Relationship between Representative Trace Components and Health Functions of Chinese Baijiu: A Review

Abstract

Baijiu is a traditional fermented Chinese beverage with a history of hundreds of years. The notable characteristics of Baijiu include diverse raw materials, complex technology, and the co-fermentation of multiple strains. Complex brewing technology has created different aromas and contributes to complex trace component formation in Baijiu. Among the different components, the alcohol, ester, and acid contents are the highest in Baijiu, constituting its aroma skeleton. Nitrogen compounds significantly constitute the aroma compounds of Baijiu and affect human health. Although present in low concentration, sulfur compounds significantly contribute to the taste and positively impact human health. We provide a systematic review of domestic and international reports on the trace components in Baijiu. The review introduces their sources, types, and effects on Baijiu aroma, describes their content and existence in mainstream aromas of Baijiu, such as the strong-, jiang-, and light-aromas, and discusses their health effects. Furthermore, this article summarizes and proposes several feasible research ideas. The systematic review of these trace components will possibly facilitate studies on Baijiu, particularly on its relationship with health.