Correlation between Microbial Community and Volatile Flavor Substances in Seven Rice-flavored Baijiu Xiaoqu

Correlation between Microbial Community and Volatile Flavor Substances in Seven Rice-flavored Baijiu Xiaoqu

The relationship between microbes and volatile flavor in various rice-flavored Baijiu Xiaoqu (rfBX) was investigated using high-throughput sequencing technology and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HSPME-GC-MS) to analyze the microbial community structure a...

Full description

Saved in:

Bibliographic Details
Main Authors:	Hui HOU, Junguang HAO, Umer Javed HAFIZ, Ruijie WAN, Ziru DAI, Long ZHANG, Chunguang ZHANG, Cen QI
Format:	Article
Language:	zho
Published:	The editorial department of Science and Technology of Food Industry 2025-04-01
Series:	Shipin gongye ke-ji
Subjects:	rice-flavored baijiu xiaoqu microorganisms volatile flavor substances correlation analysis
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050122
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Effects of Different Contents of Sorghum Tannin on Fermentation Process and Flavor of Sichuan Xiaoqu Baijiu
by: Xiao YU, et al.
Published: (2025-05-01)

Difference analysis of Xiaoqu light-flavor Baijiu brewed with different varieties of rice
by: MA Zhenbing, GONG Lijuan
Published: (2025-03-01)

Effect of sorghum varieties on the quality of Xiaoqu light-flavor Baijiu
by: LAI Yucheng, ZHANG Ying, LI Xiumei, ZHE Hongbin, PU Weiying, XIE Lianfen, HE Mengchao, SUN Zhiwei, ZHAO Jinsong, HAN Xinglin
Published: (2024-03-01)

Effects of Rhizopus addition on physicochemical indexes of fermented grains and flavor components of base liquor in Xiaoqu light-flavor Baijiu
by: WANG Ruixin, GAO Yudi, LIU Xiaomei, LI Jiajie, WANG Han, WANG Yupeng, WEI Chunhui, ZHANG Boqin, WU Xiaole, CHEN Yefu, XIAO Dongguang
Published: (2025-05-01)

Research progress on microbial communities and flavor substance characteristics in strong-flavor Baijiu during brewing
by: LI Haonan, QI Meng, GENG Shuo, ZHU Lining, MA Huifeng, WEI Guanmian, SANG Yaxin
Published: (2025-03-01)

Research progress on the flavor and key substance analysis techniques of sauce-flavor Baijiu
by: HE Yanyan, LIU Junnan, LI Ruijie, DING Runyue, YANG Yang, LI Shu, ZHAO Qiao, ZHONG Xiaozhong, WANG Songtao, ZHOU Jiayu
Published: (2024-11-01)

Flavor quality characteristics of Sichuan Xiaoqu Baijiu from different production areas
by: XU Yuecheng, LUO Yue, ZHONG Ciping, HE Yuan, WU Yinghuan, YI Xin, CHEN Yanmei
Published: (2024-08-01)

Analysis of off-flavor-bran flavor substances in strong-flavor Baijiu
by: NI Xingting, SUN Xizhen, LIU Huaichen, CHEN Jie, HUANG Liya, XIONG Yaqing, LI Qiang, ZHANG Fan, ZHANG Xueyuan
Published: (2024-07-01)

Research progress on microorganisms, physicochemical factors, and flavor substances in stacking fermented grains in sauce-flavor Baijiu production
by: AN Kaiyuan, DU Yanhong, NIE Jianguang, LI Tingting, TAN Hao, LI Simai, SHI Linming, CHEN Sijia, HU Boyuan, HU Chunhong
Published: (2025-06-01)

Research progress on brewing technology and flavor of Fuyu-flavor Baijiu
by: CHEN Yichao, MAO Jian, ZHOU Zhilei, CHEN Songqiang, WANG Weimin
Published: (2024-07-01)

Changes of volatile flavor substances in different layers of fermented grains in the mechanized production of strong-flavor Baijiu
by: WAN Mengjie, GUO Zhengxiang, WEN Zhang, DENG Jie, CHENG Xinkai, LIU Yinan, ZHOU Wei, WANG Lingxiang, HE Chaojiu
Published: (2025-03-01)

Analysis of flavor substances and differences of sauce-flavor Baijiu with different quality grades
by: WANG Jinlong, YIN Yanshun, TIAN Dongwei, HU Jianfeng, CHENG Pingyan
Published: (2024-01-01)

Effect of rice with different amylose content on flavor substances of light-flavor Baijiu
by: ZHANG Guohao, REN Fei, CHEN Hong, YANG Guoxing, SUN Liqiong, YANG Guotao, WANG Xuechun, HU Yungao
Published: (2024-01-01)

Analysis of volatile flavor components of sauce-flavor Baijiu of different aging years
by: LAI Yucheng, GUO Hongli, ZHANG Jiaojiao, XIAN Tingting, SUN Zhiwei, LI Jin, LIU Haipo, ZHAO Jinsong, HAN Xinglin
Published: (2025-04-01)

Construction of flavor wheel and sensory characteristics of Quan-flavor Baijiu
by: ZHANG Chenxi, ZHANG Yingyu, HE Ziwei, HU Wenqin, LI Feifei, ZHANG Yuanyuan, JIA Ruoming, LIU Ming, HAN Yuncui, ZHANG Zhiyuan
Published: (2024-11-01)

Application of functional microorganisms in brewing process of light-flavor Baijiu production
by: XIE Zaibin, CHANG Xu, HE Guoqing, ZHAO Haojing, XIAO Ran, ZHANG Yan, LIAO Bei, CHEN Hui
Published: (2024-07-01)

