Research progress on flavor components and quality control of traditional Huangjiu
As a traditional Chinese brewed alcoholic drink, Huangjiu (Chinese rice wine) is rich in nutrients and has an aromatic taste. Different Huangjiu have different flavor characteristics, and the quality characteristics of different Huangjiu can be explored by flavor substances analysis. Volatile flavor...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2024-09-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-9.pdf |
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| Summary: | As a traditional Chinese brewed alcoholic drink, Huangjiu (Chinese rice wine) is rich in nutrients and has an aromatic taste. Different Huangjiu have different flavor characteristics, and the quality characteristics of different Huangjiu can be explored by flavor substances analysis. Volatile flavor substances such as alcohols, esters, phenols, acids, and aldehydes are important factors in determining the aroma characteristics and quality of Huangjiu. However, excessive higher alcohols, ethyl carbamate, methanol, and biogenic amines in Huangjiu have potential adverse effects on the quality of Huangjiu, meanwhile, their removal process can also affect the flavor characteristics of Huangjiu to some extent. The various characteristic flavor substances in Huangjiu were introduced, the main quality control methods of Huangjiu were summarized, and the main factors affecting the Huangjiu quality and their influence on flavor were summarized, and the existing problems and development prospects of Huangjiu were elaborated and prospected. |
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| ISSN: | 0254-5071 |