ArticleFoods (Basel, Switzerland)2023
Effects of Protein Components on the Chemical Composition and Sensory Properties of Millet Huangjiu (Chinese Millet Wine).
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed, 26 citations in OpenAlex.
- Rapid and Non-Destructive Assessment of Eight Essential Amino Acids in Foxtail Millet: Development of an Efficient and Accurate Detection Model Based on Near-Infrared Hyperspectral.Foods (Basel, Switzerland) · 2025Article
- Advanced extraction techniques and functional applications of millet-derived nutrients: a review.Journal of food science and technology · 2025Review
- Characterization of Key Metabolic Markers in Hongqujiu Across Different Aging Years Using Metabolomics.Journal of fungi (Basel, Switzerland) · 2025Article
- Impact of Glutinous Rice Varieties from Different Regions on Microbial Community Structure, Metabolic Profiles, and Flavor Characteristics of Chinese Rice Wine (Huangjiu).Foods (Basel, Switzerland) · 2025Article
- Multi-omics analysis of the dynamic changes in aroma compounds and microbial communities during the fermentation of Shanxi broomcorn millet Huangjiu.Food chemistry: X · 2025Article
- The Microbial Diversity and Flavor Metabolism Regulation ofFoods (Basel, Switzerland) · 2024Article
- A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession.Food chemistry: X · 2024Article
- Analysis of Starch Structure and Pasting Characteristics of Millet Thick Wine during Fermentation.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
9 authors at 3 institutions in 1 country.
Funding
Abstract
Millet Huangjiu is a national alcoholic beverage in China. The quality of Chinese millet Huangjiu is significantly influenced by the protein components in the raw materials of millet. Therefore, in this study, the impact of different protein components on the quality of millet Huangjiu was investigated by adding exogenous proteins glutelin and albumin either individually or in combination. The study commenced with the determination of the oenological parameters of different millet Huangjiu samples, followed by the assessment of free amino acids and organic acids. In addition, the volatile profiles of millet Huangjiu were characterized by employing HS-SPME-GC/MS. Finally, a sensory evaluation was conducted to evaluate the overall aroma profiles of millet Huangjiu. The results showed that adding glutelin significantly increased the contents of total soluble solids, amino acid nitrogen, and ethanol in millet Huangjiu by 32.2%, 41.5%, and 17.7%, respectively. Furthermore, the fortification of the fermentation substrate with glutelin protein was found to significantly enhance the umami (aspartic and glutamic acids) and sweet-tasting (alanine and proline) amino acids in the final product. Gas chromatography-quadrupole mass spectrometry coupled with multivariate statistical analysis revealed distinct impacts of protein composition on the volatile organic compound (VOC) profiles of millet Huangjiu. Excessive glutelin led to an over-accumulation of alcohol aroma, while the addition of albumin protein proved to be a viable approach for enhancing the ester and fruity fragrances. Sensory analysis suggested that the proper amount of protein fortification using a Glu + Alb combination could enhance the sensory attributes of millet Huangjiu while maintaining its unique flavor characteristics. These findings suggest that reasonable adjustment of the glutelin and albumin contents in millet could effectively regulate the chemical composition and improve the sensory quality of millet Huangjiu.
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