Flavor Chemistry in Baijiu with Sesame Flavor: A Review

被引：0
作者：
Wang J. [1 ]
Huang M. [1 ]
Zhang J. [1 ]
Wu J. [1 ]
机构：
[1] Beijing Key Laboratory of Flavor Chemistry, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing
来源：
ACS Symposium Series | 2019年 / 1321卷
基金：
中国国家自然科学基金;
关键词：
95;
D O I：
10.1021/bk-2019-1321.ch013
中图分类号：
学科分类号：
摘要：
Sesame-flavor baijiu (SFB), produced since 1960s, is a clear and transparent fermented alcoholic beverage and a well-known distilled spirit in northern China. It can be divided into four flavor styles: pure sesame flavor, sesame flavor mixed with strong aroma, sesame flavor mixed with light aroma, and sesame flavor mixed with Jiang aroma. This chapter summarizes this baijiu's production process, presents recent developments and studies on its flavor chemistry, and discusses the questions in flavor chemistry. More than 463 volatile compounds, including esters, alcohols, ketones, heterocycles, nitrogenous compounds, acids, aldehydes, terpenes, sulfur compounds, acetals, and lactones, were detected in SFB. Among them, 140 aroma-active compounds were identified as important odorants for developing the flavor of SFB, such as ethyl hexanoate, ethyl pentanoate, ethyl butanoate, ethyl acetate, 1-propanol, 1-butanol, 3-methy-1-butanol, acetic acid, butanoic acid, hexanoic acid, 3-methylbutanal, benzeneacetaldehyde, 2-furyl-methanal, diethyl acetal, 4-methylphenol, 3-(methylthio)propanal, dimethyl trisulfide, 2-ethyl-5-methylpyrazine, and 2-ethyl-3,5-dimethylpyrazine. Furthermore, the development trends and future research directions for baijiu with sesame flavor are also discussed and proposed. © 2019 American Chemical Society.
引用
收藏
页码：177 / 224
页数：47
相关论文
共 94 条
[31]  
Gong S.B., Fan W.L., Xu Y., Comparison of Volatile and Non-Volatile Compounds between Traditional and Mechanical Raw Baijiu of Roasted-Sesame-Like Aroma Type Baijiu (Chinese Liquor), Food. Ferm. Industries, 44, pp. 239-245, (2018)
[32]  
Liu C.H., Liu M., Zhong Q.D., Xiong Z.H., Meng Z., Liu L., Lv Z.Y., Li X.H., Study on Typical Sensory Characteristics of Zhimaxiang Baijiu (Sesame-Flavor Liquor) by Quantitative Description Analysis, Liquor-Making Sci. Technol., 6, pp. 10-15, (2014)
[33]  
Zheng Y., Sun B.G., Zhao M.M., Zheng F.P., Huang M.Q., Sun J.Y., Sun X.T., Li H.H., Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies, J. Agric. Food Chem., 64, pp. 5367-5374, (2016)
[34]  
Sha S., Chen S., Qian M.C., Wang C.C., Xu Y., Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-Like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants, J. Agri. Food Chem., 65, pp. 123-131, (2017)
[35]  
Sun J.Y., Zhao D.R., Zhang F.G., Sun B.G., Zheng F.P., Huang M.Q., Sun X.T., Li H.H., Joint Direct Injection and GC-MS Chemometric Approach for Chemical Profile and Sulfur Compounds of Sesame-Flavor Chinese Baijiu (Chinese Liquor), Eur Food Res. Technol., 9, pp. 1-16, (2017)
[36]  
Zhang F.G., Some Thoughts on the Production of Sesame-Flavor Baijiu, Liquor Brewing, 45, pp. 8-9, (2018)
[37]  
Wu Z.Z., Fan Z.Y., Zuo G.Y., Wang H.H., GC-MS Direct Analysis of Qualitative and Quantitative Sampling of Liquor, Liquor Making, 36, pp. 88-90, (2009)
[38]  
Li T.C., Hui R.H., Hou D.Y., Analysis of the Volatile Compounds from Chinese Wine by Solid Phase Extraction and GC/MS, J. Chinese Mass Spectrometry Society, 28, pp. 96-100, (2007)
[39]  
Fan W.L., Xu Y., Determination of Aroma Compounds of Chinese Liquors by Direct Immersion-Solid Phase Microextraction (DI-SPME), Liquor Making, 34, pp. 18-21, (2007)
[40]  
Yang C.X., Liao Y.H., Hu J.H., Hu J.Y., Xie J.C., Comparison of Aroma Compounds in Erguotou Liquor by Liquid-Liquid Extraction and Solid Phase Microextraction, Sci. Technol. Food Industry, 8, pp. 68-74, (2012)
12345678910