A review on flavor of Baijiu and other world-renowned distilled liquors
Lina Qiao, Jing Wang, Ruifang Wang, Ning Zhang, Fuping Zheng
Food Chemistry X
Abstract
The flavor characteristics of distilled liquors significantly affect consumer acceptance and adoption. Therefore, odorants that contribute to sensory properties have received more attention. The odorants depend on the operating parameters, such as raw materials and ingredients, manufacturing process and maturing circumstances. This review summarized the odorants in the Baijiu and other world-renowned distilled liquors. Especially, the contribution of the odorants to the dominant aroma attributes is given more attention. The variations in the constituents and contents of odorants among the liquors are discussed comprehensively. In general, further research is still needed on the interaction mechanism between the odorants and sensory properties of distilled liquors.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
odorants contribute to sensory properties
“The odorants that contribute to sensory properties have received more attention.”
odorants depend on operating parameters
“The odorants depend on the operating parameters, such as raw materials and ingredients, manufacturing process and maturing circumstances.”
odorants contribute to dominant aroma attributes
“The contribution of the odorants to the dominant aroma attributes is given more attention.”