How sorghum grain composition affects the quality of Chinese Baijiu - A comprehensive review

This paper presents a comprehensive review on the effect and mechanism of sorghum (Sorghum bicolor) grain composition on the quality of Chinese baijiu. Sorghum has emerged as the fifth largest cereal crop worldwide due to its agricultural advantages, such as drought and barren tolerance. Moreover, i...

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Veröffentlicht in:Journal of food composition and analysis 2024-10, Vol.134, p.106512, Article 106512
Hauptverfasser: Zhao, Wei, Liu, Yao, Zhou, Kunyu, Li, Kehu, Shen, Jiaqi
Format: Artikel
Sprache:eng
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Zusammenfassung:This paper presents a comprehensive review on the effect and mechanism of sorghum (Sorghum bicolor) grain composition on the quality of Chinese baijiu. Sorghum has emerged as the fifth largest cereal crop worldwide due to its agricultural advantages, such as drought and barren tolerance. Moreover, it can be processed and utilized in various ways, thus playing a crucial role in ensuring food security. Chinese baijiu, which is mainly brewed from sorghum grain, has gained immense popularity among Chinese consumers owing to its distinctive flavor. Previous studies have indicated that the quality of sorghum baijiu is significantly influenced by the quality of raw material, with key determinants including starch, protein, tannin, fat, and other components in sorghum grain. Understanding the mechanism of these constituents on affecting baijiu quality is of paramount importance in enhancing and developing flavors that cater to diverse consumer preferences. This paper provided a comprehensive summary on the parameters of sorghum grain quality, in association with baijiu quality, and also highlighted the potential areas for future research in the sorghum baijiu industry. •Research advances on Chinese sorghum liquor were comprehensively summarized.•Integrate and visualize the production flow of Chinese liquor’s three major flavors.•Drawbacks of past students and perspectives for future research were discussed.•Hundreds of articles were referenced with 33 % of them were published in 2019–2023.
ISSN:0889-1575
1096-0481
DOI:10.1016/j.jfca.2024.106512