Characterization of Chinese rice wine taste attributes using liquid chromatographic analysis, sensory evaluation, and an electronic tongue

Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences

Volumn 997, Issue , 2015, Pages 129-135

  Yu, HaiYan ^a   Zhao, Jie ^a   Li, Fenghua ^a   Tian, Huaixiang ^a   Ma, Xia ^a  

^a SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Chinese rice wine; Electronic tongue; Liquid chromatographic analysis; Sensory evaluation; Vintage year

Indexed keywords

AMINO ACIDS; CHROMATOGRAPHY; DISCRIMINANT ANALYSIS; ELECTRONIC TONGUES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTIC ACID; LIQUID CHROMATOGRAPHY; LIQUIDS; WINE;

ACTIVE COMPOUNDS; ANION EXCHANGE CHROMATOGRAPHY; CHINESE RICE WINE; LINEAR DISCRIMINANT ANALYSIS; PARTIAL LEAST SQUARE (PLS); SENSORY ATTRIBUTES; SENSORY EVALUATION; VINTAGE YEAR;

SENSORY ANALYSIS;

ACETIC ACID; ALANINE; ARABINOSE; ARGININE; ASPARTIC ACID; CITRIC ACID; CYSTEINE; FUCOSE; FUMARIC ACID; GALACTOSE; GLUCOSE; GLUTAMIC ACID; GLYCINE; HISTIDINE; ISOLEUCINE; LACTIC ACID; LEUCINE; LYSINE; MALIC ACID; MANNOSE; METHIONINE; PHENYLALANINE; PROLINE; SERINE; SUCCINIC ACID; THREONINE; TYROSINE; VALINE; XYLOSE; AMINO ACID; CARBOHYDRATE;

ADULT; ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; CHEMOMETRIC ANALYSIS; CHINESE RICE WINE; ELECTRONIC SENSOR; ELECTRONIC TONGUE; ELUTION; FEMALE; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; PRIORITY JOURNAL; SAKE; SENSORY EVALUATION; TASTE; ANALYSIS; CLASSIFICATION; DISCRIMINANT ANALYSIS; ELECTRONIC NOSE; ION EXCHANGE CHROMATOGRAPHY; PROCEDURES; WINE;

AMINO ACIDS; CARBOHYDRATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, ION EXCHANGE; DISCRIMINANT ANALYSIS; ELECTRONIC NOSE; WINE;

EID: 84936759227     PISSN: 15700232     EISSN: 1873376X     Source Type: Journal    
DOI: 10.1016/j.jchromb.2015.05.037     Document Type: Article

References (47)

