Journal
FOODS
Volume 11, Issue 19, Pages -Publisher
MDPI
DOI: 10.3390/foods11192959
Keywords
baijiu; acid substances; flavor; function; sensory evaluation
Categories
Funding
- national natural science foundation of China [32001826]
- Scientific Research Project of Beijing Agricultural Vocational College [XY-YF-21-04]
- postgraduate research capability improvement program funding [19008022056]
- graduate discipline competition project
Ask authors/readers for more resources
This paper provides a systematic review of the acid substances in baijiu, discussing their contribution to the flavor and functional quality of the alcoholic beverage. The paper presents a conjecture, a suggestion, and a viewpoint, prompting further consideration of the importance of acid substances in baijiu research.
Baijiu is the national liquor of China, which has lasted in China for more than 2000 years. Abundant raw materials, multi-strain co-fermentation, and complex processes make the secrets of baijiu flavor and taste still not fully explored. Acid substances not only have a great influence on the flavor and taste of baijiu, but also have certain functions. Therefore, this paper provides a systematic review for the reported acid substances, especially for their contribution to the flavor and functional quality of baijiu. Based on previous studies, this paper puts forward a conjecture, a suggestion, and a point of view, namely: the conjecture of whether acid substances can be used as 'key factor' for baijiu quality ; the suggestion of the focus of research on acid substances in baijiu should be transferred to evaluating their contribution to the taste of baijiu; and the view of acid substances are 'regulators' in the fermentation process of baijiu. It is worth thinking about whether acid substances can be used as the key factors of baijiu to be studied and confirmed by practice in the future. It is hoped that the systematic review of acid substances in baijiu in this paper can contribute to further in-depth and systematic research on baijiu by researchers in the future.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available