FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (23): 260-267.doi: 10.7506/spkx1002-6630-20201015-127

• Reviews • Previous Articles     Next Articles

A Review of Changes of Flavor Compounds during Baijiu Aging and Recent Progress in Artificial Aging Techniques

QIN Dan, DUAN Jiawen, LI Youming, HE Fei, LI Hehe, SUN Baoguo   

  1. (1. Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; 2. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 3. Technology R&D Center, Inner Mongolia Taipusiqi Grassland Brewing Co., Ltd., Taipusiqi 027000, China; 4. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China)
  • Online:2021-12-15 Published:2021-12-29

Abstract: Baijiu aging is an important step during the brewing process of baijiu. Since the natural aging process is time-consuming and expensive, it is hoped that a new artificial aging technique will be developed to impart the color, aroma, taste and style of aged baijiu to the fresh one in a short time. Baijiu aging is the result of a combination of physical and chemical changes, and both the baijiu body and trace components change during baijiu aging. This paper reviews the changes of flavor compounds in the mainstream aroma types of baijiu during the natural aging process and summarizes the currently available artificial aging techniques. We expect that this review will provide a theoretical basis for the development of an optimal artificial aging technique.

Key words: baijiu; natural aging; aroma compounds; artificial aging techniques

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