1. Wang J.G., Xu L. Features of millet wine and its prospects. Jiangsu Condiment And Subsidiary Food 2005, 22:5-9.
2. Chen C., Yin Z.J., Xu S. The history and nutrition value of rice wine. Liquor Making 2002, 29:55-56.
3. Chen S., Xu Y. Effect of 'wheat Qu' on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu). J. I. Brewing 2013, 119:71-77.
4. Wang P.X., Mao J., Meng X.Y., Li X.Z., Liu Y.Y., Feng H. Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region. Food Control 2014, 44:58-63.
5. Xu R.N., Bao Z.D., Pan X.X., Hu P.X. Maturization of Chinese rice wine. Liquor Making 2003, 30:50-52.
6. Vasconcelos A.M.P., Chaves das Neves H.J. Characterization of elementary wines of Vitisvinifera varieties by pattern recognition of free amino acid profiles. J. Agric. Food Chem. 1989, 37:931-937.
7. Kelebek H., Selli S., Canbas A., Cabaroglu T. HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan. Microchem. J. 2009, 2:187-192.
8. Shen F., Li Z., Liu D.L., Xu H.R., Ying Y.B., Li B.B. Ageing status characterization of Chinese rice wines using chemical descriptors combined with multivariate data analysis. Food Control 2012, 2:458-463.
9. Kelly M.T., Blaise A., Larroque M. Rapid automated high performance liquid chromatography method for simultaneous determination of amino acids and biogenic amines in wine, fruit and honey. J. Chromatogr. A 2010, 47:7385-7392.
10. Zhuge Q., Li B.B., Zhou M.Y., Ge L.Y. Determination of eighteen amino acids in Highland Barley yellow rice wine by Post-column derivatization-HPLC. Liquor Making Sci. Technol. 2010, 6:94-96.
11. Ye F.R., Chen X.D. Study of analytical method for sugars in yellow rice wines by high performance liquid chromatography. Liquor Making 2012, 5:63-68.
12. Feng D.M., Zhang Y., Zhao H.M., Sun G.C., Sun P.L. Determination of organic acids in rice wine by reverse phase high performance liquid chromatography. China Brewing 2009, 3:157-161.
13. Rudnitskaya A., Rocha S.M., Legin A., Pereira V., Marques J.C. Evaluation of the feasibility of the electronic tongue as a rapid analytical tool for wine age prediction and quantification of the organic acids and phenolic compounds. The case-study of Madeira wine. Anal. Chim. Acta 2010, 662:82-89.
14. Runitskaya I., Delgadillo A., Legin S.M., Rocha A.M. Prediction of Port wine age using an electronic tongue. Chemometr. Intell. Lab. 2007, 88:125-131.
15. Pigani L., Foca G., Ionescu K., Martina V., Ulrici A., Terzi F., Vignali M., Zanardi C., Seebre R. Amperometric sensors based on poly (3,4-ethylenedioxythiophene)-modified electrodes: discrimination of white wines. Anal. Chim. Acta 2008, 614:213-222.
16. Ciosek P., Wroblewski W. The recognition of beer with flow-through sensor array based on miniaturized solid-state electrodes. Talanta 2006, 69:1156-1161.
17. Gutiérrez J.M., Moreno-Barón L., Pividori M.I., Alegret S., Valle M.D. A voltammetric electronic tongue made of modified epoxy-graphite electrodes for the qualitative analysis of wine. Microchim. Acta. 2010, 169:261-268.
18. Pigani L., Foca G., Ulrici A., Ionescu K., Martina V., Terzi F., Vignali M., Zanardi C., Seeber R. Classification of red wines by chemometric analysis of voltammetric signals from PEDOT-modified electrodes. Anal. Chim. Acta 2009, 643:67-73.
19. Kang B.S., Lee J.E., Park H.J. Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements. Food Chem 2014, 151:317-323.
20. Jung H., Lee S., Lim J.H., Kim B.K., Par K.J. Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses. Food Chem. 2014, 152:624-632.
21. Kirsanov D., Mednovaa O., Vietoris V., Kilmartin P.A., Legin A. Towards reliable estimation of an electronic tongue predictive ability from PLS regression models in wine analysis. Talanta 2012, 90:109-116.
22. Niu Y.W., Zhang X.M., Xiao Z.B., Song S.Q., Jia C.S., Yu H.Y., Fang L.L., Xu C.H. Characterization of taste-active compounds of various cherry wines and their correlation with sensory attributes. J. Chromatogr. B 2012, 902:55-60.
23. Kjeldahl K., Bro R. Some common misunderstandings in chemometrics. J. Chemometr. 2010, 24:558-564.
24. Mao Q.Z. Discussion about composition changes during the fermentation process of yellow rice wine. China Brewing 2004, 12:1-5.
