Search Results (3)

Huangjiu is a traditional alcoholic beverage in China, but because of the differences in fermentation conditions and raw materials, how to optimize the flavor quality of Huangjiu is facing challenges. This study used high-throughput sequencing (HTS) to investigate microbial diversity in Huangjiu brewed from glutinous rice from five regions in China. Metabolic pathway annotation, electronic senses, and metabolite analysis elucidated the relationships between rice variety, microbial communities, flavor profiles, and metabolic characteristics of Huangjiu. Statistically significant differences in microbial community structure and flavor profiles were observed across Huangjiu samples (p < 0.05), with ten dominant microbial genera identified. Lactic acid bacteria (LAB) enriched in Guizhou and Hubei were positively correlated with higher organic acid (12.36 and 12.30 mg/mL, respectively) and lower amino acid levels (2985 and 2920 mg/L, respectively), contributing to a more pronounced sourness in these Huangjiu. Conversely, Huangjiu from Zhejiang, Guangxi, and Jilin exhibited higher concentrations of Saccharopolyspora, Saccharomonospora, Saccharomyces, and Bacillus, associated with elevated amino acid (3706, 3695, and 3700 mg/L, respectively) and reduced organic acid levels (10.11, 9.92 and 10.10 mg/mL, respectively), resulting in sweetness and bitterness. These findings provide valuable insights for optimizing Huangjiu flavor and quality through targeted microbial and fermentation management. Full article

The characteristic aroma of Chinese black tea (BT) produced in summer usually lacks intensity and persistence, reducing consumer acceptance and market demand. Strobilanthes tonkinensis Lindau (STL) possesses excellent biological characteristics, making it a promising novel tea ingredient. We investigated the effects of different addition methods and concentrations for the novel additive STL on the sensory quality of BT. A 20:1500 g/g addition to rolled tea leaves was identified as the best BT with STL (BoS) treatment. We identified 141 volatile metabolites (VMs) for the first time in STL, with high alcohol, ester, ketone, enyne, alkyne, and alkane contents. Partial least-squares discriminant analysis distinguished the samples and revealed 28, 26, and 14 differential VMs in STL vs. BoS, BT vs. STL, and BT vs. BoS comparisons, respectively. Using a combination of Venn, multiple experiment viewer, and odor activity value analysis, 16 key differential VMs were identified. Compared to BT, the 1-octen-3-ol, 1-hexanol, 1-dodecanol, (E)-3-hexen-1-ol, phenylethyl alcohol, and 2-methoxy-3-(2-methylpropyl)-pyrazine contents in BoS were 394.7%, 53.6%, 34.1%, 24.4%, 9.9%, and 5.7% higher, respectively. BoS combined the aromatic properties of BT and STL into a sweet and glutinous rice flavor. The results provide theoretical support for future research and development of novel BT-based products. Full article

Nuroongji is a traditional rice-based snack that is widely consumed in Korea, but there is no reported comprehensive sensory characterization of this popular snack. The objective of this study was to conduct a sensory analysis of Nuroongji made with rice with different degrees of milling. Four different types of Nuroongji samples according to the degree of milling were prepared in the lab and subjected to physiochemical analysis. Descriptive sensory analysis was conducted by a trained panel (n = 8), and a consumer acceptance test was conducted using college students (n = 70). A sensory lexicon describing the flavor and texture characteristics of Nuroongji was developed: it included roasted brown rice, burnt, buckwheat, rice powder, glutinous rice power, and floral. The following texture attributes were evaluated in triplicate: hardness of particles, irregularity of particles, degree of coagulation, number of chews, and residual mouthfeel. Significant differences in flavor and mouthfeel attributes were observed between the Nuroongji samples according to the degree of milling (p < 0.05). Nuroongji made with white rice (N1) had a higher hardness value and less sweetness compared to other samples (p < 0.05). Texture- and mouthfeel-related attributes such as cohesiveness of the mass, irregularity of the surface, and astringency were identified as important characteristics that drive consumer acceptance of Nuroongji products. Findings from this study can provide Nuroongji product developers a valuable insight to extend their market by reformulating the product to be appealing to young consumers. Full article