Research progress on detection technology of volatile flavor substances in Baijiu
| Title: | Research progress on detection technology of volatile flavor substances in Baijiu |
|---|---|
| Authors: | YANG Zixuan, ZENG Shan, SUN Min, SHEN Caihong, XIONG Yanfei, SONG Ping, TONG Yuqin, YANG Yaqiong, AO Ling |
| Source: | Zhongguo niangzao, Vol 43, Iss 6, Pp 1-8 (2024) |
| Publisher Information: | Editorial Department of China Brewing, 2024. |
| Publication Year: | 2024 |
| Collection: | LCC:Biotechnology LCC:Food processing and manufacture |
| Subject Terms: | baijiu flavor, detection of flavor substance, daqu, pit mud, zaopei, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456 |
| More Details: | Baijiu is a unique distilled liquor in China, which has a long history and plays an important role in Chinese food culture. Due to the differences in brewing technology and raw material selection, Baijiu with different flavors has been formed. So far, Baijiu has been divided into twelve flavor types according to its main flavor characteristics. The flavor components of Baijiu account for a small proportion of Baijiu components, and the trace components that play a decisive role in Baijiu flavor only account for 1%-2%. The extraction, detection and analysis of trace components in Baijiu are very important for improving the quality of Baijiu. Due to the complexity of Baijiu brewing process, the flavor instability of different batches may occur. In this paper, the main flavor compounds and the influencing factors of different flavor types Baijiu were systematically reviewed, the main detection methods of flavor substances were summarized from the aspects of sample treatment, qualitative and quantitative analysis, and the flavor detection methods were prospected. It was expected to provide methods and ideas for promoting the innovation of flavor substance detection technology, improving the modern production level of Baijiu, and stabilizing or improving the flavor of Baijiu. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English Chinese |
| ISSN: | 0254-5071 |
| Relation: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-1.pdf; https://doaj.org/toc/0254-5071 |
| DOI: | 10.11882/j.issn.0254-5071.2024.06.001 |
| Access URL: | https://doaj.org/article/e33931f370fd4ebab269db42363d851e |
| Accession Number: | edsdoj.33931f370fd4ebab269db42363d851e |
| Database: | Directory of Open Access Journals |
| ISSN: | 02545071 |
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| DOI: | 10.11882/j.issn.0254-5071.2024.06.001 |
| Published in: | Zhongguo niangzao |
| Language: | English Chinese |