Analysis of flavor substances in Shaoxing traditional hand‐made Jiafan wine with different amounts of ZaoShao liquor
BACKGROUND Adding ZaoShao liquor (high‐concentration liquor) is one of the most important steps in the brewing process of Shaoxing Jiafan wine, a product protected by Chinese geographical indications. The focus of this study is the effect of different additive amounts of liquor on the flavor of end...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2024-07, Vol.104 (9), p.5252-5261 |
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| creator | Peng, Qi Meng, Kai Yang, Xinyi Xu, Zhuoqin Zhang, Lili Zheng, Huajun Yu, Hefeng Zhang, Yuhao Xie, Guangfa |
| description | BACKGROUND
Adding ZaoShao liquor (high‐concentration liquor) is one of the most important steps in the brewing process of Shaoxing Jiafan wine, a product protected by Chinese geographical indications. The focus of this study is the effect of different additive amounts of liquor on the flavor of end products.
RESULTS
In this study, four kinds of Shaoxing Jiafan wine were brewed by changing the amount of ZaoShao liquor. Headspace solid‐phase microextraction and gas chromatography–mass spectrometry were used to detect the flavor substances of four kinds of Jiafan wine. The difference in flavor of four kinds of Jiafan wine was evaluated by electronic nose analysis technology and verified by sensory evaluation. Finally, the reliability of the experimental results was verified through an aroma reconstruction experiment of rice wine. In this study, the differences in flavoring substances under different amounts of ZaoShao liquor were verified from various angles. The results showed that the flavors of the four kinds of wines were significantly different.
CONCLUSION
The composition of flavor substances in Shaoxing rice wine varies with the amount of ZaoShao liquor. This study provided a scientific basis for the improvement of production technology of Shaoxing wine. © 2024 Society of Chemical Industry. |
| doi_str_mv | 10.1002/jsfa.13349 |
| format | Article |
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Adding ZaoShao liquor (high‐concentration liquor) is one of the most important steps in the brewing process of Shaoxing Jiafan wine, a product protected by Chinese geographical indications. The focus of this study is the effect of different additive amounts of liquor on the flavor of end products.
RESULTS
In this study, four kinds of Shaoxing Jiafan wine were brewed by changing the amount of ZaoShao liquor. Headspace solid‐phase microextraction and gas chromatography–mass spectrometry were used to detect the flavor substances of four kinds of Jiafan wine. The difference in flavor of four kinds of Jiafan wine was evaluated by electronic nose analysis technology and verified by sensory evaluation. Finally, the reliability of the experimental results was verified through an aroma reconstruction experiment of rice wine. In this study, the differences in flavoring substances under different amounts of ZaoShao liquor were verified from various angles. The results showed that the flavors of the four kinds of wines were significantly different.
CONCLUSION
The composition of flavor substances in Shaoxing rice wine varies with the amount of ZaoShao liquor. This study provided a scientific basis for the improvement of production technology of Shaoxing wine. © 2024 Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.13349</identifier><identifier>PMID: 38308571</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>agriculture ; Aroma ; brewing process ; electronic nose ; Electronic noses ; Flavor ; flavor components ; Flavors ; Gas chromatography ; gas chromatography-mass spectrometry ; Headspace ; headspace analysis ; Mass spectrometry ; Mass spectroscopy ; odors ; production technology ; rice wines ; Sensory evaluation ; Shaoxing Jiafan wine analysis ; solid phase microextraction ; Technology assessment ; Wine ; Wines ; ZaoShao liquor addition</subject><ispartof>Journal of the science of food and agriculture, 2024-07, Vol.104 (9), p.5252-5261</ispartof><rights>2024 Society of Chemical Industry.</rights><rights>This article is protected by copyright. All rights reserved.</rights><rights>2024 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3499-6c05c2e4c0ed749145ed3244db17174be3fc503a5eb3c7c4819980012f0848d93</cites><orcidid>0000-0003-1437-7071 ; 0000-0001-8669-4389 ; 0000-0002-4116-1148</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.13349$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.13349$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38308571$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Peng, Qi</creatorcontrib><creatorcontrib>Meng, Kai</creatorcontrib><creatorcontrib>Yang, Xinyi</creatorcontrib><creatorcontrib>Xu, Zhuoqin</creatorcontrib><creatorcontrib>Zhang, Lili</creatorcontrib><creatorcontrib>Zheng, Huajun</creatorcontrib><creatorcontrib>Yu, Hefeng</creatorcontrib><creatorcontrib>Zhang, Yuhao</creatorcontrib><creatorcontrib>Xie, Guangfa</creatorcontrib><title>Analysis of flavor substances in Shaoxing traditional hand‐made Jiafan wine with different amounts of ZaoShao liquor</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Adding ZaoShao liquor (high‐concentration liquor) is one of the most important steps in the brewing process of Shaoxing Jiafan wine, a product protected by Chinese geographical indications. The focus of this study is the effect of different additive amounts of liquor on the flavor of end products.
