Zhang, Mingzhu published the artcileProfiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei, Safety of Ethyl octanoate, the main research area is zaopei baijiu flavor fermentation Caproiciproducens Syntrophaceticus; fermented zaopei; flavor substances; high-throughput sequencing; microbial community; physicochemical parameters.
Strong-flavor baijiu is a traditional distilled alc. beverage with a long history in China. The fermented grains play a pivotal role in the production of baijiu. The purpose of this study was to evaluate and compare the microbiota and flavor substances present in fermented zaopei (ZP) from pits of different ages. High-throughput sequencing, headspace solid-phase microextraction gas chromatog.-mass spectrometry, principal component anal., community composition anal., and redundancy anal. were used to analyze and evaluate the impact of environmental factors on microbial communities and flavor substances. Six genera of bacteria (e.g., Caproiciproducens, Syntrophaceticus, Sedimentibacter, Hydrogenispora, Pelotomaculum and Bacillus) and seven genera of fungi (Cladosporium, Debaryomyces, Dipodascus, Auxarthron, Cephalotrichum, unclassified Stachybotryaceae, unclassified Microascaceae and Cephalotrichum) notably affected the production of hexanoic acid (an important flavor compound). Moisture and alc. content also had considerable effects on the production of the flavor compounds such as Et lactate, hexanoic acid, and Et hexanoate. The profiles of volatile compounds present in ZP were different between the aged and new pits; these profiles were mainly reflected in the concentration and types of alcs., aldehydes, esters, and aromatic compounds This paper provides a comprehensive overview of the physicochem. parameters, flavor substances, and microbial population distribution of ZP. Characterization of various ZP samples help to elucidate the fermentation mechanisms and offer a theor. reference to control and enhance the quality of Baijiu. 2021 Society of Chem. Industry.
Journal of the Science of Food and Agriculture published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Safety of Ethyl octanoate.
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