A review on flavor of Baijiu and other world-renowned distilled liquors

Lina Qiao; Jing Wang; Ruifang Wang; Ning Zhang; Fuping Zheng

Food Chemistry: X (Dec 2023)

A review on flavor of Baijiu and other world-renowned distilled liquors

Lina Qiao,
Jing Wang,
Ruifang Wang,
Ning Zhang,
Fuping Zheng

Affiliations

Lina Qiao: China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, China; KeyLaboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
Jing Wang: China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, China; KeyLaboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
Ruifang Wang: BeijingKey Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
Ning Zhang: China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, China; KeyLaboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; BeijingKey Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China; Corresponding author at: BeijingKey Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
Fuping Zheng: China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, China; KeyLaboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China

Journal volume & issue: Vol. 20
p. 100870

Abstract

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The flavor characteristics of distilled liquors significantly affect consumer acceptance and adoption. Therefore, odorants that contribute to sensory properties have received more attention. The odorants depend on the operating parameters, such as raw materials and ingredients, manufacturing process and maturing circumstances. This review summarized the odorants in the Baijiu and other world-renowned distilled liquors. Especially, the contribution of the odorants to the dominant aroma attributes is given more attention. The variations in the constituents and contents of odorants among the liquors are discussed comprehensively. In general, further research is still needed on the interaction mechanism between the odorants and sensory properties of distilled liquors.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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Abstract

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