Effect of Fermentation Processing on the Flavor of Baijiu

Journal of Agricultural and Food Chemistry
Huilin Liu, Baoguo Sun

Abstract

Baijiu, otherwise known as the national liquor of China, is a well-known distilled spirit that has been produced for over 2000 years. Baijiu is a clear and transparent fermented alcoholic beverage containing more than 1870 volatile compounds, including esters, alcohols, aromatics, ketones, heterocycles, nitrogenous compounds, acids, aldehydes, terpenes, sulfur compounds, acetals, and lactones. This perspective describes the baijiu production process, summarizes recent progress in the development and study of baijiu flavor chemistry, discusses the effect of fermentation processing on baijiu flavor, and presents novel development trends in the baijiu industry in the dual directions of flavor and health. Furthermore, the direction of research and development for modernization in the baijiu industry is discussed and proposed.

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Citations

Jul 3, 2019·Journal of Food Science·Dongrui ZhaoMouming Zhao
Feb 16, 2020·Applied and Environmental Microbiology·Bowen WangBaoguo Sun
Dec 15, 2018·Journal of Food Science·Ming-Yao WangChang Su
Oct 1, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Lulu WangYan Xu
Apr 21, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yuzhen WangBaoguo Sun
Sep 29, 2020·Frontiers in Microbiology·Chunxiao WangShuyi Qiu
Mar 29, 2020·BMC Microbiology·Guangsen FanXiuting Li
Mar 18, 2020·Food Science & Nutrition·Jing LiYufei Xie
Dec 31, 2020·Critical Reviews in Food Science and Nutrition·Yingying HuBaohua Kong
Nov 14, 2019·Journal of Bioscience and Bioengineering·Xuan YinKazunori Takamine
Feb 13, 2021·ACS Synthetic Biology·Wenqi ShiDongguang Xiao
Nov 16, 2020·Journal of Food Science·Yang WeiJian-Gang Yang
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Xiaolin HuangBen Zhong Tang
Feb 12, 2021·Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy·Hupiao DaiYuanbin She
Feb 24, 2021·Journal of Agricultural and Food Chemistry·Mengjie ZhouJianping Wu
Oct 17, 2020·Canadian Journal of Microbiology·Suqi ChenSuyi Zhang
Oct 1, 2018·International Journal of Biological Macromolecules·Barkat AliHai Zhao

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