Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Baijiu, one of the six major distilled spirits in the world and the national liquor of China, boasts a history spanning over 2000 years. Since ancient times, alcoholic beverages have held considerable cultural and medicinal value in China. Research on Baijiu has increasingly focused on its health effects, with its chemical composition central to its functionality. Alterations in endogenous substances following Baijiu consumption may lead to various phenotypic changes. This paper reviews the chemical composition of Chinese Baijiu, its health benefits when consumed in moderation, the detrimental effects of excessive consumption, the changes in endogenous substances post-consumption, and the influence of Baijiu composition on health. This paper aims to guide healthy Baijiu consumption and outline future research directions while offering a systematic reference for producers to improve Baijiu quality.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodres.2025.116895 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Dissecting the microbial, physicochemical, and flavor dynamics of core and peel layers in Houhuo Daqu: Insights into quality regulation.
Food Res Int
November 2025
Brewing Technology Industrial College, Hubei University of Arts and Science, Xiangyang, Hubei Province 441053, PR China; Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province 441053, PR China; Xiangyang Lacti
Houhuo Daqu (HHD) exhibits significant heterogeneity between its core and peel layers, yet their differences remain underexplored. This study integrates metagenomic sequencing and electronic sensory technologies to compare the physicochemical properties, microbial communities, and flavor profiles of HHD's core and peel. Results reveal distinct microbial communities and diversity between the layers.
View Article and Find Full Text PDFNon-Saccharomyces yeasts enhance yield and flavor in industrial xiaoqu light-flavor baijiu production.
Food Res Int
November 2025
State Key Laboratory of Agricultural Microbiology and College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address:
This study investigated the effects of adding Saccharomycopsis fibuligera (SF) and Pichia kudriavzevii (PK) on microbial communities and flavor substances in industrial xiaoqu light-flavor baijiu production. The result showed that the highest acidity was found in the control group (CK: Saccharomyces cerevisiae and Rhizopus) at the end of fermentation. SF and PK promoted the growth of Rhizopus while decreasing the abundance of S.
View Article and Find Full Text PDFSynthetic and natural microbial communities in high-temperature Daqu production: Insights into metabolic pathways and volatile organic compounds.
Food Res Int
November 2025
College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China. Electronic address:
High-temperature Daqu (HTD), an essential fermentation starter in sauce-aroma Baijiu, is characterized by complex microbial communities that vary significantly across production regions. Traditional HTD production faces challenges in consistency and quality control, hindering industrial scalability. This study compared 54 synthetic microbial communities (SynMC)-fortified HTD samples with 39 traditional HTD samples from core production regions, which are Renhuai, Luzhou, and Jinsha, respectively, to elucidate their microbial and metabolic profiles.
View Article and Find Full Text PDFBaijiu: Chemical compositions, biological functions, and endogenous metabolic profiles.
Food Res Int
November 2025
The MOE Key Laboratory of Standardization of Chinese Medicines, Shanghai Key Laboratory of Compound Chinese Medicines, SATCM Key Laboratory of New Resources and Quality Evaluation of Chinese Medicines, and State Key Laboratory of Discovery and Utilization of Functional Components in Traditional Chin
Baijiu, one of the six major distilled spirits in the world and the national liquor of China, boasts a history spanning over 2000 years. Since ancient times, alcoholic beverages have held considerable cultural and medicinal value in China. Research on Baijiu has increasingly focused on its health effects, with its chemical composition central to its functionality.
View Article and Find Full Text PDFStudy of the interaction mechanism of aroma components in Baijiu and associated brain response microstates.
Food Chem
September 2025
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address:
The complex aroma of Baijiu is influenced by the interactions of various flavor compounds. This study employed molecular dynamics simulations and headspace solid-phase microextraction to both simulate and validate the interaction mechanisms between two key aroma compounds in Baijiu: ethyl caprylate and ethyl acetate. The findings indicate that a reduction in electrostatic interactions and van der Waals forces enhances the volatility of these compounds within Baijiu.
View Article and Find Full Text PDF