Research progress on the flavor and key substance analysis techniques of sauce-flavor Baijiu
Sauce-flavor (Jiangxiangxing) Baijiu is a prominent type of traditional Baijiu in China, admired by consumers for its unique elegant and delicate aroma, full-bodied taste, long-lasting aftertaste, and lingering fragrance in an empty glass. The composition of flavor substances in sauce-flavor Baijiu...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2024-11-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-1.pdf |
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| Summary: | Sauce-flavor (Jiangxiangxing) Baijiu is a prominent type of traditional Baijiu in China, admired by consumers for its unique elegant and delicate aroma, full-bodied taste, long-lasting aftertaste, and lingering fragrance in an empty glass. The composition of flavor substances in sauce-flavor Baijiu is extremely complex, involving thousands of substances. The identification and characterization of key flavor substances still require in-depth research. Based on this, combined with the latest research progress at home and abroad, the main flavor substances in sauce-flavor Baijiu, their generation stages and changing patterns during the brewing process, as well as the application of modern analytical techniques in the study of key substances in sauce-flavor Baijiu were systematically introduced, aiming to provide a theoretical foundation for the modernization and innovation of sauce-flavor Baijiu production techniques. |
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| ISSN: | 0254-5071 |