Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu

Xianhao Ding; Yonghui Yu; Wenjing Li; Huang Dai; Jiahua Wang; Fuwei Pi; Mengjie Zhu; Xue Wang; Xiaodan Liu; Dun Wang

Food Chemistry: X (Apr 2025)

Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu

Xianhao Ding,
Yonghui Yu,
Wenjing Li,
Huang Dai,
Jiahua Wang,
Fuwei Pi,
Mengjie Zhu,
Xue Wang,
Xiaodan Liu,
Dun Wang

Affiliations

Xianhao Ding: College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China
Yonghui Yu: College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China
Wenjing Li: College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China
Huang Dai: College 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
Jiahua Wang: College 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
Fuwei Pi: College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
Mengjie Zhu: Xiangyang Academy of Agricultural Sciences, Xiangyang 441057, Hubei, China
Xue Wang: Xiangyang Academy of Agricultural Sciences, Xiangyang 441057, Hubei, China
Xiaodan Liu: College 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.
Dun Wang: 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.

Journal volume & issue: Vol. 27
p. 102340

Abstract

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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.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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