A comprehensive review of quantified flavour components in Chinese baijiu

Abstract

Baijiu, a Chinese distilled liquor, plays an essential role in Chinese life and culture. The intricate flavour profile and distinguished quality of baijiu are closely linked to its organic components, which encompass an array of elements such as esters, acids, alcohols, aldehydes, phenols, pyrazines, terpenes, and others. Consequently, the analysis of these components has emerged as a fundamental cornerstone for the study and comprehension of baijiu. In the present review, we succinctly encapsulate the latest research endeavours aimed at the identification and precise quantification of pivotal components within a diverse array of Chinese baijiu exhibiting varying aroma profiles. The culmination of this collective effort has yielded an impressive compendium comprising 397 quantified components, each with meticulously determined concentrations within baijiu. These components are categorised into major, medium, minor, and trace components, based on their respective concentration levels in baijiu. Furthermore, the focal attention on trace components, with concentrations below 1 mg L-1 threshold, is deliberately underscored. This emphasis is ascribed to the pivotal roles of these trace elements in shaping the nuanced flavour and overall quality of baijiu. As a result, the present review not only provides the most comprehensive reference compendium of quantified baijiu components to date, but also furnishes invaluable insights into the multifaceted study of Chinese baijiu.