Higher alcohol, as an inevitable product of fermentation, plays an important role in the flavor and quality of Baijiu. However, the relationship between the complex microbial metabolism and the formation of higher alcohols in rice-flavor Baijiu was not clear. To investigate the relationship between microorganisms and higher alcohol production, two fermentation mashes inoculated with starters from Heyuan Jinhuangtian Liquor Co., Ltd. (Heyuan, China) as JM and Guangdong Changleshao Co., Ltd. (Meizhou, China) as CM, respectively, with significant differences in higher alcohol profiles during rice-flavor Baijiu fermentation were selected. In general, higher alcohols presented a rapid accumulation during the early fermentation stages, especially in JM, with higher and faster increases than those in CM. As for their precursors including amino acids, pyruvic acid and ketoacids, complex variations were observed during the fermentation. Metagenomic results indicated that Saccharomyces cerevisiae and Rhizopus microsporus were the microorganisms present throughout the brewing process in JM and CM, and the relative abundance of R. microsporus in JM was significantly higher than that in CM. The results of higher alcohol metabolism in JM may contribute to the regulation of higher alcohols in rice-flavor Baijiu.

Sterols isolated from Lotus plumule played a positive role against ethanol-induced damage in GES-1 cells, which suggested the potential application of Lotus plumule sterols as bioactive ingredient for healthy foods.

Salt-baked chicken was a traditional delicacy of Guangdong, but the effects of volatile flavor compounds at different stages of its processing remained unclear. This study utilized sensory analysis, e-nose, and GC-MS to investigate the changes in volatile flavor compounds during the processing of salt-baked chicken. The results indicated significant alterations in volatile flavor compounds at different stages of processing, resulting in flavor transitioning from the original flavor to salty, scorched, and fatty flavor. 75 volatile compounds were identified by GC-MS, with 15 key flavor compounds highlighted based on OAV, including aldehydes, alcohols, terpenes, heterocycles and esters. The research revealed the dynamic changes in volatile flavor compounds throughout the cooking process of salt-baked chicken and emphasized the important role of salt-baked in shaping its distinctive taste profile. These findings provided a theoretical foundation and practical guidance for enhancing and optimizing the authentic taste of this traditional dish, while fostering innovative advancements in prepared cuisine.

Xiaoqu starter serves as the saccharifying and fermenting agent in the production of Cantonese soybean-flavor (Chi-flavor) Baijiu, and the complex microbial communities determine the flavor and quality of the product. Round-Koji-mechanical starter (produced by using an automated starter-making disk machine) is advantageous as it decreases operator influence, labor costs, and fermentation time, but the product quality is lower compared to traditional starter. Thus, two types of starters (traditional and Round-Koji-mechanical starter) from a Cantonese Baijiu factory were compared in a metagenomic analysis to investigate the differences in microbial community composition and core microbes. The results showed that several core microbes related to carbohydrate metabolism, amino acid metabolism and lipid metabolism, were differentially enriched in the traditional starter. Mucor lusitanicus and Rhizopus delemar were significantly positively correlated with the three key metabolic pathways. Saccharomyces cerevisiae, Cyberlindnera fabianii, Kluyveromyces marxianus, Lactobacillus fermentum, Mucor ambiguous, Rhizopus microspores, Rhizopus azygosporus, Mucor circinelloides, and Ascoidea rubescens were significantly positively correlated with two of the three key metabolic pathways. The results of this study provide a basis for understanding the differential core microbes in traditional and Round-Koji-mechanical starters of Chi-flavor Baijiu, and they also provide guidance for improving Round-Koji-mechanical starter.