Evidence
Food Chem. 2024 Apr 30;452:139524. doi: 10.1016/j.foodchem.2024.139524. Online ahead of print.
ABSTRACT
Chinese wild rice (CWR) is a nutritious and healthy whole grain, worth developing. To develop and use its value, a new type of huangjiu was brewed with CWR, and the flavour characteristics, sensory quality, functional and bioactive components were evaluated. CWR (67 flavour substances) and glutinous rice (GR)-CWR huangjiu (62 flavour substances) had a better flavour than GR huangjiu (54 flavour substances), and the overall style of GR-CWR huangjiu was more skewed towards GR. The fruity, honey, caramel-like, herb and smoky aroma attributes of CWR huangjiu were higher than those of GR huangjiu (P < 0.05), while only the alcoholic was weaker (P < 0.05) due to the lower alcohol content. The huangjiu brewed using CWR had a better taste than that brewed using only GR. Furthermore, CWR huangjiu had the highest content of total dietary fiber (732.0 ± 15.2 mg/100 g), followed by GR-CWR (307.0 ± 8.5 mg/100 g), and GR (127.0 ± 2.3 mg/100 g). CWR huangjiu also had the highest total phenolic compounds (3.32 ± 0.05 mg/100 g/%vol) and total saponins (2.46 ± 0.03 mg/100 g/%vol) contents, followed by GR-CWR and GR. This study provides guidance for exploring further possibilities for CWR in the future.
PMID:38703742 | DOI:10.1016/j.foodchem.2024.139524
Estimated reading time: 4 minute(s)
Latest: Psychiatryai.com #RAISR4D Evidence
Cool Evidence: Engaging Young People and Students in Real-World Evidence
Real-Time Evidence Search [Psychiatry]
AI Research
Characterisation of aroma compounds, sensory characteristics, and bioactive components of a new type of huangjiu fermented with Chinese wild rice (Zizania latifolia)
🌐 90 Days
AI Virtual Reality Related Evidence Matrix
- Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions
- Conjugated molecularly imprinted polymers based on covalent organic frameworks: Fluorescent sensing platform for specific capture of urea and elimination of ethyl carbamate
- Optimisation and characterisation of KOH-activated carbon obtained from Baijiu spent grains for the mitigation of risk factors in alcoholic beverages
- Determination of 10 mycotoxins in wine, baijiu, and huangjiu of the Chinese market by liquid chromatography tandem mass spectrometry and exposure estimation
- Nutritional profiling and in silico analysis of pharmacological activities from local rice Pulu Mandoti fermented with Pleurotus spp
- Associations between vaping and self-reported respiratory symptoms in young people in Canada, England and the US
- Associations between vaping and self-reported respiratory symptoms in young people in Canada, England and the US
- Evaluation of stress tolerance and design of alternative culture media for the production of fermentation starter cultures in cacao
- Evaluation of stress tolerance and design of alternative culture media for the production of fermentation starter cultures in cacao
- Biomarkers of metal exposure in adolescent e-cigarette users: correlations with vaping frequency and flavouring
- Consumer insights into the at-home liking of commercial beers: Integrating nonvolatile and volatile flavor chemometrics
- Consumer insights into the at-home liking of commercial beers: Integrating nonvolatile and volatile flavor chemometrics
- Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis
- Evaluation of the effect of Torulaspora delbrueckii on important volatile compounds in navel orange original brandy using E-nose combined with HS-SPME-GC-MS
- Effects of Active Ingredients in Alcoholic Beverages and Their De-Alcoholized Counterparts on High-Fat Diet Bees: A Comparative Study
- Exploration of carbonyl compounds in red-fleshed kiwifruit wine and perceptual interactions among non-volatile organic acids
- Health-promoting peptides in fermented beverages
- Core microbes identification and synthetic microbiota construction for the production of Xiaoqu light-aroma Baijiu
- The identification of active compounds and therapeutic properties of fermented and non-fermented red sorghum for the treatment of Alzheimer's dementia
- Trends in exposure to drugs and prohibited substances among sports: A nationwide analysis of 2008-2022 inquiry records
- Extracts of tropical green seaweed Caulerpa lentillifera reduce hepatic lipid accumulation by modulating lipid metabolism molecules in HepG2 cells
- Changes in the choice motive and emotional perception of chocolates in response to stress
- Protocol to optimize the Rice-Vannucci rat pup model of perinatal asphyxia to ensure predictable hypoxic-ischemic cerebral lesions
- Berberis integerrima bioactive molecules loaded in chitosan-based electrospun nanofibers for soybean oil oxidative protection
- Coordination of bioactive phytochemicals from Aloe vera extracts to metal ions; investigation of the metal complexes and bioactive compound formed
