The geographical patterns of Chinese liquors during 1995–2004

Zhao, Xilin; Ya, Tang; Zhang, Chaosheng

doi:10.1080/17445647.2017.1395772

Cited by 9 publications

(5 citation statements)

References 62 publications

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“…Unlike SSB, STB is made with the Daqu at a medium temperature, followed by alcoholic fermentation at 32–35 °C [ 2 ]. The STB is mainly distributed in the Sichuan Basin (SCB)where is characterized by warmth and high humidity throughout the year [ 35 ]. Differences in the concentrations of ( S )-and ( R )-1,2-PG were found in the studied STB ( Figure 4 a) ( p > 0.05).…”

Section: Resultsmentioning

confidence: 99%

Distribution and Quantification of 1,2-Propylene Glycol Enantiomers in Baijiu

Dai

Qiu

et al. 2021

Foods

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Enantiomers of 1,2-Propylene glycol (1,2-PG) were investigated in 64 commercial Chinese Baijiu including soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB), via chiral gas chromatography (β-cyclodextrin). The natural enantiomeric distribution and concentration of 1,2-PG in various baijiu were studied to evaluate whether the distribution and content of the two isomers of 1,2-PG were correlated with the aroma type and storage year. The results showed that 1,2-PG has a high enantiomeric ratio and the (S)-configuration predominated in SSB. The average S/R enantiomeric ratio of this compound in SSB was approximately 87:13 (±3.17), with an average concentration of 52.77 (±23.70) mg/L for the (S)-configuration and 8.72 (±3.63) mg/L for the (R)-enantiomer. The (R)-configuration was predominant in the STB, whereas neither (S) nor (R)-form of 1,2-PG were detected in LTB. The content of the two configurations of 1,2-PG in the JSHSJ vintage of SSB showed a wave variation, with an average S/R enantiomeric ratio of 89:11 (±1.15). The concentration of (R)-1,2-PG in XJCTJ vintage liquors showed an upward and then downward trend with aging time, with an overall downward trend, and the concentration of (S)-form showed a wavy change with an overall upward trend. Except for the LZLJ-2019 vintage where both (R) and (S)-1,2-PG were present, all other samples only existed (R)-form, and a decreasing trend of (R)-enantiomer with aging time was observed. The enantiomeric ratio of 1,2-PG might be one of the potential markers for adulteration control of Baijiu as industrial 1,2-PG usually presented in the racemic mixture. Sensory analysis revealed olfactory thresholds of 4.66 mg/L and 23.92 mg/L for the (R)- and (S)-configurations in pure water respectively. GC-O showed both enantiomers exhibited different aromatic nuances.

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Section: Resultsmentioning

confidence: 99%

Distribution and Quantification of 1,2-Propylene Glycol Enantiomers in Baijiu

Dai

Qiu

et al. 2021

Foods

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“…This region is characterized by a hilly topography and relatively moderate precipitation. 37 WL and LZ are the famous Baijiu brands produced in the SCB, and GJ and YH are the famous brands produced in the YHRB. For MFT, GJ and YH were not significantly different (p > 0.5), potentially because they were produced in the same region.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…In comparison, the YHRB is on the southern side of the North China Plain and has a temperate monsoon climate. This region is characterized by a hilly topography and relatively moderate precipitation . WL and LZ are the famous Baijiu brands produced in the SCB, and GJ and YH are the famous brands produced in the YHRB.…”

Section: Resultsmentioning

confidence: 99%

Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu

Song

Zhu

Jing

et al. 2020

J. Agric. Food Chem.

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The sensory impacts of two thiols, 2-methyl-3-furanthiol (MFT) and 2-furfurylthiol (FFT), in Chinese soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB) (liquor) were evaluated and combined with partial least squares discriminant analysis (PLS-DA) to differentiate Chinese Baijiu. The flavor dilution factors of these two thiols ranged from 81 to 6561, and quantitative results showed that MFT and FFT were significantly more abundant (p < 0.001) in SSB than in STB and LTB. The determined odor activity values (OAVs) suggest that MFT (OAV: 34–121) and FFT (OAV: 11–103) contribute significantly to the overall aroma profiles of LTB and STB. Interestingly, the OAVs of these two thiols were high (256–263) and did not significantly differ (p > 0.05) in SSB. Notably, hierarchical cluster analysis and PLS-DA results revealed that these compounds can be used to differentiate Chinese LTB, STB, and SSB. According to their prominent organoleptic and distinguishing roles, these two thiols can be regarded as flavor markers for SSB.

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“…(1) Sichuan Province (97˚21 0 -108˚12 0 E, 26˚03 0 -34˚19 0 N) is a gold Baijiu producing region in China. The region is home to famous Baijiu brands such as Wuliangye, Langjiu and Luzhou Laojiao [47,48]. From 2011 to 2021, Sichuan Baijiu accounted for 41.39% of China's average operating revenue (Fig 1B).…”

Section: Study Areamentioning

confidence: 99%

Coordination between scientific and technological innovation and the high-quality development of Baijiu industry: The coupling and decoupling perspective

Wu,

Zheng,

Chen

et al. 2024

PLoS ONE

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The Baijiu industry is a significant contributor to both the food industry and the light industry. Its high tax characteristics effectively promote the sustainable development of the regional economy. First, the evaluation index system of scientific and technological innovation (STI) and high-quality development of Baijiu industry (HQDBI) were constructed. The entropy-improved CRITIC method was used to measure the weights. Second, the coordination relationship and evolution trend of STI and HQDBI were explored using the coupling coordination model and the Tapio decoupling model. Then, the transfer law and key influencing factors were further investigated using the Markov chain and grey correlation, respectively. The main contribution is the dynamic evolution of the coupling and decoupling relationships from the perspective of multiple Baijiu provinces, and deeply depicts the coordination relationship and evolutionary trends of STI and HQDBI. The results show that: the spatial distribution of the coupling coordination degree shows high values in the east-west and low values in the north-south characteristics. In 2021, a pattern of coordinated development in Baijiu provinces has emerged along the Yangtze River basin. The decoupling state is mainly strong decoupling, but it remains poor in Shanxi. The coordination process is unstable and difficult to achieve leapfrog development. Coordination, sustainability and innovation environment have a greater impact on the coordination of subsystems.

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The geographical patterns of Chinese liquors during 1995–2004

Cited by 9 publications

References 62 publications

Distribution and Quantification of 1,2-Propylene Glycol Enantiomers in Baijiu

Distribution and Quantification of 1,2-Propylene Glycol Enantiomers in Baijiu

Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu

Coordination between scientific and technological innovation and the high-quality development of Baijiu industry: The coupling and decoupling perspective

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