Citation: | XU Zhongping, GUO Hongli, ZHANG Jiaojiao, et al. Analysis Flavor Substance Characteristics of Different Processes of Jiangxiangxing Baijiu[J]. Science and Technology of Food Industry, 2025, 46(5): 209−217. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024020095. |
[1] |
GE J F, QI Y L, YAO W R, et al. Identification of trace components in sauce-flavor Baijiu by high-resolution mass spectrometry[J]. Molecules,2023,28(3):1273. doi: 10.3390/molecules28031273
|
[2] |
NIU J, YANG S H, SHEN Y, et al. What are the main factors that affect the flavor of sauce-aroma Baijiu[J]. Foods,2022,21(1):34−35.
|
[3] |
ZHU C T, CHENG Y X, ZUO Q C, et al. Exploring the impacts of traditional crafts on microbial community succession in Jiang-flavored Daqu[J]. Food Research International,2022,15(8):111−113.
|
[4] |
XU Y Q, WU M Q, NIU J L, et al. Characteristics and correlation of the microbial communities and flavor compounds during the first three rounds of fermentation in Chinese sauce-flavor Baijiu[J]. Foods,2023,12(1):207. doi: 10.3390/foods12010207
|
[5] |
LIU H Z, YANG X Z, SU X F, et al. Quality identification of Sauce-Flavor liquor based on the tyndall phenomenon[J]. Applied Sciences,2021,12(1):53. doi: 10.3390/app12010053
|
[6] |
WANG M Y, YANG J G, ZHAO Q S, et al. Research progress on flavor compounds and microorganisms of Maotai flavor Baijiu.[J]. Journal of Food Science,2019,84(1):6−18. doi: 10.1111/1750-3841.14409
|
[7] |
唐丽云, 朱孟江. 酱香型白酒生产工艺及关键工艺原理简述[J]. 中国食品工业,2022(9):101−104. [TANG L Y, ZHU M J. Brief introduction of Jiangxiang Baijiu production technology and principles of key processes[J]. China Food industry,2022(9):101−104.]
TANG L Y, ZHU M J. Brief introduction of Jiangxiang Baijiu production technology and principles of key processes[J]. China Food industry, 2022(9): 101−104.
|
[8] |
穆建科. 以地面不锈钢窖箱生产酱香翻、碎沙白酒的研究[J]. 轻工科技,2020,36(5):10−11,15. [MU J K. Study on production of Maoxiangfan and crushed sand white wine with stainless steel cellar on floor[J]. Light Industry Science and Technology,2020,36(5):10−11,15.]
MU J K. Study on production of Maoxiangfan and crushed sand white wine with stainless steel cellar on floor[J]. Light Industry Science and Technology, 2020, 36(5): 10−11,15.
|
[9] |
谭军辉, 左垚. 简述酱香型白酒新型生产工艺[J]. 酿酒,2020,47(4):32−35. [TAN J H, ZUO Y. A brief introduction to the new production process of Jiang-flavour Chinese spirits[J]. Liquor Making,2020,47(4):32−35.]
TAN J H, ZUO Y. A brief introduction to the new production process of Jiang-flavour Chinese spirits[J]. Liquor Making, 2020, 47(4): 32−35.
|
[10] |
YU Y M, WU L, YANH S H, et al. Retronasal sensory characterization of aroma compounds in Baijiu by detection threshold measurement, retronasal OAVs, and time-intensity evaluation[J]. Journal of Food Science,2024,1(1):39−42.
|
[11] |
MING H M. Research progress of instrumental detection methods for Baijiu quality discrimination[J]. International Journal of New Developments in Engineering and Society,2023,4(7):88−91.
|
[12] |
HE M, CHEN X L, ZHANG J, et al. Identification of liquors from the same brand based on ultraviolet, near-infrared and fluorescence spectroscopy combined with chemometrics[J]. Food Chemistry,2023,40(2):162−166.
|
[13] |
WU M X, CHEN H Y, FAN Y, et al. Carbonyl flavor compound-targeted colorimetric sensor array based on silver nitrate and o-phenylenediamine derivatives for the discrimination of Chinese Baijiu[J]. Food Chemistry,2022,372(7):206−208.
|
[14] |
CHEN S, SHA S, QIAN M, et al. Characterization of volatile sulfur compounds in Moutai Liquors by headspace solid-phase microextraction gas chromatography-pulsed flame photometric detection and odor activity value[J]. Journal of Food Science,2017,82(12):2816−2822. doi: 10.1111/1750-3841.13969
|
[15] |
ZHENG Q, HU Y R, XIONG A Y, et al. Elucidating metal ion-regulated flavour formation mechanism in the aging process of Chinese distilled spirits (Baijiu) by electrochemistry, ICP-MS/OES, and UPLC-Q-Orbitrap-MS/MS[J]. Food & Function,2021,12(19):8899−8906.
|
[16] |
史斌斌, 耿添霈, 王军燕, 等. 不锈钢槽车在清香型白酒生产中的应用初探[J]. 酿酒,2023,50(2):37−42,51. [SHI B B, GENG T P, WANG J Y, et al. Research of the application of the truck-shaped tank in the automated light flavor Baijiu brewing[J]. Liquor Making,2023,50(2):37−42,51.]
