Journal Article10.1016/j.foodchem.2023.137826
Association between Baijiu chemistry and taste change: Constituents, sensory properties, and analytical approaches
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TL;DR: This study investigates the chemistry and taste change in Baijiu, focusing on sourness, sweetness, and bitterness, and their recognition, composition, and sensory properties, while also exploring biotic and abiotic factors influencing taste perception and flavor manipulation.
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Abstract: Typical flavors, such as sourness, sweetness, and bitterness, possess numerous functions and physiological significance, and are closely related to Baijiu production management, quality control, and product development. However, current research on Baijiu flavor primarily focuses on the volatile constituents and distinctive aroma compounds. Furthermore, studies on taste substance recognition, identification, and formation are remain in the preliminary phase. Herein, we take an integrated account of the signal transduction, recognition, composition, and sensory properties of the three main basic tastes of Baijiu, including sourness, sweetness, and bitterness. Moreover, to elucidate the factors that might influence the taste perception of Baijiu, we also discussed the biotic and abiotic factors within the fermentation system. Finally, further elucidating the contribution underlying the three main tastes in Baijiu using a combination of the "Sensomics" and "Flavoromics", will allow for Baijiu taste characteristics to be manipulated.
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Citations
Machine learning discrimination and prediction of different quality grades of sauce-flavor baijiu based on biomarker and key flavor compounds screening
Shuai Li,Tao Li,Yueran Han,Yan Pei,Guohui Li,Tingting Ren,Ming Yan,Jun Lu,Shuyi Qiu +8 more
TL;DR: Researchers developed a machine learning model to predict baijiu quality grades based on biomarker and flavor compound analysis, improving discrimination and prediction accuracy for different quality grades of sauce-flavor baijiu.
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Current situation, trend, and prospects of research on functional components from by-products of baijiu production: A Review
Yunsong Jiang,Jayani Chandrapala,Mahsa Majzoobi,Charles Brennan,Baoguo Sun +4 more
TL;DR: This review summarizes recent research on utilizing by-products from baijiu production, highlighting potential extraction methods and applications in functional food, medicine, cosmetics, and packaging, promoting sustainable development and resource utilization.
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Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review
Yingying Hu,Iftikhar Hussain Badar,Lang Zhang,Linwei Yang,Baocai Xu +4 more
TL;DR: This review synthesizes the flavor characteristics, transduction mechanisms, and perceptual interactions in fermented foods, highlighting the significance of understanding flavor compound interactions to improve healthiness and sensory attributes through molecular sensory science approaches.
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Comparative characterization of key compounds of sauce-flavored rounded-baijiu in northern and southern China and the potential possibility of similar quality of their combined products
Hexia Ding,Jin Han Yang,Mingyi Cheng,Xuanchen Li,Lily Min Zeng,Wei Yang,Qian Wu,Xiaoye Luo,Juan Zhao,Xiande Li,Shuyi Qiu,Jianli Zhou +11 more
Abstract: The flavor characteristics and sensory attributes of northern Sauce-flavored rounded-Baijiu (NR) and southern Sauce-flavored rounded-Baijiu (SR) were systematically studied. A total of 56 major flavor compounds were quantitatively detected through Gas chromatography-flame ionization detection (GC-FID). Besides, 20 kinds of key aroma compounds and 7 significant differential compounds were identified by calculating the odor activity values (OAVs) and orthogonal partial least squares discriminant analysis (OPLS-DA) of flavor compounds in NR and SR. And then, the relationship between sensory attributes and key aroma compounds were investigated by network analysis. Furthermore, A group of combined-Baijiu (the ratios of the first to the fifth round of Sauce-flavored Baijiu in the north (NR1–5) were 5 % NR1, 35 % NR2, 30 % NR3, 20 % NR4, 10 % NR5) was closer to the style known for blending different proportions of SR into the combined-Baijiu. This study provided a guiding significance for the standardized production of sauce-flavored Baijiu.
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Determination of acetaldehyde in Chinese Baijiu based on the light-activated oxidase-mimic activity of fluorine-containing carbon dots (dF-CDs)
Xinhe Duan,Hongwei Li,Yi Li,Zhijiu Huang,Sha Liu,Yuqing Wu +5 more
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TL;DR: The baijiu production process is described, recent progress in the development and study of baijinu flavor chemistry is summarized, the effect of fermentation processing on baijeeu flavor is discussed, and novel development trends in the bayjiu industry are presented in the dual directions of flavor and health.
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Smell images and the flavour system in the human brain
TL;DR: Greater recognition of the role of the brain's flavour system and its connection with eating behaviour is needed for a deeper understanding of why people eat what they do, and to generate better recommendations about diet and nutrition.
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TL;DR: New findings regarding the cellular mechanisms for detecting tastes, new data on the transmitters involved in taste processing and new studies that address longstanding arguments about taste coding are discussed.
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Association between chemistry and taste of tea: A review
TL;DR: In this article, the authors reviewed and discussed the association between chemical composition of Camellia teas and their effects on bitterness, astringency, sweetness aftertaste and umami.
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