Investigation on fresh bamboo replacing rice husks for brewing light‐aroma Baijiu
Husks are the main source of bran and furfural flavor in traditional Chinese light‐aroma Baijiu, but they negatively affect its smell and taste. Here, bran husks were replaced with fresh bamboo to brew light‐aroma Baijiu. Flavor components in Jiupei and Baijiu were detected through headspace solid‐p...
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| Published in | Journal of food science Vol. 88; no. 4; pp. 1224 - 1236 |
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| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
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United States
Wiley Subscription Services, Inc
01.04.2023
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| Abstract | Husks are the main source of bran and furfural flavor in traditional Chinese light‐aroma Baijiu, but they negatively affect its smell and taste. Here, bran husks were replaced with fresh bamboo to brew light‐aroma Baijiu. Flavor components in Jiupei and Baijiu were detected through headspace solid‐phase microextraction with gas chromatography–mass spectrometry, and physicochemical properties were assessed; flavor results were obtained from correlation, principal component, and cluster analyses. Starch and reducing sugar content in Jiupei negatively correlated with moisture, alcohol content, and acidity. Fresh bamboo reduced furfural from bran husks in Jiupei by 88.5% and increased alcohol distillation by 51%; it also improved starch efficiency (5%). Surprisingly, isovanillin was found to be present in Baijiu. Total Baijiu yield (57% ± 2.01%) was attained when crushed bamboo size was 1.5 cm × 0.3 cm × 0.3 cm. This study supports the use of fresh bamboo (an eco‐friendly alternative for husks) in brewing light‐aroma Baijiu.
Practical Application
The use of fresh bamboo as a replacement for rice husks in brewing light‐aroma Baijiu was investigated. It attenuated the chaff taste in light‐aroma Baijiu and increased the liquor yield. Surprisingly, isovanillin was also present in the base Baijiu, and it added to the fragrance. This study not only supports the use of bamboo as an auxiliary material for brewing light‐aroma Baijiu but also provides a reference for brewing light‐aroma Baijiu with alternative auxiliary materials. |
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| AbstractList | Husks are the main source of bran and furfural flavor in traditional Chinese light‐aroma Baijiu, but they negatively affect its smell and taste. Here, bran husks were replaced with fresh bamboo to brew light‐aroma Baijiu. Flavor components in Jiupei and Baijiu were detected through headspace solid‐phase microextraction with gas chromatography–mass spectrometry, and physicochemical properties were assessed; flavor results were obtained from correlation, principal component, and cluster analyses. Starch and reducing sugar content in Jiupei negatively correlated with moisture, alcohol content, and acidity. Fresh bamboo reduced furfural from bran husks in Jiupei by 88.5% and increased alcohol distillation by 51%; it also improved starch efficiency (5%). Surprisingly, isovanillin was found to be present in Baijiu. Total Baijiu yield (57% ± 2.01%) was attained when crushed bamboo size was 1.5 cm × 0.3 cm × 0.3 cm. This study supports the use of fresh bamboo (an eco‐friendly alternative for husks) in brewing light‐aroma Baijiu.
Practical Application
The use of fresh bamboo as a replacement for rice husks in brewing light‐aroma Baijiu was investigated. It attenuated the chaff taste in light‐aroma Baijiu and increased the liquor yield. Surprisingly, isovanillin was also present in the base Baijiu, and it added to the fragrance. This study not only supports the use of bamboo as an auxiliary material for brewing light‐aroma Baijiu but also provides a reference for brewing light‐aroma Baijiu with alternative auxiliary materials. Husks are the main source of bran and furfural flavor in traditional Chinese light-aroma Baijiu, but they negatively affect its smell and taste. Here, bran husks were replaced with fresh bamboo to brew light-aroma Baijiu. Flavor components in Jiupei and Baijiu were detected through headspace solid-phase microextraction with gas chromatography-mass spectrometry, and physicochemical properties were assessed; flavor results were obtained from correlation, principal component, and cluster analyses. Starch and reducing sugar content in Jiupei negatively correlated with moisture, alcohol content, and acidity. Fresh bamboo reduced furfural from bran husks in Jiupei by 88.5% and increased alcohol distillation by 51%; it also improved starch efficiency (5%). Surprisingly, isovanillin was found to be present in Baijiu. Total Baijiu yield (57% ± 2.01%) was attained when crushed bamboo size was 1.5 cm × 0.3 cm × 0.3 cm. This study supports the use of fresh bamboo (an eco-friendly alternative for husks) in brewing light-aroma Baijiu. PRACTICAL APPLICATION: The use of fresh bamboo as a replacement for rice husks in brewing light-aroma Baijiu was investigated. It attenuated the chaff taste in light-aroma Baijiu and increased the liquor yield. Surprisingly, isovanillin was also present in the base Baijiu, and it added to the fragrance. This study not only supports the use of bamboo as an auxiliary material for brewing light-aroma Baijiu but also provides a reference for brewing light-aroma Baijiu with alternative auxiliary materials. Husks are the main source of bran and furfural flavor in traditional Chinese light‐aroma Baijiu, but they negatively affect its smell and taste. Here, bran husks were replaced with fresh bamboo to brew light‐aroma Baijiu. Flavor components in Jiupei and Baijiu were detected through headspace solid‐phase microextraction with gas chromatography–mass spectrometry, and physicochemical properties were assessed; flavor results were obtained from correlation, principal component, and cluster analyses. Starch and reducing sugar content in Jiupei negatively correlated with moisture, alcohol content, and acidity. Fresh bamboo reduced furfural from bran husks in Jiupei by 88.5% and increased alcohol distillation by 51%; it also improved starch efficiency (5%). Surprisingly, isovanillin was found to be present in Baijiu. Total Baijiu yield (57% ± 2.01%) was attained when crushed bamboo size was 1.5 cm × 0.3 cm × 0.3 cm. This study supports the use of fresh bamboo (an eco‐friendly alternative for husks) in brewing light‐aroma Baijiu.Practical ApplicationThe use of fresh bamboo as a replacement for rice husks in brewing light‐aroma Baijiu was investigated. It attenuated the chaff taste in light‐aroma Baijiu and increased the liquor yield. Surprisingly, isovanillin was also present in the base Baijiu, and it added to the fragrance. This study not only supports the use of bamboo as an auxiliary material for brewing light‐aroma Baijiu but also provides a reference for brewing light‐aroma Baijiu with alternative auxiliary materials. Husks are the main source of bran and furfural flavor in traditional Chinese light‐aroma Baijiu, but they negatively affect its smell and taste. Here, bran husks were replaced with fresh bamboo to brew light‐aroma Baijiu. Flavor components in Jiupei and Baijiu were detected through headspace solid‐phase microextraction with gas chromatography–mass spectrometry, and physicochemical properties were assessed; flavor results were obtained from correlation, principal component, and cluster analyses. Starch and reducing sugar content in Jiupei negatively correlated with moisture, alcohol content, and acidity. Fresh bamboo reduced furfural from bran husks in Jiupei by 88.5% and increased alcohol distillation by 51%; it also improved starch efficiency (5%). Surprisingly, isovanillin was found to be present in Baijiu. Total Baijiu yield (57% ± 2.01%) was attained when crushed bamboo size was 1.5 cm × 0.3 cm × 0.3 cm. This study supports the use of fresh bamboo (an eco‐friendly alternative for husks) in brewing light‐aroma Baijiu. PRACTICAL APPLICATION: The use of fresh bamboo as a replacement for rice husks in brewing light‐aroma Baijiu was investigated. It attenuated the chaff taste in light‐aroma Baijiu and increased the liquor yield. Surprisingly, isovanillin was also present in the base Baijiu, and it added to the fragrance. This study not only supports the use of bamboo as an auxiliary material for brewing light‐aroma Baijiu but also provides a reference for brewing light‐aroma Baijiu with alternative auxiliary materials. Husks are the main source of bran and furfural flavor in traditional Chinese light-aroma Baijiu, but they negatively affect its smell and taste. Here, bran husks were replaced with fresh bamboo to brew light-aroma Baijiu. Flavor components in Jiupei and Baijiu were detected through headspace solid-phase microextraction with gas chromatography-mass spectrometry, and physicochemical properties were assessed; flavor results were obtained from correlation, principal component, and cluster analyses. Starch and reducing sugar content in Jiupei negatively correlated with moisture, alcohol content, and acidity. Fresh bamboo reduced furfural from bran husks in Jiupei by 88.5% and increased alcohol distillation by 51%; it also improved starch efficiency (5%). Surprisingly, isovanillin was found to be present in Baijiu. Total Baijiu yield (57% ± 2.01%) was attained when crushed bamboo size was 1.5 cm × 0.3 cm × 0.3 cm. This study supports the use of fresh bamboo (an eco-friendly alternative for husks) in brewing light-aroma Baijiu. PRACTICAL APPLICATION: The use of fresh bamboo as a replacement for rice husks in brewing light-aroma Baijiu was investigated. It attenuated the chaff taste in light-aroma Baijiu and increased the liquor yield. Surprisingly, isovanillin was also present in the base Baijiu, and it added to the fragrance. This study not only supports the use of bamboo as an auxiliary material for brewing light-aroma Baijiu but also provides a reference for brewing light-aroma Baijiu with alternative auxiliary materials.Husks are the main source of bran and furfural flavor in traditional Chinese light-aroma Baijiu, but they negatively affect its smell and taste. Here, bran husks were replaced with fresh bamboo to brew light-aroma Baijiu. Flavor components in Jiupei and Baijiu were detected through headspace solid-phase microextraction with gas chromatography-mass spectrometry, and physicochemical properties were assessed; flavor results were obtained from correlation, principal component, and cluster analyses. Starch and reducing sugar content in Jiupei negatively correlated with moisture, alcohol content, and acidity. Fresh bamboo reduced furfural from bran husks in Jiupei by 88.5% and increased alcohol distillation by 51%; it also improved starch efficiency (5%). Surprisingly, isovanillin was found to be present in Baijiu. Total Baijiu yield (57% ± 2.01%) was attained when crushed bamboo size was 1.5 cm × 0.3 cm × 0.3 cm. This study supports the use of fresh bamboo (an eco-friendly alternative for husks) in brewing light-aroma Baijiu. PRACTICAL APPLICATION: The use of fresh bamboo as a replacement for rice husks in brewing light-aroma Baijiu was investigated. It attenuated the chaff taste in light-aroma Baijiu and increased the liquor yield. Surprisingly, isovanillin was also present in the base Baijiu, and it added to the fragrance. This study not only supports the use of bamboo as an auxiliary material for brewing light-aroma Baijiu but also provides a reference for brewing light-aroma Baijiu with alternative auxiliary materials. |
| Author | Shen, Cai‐Hong Wei, Yang Ran, Mao‐Fang Wang, Song‐Tao Yang, Jian‐Gang Zhang, Li‐Qiang |
| Author_xml | – sequence: 1 givenname: Yang surname: Wei fullname: Wei, Yang organization: Luzhou Laojiao Co., Ltd – sequence: 2 givenname: Li‐Qiang surname: Zhang fullname: Zhang, Li‐Qiang organization: Luzhou Laojiao Co., Ltd – sequence: 3 givenname: Mao‐Fang surname: Ran fullname: Ran, Mao‐Fang organization: Luzhou Laojiao Co., Ltd – sequence: 4 givenname: Song‐Tao orcidid: 0000-0002-6122-3721 surname: Wang fullname: Wang, Song‐Tao email: wangst@lzlj.com organization: Luzhou Laojiao Co., Ltd – sequence: 5 givenname: Jian‐Gang orcidid: 0000-0003-2179-6899 surname: Yang fullname: Yang, Jian‐Gang email: jgyang29@yahoo.com organization: Bozhou University – sequence: 6 givenname: Cai‐Hong surname: Shen fullname: Shen, Cai‐Hong email: shench@lzlj.com organization: Luzhou Laojiao Co., Ltd |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/36815593$$D View this record in MEDLINE/PubMed |
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| Keywords | fermentation fresh bamboo isovanillin husks light-aroma Baijiu |
| Language | English |
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| Notes | Yang Wei and Li‐Qiang Zhang contributed equally to this work. ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 content type line 23 |
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| Snippet | Husks are the main source of bran and furfural flavor in traditional Chinese light‐aroma Baijiu, but they negatively affect its smell and taste. Here, bran... Husks are the main source of bran and furfural flavor in traditional Chinese light-aroma Baijiu, but they negatively affect its smell and taste. Here, bran... |
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| SubjectTerms | Acidity Alcoholic Beverages - analysis alcohols Aroma Aroma compounds Bamboo bamboos bran Brewing chaff Distillation fermentation flavor Flavors food science fresh bamboo Furaldehyde Furfural Gas chromatography gas chromatography-mass spectrometry Headspace headspace analysis husks isovanillin Light light‐aroma Baijiu Mass spectrometry Mass spectroscopy Moisture effects Odorants - analysis odors Olfaction Oryza Physicochemical properties Rice smell solid phase microextraction Starch sugar content Taste |
| Title | Investigation on fresh bamboo replacing rice husks for brewing light‐aroma Baijiu |
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