Progress in Research on the Flavor Components of Light-Flavor Baijiu

doi:10.7506/spkx1002-6630-20210316-217

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (7): 232-244.doi: 10.7506/spkx1002-6630-20210316-217

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Progress in Research on the Flavor Components of Light-Flavor Baijiu

WANG Zhen, YE Hong, ZHU Tingting, HUANG Mingquan, WEI Jinwang, WU Jihong, ZHANG Jinglin

(1. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Key Laboratory of Flavor Chemistry, School of Light Industry, Beijing Technology and Business University, Beijing 100048, China; 2. Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd., Beijing 101301, China)

Online:2022-04-15 Published:2022-04-26

Abstract

Abstract: Chinese light-flavor Baijiu, with a long history, is characterized by pure aroma, sweet and soft flavor, and long aftertaste. It has always been a research hotspot. In this paper, first, the pretreatment and detection methods for flavor substances in Baijiu are compared. Then, the volatile components and aroma-active compounds reported in light-flavor Baijiu so far are summarized, and the flavor wheel for light-flavor Baijiu is drawn based on the above statements. Finally, future development trends are proposed. This review could provide an important reference for research on the flavor of light-flavor Baijiu, and also provide ideas for the healthy development of the light-flavor Baijiu industry.

Key words: light-flavor Baijiu; pretreatment; detection methods; flavor components; flavor wheel

CLC Number:

TS261

WANG Zhen, YE Hong, ZHU Tingting, HUANG Mingquan, WEI Jinwang, WU Jihong, ZHANG Jinglin. Progress in Research on the Flavor Components of Light-Flavor Baijiu[J]. FOOD SCIENCE, 2022, 43(7): 232-244.

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Progress in Research on the Flavor Components of Light-Flavor Baijiu

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