Journal
JOURNAL OF FOOD SCIENCE
Volume 85, Issue 12, Pages 4096-4107Publisher
WILEY
DOI: 10.1111/1750-3841.15536
Keywords
Chinese traditional liquor; flavor component; flavor type; production process
Categories
Funding
- Development Plan for Scientific Innovation Team of Sichuan Provincial Universities [16TD0026]
- National Natural Science Foundation of China [31801522]
- Key Laboratory of Sichuan Province [NJ2016-02]
- Sichuan province Science and Technology Support Plan [19ZDYF2782]
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Chinese traditional liquor, a major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Owing to the various raw brewing materials, types of koji, fermentation vessels, and processes used during liquor production, significant differences can occur in the content of flavor chemical components, such as esters, alcohols, aromatics, ketones, nitrogen compounds, acids, and aldehydes in the resulting liquor. Therefore, the liquor can be characterized on the basis of four basic flavors: sauce-, strong-, light-, and rice-aroma, and eight derivative flavors: feng-, sesame-, chi-, te-, mixed-, laobaigan-, herbal-, and fuyu-aroma. In this review, we describe the production and development process of Chinese traditional liquor in detail; summarize the flavor types, flavor chemical composition characteristics, and research progress related to this liquor; and discuss the influence of trace chemical components on liquor flavor, with the aim of laying a theoretical foundation for stabilizing the quality and increasing the yield of traditional liquor.
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