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.

Keywords:

Fen-flavor Liquor, flavor compound, research progress,

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Competing interests

The authors have no competing interests.

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