Recent advances of flavor chemistry in Chinese liquor spirits (Baijiu)

Journal of Chinese Institute of Food Science and Technology

Volumn 15, Issue 9, 2015, Pages 1-8

  Sun, Baoguo ^a,b,c   Wu, Jihong ^a,b,c   Huang, Mingquan ^a,b,c   Sun, Jinyuan ^a,b,c   Zheng, Fuping ^a,b,c  

^a Beijing Key Laboratory of Flavor Chemistry   (China)

^b Beijing Innovation Centre of Food Nutrition and Human Health   (China)

^c BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

Baijiu; Flavor chemistry; Modern production; Research progress

Indexed keywords

AROMATIC COMPOUNDS; AROMATIC HYDROCARBONS; BEVERAGES; ESTERS; KETONES; NITROGEN COMPOUNDS; ODORS; SULFUR COMPOUNDS;

AROMA QUALITY; BAIJIU; CHINESE LIQUORS; FORMATION PATHS; METHODOLOGICAL STUDIES; RESEARCH FOCUS;

FLAVOR COMPOUNDS;

EID: 84949754254     PISSN: 10097848     EISSN: None     Source Type: Journal    
DOI: 10.16429/j.1009-7848.2015.09.001     Document Type: Article

References (11)

1. Zhu Shukui, Lu Xin, Ji Keliang, et al. Characterization of flavor compounds in Chinese liquor Moutai by compre hensive two-dimensional gas chromatography/time-of-flight mass spectrometry[J]. Analytica Chimica Acta, 2007, (597): 340-348.
2. Kaffarnik S, Preuss S, Vetter W. Direct determination of flavor relevant and further branched-chain fatty acids from sheep subcutaneous adipose tissue by gas chromatography with mass spectrometry[J]. Journal of Chromatography A, 2014, 1350: 92-101.
3. Omar N, Bakar J, Muhammad K. Determination of organochlorine pesticides in shrimp by gas chromatography-mass spectrometry using a modified QuEChERS approach[J]. Food Control, 2013, 34(2): 318-322.
4. Fan Haiyan, Fan Wenlai, Xu Yan. Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies[J]. Journal of Agricultural and Food Chemistry, 2015, 63: 3660-3668.
5. Fan Wenlai, Qian C. Michael. Identification of aroma compounds in Chinese 'Yanghe Daqu' liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry[J]. Flavor and Fragrance Journal, 2006, 21: 333-342.
6. Fan Wenlai, Qian C. Michael. Characterization of aroma compounds of Chinese 'Wuliangye' and 'Jiannanchun' liquors by aroma extract dilution analysis[J]. Journal of Agricultural and Food Chemistry, 2006, 54: 2695-2704.
7. Fang Yu, Michael C. Qian. Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique[J]. Journal of Chromatography A, 2005, 1080: 177-185.
8. Fan Wenlai, Xu Yan, Zhang Yanhong. Characterization of pyrazines in some Chinese liquors and their approximate concentrations[J]. Journal of Agricultural and Food Chemistry, 2007, 55: 9956-9962.
9. Fan Wenlai, Shen Haiyue, Xu Yan. Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry [J]. J Sci Food Agric, 2011(91): 1187-1198.
10. Wang Peipei, Li Zhao, Qi Tingting, et al. Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol-gel fibre[J]. Food Chemistry, 2015, 169: 230-240.
11. Li Guohui, Zhong Qiding, Wang Daobing, et al. Determination and formation of Ethyl Carbamate in Chinese spirits [J]. Food Control, 2015, 56: 169-176.