Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis-Reference-Cited by-同舟云学术

Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis

Published:2021 Issue:53 Volume:11 Page:33511-33521
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Hong Jiaxin¹^ORCID,Wang Junshan¹,Zhang Chunsheng²,Zhao Zhigang²,Tian Wenjing³,Wu Yashuai¹,Chen Hao¹,Zhao Dongrui¹^ORCID,Sun Jinyuan¹^ORCID

Affiliation:

1. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, 100048, China

2. Chengde Qianlongzui Distillery Company, Hebei, 100048, China

3. Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing, 102442, China

Abstract

Among 12 aroma types of Baijiu, the strong aroma type of Baijiu (Nongxiangxing Baijiu) is well received by customers for its rich and full aroma profile.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2021/RA/D1RA06073B

Reference42 articles.

1. Optimization of Jiuzao protein hydrolysis conditions and antioxidant activity in vivo of Jiuzao tetrapeptide Asp-Arg-Glu-Leu by elevating the Nrf2/Keap1-p38/PI3K-MafK signaling pathway

2. Content changes of Jiupei tripeptide Tyr-Gly-Asp during simulated distillation process of baijiu and the potential in vivo antioxidant ability investigation

3. Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu

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