Results 31 to 40 of about 3,669 (162)

Differential Analysis of Sensory Quality and Flavor Characteristics of Jiang-flavor Baijiu from Different Production Areas in Chishui River Basin

Shipin gongye ke-ji
To investigate the differences in flavor composition of Jiang-flavor Baijiu from different production areas in the Chishui River basin, the gas chromatography-flame ionization detector was used to analyze differences in the flavor characteristics and ...
Jiajia ZENG, Hongqin CHEN, Hongxiang ZHOU, Xiaolei ZHANG   +3 more
doaj   +1 more source

Baijiu (白酒), Chinese liquor: History, classification and manufacture [PDF]

, 2016
Baijiu (白酒) is a traditional fermented alcoholic drink originating in China, which is typically obtained by natural fermentation. It has a high reputation and constitutes an important part of Chinese dietary profile.
Zheng, Xiao-Wei, Bei-Zhong Han, Han, Bei-Zhong, Xiao-Wei Zheng   +3 more
core   +1 more source

Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor

Food Chemistry: X, 2023
Numerous counterfeit vintage Baijiu are widely distributed in the market driven by economic interest which disturb the market economic rules and damage the reputation of particular Baijiu brand.
Wei Jia, Rutian Ma, Liangbin Hu, Haizhen Mo   +3 more
doaj   +1 more source

Dynamics of Microbial Community, Physicochemical Properties, and Flavor Metabolites in Huangshui During Strong-Flavor Baijiu Fermentation

Fermentation
Huangshui (HS) is a key byproduct of Chinese strong-flavor Baijiu (a traditional distilled spirit) fermentation. This study investigated microbial succession and flavor formation across five key fermentation stages using high-throughput sequencing ...
Zhongying Zhai, Xiannian Zhu, Yong Wan, Qing Zheng   +3 more
doaj   +1 more source

Detection and risk assessment of 17 phthalate esters residues in Baijiu available for sale in Guiyang City

Zhongguo shipin weisheng zazhi
ObjectiveTo understand the pollution of 17 phthalate ester compounds （PAEs） in Baijiu sold in Guiyang City and evaluate the dietary exposure risk of residents in Guiyang City.MethodsThe data of 17 PAEs in Baijiu sold in Guiyang City from 2021 to 2023 ...
FAN Jinxu, SHEN Ying, MA Kai, SUN Haida, LI Linzhu, LIU Shuanglong, LUO Tingwu, YANG Changbiao   +7 more
doaj   +1 more source

Distribution and Quantification of Lactic Acid Enantiomers in Baijiu

, 2022
Enantiomers of lactic acid were investigated in Baijiu, including soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB), via high-performance liquid chromatography with a chiral separation column.
Hao Xu, Xu, Hao, Yifeng Dai, Yuangen Wu, Shuyi Qiu, Xiangyong Zeng, Qiu, Shuyi, Wu, Yuangen, Dai, Yifeng, Zeng, Xiangyong   +9 more
core   +1 more source

Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection

Foods
Solid-state distillation is a distinctive process for extracting the baijiu aroma compounds that determine the flavor character of baijiu. In this study, the changes in various chemical properties of the aroma compounds in three classical Jiangxiangxing ...
Yuchen Gao, Qiang Yang, Guangyuan Jin, Shengzhi Yang, Ruiyang Qin, Linjie Lyu, Xianze Yao, Rongzhen Zhang, Shuang Chen, Yan Xu   +9 more
doaj   +1 more source

Improving the Physicochemical Properties, Organic Acids, Amino Acids, Volatile Organic Compounds, and Metabolites of Laohan Melon Juice Through Fermentation With Different Lactic Acid Bacteria

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Fermentation with lactic acid bacteria could improve amino acids, volatile organic compounds (VOCs), and nonvolatile metabolites of Laohan melon juice (LMJ), which provides theoretical guidance for the development of Laohan melon beverage and advances knowledge of the metabolic mechanisms of VOCs in LMJ.
Yun Xie, Sihan Hou, Mingdong Tan, Jianqiao Jiang, Yue Hu, Yiwen Chen, Yongkang Li, Miao Cui, Jianming Niu, Weidong Cheng, Xilei Pu, Yuyun He, Feifei Gao   +12 more
wiley   +1 more source

Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation

Foods, 2022
Baijiu occupies an important position in the food industry of China and is deeply recognized as the national liquor of China. According to the flavor characteristics, Baijiu is artificially divided into 12 categories.
Hao Chen, Yashuai Wu, Junshan Wang, Jiaxin Hong, Wenjing Tian, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Hehe Li, Fuping Zheng, Baoguo Sun   +10 more
doaj   +1 more source

Baijiu–Peanut Pairing In Vitro and In Vivo: The Decreased but Prolonged Aftertaste of Baijiu Under the Effect of Mouth Coating Formed by Peanut Lipid

Foods
Baijiu–peanut pairing is a popular food combination, wherein peanuts, particularly their lipid component, possess the potential to influence the flavor of baijiu and consequently modulate its aftertaste.
Lu Chen, Jinyuan Sun, Yanyan Zhang, Hehe Li, Dongrui Zhao, Bowen Wang, Xingqian Ye, Baoguo Sun   +7 more
doaj   +1 more source