98%
921
2 minutes
20
Detecting the furfural concentration in Baijiu can be used to assess the quality of Baijiu, allowing for the optimization of processing techniques and the enhancement of overall quality. In this paper, a fluorescence-enhanced method based on carbon dots (o-CDs) is developed for the furfural determination in Chinese Baijiu. In an environment full-filled with ·SO and ·OH, furfural undergone a direct surface reaction with the ortho-diamino groups at o-CDs. The created furan-based imidazole increased the surface electron density, leading an emission enhancement and color changes from orange to green. Thereby, a linear fluorescence response of o-CDs-TA to furfural is established in water with a detection limit of 30.5 nM. Finally, after ethanol correction it is used to determine furfural in Chinese Baijiu with high precision and reproducibility, providing a new strategy with low-cost and high sensitivity. In particular, the idea of covalently connecting target molecule to the CDs surface via the assistance of free radical opens a new avenue to merge the nanoscale and molecular realms through implementing chemical role into carbon nanostructures.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1016/j.talanta.2024.126660 | DOI Listing |
Food Res Int
November 2025
The MOE Key Laboratory of Standardization of Chinese Medicines, Shanghai Key Laboratory of Compound Chinese Medicines, SATCM Key Laboratory of New Resources and Quality Evaluation of Chinese Medicines, and State Key Laboratory of Discovery and Utilization of Functional Components in Traditional Chin
Baijiu, one of the six major distilled spirits in the world and the national liquor of China, boasts a history spanning over 2000 years. Since ancient times, alcoholic beverages have held considerable cultural and medicinal value in China. Research on Baijiu has increasingly focused on its health effects, with its chemical composition central to its functionality.
View Article and Find Full Text PDFFood Chem
September 2025
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address:
The complex aroma of Baijiu is influenced by the interactions of various flavor compounds. This study employed molecular dynamics simulations and headspace solid-phase microextraction to both simulate and validate the interaction mechanisms between two key aroma compounds in Baijiu: ethyl caprylate and ethyl acetate. The findings indicate that a reduction in electrostatic interactions and van der Waals forces enhances the volatility of these compounds within Baijiu.
View Article and Find Full Text PDFFood Chem
September 2025
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
Despite being rich in bioactive compounds, Jiuzao of light flavor Baijiu (LFB) remains an underutilized by-product due to limited systematic characterization of its components and lack of efficient valorization strategies. In this study, widely targeted metabolomics was used to comprehensively analyze the water-soluble metabolites in the enzymatic hydrolysate (JEH) and water extract (JWE) of Jiuzao from LFB, and 1869 metabolites (with 887 novel compounds) were identified, including 128 bioactive compounds from traditional Chinese medicine and 95 functional peptides. JEH exhibited superior anti-glycation and antioxidant activities, with inhibition rates of 66.
View Article and Find Full Text PDFFront Microbiol
August 2025
National Key Laboratory of Agricultural Microbiology and College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China.
Baijiu is a traditional distilled liquor unique to China. Its distinctive flavor is shaped by the synergistic activity of complex microbial communities, among which yeasts play a central role in sugar metabolism, ethanol fermentation, and aroma synthesis. In recent years, the advancement of isolation and cultivation techniques, high-throughput sequencing, metagenomics, and multi-omics technologies has deepened our understanding of yeast community compositions, succession patterns, and functional characteristics during Baijiu brewing.
View Article and Find Full Text PDFJ Chromatogr A
October 2025
China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing 100015, China. Electronic address:
The quality and aroma of sauce-flavor Baijiu exhibited significant regional characteristics, and the authenticity of its provenance served as the foundation of market value and consumer trust. Non-volatile organic acids (NVOAs) were the principal taste-modifying substances in liquors. Traditional identification methods, such as liquid chromatography-mass spectrometry (LC-MS), have limitations such as fewer compounds and higher detection limits in the analysis of NVOAs.
View Article and Find Full Text PDF