Insights into the mechanism of flavor compound changes in strong flavor baijiu during storage by using the density functional theory and molecular dynamics simulation.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131522
Abstract: The aging procedure/storage is essential to enhance the organoleptic quality of strong flavor baijiu (SFB). How the storage affects flavor changes in SFB, that is, the aging mechanisms remains unclear. Herein, the physical and chemical… read more here.
Keywords: storage; flavor baijiu; simulation; flavor ... See more keywords
Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.110913
Abstract: Abstract Baijiu is a highly-valued traditional Chinese distilled alcoholic liquor and maturation markedly improves its sensory qualities and market value. Identification of age-markers is challenging because of the complexity of the endogenous chemical profile and… read more here.
Keywords: maturation; baijiu; flavor baijiu; age markers ... See more keywords
Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Analytical Methods in Chemistry"
DOI: 10.1155/2022/4614330
Abstract: Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS. The results showed that GC-IMS could effectively separate the volatile… read more here.
Keywords: flavor baijiu; ethyl; flavor; baijiu ... See more keywords
Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2021.769290
Abstract: Fen flavor Baijiu needs two rounds of fermentation, which will obtain Dacha after initial fermentation and Ercha after secondary fermentation. The quality of Baijiu is closely related to the microbes within fermented grains. However, the… read more here.
Keywords: fen flavor; fermented grains; flavor baijiu; ercha ... See more keywords
The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu
Sign Up to like & getrecommendations! Published in 2021 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2021.789845
Abstract: Microorganisms in pit mud are the essential factor determining the style of strong flavor Baijiu. The spatial distribution characteristics of fungal communities and aroma in the pit mud for strong flavor Baijiu from Xinjiang, China,… read more here.
Keywords: pit mud; flavor baijiu; depth depended; mud ... See more keywords
Study on the Effect of Key Genes ME2 and adhE during Luzhou-Flavor Baijiu Brewing
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11050700
Abstract: Luzhou-flavor baijiu (LFB) is brewed by the combined action of various microorganisms, and its flavor is affected by the microbial community and the genes they express, but which genes are the key ones during LFB… read more here.
Keywords: key genes; luzhou flavor; flavor baijiu; me2 adhe ... See more keywords
Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods12010010
Abstract: The compositions of the microbial community in fermented grains of Sauce-flavor baijiu produced in different regions have diverse characteristics; however, the reasons for this remain unclear. The present study investigated the contributions of environmental microorganisms… read more here.
Keywords: community; sauce flavor; flavor baijiu; fermented grains ... See more keywords
Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12061238
Abstract: This study comprehensively characterized and compared the aroma differences between four different grades of Fenjiu (FJ, the most representative light-flavor Baijiu). Aroma-active compounds were analyzed by liquid-liquid extraction (LLE) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS).… read more here.
Keywords: different grades; active compounds; flavor baijiu; aroma active ... See more keywords
Identification of Trace Components in Sauce-Flavor Baijiu by High-Resolution Mass Spectrometry
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28031273
Abstract: Sauce-flavor Baijiu is one of the most complex and typical types of traditional Chinese liquor, whose trace components have an important impact on its taste and quality. Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR… read more here.
Keywords: trace components; sauce flavor; flavor baijiu;