A review on flavor of Baijiu and other world-renowned distilled liquors
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523003139 |
| _version_ | 1827577228828868608 |
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| author | Lina Qiao Jing Wang Ruifang Wang Ning Zhang Fuping Zheng |
| author_facet | Lina Qiao Jing Wang Ruifang Wang Ning Zhang Fuping Zheng |
| author_sort | Lina Qiao |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-08T21:24:50Z |
| format | Article |
| id | doaj.art-07e444e4178b469fb9400e445d9c47d9 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:24:50Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-07e444e4178b469fb9400e445d9c47d92023-12-21T07:36:25ZengElsevierFood Chemistry: X2590-15752023-12-0120100870A review on flavor of Baijiu and other world-renowned distilled liquorsLina Qiao0Jing Wang1Ruifang Wang2Ning Zhang3Fuping Zheng4China 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, ChinaChina 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, ChinaBeijingKey Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, ChinaChina 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.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, ChinaThe 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.http://www.sciencedirect.com/science/article/pii/S2590157523003139Chinese liquorAlcoholic beverageFlavorAroma-active compoundsSensory property |
| spellingShingle | Lina Qiao Jing Wang Ruifang Wang Ning Zhang Fuping Zheng A review on flavor of Baijiu and other world-renowned distilled liquors Food Chemistry: X Chinese liquor Alcoholic beverage Flavor Aroma-active compounds Sensory property |
| title | A review on flavor of Baijiu and other world-renowned distilled liquors |
| title_full | A review on flavor of Baijiu and other world-renowned distilled liquors |
| title_fullStr | A review on flavor of Baijiu and other world-renowned distilled liquors |
| title_full_unstemmed | A review on flavor of Baijiu and other world-renowned distilled liquors |
| title_short | A review on flavor of Baijiu and other world-renowned distilled liquors |
| title_sort | review on flavor of baijiu and other world renowned distilled liquors |
| topic | Chinese liquor Alcoholic beverage Flavor Aroma-active compounds Sensory property |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523003139 |
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