The dynamic of biogenic amines and higher alcohols of Chinese rice wine during fermentation

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-11-29 DOI:10.1007/s10068-024-01754-2

Xin Li, Jie Yao, Dan Lei, Jie Xiong, Hanyang Wang, Ting Cai, Wenliang Xiang, Jie Tang

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引用次数: 0

Abstract

Chinese rice wine (CRW), characterized by its extensive history, nutritional richness, and wide popularity among consumers, but the presence of biogenic amines (BAs) and higher alcohols, which are considered potential health risks, will severely limit CRW development. However, there are few studies on the dynamic monitoring of BAs and higher alcohols in CRW. This study dynamically monitored the changes in physicochemical properties, BAs and higher alcohols of CRW during fermentation. Among the measured BAs, tryptamine attained the highest concentration, with 189.90 mg L⁻¹, while histamine had the lowest concentration at 3.68 mg L⁻¹ at the day 15 fermentation. The predominant higher alcohols identified in CRW include isoamyl alcohol and phenethyl alcohol, with the total higher alcohols content reaching 278.75 mg L⁻¹ at the day 15 fermentation, the concentration (below 300 mg L⁻¹) was considered the optimal level of the fermented wine, which imparted a pleasant character. The results provided some data to support the establishment of standards for potential risk substances of CRW.

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.