Research progress of the pretreatment methods on flavoring substances in Baijiu

  • LIN Wenxuan ,
  • AO Ling ,
  • DONG Wei ,
  • SUN Xiaotao ,
  • LIU Miao ,
  • SHEN Caihong ,
  • ZHANG Suyi ,
  • DENG Bo
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  • 1(Beijing Laboratory of Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China)
    2(Luzhou Laojiao Co.Ltd.,Luzhou 646000,China)
    3(Key Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Technology and Business University,Beijing 100048,China)

Received date: 2020-10-16

  Revised date: 2020-12-18

  Online published: 2021-08-23

Abstract

Baijiu is the traditional Chinese spirit,which has a long history and rich flavor types.The flavor of Baijiu is determined by the abundant aroma compounds.In recent years,the establishment of a rapid and efficient pretreatment method to fully extract the trace components from Baijiu has been a hot issue.In this paper,10 common pretreatment methods in the field of Baijiu flavor are reviewed and the applicability,method development,advantages and disadvantages of various pretreatment methods are summed up.Meanwhile,the development trend of new pretreatment methods in the future is also introduced,aiming at providing theoretical guidence for the study of Baijiu flavor.

Cite this article

LIN Wenxuan , AO Ling , DONG Wei , SUN Xiaotao , LIU Miao , SHEN Caihong , ZHANG Suyi , DENG Bo . Research progress of the pretreatment methods on flavoring substances in Baijiu[J]. Food and Fermentation Industries, 2021 , 47(15) : 307 -314 . DOI: 10.13995/j.cnki.11-1802/ts.025867

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