Association between Baijiu chemistry and taste change: Constituents, sensory properties, and analytical approaches

• Published in: Food chemistry 2024-03, Vol.437, p.137826-137826, Article 137826
• Main Authors: Dong, Wei, Dai, Xinran, Jia, Yintao, Ye, Siting, Shen, Caihong, Liu, Miao, Lin, Feng, Sun, Xiaotao, Xiong, Yanfei, Deng, Bo
• Format: Article
• Language: English
• Subjects: Abiotic factors; Analytical approaches; Baijiu; Biotic factors; Sensory characteristics; Taste-active compounds
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.137826

•Sixty-six main taste-active compounds responsible for the sourness, sweetness and bitterness of Baijiu were summarized.•Biotic factors and complex matrix were the major contributors affect the taste perceptions of Baijiu.•Novel methods based on nanotechnologies, biosensors, and NMR to identify the taste compounds of Baijiu were demonstrated. 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.