Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor
Numerous counterfeit vintage Baijiu are widely distributed in the market driven by economic interest which disturb the market economic rules and damage the reputation of particular Baijiu brand. Found on the situation, the Baijiu system variation during aging period, aging mechanisms and discriminat...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522003522 |
| _version_ | 1797868304209018880 |
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| author | Wei Jia Rutian Ma Liangbin Hu Haizhen Mo |
| author_facet | Wei Jia Rutian Ma Liangbin Hu Haizhen Mo |
| author_sort | Wei Jia |
| collection | DOAJ |
| description | Numerous counterfeit vintage Baijiu are widely distributed in the market driven by economic interest which disturb the market economic rules and damage the reputation of particular Baijiu brand. Found on the situation, the Baijiu system variation during aging period, aging mechanisms and discrimination strategies for vintage Baijiu are systematically illuminated. The aging mechanisms of Baijiu cover volatilization, oxidation, association, esterification, hydrolysis, formation of colloid molecules and catalysis by metal elements or other raw materials dissolved from storage vessels. The discrimination of aged Baijiu has been performed by electrochemical method, colorimetric sensor array or component characterization coupled with multivariate analysis. Nevertheless, the characterization of non-volatile compounds in aged Baijiu is deficient. Further research on the aging principles, more easy-operation and low-cost discrimination strategies for aged Baijiu are imperative. The above information is favorable to better understand the aging process and mechanisms of Baijiu, and promote the development of artificial aging techniques. |
| first_indexed | 2024-04-09T23:53:49Z |
| format | Article |
| id | doaj.art-af633853575e4d978b8b7f5b890953c7 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-09T23:53:49Z |
| publishDate | 2023-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-af633853575e4d978b8b7f5b890953c72023-03-17T04:34:12ZengElsevierFood Chemistry: X2590-15752023-03-0117100554Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavorWei Jia0Rutian Ma1Liangbin Hu2Haizhen Mo3School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China; Corresponding authors at: School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, ChinaSchool of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, ChinaSchool of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China; Corresponding authors at: School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.Numerous counterfeit vintage Baijiu are widely distributed in the market driven by economic interest which disturb the market economic rules and damage the reputation of particular Baijiu brand. Found on the situation, the Baijiu system variation during aging period, aging mechanisms and discrimination strategies for vintage Baijiu are systematically illuminated. The aging mechanisms of Baijiu cover volatilization, oxidation, association, esterification, hydrolysis, formation of colloid molecules and catalysis by metal elements or other raw materials dissolved from storage vessels. The discrimination of aged Baijiu has been performed by electrochemical method, colorimetric sensor array or component characterization coupled with multivariate analysis. Nevertheless, the characterization of non-volatile compounds in aged Baijiu is deficient. Further research on the aging principles, more easy-operation and low-cost discrimination strategies for aged Baijiu are imperative. The above information is favorable to better understand the aging process and mechanisms of Baijiu, and promote the development of artificial aging techniques.http://www.sciencedirect.com/science/article/pii/S2590157522003522BaijiuAgingFlavorMechanismAging discrimination |
| spellingShingle | Wei Jia Rutian Ma Liangbin Hu Haizhen Mo Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor Food Chemistry: X Baijiu Aging Flavor Mechanism Aging discrimination |
| title | Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor |
| title_full | Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor |
| title_fullStr | Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor |
| title_full_unstemmed | Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor |
| title_short | Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor |
| title_sort | synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor |
| topic | Baijiu Aging Flavor Mechanism Aging discrimination |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522003522 |
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