Cargando…

Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics

The essential role of drunkenness on the healthy development of Chinese Baijiu was studied in this research. This study revealed the effects of Baijiu on the behaviors of mice and evaluated the degree of drunkenness of soy sauce-, strong-, light-, and light and soy sauce-flavored Baijiu. The paramet...

Descripción completa

Detalles Bibliográficos
Autores principales: Guo, Xuefeng, Cheng, Yuxin, Huang, Yongguang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9561937/
https://www.ncbi.nlm.nih.gov/pubmed/36245514
http://dx.doi.org/10.3389/fnut.2022.1014813
_version_ 1784808058946322432
author Guo, Xuefeng
Cheng, Yuxin
Huang, Yongguang
author_facet Guo, Xuefeng
Cheng, Yuxin
Huang, Yongguang
author_sort Guo, Xuefeng
collection PubMed
description The essential role of drunkenness on the healthy development of Chinese Baijiu was studied in this research. This study revealed the effects of Baijiu on the behaviors of mice and evaluated the degree of drunkenness of soy sauce-, strong-, light-, and light and soy sauce-flavored Baijiu. The parameters obtained from the open field test were transformed into the behavioral drunkenness index by mathematical statistical analysis and the drunkenness-associated key compounds of Baijiu were analyzed. The results showed that strong- and light-flavored Baijiu presented higher levels of drunkenness and sobriety than soy sauce-flavored Baijiu. Interestingly, light and soy sauce-flavored Baijiu showed low drunkenness but a high sobriety degree. Specifically, the degree of drunkenness was positively correlated with fusel alcohol and aldehydes but negatively correlated with esters and acids. This study will enrich references for Baijiu behavior studies and lay a foundation for the research and development of healthy Baijiu.
format Online
Article
Text
id pubmed-9561937
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher Frontiers Media S.A.
record_format MEDLINE/PubMed
spelling pubmed-95619372022-10-15 Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics Guo, Xuefeng Cheng, Yuxin Huang, Yongguang Front Nutr Nutrition The essential role of drunkenness on the healthy development of Chinese Baijiu was studied in this research. This study revealed the effects of Baijiu on the behaviors of mice and evaluated the degree of drunkenness of soy sauce-, strong-, light-, and light and soy sauce-flavored Baijiu. The parameters obtained from the open field test were transformed into the behavioral drunkenness index by mathematical statistical analysis and the drunkenness-associated key compounds of Baijiu were analyzed. The results showed that strong- and light-flavored Baijiu presented higher levels of drunkenness and sobriety than soy sauce-flavored Baijiu. Interestingly, light and soy sauce-flavored Baijiu showed low drunkenness but a high sobriety degree. Specifically, the degree of drunkenness was positively correlated with fusel alcohol and aldehydes but negatively correlated with esters and acids. This study will enrich references for Baijiu behavior studies and lay a foundation for the research and development of healthy Baijiu. Frontiers Media S.A. 2022-09-30 /pmc/articles/PMC9561937/ /pubmed/36245514 http://dx.doi.org/10.3389/fnut.2022.1014813 Text en Copyright © 2022 Guo, Cheng and Huang. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Guo, Xuefeng
Cheng, Yuxin
Huang, Yongguang
Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics
title Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics
title_full Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics
title_fullStr Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics
title_full_unstemmed Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics
title_short Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics
title_sort study on the drunkenness of chinese baijiu with representative flavor based on behavioral characteristics
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9561937/
https://www.ncbi.nlm.nih.gov/pubmed/36245514
http://dx.doi.org/10.3389/fnut.2022.1014813
work_keys_str_mv AT guoxuefeng studyonthedrunkennessofchinesebaijiuwithrepresentativeflavorbasedonbehavioralcharacteristics
AT chengyuxin studyonthedrunkennessofchinesebaijiuwithrepresentativeflavorbasedonbehavioralcharacteristics
AT huangyongguang studyonthedrunkennessofchinesebaijiuwithrepresentativeflavorbasedonbehavioralcharacteristics