- Real-time monitoring of the pH of white wine and beer with colorimetric sensor arrays (CSAs)
- GC/MS-based untargeted metabolomics reveals the differential metabolites for discriminating vintage of Chenxiang-type baijiu
- Yeast Platforms for Production and Screening of Bioactive Derivatives of Rauwolscine
- Yeast Platforms for Production and Screening of Bioactive Derivatives of Rauwolscine
- Sweet liking predicts liking and familiarity of some alcoholic beverages, but not alcohol intake: A population study using a split-sample approach
- Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits
- Unconventional raw materials used in beer and beer-like beverages production: Impact on metabolomics and sensory profile
- The Loss of Spatiality and Temporality in Twilight Consciousness: The Emergence of Exogenous Psychosis Induced by Novel Psychoactive Substances
- The Loss of Spatiality and Temporality in Twilight Consciousness: The Emergence of Exogenous Psychosis Induced by Novel Psychoactive Substances
- Development of a defined mixed starter culture for the improvement of Tej, Ethiopian honey wine
- Investigating pharmacokinetic profiles of Centella asiatica using machine learning and PBPK modelling
- Higher-order thalamocortical circuits are specified by embryonic cortical progenitor types in the mouse brain
- Discriminative stimulus properties of Cannabis sativa terpenes in rats
- Mechanism of action of Sambucus williamsii Hance var. miquelii in the treatment of osteoporosis analyzed by UHPLC-HRMS/MS combined network pharmacology and experimental validation
- Soybean meal peptide Gly-Thr-Tyr-Trp could protect mice from acute alcoholic liver damage: A study of protein-protein interaction and proteomic analysis
- A theoretical screening of phytochemical constituents from Millettia brandisiana as inhibitors against acetylcholinesterase
- Detection of contraband drugs in forensic-correctional mental health services using TeknoScan-a gas chromatography tool
- Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii
- Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii
- Disentangling the relationship between sensory processing, alexithymia and broad autism spectrum: A study in parents' of children with autism spectrum disorders and sensory processing disorders
- Disentangling the relationship between sensory processing, alexithymia and broad autism spectrum: A study in parents' of children with autism spectrum disorders and sensory processing disorders
- Thematic Synthesis of the Experiences of Intimate Partner Violence Among Mothers Who Use Substances
- Multifunctional-separation-mode ion chromatography method for determining major metabolites during multiple parallel fermentation of rice wine
- Multifunctional-separation-mode ion chromatography method for determining major metabolites during multiple parallel fermentation of rice wine
- Conditioned overconsumption is dependent on reinforcer type in lean, but not obese, mice
- NPS-EQA PART II: Four years' experience in external quality assessment program in Italy for classical and new psychoactive substances analysis in hair
- Deep Learning Bridged Bioactivity, Structure, and GC-HRMS-Readable Evidence to Decipher Nontarget Toxicants in Sediments
- Stimulus information guides the emergence of behavior-related signals in primary somatosensory cortex during learning
- Autistic Traits and Eating Behaviors in Chinese Preschoolers: Role of Sensory Profiles and Home Environment
- A review of the production, quality, and safety of traditionally fermented cereal-based alcoholic beverages in Ethiopia
- Association between Per- and poly-fluoroalkyl substances and nonalcoholic fatty liver disease: a nested case-control study in northwest China
- Click-chemistry mediated synthesis of OTBN-1,2,3-Triazole derivatives exhibiting STK33 inhibition with diverse anti-cancer activities
- Activator of KAT3 histone acetyltransferase family ameliorates a neurodevelopmental disorder phenotype in the syntaxin 1A ablated mouse model
- Scents of China: A Modern History of Smell
- Improving the storage quality and suppressing off-flavor generation of winter jujube by precise micro-perforated MAP
- Alcohol and substance use in older adults with treatment-resistant depression
- Article biodiversity inside bottles: animals, fungi, and plants in traditional alcoholic drinks
- Technical and health governance aspects of the external quality assessment system for classical and new psychoactive substances analysis testing in blood
- Patients, colleagues, systems, and self: Exploring layers of physician emotions in caring for pregnant people who use substances and their newborns
Evidence Blueprint
Characterisation of aroma compounds, sensory characteristics, and bioactive components of a new type of huangjiu fermented with Chinese wild rice (Zizania latifolia)
☊ AI-Driven Related Evidence Nodes
