Research progress of biogenic amines in Chinese Huangjiu and Baijiu

  • LI Shuting ,
  • YIN Liguo ,
  • WU Zhengyun ,
  • ZHANG Wenxue ,
  • Katsuya Gomi
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  • 1(College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China)
    2(Key Laboratory of Solid Fermentation Resources Utilization of Sichuan Province, Yibin 644005, China)
    3(Laboratory of Fermentation Microbiology, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan)

Received date: 2023-06-27

  Revised date: 2023-07-12

  Online published: 2024-06-11

Abstract

Biogenic amines are a common class of health risk factors in fermented foods.Biogenic amines work synergistically with ethanol, exacerbating the adverse effects of alcohol consumption.The contents of biogenic amines in different types of Huangjiu and Baijiu, the rule of biogenic amines formation in the winemaking process and the factors affecting the formation of biogenic amines in Huangjiu and Baijiu are reviewed in this paper, in order to provide reference for the control of biogenic amines in Huangjiu and Baijiu.

Cite this article

LI Shuting , YIN Liguo , WU Zhengyun , ZHANG Wenxue , Katsuya Gomi . Research progress of biogenic amines in Chinese Huangjiu and Baijiu[J]. Food and Fermentation Industries, 2024 , 50(10) : 327 -334 . DOI: 10.13995/j.cnki.11-1802/ts.036586

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