Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka Huangjiu

Bibliographic Details
Title: Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka Huangjiu
Authors: Min Qian, Fengxi Ruan, Wenhong Zhao, Hao Dong, Weidong Bai, Xiangluan Li, Xiaoyan Liu, Yanxin Li
Source: Foods, Vol 12, Iss 15, p 2915 (2023)
Publisher Information: MDPI AG, 2023.
Publication Year: 2023
Collection: LCC:Chemical technology
Subject Terms: Guangdong Hakka Huangjiu, physicochemical properties, amino acids, organic acid, volatile metabolites, Chemical technology, TP1-1185
More Details: The physicochemical properties, amino acids, and volatile metabolites of 20 types of Guangdong Hakka Huangjiu were systematically compared in this study. Lower sugar contents were detected in LPSH, ZJHL-1, and GDSY-1, but the total sugar contents of the other types of Guangdong Hakka Huangjiu were more than 100 g/L (which belonged to the sweet type). Among them, a lower alcohol content was found in GDSY-1 (8.36 %vol). There was a significant difference in the organic acid and amino acid composition among the 20 Guangdong Hakka Huangjiu samples, especially the amino acid composition. However, bitter amino acids as the major amino acids accounted for more than 50% of the total amino acids. A substantial variation in volatile profiles was also observed among all types of Guangzhou Hakka Huangjiu. Interestingly, MZSK-1 had different volatile profiles from other Guangzhou Hakka Huangjiu samples. According to gas chromatography olfactometry (GC-O), most of the aroma-active ingredients identified in Guangdong Hakka Huangjiu were endowed with a pleasant aroma of “fruity”.
Document Type: article
File Description: electronic resource
Language: English
ISSN: 2304-8158
Relation: https://www.mdpi.com/2304-8158/12/15/2915; https://doaj.org/toc/2304-8158
DOI: 10.3390/foods12152915
Access URL: https://doaj.org/article/cbd19669ef884d9991beeac87adb7b0b
Accession Number: edsdoj.bd19669ef884d9991beeac87adb7b0b
Database: Directory of Open Access Journals
More Details
ISSN:23048158
DOI:10.3390/foods12152915
Published in:Foods
Language:English