Tetramethylpyrazine in Chinese baijiu: Presence, analysis, formation, and regulation

Tetramethylpyrazine in Chinese baijiu: Presence, analysis, formation, and regulation

Traditional Chinese fermented baijiu is one of the six major distilled spirits consumed worldwide. It plays an important role in people's daily life and social interactions because of its taste, nutritional value, and various health functions. Tetramethylpyrazine (TMP), also known as ligustrazi...

Full description

Bibliographic Details
Main Authors:	Xiaoshan Shi, Shumiao Zhao, Shenxi Chen, Xinglin Han, Qiang Yang, Long Zhang, Xian Xia, Junming Tu, Yuanliang Hu
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2022-09-01
Series:	Frontiers in Nutrition
Subjects:	Chinese baijiu health flavor factor TMP formation mechanism regulation strategies
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2022.1004435/full

Similar Items

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu
by: Yuanliang Hu, et al.
Published: (2021-04-01)

Detection of viable and total fungal community in zaopei of Chinese strong-flavor baijiu using PMA combined with qPCR and HTS based on ITS2 region
by: Huanming Liu, et al.
Published: (2021-10-01)

Chinese Baijiu: The Perfect Works of Microorganisms
by: Wenying Tu, et al.
Published: (2022-06-01)

Control of N-Propanol Production in Simulated Liquid State Fermentation of Chinese Baijiu by Response Surface Methodology
by: Yajie Yin, et al.
Published: (2021-05-01)

Bacterial diversity associated with volatile compound accumulation in pit mud of Chinese strong-flavor baijiu pit
by: Yan Shoubao, et al.
Published: (2023-01-01)

Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food
by: Jinchen Li, et al.
Published: (2023-07-01)

Baijiu (白酒), Chinese liquor: History, classification and manufacture
by: Xiao-Wei Zheng, et al.
Published: (2016-03-01)

Effect of microbial interaction on flavor quality in Chinese baijiu fermentation
by: Lei Gao, et al.
Published: (2022-08-01)

Formation, Development and Trend of Sensory Quality Description of Jiang-flavor Baijiu
by: NIU Junjie, SHI Bolin, WANG Houyin, ZHAO Lei, ZHONG Kui, ZHANG Yao, GAO Haiyan, YUN Zhenyu
Published: (2024-03-01)

“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu
by: Yashuai Wu, et al.
Published: (2022-09-01)

Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu
by: Hongshen Li, et al.
Published: (2021-06-01)

Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China
by: Yanfang Wu, et al.
Published: (2023-12-01)

Systematic analysis of Baobaoqu fermentation starter for Wuliangye Baijiu by the combination of metagenomics and metabolomics
by: Qingmei Zhang, et al.
Published: (2022-12-01)

Effects of Eurotium critatum on Fermentation Performance, Microbial Flora and Baijiu Flavor of Daqu
by: Fengying YANG, et al.
Published: (2023-08-01)

Dynamic changes in microbial communities and flavor during different fermentation stages of proso millet Baijiu, a new product from Shanxi light-flavored Baijiu
by: Jia Zhao, et al.
Published: (2024-01-01)

Changes of Microorganisms and Flavor Compounds in the Fourth Round Jiupei of Sauce-flavored Baijiu in Beijing
by: Huiqin HUANG, et al.
Published: (2024-01-01)

Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome
by: Cong Chen, et al.
Published: (2022-11-01)

Sweetness science of Baijiu: Unraveling flavor compounds, perception and analytical techniques
by: Panpan Chen, et al.
Published: (2023-12-01)

Seasonal Variation of Flavor Substances in Chinese Strong-Flavor Baijiu Base Liquor
by: ZHANG Jingyi, CHAI Lijuan, GAO Tao, PU Chun, ZHANG Longyun, ZHANG Xiaojuan, XU Zhenghong
Published: (2023-06-01)

Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu
by: Youqiang Xu, et al.
Published: (2023-01-01)

Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics
by: Xuefeng Guo, et al.
Published: (2022-09-01)

Metabolomics-Driven Elucidation of Interactions between <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus panis</i> from Chinese Baijiu Fermentation Microbiome
by: Yanfeng Liu, et al.
Published: (2022-01-01)

Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu
by: Jie Xu, et al.
Published: (2024-03-01)

Airborne microbes in five important regions of Chinese traditional distilled liquor (Baijiu) brewing: regional and seasonal variations
by: Yan Xu, et al.
Published: (2024-01-01)

Identification of Trace Components in Sauce-Flavor Baijiu by High-Resolution Mass Spectrometry
by: Jinfeng Ge, et al.
Published: (2023-01-01)

Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production
by: Mao-Ke Liu, et al.
Published: (2020-04-01)

Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation
by: Huan Wang, et al.
Published: (2023-12-01)

Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened?
by: Dan Qin, et al.
Published: (2022-11-01)

Deciphering the Shifts in Microbial Community Diversity From Material Pretreatment to Saccharification Process of Fuyu-Flavor Baijiu
by: Jiamu Kang, et al.
Published: (2021-08-01)

Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review
by: Wei Zou, et al.
Published: (2018-04-01)

Optimization and Application of Ultra-high Performance Liquid Chromatography-High Resolution Mass Spectrometry for Determination of the Bitter Compound Trihydroxyoctadecenoic Acid in Chinese Baijiu
by: YANG Junlin, TIAN Dongwei, YIN Yanyan, JIANG Lili, LI Lulu, ZHANG Erkang, HU Feng, CHENG Pingyan
Published: (2023-04-01)

Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry
by: Dan Qin, et al.
Published: (2023-01-01)

Correlation Analysis among Physicochemical Parameters, Flavor Compounds and Microbial Community during Fourth Round of Heap Fermentation of Jiang-Flavor Baijiu
by: WU Cheng, CHENG Pingyan, XIE Dan, HUANG Wei, FAN Endi, LU Lunwei, HU Feng
Published: (2023-01-01)

Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals
by: Youqiang Xu, et al.
Published: (2023-02-01)

Study on the Correlation between Microbe and Volatile Flavor Substances in Five Rounds of Brewing Process of Dongniang Sauce-flavor Baijiu
by: Caixia LIN, et al.
Published: (2023-11-01)

Analysis of Physicochemical Properties and Microbial Succession of Wenwang Chinese Strong-flavor Baijiu at Different Depths in Old and New Pit Muds
by: Xianghui XU, et al.
Published: (2022-11-01)

What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu
by: Jiao Niu, et al.
Published: (2022-11-01)

Microbial Diversity and Metabolites Dynamic of Light-Flavor <i>Baijiu</i> with Stacking Process
by: Zhaojie Li, et al.
Published: (2022-02-01)

Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis
by: Zhen Wang, et al.
Published: (2023-10-01)

High-sensitivity profiling of dipeptides in sauce-flavor Baijiu Daqu by chemical derivatization and ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry
by: Zixuan Wang, et al.
Published: (2024-03-01)