Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu
Xiangyang fresh Huangjiu is a Chinese regional specialty fermented beverage and an intangible cultural heritage. The microbial community, sensory characteristics and volatile flavor compounds during the storage of two typs of Xiangyang fresh Huangjiu were investigated, and a correlative analysis was...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001877 |
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| author | Xianhao Ding Yonghui Yu Wenjing Li Huang Dai Jiahua Wang Fuwei Pi Mengjie Zhu Xue Wang Xiaodan Liu Dun Wang |
| author_facet | Xianhao Ding Yonghui Yu Wenjing Li Huang Dai Jiahua Wang Fuwei Pi Mengjie Zhu Xue Wang Xiaodan Liu Dun Wang |
| author_sort | Xianhao Ding |
| collection | DOAJ |
| description | Xiangyang fresh Huangjiu is a Chinese regional specialty fermented beverage and an intangible cultural heritage. The microbial community, sensory characteristics and volatile flavor compounds during the storage of two typs of Xiangyang fresh Huangjiu were investigated, and a correlative analysis was conducted between the microbial community and sensory characteristics as well as volatile flavor compounds. 14 dominant bacterial genera and 7 dominant fungal genera were indentified in both types of Huangjiu. The pronounced sourness in both types of Huangjiu during storage was strongly positively associated with Saccharomyces. The predominant flavor profile of 1-octen-3-one was significantly negatively correlated with Gluconobacterium, and the increase of Wickerhamomyces and Millerozyma, along with the decline of Enterobacter, Komagataeibacter, Pseudomonas, and Saccharomycopsis, contributed to the reduction of the pungent volatile compounds of dimethyl trisulfide and 2-methyl butanal. The results offer insights for quality enhancement, storage and consumption in the standardized industrial production of Xiangyang fresh Huangjiu. |
| format | Article |
| id | doaj-art-dba62df2cf5d404f82521b9f91a887fa |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-dba62df2cf5d404f82521b9f91a887fa2025-08-20T01:49:58ZengElsevierFood Chemistry: X2590-15752025-04-012710234010.1016/j.fochx.2025.102340Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh HuangjiuXianhao Ding0Yonghui Yu1Wenjing Li2Huang Dai3Jiahua Wang4Fuwei Pi5Mengjie Zhu6Xue Wang7Xiaodan Liu8Dun Wang9College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, Hubei, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, Hubei, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, ChinaXiangyang Academy of Agricultural Sciences, Xiangyang 441057, Hubei, ChinaXiangyang Academy of Agricultural Sciences, Xiangyang 441057, Hubei, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, Hubei, China; Corresponding authors at: College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China.Xiangyang Academy of Agricultural Sciences, Xiangyang 441057, Hubei, China; Corresponding authors at: College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China.Xiangyang fresh Huangjiu is a Chinese regional specialty fermented beverage and an intangible cultural heritage. The microbial community, sensory characteristics and volatile flavor compounds during the storage of two typs of Xiangyang fresh Huangjiu were investigated, and a correlative analysis was conducted between the microbial community and sensory characteristics as well as volatile flavor compounds. 14 dominant bacterial genera and 7 dominant fungal genera were indentified in both types of Huangjiu. The pronounced sourness in both types of Huangjiu during storage was strongly positively associated with Saccharomyces. The predominant flavor profile of 1-octen-3-one was significantly negatively correlated with Gluconobacterium, and the increase of Wickerhamomyces and Millerozyma, along with the decline of Enterobacter, Komagataeibacter, Pseudomonas, and Saccharomycopsis, contributed to the reduction of the pungent volatile compounds of dimethyl trisulfide and 2-methyl butanal. The results offer insights for quality enhancement, storage and consumption in the standardized industrial production of Xiangyang fresh Huangjiu.http://www.sciencedirect.com/science/article/pii/S2590157525001877Xiangyang fresh HuangjiuStorageMicrobial communitiesSensory characteristicsVolatile flavor compoundsCorrelative analysis |
| spellingShingle | Xianhao Ding Yonghui Yu Wenjing Li Huang Dai Jiahua Wang Fuwei Pi Mengjie Zhu Xue Wang Xiaodan Liu Dun Wang Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu Food Chemistry: X Xiangyang fresh Huangjiu Storage Microbial communities Sensory characteristics Volatile flavor compounds Correlative analysis |
| title | Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu |
| title_full | Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu |
| title_fullStr | Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu |
| title_full_unstemmed | Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu |
| title_short | Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu |
| title_sort | study of microbial communities sensory characteristics volatile flavor compounds and the correlation during the storage of xiangyang fresh huangjiu |
| topic | Xiangyang fresh Huangjiu Storage Microbial communities Sensory characteristics Volatile flavor compounds Correlative analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525001877 |
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