SHI B B, GENG T P, WANG J Y, et al. Research of the application of the truck-shaped tank in the automated light flavor Baijiu brewing[J]. Liquor Making, 2023, 50(2): 37−42,51.
|
[17] |
赖昱成, 张英, 李秀梅, 等. 高粱品种对小曲清香型白酒品质的影响[J]. 中国酿造,2024,43(3):49−55. [LAI Y C, ZHANG Y, LI X M, et al. Effect of sorghum varieties on the quality of xiaoqu light-flavor Baijiu[J]. China Brewing,2024,43(3):49−55.]
LAI Y C, ZHANG Y, LI X M, et al. Effect of sorghum varieties on the quality of xiaoqu light-flavor Baijiu[J]. China Brewing, 2024, 43(3): 49−55.
|
[18] |
周利, 张毅, 徐姿静. 不同香型白酒挥发性微量风味成分特征和差异分析[J]. 酿酒,2023,50(6):67−71. [ZHOU L, ZHANG Y, XU Z J. Characteristics and differential analysis of volatile trace flavor components in different flavor-type Baijiu[J]. Liquor Making,2023,50(6):67−71.]
ZHOU L, ZHANG Y, XU Z J. Characteristics and differential analysis of volatile trace flavor components in different flavor-type Baijiu[J]. Liquor Making, 2023, 50(6): 67−71.
|
[19] |
全国白酒标准化技术委员会. GB/T 10345-2022 白酒分析方法[S]. 北京:中国标准出版社, 2022. [National Baijiu Standardization Technical Committee. GB/T 10346-2022 General principle of inspection for Chinese spirits[S]. Beijing:Standards Press of China, 2022.]
National Baijiu Standardization Technical Committee. GB/T 10346-2022 General principle of inspection for Chinese spirits[S]. Beijing: Standards Press of China, 2022.
|
[20] |
刘发洋, 李璐, 游奇, 等. 基于OAV分析多粮浓香型调味酒陈酿过程中风味物质的变化[J]. 中国酿造,2023,42(5):237−242. [LIU F Y, LI L, YOU Q, et al. Changes of flavor substances of multi-grain strong-flavor flavouring liquor during the aging process based on OAV[J]. China Brewing,2023,42(5):237−242.]
LIU F Y, LI L, YOU Q, et al. Changes of flavor substances of multi-grain strong-flavor flavouring liquor during the aging process based on OAV[J]. China Brewing, 2023, 42(5): 237−242.
|
[21] |
里奥·范海默特. 化合物香味阈值汇编[M]. 北京:科学出版社, 2015:101−129. [LEO V H. Compilation of compound aroma thresholds[M]. Beijing:Science Press, 2015:101−129.]
LEO V H. Compilation of compound aroma thresholds[M]. Beijing: Science Press, 2015: 101−129.
|
[22] |
全国白酒标准化技术委员会. GB/T 26760-2011 酱香型白酒[S]. 北京:中国标准出版社, 2011. [National Baijiu Standardization Technical Committee. GB/T 26760-2011 Jiangxiangxing Baijiu[S]. Beijing:Standards Press of China, 2011.]
National Baijiu Standardization Technical Committee. GB/T 26760-2011 Jiangxiangxing Baijiu[S]. Beijing: Standards Press of China, 2011.
|
[23] |
蒋英丽, 沈毅, 程伟, 等. 不同品种高粱应用于酱香型白酒的生产研究[J]. 食品与发酵工业,2023,49(13):93−99. [JIANG Y L, SHEN Y, CHENG W, et al. Study on the application of different sorghum varieties in the production of Maotai flavor Baijiu[J]. Food and Fermentation Industries,2023,49(13):93−99.]
JIANG Y L, SHEN Y, CHENG W, et al. Study on the application of different sorghum varieties in the production of Maotai flavor Baijiu[J]. Food and Fermentation Industries, 2023, 49(13): 93−99.
|
[24] |
王庆宇, 周平, 王贵军, 等. 不同品种糯高粱酿造酱香型白酒对比研究[J]. 中国酿造,2023,42(8):65−70. [WANG Q Y, ZHOU P, WANG G J, et al. Comparative study on different varieties of glutinous sorghum for brewing sauce-flavor Baijiu[J]. China Brewing,2023,42(8):65−70.]
WANG Q Y, ZHOU P, WANG G J, et al. Comparative study on different varieties of glutinous sorghum for brewing sauce-flavor Baijiu[J]. China Brewing, 2023, 42(8): 65−70.
|
[25] |
张娇娇, 梁明锋, 雷显仲, 等. 贵州迎宾酒绵柔酱香型白酒酒体感官特征与特征风味的相关性分析[J]. 中国酿造,2022,41(2):69−75. [ZHANG J J, LIANG M F, LEI X Z, et al. Correlation analysis of sensory characteristics and characteristic flavor of Guizhou Yingbinjiu mianrou sauce-flavor Baijiu[J]. China Brewing,2022,41(2):69−75.]
