Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives. Issue 4 (3rd October 2021)

• Record Type: Journal Article
• Authors: Yan, Qin; Zhang, Kaizheng; Zou, Wei; Hou, Yaochuan
• Is Part Of: Journal of the Institute of Brewing. Volume 127:Issue 4(2021)
• Page Start: 317
• Page End: 326
• Publication Date: 2021-10-03
• Subjects: Baijiu -- flavour type -- aroma compounds -- odour activity values -- review; Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.669
• Languages: English
• ISSNs: 0046-9750

Abstract

Abstract : Chinese Baijiu is one of the six major distilled spirits in the world, occupying an important place in the global spirits industry due to its unique brewing technology, special taste and flavour. Historically, Baijiu has evolved into twelve flavour types, among which the Moutai‐flavour, Luzhou‐flavour, and Light‐flavour are the main types consumed in China. However, the profiles of the three flavour types of Baijiu have not been summarised and considered systematically. Here, we review the characteristics of the three main flavour types of Baijiu and discuss the key flavour components (description, odour threshold, and odour activity value), together with research advancements. Furthermore, areas where further research in Chinese Baijiu flavour is required are discussed. © 2021 The Institute of Brewing & Distilling