(recent articles with at least 5 words in title)
More Evidence
Characterisation of aroma compounds, sensory characteristics, and bioactive components of a new type of huangjiu fermented with Chinese wild rice (Zizania latifolia)
🌐 365 Days
AI Virtual Reality Related Evidence Matrix
- Unraveling the difference in flavor characteristics of Huangjiu fermented with different rice varieties using dynamic sensory evaluation and comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry
- Residual behavior of dinotefuran and its metabolites during Huangjiu fermentation and their effects on flavor
- Case study on the influence of serving temperature on the aroma release and perception of Huangjiu, a fermented alcoholic beverage
- Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions
- Identification of nonvolatile chemical constituents in Chinese Huangjiu using widely targeted metabolomics
- Conjugated molecularly imprinted polymers based on covalent organic frameworks: Fluorescent sensing platform for specific capture of urea and elimination of ethyl carbamate
- Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations
- Optimisation and characterisation of KOH-activated carbon obtained from Baijiu spent grains for the mitigation of risk factors in alcoholic beverages
- Environmental factors drive microbial community succession in biofortified wheat Qu and its improvement on the quality of Chinese huangjiu
- Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: From taste-active compounds and aroma-active compounds to sensory characteristics
- Synthetic cooling agent in oral nicotine pouch products marketed as 'Flavour-Ban Approved'
- Study of Different Types of Fermentation in Wine-Making Process and Considering Aromatic Substances and Organic Acid
- Structural elucidation of a highly branched α-D-glucan from Huangjiu and its hepatoprotective activity via gut microbiome regulation and intestinal barrier repairment
- Insights into microbial communities and metabolic profiles in the traditional production of the two representative Hongqu rice wines fermented with Gutian Qu and Wuyi Qu based on single-molecule real-time sequencing
- Determination of 10 mycotoxins in wine, baijiu, and huangjiu of the Chinese market by liquid chromatography tandem mass spectrometry and exposure estimation
- Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce
- Nutritional profiling and in silico analysis of pharmacological activities from local rice Pulu Mandoti fermented with Pleurotus spp
- E-cigarette support for smoking cessation: Identifying the effectiveness of intervention components in an on-line randomized optimization experiment
- Effects of flavour and modified risk claims on nicotine pouch perceptions and use intentions among young adults who use inhalable nicotine and tobacco products: a randomised controlled trial
- Identifying sensory attributes of Korean rice wine (makgeolli) using sensory evaluation and chemical analysis
- Associations between vaping and self-reported respiratory symptoms in young people in Canada, England and the US
- Associations between vaping and self-reported respiratory symptoms in young people in Canada, England and the US
- Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha
- Diversified Rice Farms with Vegetable Plots and Flower Strips Are Associated with Fewer Pesticide Applications in the Philippines
- Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process
- The pH adjustment of Vitis amurensis dry red wine revealed the evolution of organic acids, volatomics, and sensory quality during winemaking
- Study on the relationship between flavor components and quality of ice wine during freezing and brewing of 'beibinghong' grapes
- OsbZIP38/87-mediated activation of OsHXK7 improves the viability of rice cells under hypoxic conditions
- Evaluation of stress tolerance and design of alternative culture media for the production of fermentation starter cultures in cacao
- Evaluation of stress tolerance and design of alternative culture media for the production of fermentation starter cultures in cacao
- Biomarkers of metal exposure in adolescent e-cigarette users: correlations with vaping frequency and flavouring
- A comprehensive review on functional beverages from cereal grains-characterization of nutraceutical potential, processing technologies and product types
- Improving physicochemical, rheometry and sensory attributes of fortified beverages using jujube alcoholic/aqueous extract loaded Gellan-Protein macrocarriers
- Consumer insights into the at-home liking of commercial beers: Integrating nonvolatile and volatile flavor chemometrics
- Consumer insights into the at-home liking of commercial beers: Integrating nonvolatile and volatile flavor chemometrics
- Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis
- How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?