RESULTS
In this study, four kinds of Shaoxing Jiafan wine were brewed by changing the amount of ZaoShao liquor. Headspace solid‐phase microextraction and gas chromatography–mass spectrometry were used to detect the flavor substances of four kinds of Jiafan wine. The difference in flavor of four kinds of Jiafan wine was evaluated by electronic nose analysis technology and verified by sensory evaluation. Finally, the reliability of the experimental results was verified through an aroma reconstruction experiment of rice wine. In this study, the differences in flavoring substances under different amounts of ZaoShao liquor were verified from various angles. The results showed that the flavors of the four kinds of wines were significantly different.
CONCLUSION
The composition of flavor substances in Shaoxing rice wine varies with the amount of ZaoShao liquor. This study provided a scientific basis for the improvement of production technology of Shaoxing wine. © 2024 Society of Chemical Industry.</description><subject>agriculture</subject><subject>Aroma</subject><subject>brewing process</subject><subject>electronic nose</subject><subject>Electronic noses</subject><subject>Flavor</subject><subject>flavor components</subject><subject>Flavors</subject><subject>Gas chromatography</subject><subject>gas chromatography-mass spectrometry</subject><subject>Headspace</subject><subject>headspace analysis</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>odors</subject><subject>production technology</subject><subject>rice wines</subject><subject>Sensory evaluation</subject><subject>Shaoxing Jiafan wine analysis</subject><subject>solid phase microextraction</subject><subject>Technology assessment</subject><subject>Wine</subject><subject>Wines</subject><subject>ZaoShao liquor addition</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFkb9uFDEQhy2UiByBhgdAltIgpE3Ga-8fl6eIAFGkFAkNzcprjzmfdu3E3k24jkfgGXkSfLmEgoI0M8V880kzP0LeMjhmAOXJOll1zDgX8gVZMJBNAcBgjyzysCwqJsoD8iqlNQBIWdcvyQFvObRVwxbkbunVsEku0WCpHdRdiDTNfZqU15io8_RqpcIP57_TKSrjJhfyAl0pb37__DUqg_TcKas8vXcec5lW1DhrMaKfqBrD7KcH9zcVtiY6uNs5xNdk36oh4ZvHfki-nn28Pv1cXFx--nK6vCh0vkYWtYZKlyg0oGmEZKJCw0shTM8a1ogeudUVcFVhz3WjRcukbPPxpYVWtEbyQ_J-572J4XbGNHWjSxqHQXkMc-o4q3jV1qJ9Hi1lKRlndQMZPfoHXYc55r9kIdRNzUHyOlMfdpSOIaWItruJblRx0zHotsF12-C6h-Ay_O5ROfcjmr_oU1IZYDvg3g24-Y-qO786W-6kfwC-WKON</recordid><startdate>202407</startdate><enddate>202407</enddate><creator>Peng, Qi</creator><creator>Meng, Kai</creator><creator>Yang, Xinyi</creator><creator>Xu, Zhuoqin</creator><creator>Zhang, Lili</creator><creator>Zheng, Huajun</creator><creator>Yu, Hefeng</creator><creator>Zhang, Yuhao</creator><creator>Xie, Guangfa</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0003-1437-7071</orcidid><orcidid>https://orcid.org/0000-0001-8669-4389</orcidid><orcidid>https://orcid.org/0000-0002-4116-1148</orcidid></search><sort><creationdate>202407</creationdate><title>Analysis of flavor substances in Shaoxing traditional hand‐made Jiafan wine with different amounts of ZaoShao liquor</title><author>Peng, Qi ; Meng, Kai ; Yang, Xinyi ; Xu, Zhuoqin ; Zhang, Lili ; Zheng, Huajun ; Yu, Hefeng ; Zhang, Yuhao ; Xie, Guangfa</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3499-6c05c2e4c0ed749145ed3244db17174be3fc503a5eb3c7c4819980012f0848d93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>agriculture</topic><topic>Aroma</topic><topic>brewing process</topic><topic>electronic nose</topic><topic>Electronic noses</topic><topic>Flavor</topic><topic>flavor components</topic><topic>Flavors</topic><topic>Gas chromatography</topic><topic>gas chromatography-mass