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International Journal of Food Properties Volume 17, 2014 - Issue 4
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Original Articles

Variations in Physicochemical Properties of Chinese Fenjiu During Storage and High-Gravity Technology of Liquor Aging

Yanhong Ma School of Life Science, Shanxi University, Taiyuan, P.R. China; School of Chemistry and Engineering, Shanxi University, Taiyuan, P.R. China
,
Hua Qiao School of Chemistry and Engineering, Shanxi University, Taiyuan, P.R. China
,
Wei Wang School of Chemistry and Engineering, Shanxi University, Taiyuan, P.R. China
,
Ting Chen School of Chemistry and Engineering, Shanxi University, Taiyuan, P.R. China
,
Xiaowei Du Shanxi Xinghuacun Fenjiu Group Co. Ltd, Fenyang, P.R. China
,
Xulong Zhai Shanxi Xinghuacun Fenjiu Group Co. Ltd, Fenyang, P.R. China
&
Shengwan Zhang School of Life Science, Shanxi University, Taiyuan, P.R. ChinaCorrespondence[email protected]
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Pages 923-936 | Received 09 Jan 2012, Accepted 12 Mar 2012, Published online: 21 Nov 2013

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Ramadhona Saville, Takayuki Kazuoka, Nina N. Shimoguchi & Katsumori Hatanaka. (2022) Recognition of Japanese Sake Quality Using Machine Learning Based Analysis of Physicochemical Properties. Journal of the American Society of Brewing Chemists 80:2, pages 146-154.
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Ning Dai, Xu Zhang, Zhipeng Cai, Wen Ji, Yao Wu, Kejian Li, Tianmin Shao & Xiang Cui. (2021) The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor. CyTA - Journal of Food 19:1, pages 793-804.
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Lulu Wei, Jianfeng Hu, Chengkang Pan, Pingyan Cheng, Jian Zhang, Dezhou Xi, Mingxue Chen, Lunwei Lu, Hu Lu & Feng Hu. (2023) Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu. Food Research International 172, pages 113196.
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Wei Zhang, Yang Xiao, Ruijie Deng, Ying Wang, Yong Qiu, Qiyao Sun & Aimin Luo. (2023) An electric-field instrument for accelerated aging to improve flavor of Chinese Baijiu. LWT 174, pages 114446.
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Xizhen Sun, Quanquan Qian, Yaqing Xiong, Qianqian Xie, Xixuan Yue, Jiahuan Liu, Shuxia Wei & Qiang Yang. (2022) Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach. Food Chemistry 384, pages 132452.
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Longhua Ma, Qingran Meng, Feng Chen & Wenjie Gao. (2022) SAFE and SBSE combined with GC‐MS and GC‐O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor. Journal of Food Science 87:3, pages 939-956.
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Sam Al-Dalali, Fuping Zheng, Baoguo Sun, Talmizur Rahman & Feng Chen. (2022) Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O. Journal of Food Composition and Analysis 106, pages 104295.
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Shuang Chen, Jialing Lu, Michael Qian, Hongkui He, Anjun Li, Jun Zhang, Xiaomei Shen, Jiangjing Gao & Yan Xu. (2021) Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu). Foods 10:11, pages 2888.
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Qing Zheng, Zihao Wang, Ayuan Xiong, Yaru Hu, Ying Su, Kun Zhao & Yougui Yu. (2021) Elucidating oxidation-based flavour formation mechanism in the aging process of Chinese distilled spirits by electrochemistry and UPLC-Q-Orbitrap-MS/MS. Food Chemistry 355, pages 129596.
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Min Li, Wenlai Fan & Yan Xu. (2021) Volatile compounds sorption during the aging of Chinese Liquor (Baijiu) using Pottery Powder. Food Chemistry 345, pages 128705.
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Leandro Levate Macedo, Wallaf Costa Vimercati, Cintia da Silva Araújo, Antonio Manoel Maradini Filho, Sérgio Henriques Saraiva & Luciano José Quintão Teixeira. (2021) Banana liqueur made with yacon syrup: evaluation of stability during maturation. Brazilian Journal of Food Technology 24.
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Ayuan Xiong, Kun Zhao, Yaru Hu, Guoping Yang, Bisheng Kuang, Xiang Xiong, Zhilong Yang, Yougui Yu & Qing Zheng. (2020) Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit. ACS Omega 5:29, pages 18349-18355.
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Lin Zhu, Xinlei Wang, Xuebo Song, Fuping Zheng, Hehe Li, Feng Chen, Yuhang Zhang & Fuyan Zhang. (2020) Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing. Food Chemistry 310, pages 125898.
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Qian Fan, Xinlei Wang, Yuefeng Zhao, Fuping Zheng, Hehe Li, Fuyan Zhang, Yuhang Zhang & Feng Chen. (2019) Characterization of key aroma compounds in Laobaigan Chinese Baijiu by GC × GC ‐ TOF / MS and means of molecular sensory science . Flavour and Fragrance Journal 34:6, pages 514-525.
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Hehe Li, Dan Qin, Ziyang Wu, Baoguo Sun, Xiaotao Sun, Mingquan Huang, Jinyuan Sun & Fuping Zheng. (2019) Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science. Food Chemistry 284, pages 100-107.
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Jian Dong, Pengfei Wang, Xiaomeng Fu, Shengsheng Dong, Xiao Li & Dongguang Xiao. (2019) Increase ethyl acetate production in Saccharomyces cerevisiae by genetic engineering of ethyl acetate metabolic pathway . Journal of Industrial Microbiology and Biotechnology 46:6, pages 801-808.
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Dan-yao Cui, Yu Zhang, Jia Xu, Cui-ying Zhang, Wei Li & Dong-guang Xiao. (2018) PGK1 Promoter Library for the Regulation of Acetate Ester Production in Saccharomyces cerevisiae during Chinese Baijiu Fermentation . Journal of Agricultural and Food Chemistry 66:28, pages 7417-7427.
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Fang Fang, Yuying Qiu, Guocheng Du & Jian Chen. (2018) Evaluation of ethyl carbamate formation in Luzhou-flavor spirit during distillation and storage processes. Food Bioscience 23, pages 137-141.
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M. L. Xu, Y. Yu, H. S. Ramaswamy & S. M. Zhu. (2017) Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics. Scientific Reports 7:1.
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Mengxu Zhu, Wenlai Fan, Yan Xu & Qingyun Zhou. (2016) 1,1-Diethoxymethane and methanethiol as age markers in Chinese roasted-sesame-like aroma and flavour type liquor. European Food Research and Technology 242:11, pages 1985-1992.
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Yang Zheng, Baoguo Sun, Mouming Zhao, Fuping Zheng, Mingquan Huang, Jinyuan Sun, Xiaotao Sun & Hehe Li. (2016) Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies. Journal of Agricultural and Food Chemistry 64:26, pages 5367-5374.
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Wenjun Gao, Wenlai Fan & Yan Xu. (2014) Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies. Journal of Agricultural and Food Chemistry 62:25, pages 5796-5804.
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