Ling Lai
Research Subjects
Research Interests
Ling Lai has a total of 7 co-authors. Here are the top co-authors by number of shared publications:
- Aixiang Hou
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
1 shared publication - Di Xia
College of Food Science and Technology, Hunan Agricultural University, 1 Nongda Road, Changsha 410128, China
1 shared publication - Li Wang
Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
1 shared publication - Xu Tan
College of Food Science and Technology, Hunan Agricultural University, 1 Nongda Road, Changsha 410128, China
1 shared publication - Yan Zhu
Systems Biology Centre, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences
1 shared publication - Yuanliang Wang
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
1 shared publication
Latest Publications
- Open Access
GC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation
Yellow glutinous rice wine is a traditional Chinese beverage created by soaking, boiling, and fermenting glutinous rice. The majority of current studies on the flavor of yellow glutinous rice wine are based on instrumental analysis, with sensory analysis being overlooked. In this study, 36 volatile chemicals in the fermentation process of yellow wine were annotated by GC-MS and then an OPLS-DA model was built to screen out 13 distinctive substances (VIP > 1, p < 0.01). The relative odor activity value (ROAV) was calculated using the threshold values of these chemicals and 10 substances, including alcohols, esters, and aldehydes, were found as key contributors to the overall flavor of yellow wine. Following that, consumers quantified the sensory descriptors of yellow wine using rate-all-that-apply (RATA), and correspondence analysis revealed three groups of characteristic flavors and odors. Alcohols and esters were found to be key producers of flowery and fruity scents in yellow wine, according to correlation analysis. We discovered two alcohols that are rarely found in yellow wine: [R,R]-2,3-butanediol and 1-phenylethanol. The former was found to be favorably connected with wine scent and pungent odor, and its specific effect on flavor should be researched further.
Open AccessGC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation
Yellow glutinous rice wine is a traditional Chinese beverage created by soaking, boiling, and fermenting glutinous rice. The majority of current studies on the flavor of yellow glutinous rice wine are based on instrumental analysis, with sensory analysis being overlooked. In this study, 36 volatile chemicals in the fermentation process of yellow wine were annotated by GC-MS and then an OPLS-DA model was built to screen out 13 distinctive substances (VIP > 1, p < 0.01). The relative odor activity value (ROAV) was calculated using the threshold values of these chemicals and 10 substances, including alcohols, esters, and aldehydes, were found as key contributors to the overall flavor of yellow wine. Following that, consumers quantified the sensory descriptors of yellow wine using rate-all-that-apply (RATA), and correspondence analysis revealed three groups of characteristic flavors and odors. Alcohols and esters were found to be key producers of flowery and fruity scents in yellow wine, according to correlation analysis. We discovered two alcohols that are rarely found in yellow wine: [R,R]-2,3-butanediol and 1-phenylethanol. The former was found to be favorably connected with wine scent and pungent odor, and its specific effect on flavor should be researched further.