Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

Youqiang Xu; Jingrong Zhao; Xiao Liu; Chunsheng Zhang; Zhigang Zhao; Xiuting Li; Baoguo Sun

doi:10.1016/j.foodchem.2021.130920

Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

Food Chem. 2022 Feb 1:369:130920. doi: 10.1016/j.foodchem.2021.130920. Epub 2021 Aug 21.

Authors

Youqiang Xu¹, Jingrong Zhao², Xiao Liu², Chunsheng Zhang³, Zhigang Zhao³, Xiuting Li⁴, Baoguo Sun⁵

Affiliations

¹ Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
² Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
³ Chengde Qianlongzui Distillery Company, Hebei 067400, China.
⁴ Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China. Electronic address: lixt@btbu.edu.cn.
⁵ Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China. Electronic address: sunbg@btbu.edu.cn.

PMID: 34461518
DOI: 10.1016/j.foodchem.2021.130920

Abstract

Chinese traditional fermented baijiu is a famous alcoholic beverage with unique flavor. Despite its consumption for millennia, the flavor mystery behind baijiu is still unclear. Studies indicate that esters are the most important flavor substances, and bring health benefits. However, the aroma contribution and formation mechanism of esters still need to be clarified to reveal the flavor profile of baijiu. This review systematically summarizes all the 510 esters and finds 9 ethyl esters contribute greatly to the flavor of baijiu. The 508 different microbial species that have been identified affect the synthesis of esters through fatty acid and amino acid metabolism. The determination of minimum functional microbial groups and the analysis of their metabolic characteristics are crucial to reveal the mechanism of formation of baijiu flavor, and ensure the reproducible formation of flavor substances.

Keywords: Baijiu; Flavor ester; Health benefit; Metabolism; Microorganism.

Publication types

Review

MeSH terms

China
Esters*
Fermentation
Flavoring Agents* / analysis
Odorants / analysis
Taste

Substances

Esters
Flavoring Agents