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    Abstract
2017 (Vol. 13, Issue: 5)
Research Article

Research Progress on the Aromatic Components of Fen-flavor Liquor (Baijiu)

1Qi Zhang, 1Jian-Gang Yang, 2Zong-Hua Ao, 1Jia-Xiu Guo, 1Chang Su and 2Cai-Hong Shen
1Bioengineering Institute, Sichuan University of Science and Engineering, Zigong, Sichuan 643000
2Luzhoulaojiao Co., Ltd., Luzhou, Sichuan 646003, China
 

DOI: 10.19026/ajfst.13.5068
Submitted Accepted Published
April 3, 2017 July 8, 2017 July 25, 2017

  How to Cite this Article:

1Qi Zhang, 1Jian-Gang Yang, 2Zong-Hua Ao, 1Jia-Xiu Guo, 1Chang Su and 2Cai-Hong Shen, 2017. Research Progress on the Aromatic Components of Fen-flavor Liquor (Baijiu).  Advance Journal of Food Science and Technology, 13(5): 190-195.

DOI: 10.19026/ajfst.13.5068

URL: http://www.maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.5068

Abstract:


Fen-flavor liquor is one of the three basic types of Chinese liquors and can be classified into Daqu, Fuqu and Xiaoqu light-flavor Chinese liquors based on the raw materials used as fermentation starter. The characteristic flavor and taste of Fen-flavor liquor is attributed to its different aromatic components. This study compares the production process and characteristics of Daqu, Fuqu and Xiaoqu Fen-flavor liquors. We review the current research status on aroma compounds and developmental trends in light-flavor Chinese liquors to provide a basis for further studies on the flavor compounds in different types of Chinese liquors.

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    Competing interests

The authors have no competing interests.
    Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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© The Author(s) 2017

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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