Basic flavor types and component characteristics of Chinese traditional liquors: A review
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...
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| Published in | Journal of food science Vol. 85; no. 12; pp. 4096 - 4107 |
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| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
| Published |
United States
Wiley Subscription Services, Inc
01.12.2020
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| Online Access | Get full text |
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| Abstract | 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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| AbstractList | 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. 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.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. |
| Author | Shen, Cai‐Hong Wei, Yang Yang, Jian‐Gang Zou, Wei |
| Author_xml | – sequence: 1 givenname: Yang surname: Wei fullname: Wei, Yang organization: Sichuan University of Science & Engineering – sequence: 2 givenname: Wei surname: Zou fullname: Zou, Wei organization: Sichuan University of Science & Engineering – sequence: 3 givenname: Cai‐Hong surname: Shen fullname: Shen, Cai‐Hong organization: Sichuan University of Science & Engineering – sequence: 4 givenname: Jian‐Gang orcidid: 0000-0003-2179-6899 surname: Yang fullname: Yang, Jian‐Gang email: jgyang29@yahoo.com organization: Sichuan University of Science & Engineering |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/33190291$$D View this record in MEDLINE/PubMed |
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| Snippet | Chinese traditional liquor, a major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Owing to... |
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| SubjectTerms | Alcoholic Beverages - analysis Alcohols Aldehydes Aroma Aromatic compounds Brewing Chemical composition China Chinese traditional liquor distilled spirits Esters Fermentation flavor flavor component flavor type Flavoring Agents - chemistry Flavors Humans Ketones koji nitrogen Nitrogen compounds Odorants - analysis production process Spirits Taste |
| Title | Basic flavor types and component characteristics of Chinese traditional liquors: A review |
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