- From bioprotective effects to diversification of wine aroma: Expanding the knowledge on Metschnikowia pulcherrima oenological potential
- Evaluation of the effect of Torulaspora delbrueckii on important volatile compounds in navel orange original brandy using E-nose combined with HS-SPME-GC-MS
- Effects of Active Ingredients in Alcoholic Beverages and Their De-Alcoholized Counterparts on High-Fat Diet Bees: A Comparative Study
- Exploration of carbonyl compounds in red-fleshed kiwifruit wine and perceptual interactions among non-volatile organic acids
- Discovering the effect of co-fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles
- Health-promoting peptides in fermented beverages
- Transcriptome and proteomics conjoint analysis reveal anti-alcoholic liver injury effect of Dianhong Black Tea volatile substances
- Transcriptome and proteomics conjoint analysis reveal anti-alcoholic liver injury effect of Dianhong Black Tea volatile substances
- Core microbes identification and synthetic microbiota construction for the production of Xiaoqu light-aroma Baijiu
- A review on flavor of Baijiu and other world-renowned distilled liquors
- The identification of active compounds and therapeutic properties of fermented and non-fermented red sorghum for the treatment of Alzheimer's dementia
- Trends in exposure to drugs and prohibited substances among sports: A nationwide analysis of 2008-2022 inquiry records
- Extracts of tropical green seaweed Caulerpa lentillifera reduce hepatic lipid accumulation by modulating lipid metabolism molecules in HepG2 cells
- Dosing oxygen from the early stages of white winemaking: Effect on oxidation-reduction potential, browning stability, volatile composition, and sensory properties
- Changes in the choice motive and emotional perception of chocolates in response to stress
- Mandatory fortification of rice in the public distribution system in India: An ethics perspective
- Prospects of earthworm coelomic fluid as a potential therapeutic agent to treat cancer
- Protocol to optimize the Rice-Vannucci rat pup model of perinatal asphyxia to ensure predictable hypoxic-ischemic cerebral lesions
- Exosomes: New Insights into the Pathogenesis of Metabolic Syndrome
- Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits
- The bitter side of teas: Pesticide residues and their impact on human health
- TRPV1 channels facilitate axonal degeneration of corneal sensory nerves in dry eye
- A single dietary factor, daily consumption of a fermented beverage, can modulate the gut bacteria and fecal metabolites within the same ethnic community
- Berberis integerrima bioactive molecules loaded in chitosan-based electrospun nanofibers for soybean oil oxidative protection
- Coordination of bioactive phytochemicals from Aloe vera extracts to metal ions; investigation of the metal complexes and bioactive compound formed
- Real-time monitoring of the pH of white wine and beer with colorimetric sensor arrays (CSAs)
- GC/MS-based untargeted metabolomics reveals the differential metabolites for discriminating vintage of Chenxiang-type baijiu