25. Peres R.G., Moraes E.P., Micke G.A., Tonin F.G., Tavares M.F.M., Rodriguez-Amaya D.B. Rapid method for the determination of organic acids in wine by capillary electrophoresis with indirect UV detection. Food Control 2009, 20:548-552.
26. Shen F., Ying Y.B., Li B.B., Zheng Y.F., Zhuge Q. Multivariate classification of rice wines according to ageing time and brand based on amino acid profiles. Food Chem 2011, 2:565-569.
27. Mato I., Suárez-Luque S., Huidobro J.F. A review of the analytical methods to determine organic acids in grape juices and wines. Food Res. Int. 2005, 38:1175-1188.
28. Kritsunankul O., Pramote B., Jakmunee J. Flow injection on-line dialysis coupled to high performance liquid chromatography for the determination of some organic acids in wine. Talanta 2009, 79:1042-1049.
29. Regmi U., Palma M., Barroso C.G. Direct determination of organic acids in wine and wine-derived products by Fourier transform infrared (FT-IR) spectroscopy and chemometric techniques. Anal. Chim. Acta 2012, 732:137-144.
30. Esteves V.I., Lima S.S.F., Lima D.L.D., Duarte A.C. Using capillary electrophoresis for the determination of organic acids in Port wine. Anal. Chim. Acta 2004, 513:163-167.
31. Tanino T., Nara Y., Tsujiguchi T., Ohshima T. Coproduction of acetic acid and electricity by application of microbial fuel cell technology to vinegar fermentation. J. Biosic. Bioeng. 2013, 2:219-223.
32. Shen F., Ying Y.B., Li B.B., Zheng Y.F., Hu J.G. Prediction of sugars and acids in Chinese rice wine by mid-infrared spectroscopy. Food Res. Int. 2011, 5:1521-1527.
33. Rovio S., Sirén K., Sirén H. Application of capillary electrophoresis to determine metal cations, anions, organic acids, and carbohydrates in some Pinot Noir red wines. Food Chem. 2011, 3:1194-1200.
34. Botella M.A., Perze-rodriguez L., Domecq B., Valpuseta V. Amino acid content of finoand oloroso sherry wines. Am. J. Enol. Vitic. 1990, 1:12-15.
35. Arrieta M.P., Prats-Moya M.S. Free amino acids and biogenic amines in Alicante Monastrell wines. Food Chem. 2012, 135:1511-1519.
36. Hernández-Orte P., Ibarz M.J., Cacho J., Ferreira V. Amino acid determination in grape juices and wines by HPLC using a modification of the 6-aminoquinolyl-n-hydroxysuccinimidyl carbamate (AQC) method. Chromatographia 2003, 1-2:29-35.
37. Shen F., Niu X.Y., Yang D.T., Ying Y.B., Li B.B., Zhu G.Q., Wu J. Determination of amino acids in Chinese rice wine by Fourier transform near-infrared spectroscopy. J. Agric. Food Chem. 2010, 58:9809-9816.
38. Shallenberger R.S. Taste Chemistry 1993, Blackie Academic and Professional, London.
39. Kim K.R., Kim J.H., Cheong E., Jeong C. Gas chromatographic amino acid profiling of wine samples for pattern recognition. J. Chromatogr. A 1996, 722:303-309.
40. Soufleros E.H., Bouloumpasi E., Tsarchopoulos C., Biliaderis C.G. Primary amino acid profiles of Greek white wines and their use in classification according to variety, origin and vintage. Food Chem. 2003, 2:261-273.
41. Ali H.S.M., Pätzold R., Brückner H. Gas chromatographic determination of amino acid enantiomers in bottled and aged wines. Amino Acids 2010, 3:951-958.
42. Shen F., Ying Y.B., Li B.B., Zheng Y.F., Hu J.G. Prediction of sugars and acids in Chinese rice wine by mid-infrared spectroscopy. Food Res. Int. 2011, 5:1521-1527.
43. Duchowicz P.R., Giraudo M.A., Castro E.A., Pomilio A.B. Amino acid profiles and quantitative structure-property relationship models as markers for Merlot and Torrontés wines. Food Chem. 2013, 140:210-216.
44. Barrado E., Rodriguez J.A., Castrillejo Y. Determination of primary amino acids in wines by high performance liquid magneto-chromatography. Talanta 2009, 3:672-675.
45. Lu Y., Mahony S., Benos P.V., Rosenfeld R., Simon I., Breeden L.L., Bar-Joseph Z. Combined analysis reveals a core set of cycling genes. Genome Biol. 2007, 8:R146.
46. Wei Z., Wang J. Classification and prediction of Chinese rice wines with different marked ages by using a voltammetric electronic tongue. Biosens. Bioelectron. 2011, 26:4764-4773.
47. Ouyang Q., Zhao J., Chen Q. Classification of rice wine according to different marked ages using a portable multi-electrode electronic tongue coupled with multivariate analysis. Food Res. Int. 2013, 51:633-640.