2022
DOI: 10.3389/fnut.2022.1014813
|View full text |Cite
|
Sign up to set email alerts
|

Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics

Abstract: The essential role of drunkenness on the healthy development of Chinese Baijiu was studied in this research. This study revealed the effects of Baijiu on the behaviors of mice and evaluated the degree of drunkenness of soy sauce-, strong-, light-, and light and soy sauce-flavored Baijiu. The parameters obtained from the open field test were transformed into the behavioral drunkenness index by mathematical statistical analysis and the drunkenness-associated key compounds of Baijiu were analyzed. The results sho… 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
2024
2024

Publication Types

Select...
3

Relationship

0
3

Authors

Journals

citations
Cited by 3 publications
(1 citation statement)
references
References 26 publications
(28 reference statements)
0
1
0
Order By: Relevance
“…The esters may act as sensory modulators by inhibiting the activation of certain receptors that perceive spiciness, resulting in a milder and less intense spicy sensation. Although the addition of LCFAEEs offers benefits like flavor improvement and reduced spiciness, it is important to acknowledge that it also results in a decrease in the intensity of aroma release in the oral cavity [ 11 , 25 , 27 , 54 , 59 , 60 , 61 ]. This can be attributed to the physical properties of the esters, which may impede the diffusion of aroma compounds and their interaction with receptors in the mouth.…”
Section: Resultsmentioning
confidence: 99%
“…The esters may act as sensory modulators by inhibiting the activation of certain receptors that perceive spiciness, resulting in a milder and less intense spicy sensation. Although the addition of LCFAEEs offers benefits like flavor improvement and reduced spiciness, it is important to acknowledge that it also results in a decrease in the intensity of aroma release in the oral cavity [ 11 , 25 , 27 , 54 , 59 , 60 , 61 ]. This can be attributed to the physical properties of the esters, which may impede the diffusion of aroma compounds and their interaction with receptors in the mouth.…”
Section: Resultsmentioning
confidence: 99%