ArticleFood science & nutrition2022
The way of Qu-making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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11 citing papers in PubMed.
- Multi-omics study on traditional Xiaoqu of Fangxian Huangjiu: Unveiling interactions among physicochemical factors, microbiome and volatile flavor compounds.Food chemistry: X · 2026Article
- Brewing water affects microbial community and aromatic profiles during Shaoxing rice wine fermentation.AMB Express · 2026Article
- Differentiation of Chinese rice wine(Huangjiu) from different aging status based on HS-SPME-GC-MS combined with near infrared.Food chemistry: X · 2025Article
- Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor.PloS one · 2024Article
- Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process.ACS omega · 2023Review
- Application of GC-IMS coupled with chemometric analysis for the classification and authentication of geographical indication agricultural products and food.Frontiers in nutrition · 2023Review
- Comparative analysis of microbial communities and volatile flavor components in the brewing ofCurrent research in food science · 2023Article
- Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method.Foods (Basel, Switzerland) · 2022Article
- Mixed Mulberry Fruit and Mulberry Leaf Fermented Alcoholic Beverages: Assessment of Chemical Composition, Antioxidant Capacity In Vitro and Sensory Evaluation.Foods (Basel, Switzerland) · 2022Article
- The way of Qu-making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages.Food science & nutrition · 2022Article
- Simultaneously genetic selection of wheat yield and grain protein quality in rice-wheat and soybean-wheat cropping systems through critical nitrogen efficiency-related traits.Frontiers in plant science · 2022Article
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16 authors.
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Abstract
The volatile flavor compounds of Huangjiu (Chinese rice wine) brewed from different raw materials were obviously different, but there were few studies on the volatile flavor compounds of Huangjiu brewed from different wheat Qu at different brewing stages. In this paper, headspace-solid phase microextraction combined with gas chromatography-mass spectrometry, combined with principal component analysis and sensory evaluation, was used to determine the volatile flavor compounds in Huangjiu brewed from wheat Qu made by hand and wheat Qu made by mechanical. The results showed that there were significant differences in the contents and types of volatile flavor substances in Huangjiu brewed from different wheat Qu at fermentation stages, and the prefermentation and postfermentation Huangjiu samples could be well distinguished from each other. Compared with the Huangjiu brewed from wheat Qu made by mechanical, the Huangjiu brewed from wheat Qu made by hand has stronger aroma and better taste.
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