spectrometry</topic><topic>Headspace</topic><topic>headspace analysis</topic><topic>Mass spectrometry</topic><topic>Mass spectroscopy</topic><topic>odors</topic><topic>production technology</topic><topic>rice wines</topic><topic>Sensory evaluation</topic><topic>Shaoxing Jiafan wine analysis</topic><topic>solid phase microextraction</topic><topic>Technology assessment</topic><topic>Wine</topic><topic>Wines</topic><topic>ZaoShao liquor addition</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Peng, Qi</creatorcontrib><creatorcontrib>Meng, Kai</creatorcontrib><creatorcontrib>Yang, Xinyi</creatorcontrib><creatorcontrib>Xu, Zhuoqin</creatorcontrib><creatorcontrib>Zhang, Lili</creatorcontrib><creatorcontrib>Zheng, Huajun</creatorcontrib><creatorcontrib>Yu, Hefeng</creatorcontrib><creatorcontrib>Zhang, Yuhao</creatorcontrib><creatorcontrib>Xie, Guangfa</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Peng, Qi</au><au>Meng, Kai</au><au>Yang, Xinyi</au><au>Xu, Zhuoqin</au><au>Zhang, Lili</au><au>Zheng, Huajun</au><au>Yu, Hefeng</au><au>Zhang, Yuhao</au><au>Xie, Guangfa</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Analysis of flavor substances in Shaoxing traditional hand‐made Jiafan wine with different amounts of ZaoShao liquor</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2024-07</date><risdate>2024</risdate><volume>104</volume><issue>9</issue><spage>5252</spage><epage>5261</epage><pages>5252-5261</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Adding ZaoShao liquor (high‐concentration liquor) is one of the most important steps in the brewing process of Shaoxing Jiafan wine, a product protected by Chinese geographical indications. The focus of this study is the effect of different additive amounts of liquor on the flavor of end products.
RESULTS
In this study, four kinds of Shaoxing Jiafan wine were brewed by changing the amount of ZaoShao liquor. Headspace solid‐phase microextraction and gas chromatography–mass spectrometry were used to detect the flavor substances of four kinds of Jiafan wine. The difference in flavor of four kinds of Jiafan wine was evaluated by electronic nose analysis technology and verified by sensory evaluation. Finally, the reliability of the experimental results was verified through an aroma reconstruction experiment of rice wine. In this study, the differences in flavoring substances under different amounts of ZaoShao liquor were verified from various angles. The results showed that the flavors of the four kinds of wines were significantly different.
CONCLUSION
The composition of flavor substances in Shaoxing rice wine varies with the amount of ZaoShao liquor. This study provided a scientific basis for the improvement of production technology of Shaoxing wine. © 2024 Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>38308571</pmid><doi>10.1002/jsfa.13349</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0003-1437-7071</orcidid><orcidid>https://orcid.org/0000-0001-8669-4389</orcidid><orcidid>https://orcid.org/0000-0002-4116-1148</orcidid></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | agriculture Aroma brewing process electronic nose Electronic noses Flavor flavor components Flavors Gas chromatography gas chromatography-mass spectrometry Headspace headspace analysis Mass spectrometry Mass spectroscopy odors production technology rice wines Sensory evaluation Shaoxing Jiafan wine analysis solid phase microextraction Technology assessment Wine Wines ZaoShao liquor addition |
| title | Analysis of flavor substances in Shaoxing traditional hand‐made Jiafan wine with different amounts of ZaoShao liquor |
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