schliessen

Filtern

 

Bibliotheken

Determination of the microbial origin of geosmin in Chinese liquor.

Geosmin is the major cause of the common earthy off-flavor in light-aroma type Chinese liquor and, thus, highly detrimental to the aromatic quality. To find out its origin, the evolving process of geosmin in light-aroma type liquor making was monitored, and microbial analysis of Daqu containing geos... Full description

Journal Title: Journal of agricultural and food chemistry March 7, 2012, Vol.60(9), pp.2288-2292
Main Author: Du, Hai
Other Authors: Xu, Yan
Format: Electronic Article Electronic Article
Language: English
Subjects:
ID: E-ISSN: 1520-5118 ; DOI: 10.1021/jf204648e
Link: http://search.proquest.com/docview/926877746/?pq-origsite=primo
Zum Text:
SendSend as email Add to Book BagAdd to Book Bag
Staff View
recordid: proquest926877746
title: Determination of the microbial origin of geosmin in Chinese liquor.
format: Article
creator:
  • Du, Hai
  • Xu, Yan
subjects:
  • Alcoholic Beverages–Analysis
  • China–Methods
  • Distillation–Analysis
  • Fermentation–Metabolism
  • Food Handling–Analysis
  • Naphthols–Metabolism
  • Odorants–Metabolism
  • Sorghum–Metabolism
  • Streptomyces–Metabolism
  • Taste–Metabolism
  • Naphthols
  • Geosmin
ispartof: Journal of agricultural and food chemistry, March 7, 2012, Vol.60(9), pp.2288-2292
description: Geosmin is the major cause of the common earthy off-flavor in light-aroma type Chinese liquor and, thus, highly detrimental to the aromatic quality. To find out its origin, the evolving process of geosmin in light-aroma type liquor making was monitored, and microbial analysis of Daqu containing geosmin was carried out. The results showed that geosmin appeared in all the fermented sorghums at different fermentation periods. About 57% geosmin in the fermented sorghums was distilled into liquor. During the distillation process, the peak of geosmin concentration appeared when alcohol content was 50-60% vol. More importantly, high geosmin content was observed during the Daqu-making process. Furthermore, five Streptomyces strains were isolated from different types of Daqu used for the fermentation of light-aroma type liquor. All of them produced only geosmin as the main volatile metabolite but no 2-methylisoborneol (2-MIB). It appears that microorganisms developing in Daqu are responsible for the presence of geosmin in liquor. Because of the relatively low detection threshold estimated at 110 ng/L in 46 vol % hydroalcoholic solution, the presence of geosmin in Daqu may pose a risk for Chinese liquor producers. ; Includes references ; p. 2288-2292.
language: eng
source:
identifier: E-ISSN: 1520-5118 ; DOI: 10.1021/jf204648e
fulltext: fulltext
issn:
  • 15205118
  • 1520-5118
url: Link


