| Title: | Effects of Protein Components on the Chemical Composition and Sensory Properties of Millet Huangjiu (Chinese Millet Wine) |
| Author(s): | Zhou C; Zhou Y; Liu T; Li B; Hu Y; Zhai X; Zuo M; Liu S; Yang Z; |
| Address: | "Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing 100048, China. School of Pharmacy, Jiangsu University, Zhenjiang 212013, China. Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Millet Huangjiu is a national alcoholic beverage in China. The quality of Chinese millet Huangjiu is significantly influenced by the protein components in the raw materials of millet. Therefore, in this study, the impact of different protein components on the quality of millet Huangjiu was investigated by adding exogenous proteins glutelin and albumin either individually or in combination. The study commenced with the determination of the oenological parameters of different millet Huangjiu samples, followed by the assessment of free amino acids and organic acids. In addition, the volatile profiles of millet Huangjiu were characterized by employing HS-SPME-GC/MS. Finally, a sensory evaluation was conducted to evaluate the overall aroma profiles of millet Huangjiu. The results showed that adding glutelin significantly increased the contents of total soluble solids, amino acid nitrogen, and ethanol in millet Huangjiu by 32.2%, 41.5%, and 17.7%, respectively. Furthermore, the fortification of the fermentation substrate with glutelin protein was found to significantly enhance the umami (aspartic and glutamic acids) and sweet-tasting (alanine and proline) amino acids in the final product. Gas chromatography-quadrupole mass spectrometry coupled with multivariate statistical analysis revealed distinct impacts of protein composition on the volatile organic compound (VOC) profiles of millet Huangjiu. Excessive glutelin led to an over-accumulation of alcohol aroma, while the addition of albumin protein proved to be a viable approach for enhancing the ester and fruity fragrances. Sensory analysis suggested that the proper amount of protein fortification using a Glu + Alb combination could enhance the sensory attributes of millet Huangjiu while maintaining its unique flavor characteristics. These findings suggest that reasonable adjustment of the glutelin and albumin contents in millet could effectively regulate the chemical composition and improve the sensory quality of millet Huangjiu" |
| Keywords: | Hs-spme-gc/ms free amino acids millet Huangjiu protein sensory properties; |
| Notes: | "PubMed-not-MEDLINEZhou, Chenguang Zhou, Yaojie Liu, Tianrui Li, Bin Hu, Yuqian Zhai, Xiaodong Zuo, Min Liu, Siyao Yang, Zhen eng BK20200890/Natural Science Foundation of Jiangsu Province/ BK20200908/Natural Science Foundation of Jiangsu Province/ AQT-2021-YB4/Open project Program of National Engineering Laboratory for Agri-product Quality Traceability/ 20JDG43/Senior Talent Program of Jiangsu University/ 20JDG074/Senior Talent Program of Jiangsu University/ JSSCBS20210846/Jiangsu SC project/ Jiangsu 'Mass Innovation and Entrepreneurship' (Shuang Chuang Ph.D.) Talent Program/ Switzerland 2023/04/14 Foods. 2023 Mar 29; 12(7):1458. doi: 10.3390/foods12071458" |