ZHANG J J, LIANG M F, LEI X Z, et al. Correlation analysis of sensory characteristics and characteristic flavor of Guizhou Yingbinjiu mianrou sauce-flavor Baijiu[J]. China Brewing, 2022, 41(2): 69−75.
|
[26] |
林先丽, 王显焕, 危娇, 等. 江西赣州和贵州仁怀产地酱香型白酒风味特征差异探究[J]. 中国酿造,2023,42(8):40−46. [LIN X L, WANG X H, WEI J, et al. Difference of flavor characteristic of sauce-flavor Baijiu produced in Ganzhou Jiangxi and Renhuai Guizhou[J]. China Brewing,2023,42(8):40−46.]
LIN X L, WANG X H, WEI J, et al. Difference of flavor characteristic of sauce-flavor Baijiu produced in Ganzhou Jiangxi and Renhuai Guizhou[J]. China Brewing, 2023, 42(8): 40−46.
|
[27] |
CAI W C, WANG Y R, WANG W P, et al. Insights into the aroma profile of sauce-flavor Baijiu by GC-IMS combined with multivariate statistical analysis[J]. Journal of Analytical Methods in Chemistry,2022,11(2):68−71.
|
[28] |
伍琳, 陈志强, 江伟, 等. 基于全二维气相色谱-飞行时间质谱法对不同品质酱香型白酒的风味组分差异解析[J]. 食品与发酵工业,2024,1(2):1−13. [WU L, CHEN Z Q, JIANG W, et al. Analysis of flavor component differences of various qualities Maotai-flavor Baijiu based on comprehensive two-dimensional gas chromatography-time of flight mass spectrometry[J]. Food and Fermentation Industries,2024,1(2):1−13.]
WU L, CHEN Z Q, JIANG W, et al. Analysis of flavor component differences of various qualities Maotai-flavor Baijiu based on comprehensive two-dimensional gas chromatography-time of flight mass spectrometry[J]. Food and Fermentation Industries, 2024, 1(2): 1−13.
|
[29] |
LI W W, ZHANG H, WU R N, et al. Temporal profile of the microbial community and volatile compounds in the third-round fermentation of sauce-flavor baijiu in the beijing region[J]. Foods,2024,5(13):22−28.
|
[30] |
王金龙, 尹延顺, 田栋伟, 等. 不同质量等级酱香白酒中风味物质及差异性分析[J]. 中国酿造,2024,43(1):41−49. [WANG J L, YIN Y S, TIAN D W, et al. Analysis of flavor substances and differences of sauce-flavor Baijiu with different quality grades[J]. China Brewing,2024,43(1):41−49.]
WANG J L, YIN Y S, TIAN D W, et al. Analysis of flavor substances and differences of sauce-flavor Baijiu with different quality grades[J]. China Brewing, 2024, 43(1): 41−49.
|
[31] |
许忠平, 梁明锋, 张娇娇, 等. 不同地区酱香型白酒风格特征及风味物质构成差异相关性研究[J]. 中国酿造,2024,43(2):35−42. [XU Z P, LIANG M F, ZHANG J J, et al. Correlation between style characteristics and flavor composition of sauce-flavor Baijiu from different regions[J]. China Brewing,2024,43(2):35−42.]
XU Z P, LIANG M F, ZHANG J J, et al. Correlation between style characteristics and flavor composition of sauce-flavor Baijiu from different regions[J]. China Brewing, 2024, 43(2): 35−42.
|
[32] |
蒙德俊, 张娇娇, 郭炳豪, 等. 酱香型白酒轮次基酒酸类风味物质与酒醅微生物的相关性分析[J]. 食品科技,2022,47(10):77−83. [MENG D J, ZHANG J J, GUO B H, et al. Correlation analysis of acid flavor substances and microorganisms in fermented grains of maotai flavor Baijiu[J]. Food Science and Technology,2022,47(10):77−83.]
MENG D J, ZHANG J J, GUO B H, et al. Correlation analysis of acid flavor substances and microorganisms in fermented grains of maotai flavor Baijiu[J]. Food Science and Technology, 2022, 47(10): 77−83.
|
[33] |
张春林, 何菲, 李喆, 等. 基于主成分分析和层次聚类分析的酱香型白酒基酒分类研究[J]. 中国酿造,2022,41(8):105−109. [ZHANG C L, HE F, LI Z, et al. Classification of base liquor of sauce-flavor Baijiu based on principal component analysis and hierarchical clustering analysis[J]. China Brewing,2022,41(8):105−109.] doi: 10.11882/j.issn.0254-5071.2022.08.017
ZHANG C L, HE F, LI Z, et al. Classification of base liquor of sauce-flavor Baijiu based on principal component analysis and hierarchical clustering analysis[J]. China Brewing, 2022, 41(8): 105−109. doi: 10.11882/j.issn.0254-5071.2022.08.017
|