Cargando…
Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened?
Baijiu is a unique and traditional distilled liquor in China. Flavor plays a crucial rule in baijiu. Up to now, the research on the flavor of baijiu has progressed from the identification of volatile compounds to the research on key aroma compounds, but the release mechanism of these characteristic...
Autores principales: | , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736648/ https://www.ncbi.nlm.nih.gov/pubmed/36500382 http://dx.doi.org/10.3390/molecules27238290 |
_version_ | 1784847084339331072 |
---|---|
author | Qin, Dan Shen, Yi Yang, Shiqi Zhang, Guihu Wang, Dongmei Li, Hehe Sun, Jinyuan |
author_facet | Qin, Dan Shen, Yi Yang, Shiqi Zhang, Guihu Wang, Dongmei Li, Hehe Sun, Jinyuan |
author_sort | Qin, Dan |
collection | PubMed |
description | Baijiu is a unique and traditional distilled liquor in China. Flavor plays a crucial rule in baijiu. Up to now, the research on the flavor of baijiu has progressed from the identification of volatile compounds to the research on key aroma compounds, but the release mechanism of these characteristic compounds is still unclear. Meanwhile, volatile compounds account for only a tiny fraction, whereas ethanol and water account for more than 98% of the content in baijiu. By summarizing the ethanol–water hydrogen bond structure in different alcoholic beverages, it was found that flavor compounds can affect the association strength of the ethanol–water hydrogen bond, and ethanol–water can also affect the interface distribution of flavor compounds. Therefore, the research on ethanol–water microstructure in baijiu is helpful to realize the simple visualization of adulteration detection, aging determination and flavor release mechanism analysis of baijiu, and further uncover the mystery of baijiu. |
format | Online Article Text |
id | pubmed-9736648 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-97366482022-12-11 Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened? Qin, Dan Shen, Yi Yang, Shiqi Zhang, Guihu Wang, Dongmei Li, Hehe Sun, Jinyuan Molecules Review Baijiu is a unique and traditional distilled liquor in China. Flavor plays a crucial rule in baijiu. Up to now, the research on the flavor of baijiu has progressed from the identification of volatile compounds to the research on key aroma compounds, but the release mechanism of these characteristic compounds is still unclear. Meanwhile, volatile compounds account for only a tiny fraction, whereas ethanol and water account for more than 98% of the content in baijiu. By summarizing the ethanol–water hydrogen bond structure in different alcoholic beverages, it was found that flavor compounds can affect the association strength of the ethanol–water hydrogen bond, and ethanol–water can also affect the interface distribution of flavor compounds. Therefore, the research on ethanol–water microstructure in baijiu is helpful to realize the simple visualization of adulteration detection, aging determination and flavor release mechanism analysis of baijiu, and further uncover the mystery of baijiu. MDPI 2022-11-28 /pmc/articles/PMC9736648/ /pubmed/36500382 http://dx.doi.org/10.3390/molecules27238290 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Qin, Dan Shen, Yi Yang, Shiqi Zhang, Guihu Wang, Dongmei Li, Hehe Sun, Jinyuan Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened? |
title | Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened? |
title_full | Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened? |
title_fullStr | Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened? |
title_full_unstemmed | Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened? |
title_short | Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened? |
title_sort | whether the research on ethanol–water microstructure in traditional baijiu should be strengthened? |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736648/ https://www.ncbi.nlm.nih.gov/pubmed/36500382 http://dx.doi.org/10.3390/molecules27238290 |
work_keys_str_mv | AT qindan whethertheresearchonethanolwatermicrostructureintraditionalbaijiushouldbestrengthened AT shenyi whethertheresearchonethanolwatermicrostructureintraditionalbaijiushouldbestrengthened AT yangshiqi whethertheresearchonethanolwatermicrostructureintraditionalbaijiushouldbestrengthened AT zhangguihu whethertheresearchonethanolwatermicrostructureintraditionalbaijiushouldbestrengthened AT wangdongmei whethertheresearchonethanolwatermicrostructureintraditionalbaijiushouldbestrengthened AT lihehe whethertheresearchonethanolwatermicrostructureintraditionalbaijiushouldbestrengthened AT sunjinyuan whethertheresearchonethanolwatermicrostructureintraditionalbaijiushouldbestrengthened |