@attributes
ID97997821
RANK0.07
NO1
SEARCH_ENGINEprimo_central_multiple_fe
SEARCH_ENGINE_TYPEPrimo Central Search Engine
LOCALfalse
PrimoNMBib
record
control
sourcerecordid926877746
sourceidproquest
recordidTN_proquest926877746
sourcesystemPC
pqid926877746
display
typearticle
titleDetermination of the microbial origin of geosmin in Chinese liquor.
creatorDu, Hai ; Xu, Yan
contributorDu, Hai (correspondence author) ; Du, Hai (record owner)
ispartofJournal of agricultural and food chemistry, March 7, 2012, Vol.60(9), pp.2288-2292
identifierE-ISSN: 1520-5118 ; DOI: 10.1021/jf204648e
subjectAlcoholic Beverages–Analysis ; China–Methods ; Distillation–Analysis ; Fermentation–Metabolism ; Food Handling–Analysis ; Naphthols–Metabolism ; Odorants–Metabolism ; Sorghum–Metabolism ; Streptomyces–Metabolism ; Taste–Metabolism ; Naphthols ; Geosmin
languageeng
source
descriptionGeosmin is the major cause of the common earthy off-flavor in light-aroma type Chinese liquor and, thus, highly detrimental to the aromatic quality. To find out its origin, the evolving process of geosmin in light-aroma type liquor making was monitored, and microbial analysis of Daqu containing geosmin was carried out. The results showed that geosmin appeared in all the fermented sorghums at different fermentation periods. About 57% geosmin in the fermented sorghums was distilled into liquor. During the distillation process, the peak of geosmin concentration appeared when alcohol content was 50-60% vol. More importantly, high geosmin content was observed during the Daqu-making process. Furthermore, five Streptomyces strains were isolated from different types of Daqu used for the fermentation of light-aroma type liquor. All of them produced only geosmin as the main volatile metabolite but no 2-methylisoborneol (2-MIB). It appears that microorganisms developing in Daqu are responsible for the presence of geosmin in liquor. Because of the relatively low detection threshold estimated at 110 ng/L in 46 vol % hydroalcoholic solution, the presence of geosmin in Daqu may pose a risk for Chinese liquor producers. ; Includes references ; p. 2288-2292.
version4
lds50peer_reviewed
links
openurl$$Topenurl_article
openurlfulltext$$Topenurlfull_article
backlink$$Uhttp://search.proquest.com/docview/926877746/?pq-origsite=primo$$EView_record_in_ProQuest_(subscribers_only)
search
creatorcontrib
0Du, Hai
1Xu, Yan
titleDetermination of the microbial origin of geosmin in Chinese liquor.
subject
0Alcoholic Beverages–Analysis
1China–Methods
2Distillation–Analysis
3Fermentation–Metabolism
4Food Handling–Analysis
5Naphthols–Metabolism
6Odorants–Metabolism
7Sorghum–Metabolism
8Streptomyces–Metabolism
9Taste–Metabolism
10Naphthols
11Geosmin
general
0English
110.1021/jf204648e
2MEDLINE (ProQuest)
3ProQuest Biological Science Collection
4ProQuest Natural Science Collection
5ProQuest SciTech Collection
6Biological Science Database
7Natural Science Collection
8SciTech Premium Collection
9Health Research Premium Collection
10Health Research Premium Collection (Alumni edition)
11Biological Science Index (ProQuest)
sourceidproquest
recordidproquest926877746
issn
015205118
11520-5118
rsrctypearticle
creationdate2012
addtitleJournal of agricultural and food chemistry
searchscope
01007527
11007944
21009130
310000004
410000038
510000050
610000120
710000159
810000238
910000253
1010000260
1110000270
1210000271
1310000302
1410000350
15proquest
scope
01007527
11007944
21009130
310000004
410000038
510000050
610000120
710000159
810000238
910000253
1010000260
1110000270
1210000271
1310000302
1410000350
15proquest
lsr43
01007527false
11007944false
21009130false
310000004false
410000038false
510000050false
610000120false
710000159false
810000238false
910000253false
1010000260false
1110000270false
1210000271false
1310000302false
1410000350false
contributorDu, Hai
startdate20120307
enddate20120307
citationpf 2288 pt 2292 vol 60 issue 9
lsr30VSR-Enriched:[description, issn, pqid]
sort
titleDetermination of the microbial origin of geosmin in Chinese liquor.
authorDu, Hai ; Xu, Yan
creationdate20120307
lso0120120307
facets
frbrgroupid7086182384520220317
frbrtype5
newrecords20181218
languageeng
creationdate2012
topic
0Alcoholic Beverages–Analysis
1China–Methods
2Distillation–Analysis
3Fermentation–Metabolism
4Food Handling–Analysis
5Naphthols–Metabolism
6Odorants–Metabolism
7Sorghum–Metabolism
8Streptomyces–Metabolism
9Taste–Metabolism
10Naphthols
11Geosmin
collection
0MEDLINE (ProQuest)
1ProQuest Biological Science Collection
2ProQuest Natural Science Collection
3ProQuest SciTech Collection
4Biological Science Database
5Natural Science Collection
6SciTech Premium Collection
7Health Research Premium Collection
8Health Research Premium Collection (Alumni edition)
9Biological Science Index (ProQuest)
prefilterarticles
rsrctypearticles
creatorcontrib
0Du, Hai
1Xu, Yan
jtitleJournal of agricultural and food chemistry
toplevelpeer_reviewed
delivery
delcategoryRemote Search Resource
fulltextfulltext
addata
aulast
0Du
1Xu
aufirst
0Hai
1Yan
au
0Du, Hai
1Xu, Yan
addauDu, Hai
atitleDetermination of the microbial origin of geosmin in Chinese liquor.
jtitleJournal of agricultural and food chemistry
risdate20120307
volume60
issue9
spage2288
epage2292
pages2288-2292
eissn1520-5118
formatjournal
genrearticle
ristypeJOUR
doi10.1021/jf204648e
urlhttp://search.proquest.com/docview/926877746/
issn00218561
date2012-03-07