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Food Res Int

Title:		Succession patterns of aroma components during brewing process of broomcorn millet (Panicum miliaceum L.) Huangjiu
Author(s):		Wang J; Yu Y; Gao X; Jiang X; Huang M; Ye H; Wu J; Zhang J; Sun X; Wu Q;
Address:		"Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China. College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China. Electronic address: yufly225@163.com. Shanxi Jinzhen Huangjiu Co. Ltd., Xinzhou, Shanxi 034000, China. Beijing Shenzhou Flavouring Technology Co. Ltd., Beijing 100076, China. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: huangmq@th.btbu.edu.cn. College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China. Electronic address: qiangwusmile@163.com"
Journal Title:		Food Res Int
Year:		2022
Volume:		20220212
Issue:
Page Number:		110982 -
DOI:		10.1016/j.foodres.2022.110982
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The flavor of Huangjiu is closely related to its brewing technology. Patterns of aroma component succession during the process of brewing broomcorn millet Huangjiu were investigated by solvent-assisted flavor evaporation combined with gas chromatography-mass spectrometry and chemometrics. During fermentation, esters, alcohols, acids, ketones, acetals, sulfur compounds, furans, and lactones were formed mostly in the chief fermentation stage; nitrogenous and phenolic compounds increased in the primary fermentation stage and then decreased; aldehydes decreased after fermentation started; and terpenes decreased after five days. During aging, acids, alcohols, ketones, lactones, phenols, and nitrogenous and sulfur compounds first decreased and then increased; and esters, acetals, aldehydes, and furans always increased, while terpenes decreased continuously. Key odorants, including acetic acid, 3-methylbutanoic acid, 1,1-diethoxyethane, and 3-methylbutanal, were produced in large quantities in the primary fermentation stage; ethyl lactate, beta-phenylethanol, and 2/3-methyl-1-butanol were generated in large quantities in the chief fermentation stage; and sotolon and methional were generated in the aging stage. This study is of great significance for the quality control of Huangjiu production"
Keywords:		Fermentation Gas Chromatography-Mass Spectrometry/methods Odorants/analysis *Panicum *Volatile Organic Compounds/analysis Aging Broomcorn millet Huangjiu Chemometrics Volatile compounds;
Notes:		"MedlineWang, Juan Yu, Yougui Gao, Xiulin Jiang, Xinye Huang, Mingquan Ye, Hong Wu, Jihong Zhang, Jinglin Sun, Xiaotao Wu, Qiang eng Research Support, Non-U.S. Gov't Canada 2022/03/27 Food Res Int. 2022 Apr; 154:110982. doi: 10.1016/j.foodres.2022.110982. Epub 2022 Feb 12"