Baijiu

Zhang, Jun; Chen, Shuang; Qian, Yan Ping L.; Qian, Michael C.

doi:10.1016/b978-0-12-822443-4.00006-2

Cited by 1 publication

(1 citation statement)

References 59 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…JXX Baijiu has the richest aroma characteristics, attributed to their complex production processes. The raw sorghum material undergoes spontaneous solid-state fermentation with multiple strains of microorganisms, followed by solid-state distillation and long-term storage, resulting in the development of its unique flavor . To date, thousands of volatile components, including over 200 aroma compounds, have been identified in JXX Baijiu. − The alcohols, acids, esters, and aldehydes are skeletal aroma compounds of JXX Baijiu in the mg/L to g/L range and were detected in the 1960s, while these components are also widely found in other types of Baijiu .…”

Section: Introductionmentioning

confidence: 99%

Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process

Wang,

Gao,

et al. 2024

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

Long-term storage Baijiu has an appealing sensory property, yet the chemical makeup is rarely reported. This study investigated a 30-year-old Jiangxiangxing (JXX) Baijiu and recognized and measured 69 aroma compounds. 3-Methyl-2,4nonanedione (2.76 μg/L), 2,5-dimethyl-4-hydroxy-3(2H)-furanone (HDMF, 46.2 μg/L), 2-ethyl-4-hydroxy-5-methyl-3(2H)furanone (HEMF, 61.7 μg/L), and piperitone (3.66 μg/L) were detected for the first time in Baijiu. Compared with 3-year-old JXX Baijiu, 24 compounds were significantly higher in the 30-year-old, mainly including furans, pyrazines, and aromatics. Notably, 4,5dimethyl-3-hydroxy-2(5H)-furanone (sotolon), HDMF, HEMF, vanillin, acetovanillone, and alkyl pyrazines in 30-year-old JXX Baijiu were 2−7 times higher than those of a 3-year-old, and they increased steadily during aging for 3, 15, and 30 years, assumed to be associated with the aging aroma. Following 24 months of storing JXX Baijiu under different conditions, the pottery significantly promoted the synthesis of sotolon, HDMF, HEMF, and alkyl pyrazines. These findings suggest that pottery is a potential catalyst for enhancing aged Baijiu.

show abstract