2023
DOI: 10.1590/fst.109922
|View full text |Cite
|
Sign up to set email alerts
|

The effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu

Abstract: This study aimed to explore the effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu during the ageing stage. Result showed that glycerol and total ester contents of CBN, CB1, CB3 and CB5 were significantly higher than that in BL (P < 0.05), but total acid contents did not change significantly (P > 0.05). Moreover, there was a difference in volatile compounds concentration and OAVs among the Chi-aroma Baijiu samples. With the year of aged pork fat increased, concentrations of ester… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1

Citation Types

0
1
0

Year Published

2023
2023
2023
2023

Publication Types

Select...
2

Relationship

0
2

Authors

Journals

citations
Cited by 2 publications
(1 citation statement)
references
References 39 publications
0
1
0
Order By: Relevance
“…For example, researchers conducted studies on Chi-aroma-type Baijiu and analyzed the effects of aged pork fat on the flavor during their aging. In addition, researchers also gave an overview of the synthesis of fatty acid ethyl esters and their flavor, which were found to have an impact on food flavor [ 31 , 32 ].…”
Section: Methodsmentioning
confidence: 99%
“…For example, researchers conducted studies on Chi-aroma-type Baijiu and analyzed the effects of aged pork fat on the flavor during their aging. In addition, researchers also gave an overview of the synthesis of fatty acid ethyl esters and their flavor, which were found to have an impact on food flavor [ 31 , 32 ].…”
Section: Methodsmentioning
confidence: 99%