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

被引：39
作者：
Qiao, Lina [1 ,2 ]
Wang, Jing [1 ,2 ]
Wang, Ruifang [3 ]
Zhang, Ning [1 ,2 ,3 ]
Zheng, Fuping [1 ,2 ]
机构：
[1] Beijing Technol & Business Univ, China Food Flavor & Nutr Hlth Innovat Ctr, Beijing, Peoples R China
[2] Beijing Technol & Business Univ, KeyLaboratory Brewing Mol Engn China Light Ind, Beijing 100048, Peoples R China
[3] Beijing Technol & Business Univ, BeijingKey Lab Flavor Chem, Beijing 100048, Peoples R China
来源：
FOOD CHEMISTRY-X | 2023年 / 20卷
基金：
中国国家自然科学基金;
关键词：
Chinese liquor; Alcoholic beverage; Flavor; Aroma-active compounds; Sensory property; SOLID-PHASE MICROEXTRACTION; KEY AROMA COMPOUNDS; GAS CHROMATOGRAPHY-OLFACTOMETRY; FLAME PHOTOMETRIC DETECTION; EXTRACT DILUTION ANALYSIS; VOLATILE SULFUR-COMPOUNDS; AMERICAN BOURBON WHISKEY; ODOR-ACTIVE COMPOUNDS; QUANTITATIVE MEASUREMENTS; MASS-SPECTROMETRY;
D O I：
10.1016/j.fochx.2023.100870
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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.
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页数：16
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