A Review of Research Methods in Baijiu Flavor Chemistry and Recent Progress in the Flavor Chemistry of Maotai-Flavored Baijiu

doi:10.7506/spkx1002-6630-20190822-228

FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (17): 315-324.doi: 10.7506/spkx1002-6630-20190822-228

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A Review of Research Methods in Baijiu Flavor Chemistry and Recent Progress in the Flavor Chemistry of Maotai-Flavored Baijiu

TANG Ping, SHAN Qimuge, WANG Li, WANG Fan, LI Changwen, LU Jun

(1. Guizhou Guotai Distillery Co. Ltd., Renhuai 564501, China; 2. Tasly Academy, Tasly Holding Group Co. Ltd., Tianjin 300410, China)

Online:2020-09-15 Published:2020-09-16

Abstract

Abstract: Maotai-flavored Baijiu is popular among consumers because of its unique flavor, taste and relatively good post-drink comfort. However, the mechanism of flavor formation and the key flavor substances in Maotai-flavored Baijiu have not been definitely determined yet. Based on an extensive review of the recent studies on Maotai-flavored Baijiu, this article therefore provides a brief description of the current research methods in Baijiu flavor chemistry, and it also summarizes micro-flavor compounds and their contribution to the flavor during the fermentation of Maotai-flavored Baijiu, in order to provide a basis for further research in Maotai-flavored Baijiu flavor chemistry.

Key words: Maotai-flavored Baijiu; flavor chemistry; taste

CLC Number:

TS261.7

TANG Ping, SHAN Qimuge, WANG Li, WANG Fan, LI Changwen, LU Jun. A Review of Research Methods in Baijiu Flavor Chemistry and Recent Progress in the Flavor Chemistry of Maotai-Flavored Baijiu[J]. FOOD SCIENCE, 2020, 41(17): 315-324.

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A Review of Research Methods in Baijiu Flavor Chemistry and Recent Progress in the Flavor Chemistry of Maotai-Flavored Baijiu

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