Research progress of fungi and their functional properties in the brewing process of sauce-, strong- and light-flavor Baijiu
by: HAN Bingyu, CHEN Huitai, LI Zongjun
Published: (2024-03-01)

Preparation of Saccharomycopsis fibuligera Fuqu and Its Application in the Production of Xiaoqu Baijiu
by: LIU Xiao, HUANG Zhiguo, WEI Chunhui, REN Zhiqiang, XIE Jun, DENG Jie
Published: (2025-01-01)

Determination of 53 volatile flavor components in strong-flavor Baijiu by gas chromatography
by: XU Jia, LIAO Li, ZOU Yongfang, GAN Qiao, JING Xiong, PENG Houbo, QIAN Yu
Published: (2025-04-01)

Volatile flavor components in strong-flavor Baijiu detected by different pretreatment methods combined with GC-MS
by: FENG Ziyun, YANG Kangzhuo, HE Zhanglan, WANG Jianli, ZHENG Jia
Published: (2025-06-01)

Analysis on the difference of volatile flavor components in strong-flavor Baijiu base liquor with different grades
by: YUE Xiaolin, XIANG Shuangquan, QIAN Yu, LIAN Shengqiang, YANG Guorui, LAN Xiaoqin, TAN Wenyuan
Published: (2025-06-01)

Research progress on the effects of flavor substances in Baijiu on drinking comfort
by: SUN Tingting, LI Wenyan, JIANG Yanming, WAN Zhen, ZHU Cheng, KE Feng, XU Ruoyun, TONG Guoqiang
Published: (2025-02-01)

Comparison of volatile flavor components of original strong-flavor Baijiu with different spatial levels based on electronic nose and HS-SPME-GC-MS
by: LI Yuzhu, YANG Kangzhuo, LIU Zhipeng, HE Zhanglan, ZHENG Jia
Published: (2024-01-01)

Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds
by: Han Zhao, et al.
Published: (2025-01-01)

Analysis on the microbial community structure and differences in Daqu and fermented grains of strong-flavor and light-flavor Baijiu based on high-throughput sequencing
by: DU Hui, YANG Fang, YANG Junshan, HE Wanqing, GUO Guimei, WANG Lihong, LIU Meiyu
Published: (2025-05-01)

Research progress on off-flavor substances in Baijiu
by: YANG Teng, CHEN Jiajie, ZHU Jianmeng, WANG Chao, GU Shasha, WEI Chaoyang, QIU Shuyi, DAI Yifeng
Published: (2025-02-01)

Microbial community structure in air of strong-flavor Baijiu brewing area
by: WANG Xiuxiu, WANG Junqing, LV Zhiyuan, LIU Yutao, ZHANG Mengmeng, SHANG Hailin, REN Guanghua, ZHANG Chenxi, ZHANG Chengzhen
Published: (2024-03-01)

Effects of flavor components of sauce-flavor Baijiu on ethanol metabolism and key enzyme activities in mice
by: HAN Rui, FANG Shuai, XIA Yu, WANG Yan, ZHAO Yingying, HU Cheng
Published: (2024-06-01)

Metagenomics-based analysis of microbial community dynamics and flavor compound correlations during rice-flavor Baijiu brewing
by: Qun Li, et al.
Published: (2025-08-01)

Effects of seasonal variation on microbial community and flavor of strong-flavor Baijiu Daqu from different regions
by: YU Lin, DU Gang, ZHONG Ciping, LI Jing, HE Yuan, CHEN Youjun, WU Huaxing, CHEN Xueqiang
Published: (2025-03-01)

Effects of the ratio of grain to rice husk on the physicochemical property and volatile flavor compounds of strong-flavor Baijiu Zaopei
by: WANG Xiaomei, WEN Kexiong, LU Yanping, LIU Duotao, LEI Xuejun, LI Zhansheng, ZHANG Xia, ZHENG Jia
Published: (2025-03-01)

Characteristics and correlation of flavor substances and hangover indexes in Chinese baijiu during storage
by: Yuan Dai, et al.
Published: (2024-01-01)

Machine learning discrimination and prediction of different quality grades of sauce-flavor baijiu based on biomarker and key flavor compounds screening
by: Shuai Li, et al.
Published: (2024-12-01)

Simultaneous determination methods of 35 skeleton flavor substances in 12 flavor types Baijiu
by: MA Wei, WU Yinghuan, HE Yuan, XU Yuecheng, ZHONG Ciping
Published: (2024-05-01)

Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu
by: Jiao Niu, et al.
Published: (2025-03-01)

Analysis of volatile component in Daqu used for brewing Fuyu flavor Baijiu from different production months based on HS⁃SPME⁃GC⁃MS
by: TAN Xiao, et al.
Published: (2024-08-01)

Overview of the development of light-flavor Baijiu
by: ZHANG Ying, YAN Dingbo, HU Jinghui, ZHANG Jiaojiao, CHEN Bin, ZHAO Jinsong, HAN Xinglin
Published: (2024-09-01)

Research progress of main microflora and their roles during strong-flavor Baijiu Daqu fermentation
by: HE Xiaorong, ZHANG Qing, TANG Jiahuan, LIU Pei
Published: (2024-08-01)

Analysis on the difference of volatile flavor compounds of the first round base liquor of sauce-flavor Baijiu with different years
by: SHI Wei, JIN Xinghong, HUANG Ting, WANG Xiangyong, GUO Ju, ZHAO Meimei, YANG Tingting, SHEN Xingtang
Published: (2025-01-01)

Research progress on the intelligent brewing of sauce-flavor Baijiu
by: LIU Liping, DU Yake, WU Cheng, HU Jianfeng, HU Feng, WANG Diqiang
Published: (2025-06-01)