Guyuelongshan Shaoxing Wine CO LTD, Shaoxing 312000, Peoples R China

年份：2024

卷号：460

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001293614100001)、、EI(收录号：20243316861549)、Scopus(收录号：2-s2.0-85200822093)、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) .

语种：英文

外文关键词：Bacillus subtilis; VOCs; HS-SPME-GC-MS; OAV; OPLS-DA; Core flavor substances

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.