The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro‐oxygen and electric field
Abstract In order to improve the high cost of equipment and difficult management caused by the natural aging of Chinese rice wine (Huangjiu), micro‐oxygen (MO) and electric field (PEF) technology are used to accelerate the aging of Huangjiu. The results showed that micro‐oxygen and electric field ha...
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Wiley
2021
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oai:doaj.org-article:21021e7a9c3a45f18faba9d8647d38f32021-11-04T13:06:43ZThe sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro‐oxygen and electric field2048-717710.1002/fsn3.2531https://doaj.org/article/21021e7a9c3a45f18faba9d8647d38f32021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2531https://doaj.org/toc/2048-7177Abstract In order to improve the high cost of equipment and difficult management caused by the natural aging of Chinese rice wine (Huangjiu), micro‐oxygen (MO) and electric field (PEF) technology are used to accelerate the aging of Huangjiu. The results showed that micro‐oxygen and electric field have a significant effect on the sensory characteristics and flavor characteristics of Huangjiu. Compared with the naturally aged Huangjiu, the flavor compounds of Huangjiu treated with micro‐oxygen and electric field increase significantly. Based on principal component analysis, Huangjiu processed at 0.35 mg L/day or 0.5 mg L/day combined electric field exhibited similar flavor to the natural aged Huangjiu, which was highly associated with long‐chain fatty acid ethyl esters (C13–C18). Moreover, partial least squares regression demonstrated that sensory attributes of cereal aroma and astringency were highlighted after aging time, while fruit aroma, continuation, and full body were dominant after micro‐oxygen and electric field treatment. Micro‐oxygen and electric field effectively enhanced the quality of Huangjiu, which could be applied in other alcoholic beverages.Chi ShenHongyi ZhuWenxia ZhuYimeng ZhuQi PengNabil I. ElsheeryJianwei FuGuangfa XieHuajun ZhengJiongping HanBaowei HuJianqiu SunPeng WuYuyan FanDula Bealu GirmaWileyarticleChinese rice wineelectric fieldflavor characteristicfree amino acidsmicro‐oxygensensory profileNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 6006-6019 (2021) |
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DOAJ |
| collection |
DOAJ |
| language |
EN |
| topic |
Chinese rice wine electric field flavor characteristic free amino acids micro‐oxygen sensory profile Nutrition. Foods and food supply TX341-641 |
| spellingShingle |
Chinese rice wine electric field flavor characteristic free amino acids micro‐oxygen sensory profile Nutrition. Foods and food supply TX341-641 Chi Shen Hongyi Zhu Wenxia Zhu Yimeng Zhu Qi Peng Nabil I. Elsheery Jianwei Fu Guangfa Xie Huajun Zheng Jiongping Han Baowei Hu Jianqiu Sun Peng Wu Yuyan Fan Dula Bealu Girma The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro‐oxygen and electric field |
| description |
Abstract In order to improve the high cost of equipment and difficult management caused by the natural aging of Chinese rice wine (Huangjiu), micro‐oxygen (MO) and electric field (PEF) technology are used to accelerate the aging of Huangjiu. The results showed that micro‐oxygen and electric field have a significant effect on the sensory characteristics and flavor characteristics of Huangjiu. Compared with the naturally aged Huangjiu, the flavor compounds of Huangjiu treated with micro‐oxygen and electric field increase significantly. Based on principal component analysis, Huangjiu processed at 0.35 mg L/day or 0.5 mg L/day combined electric field exhibited similar flavor to the natural aged Huangjiu, which was highly associated with long‐chain fatty acid ethyl esters (C13–C18). Moreover, partial least squares regression demonstrated that sensory attributes of cereal aroma and astringency were highlighted after aging time, while fruit aroma, continuation, and full body were dominant after micro‐oxygen and electric field treatment. Micro‐oxygen and electric field effectively enhanced the quality of Huangjiu, which could be applied in other alcoholic beverages. |
| format |
article |
| author |
Chi Shen Hongyi Zhu Wenxia Zhu Yimeng Zhu Qi Peng Nabil I. Elsheery Jianwei Fu Guangfa Xie Huajun Zheng Jiongping Han Baowei Hu Jianqiu Sun Peng Wu Yuyan Fan Dula Bealu Girma |
| author_facet |
Chi Shen Hongyi Zhu Wenxia Zhu Yimeng Zhu Qi Peng Nabil I. Elsheery Jianwei Fu Guangfa Xie Huajun Zheng Jiongping Han Baowei Hu Jianqiu Sun Peng Wu Yuyan Fan Dula Bealu Girma |
| author_sort |
Chi Shen |
| title |
The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro‐oxygen and electric field |
| title_short |
The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro‐oxygen and electric field |
| title_full |
The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro‐oxygen and electric field |
| title_fullStr |
The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro‐oxygen and electric field |
| title_full_unstemmed |
The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro‐oxygen and electric field |
| title_sort |
sensory and flavor characteristics of shaoxing huangjiu (chinese rice wine) were significantly influenced by micro‐oxygen and electric field |
| publisher |
Wiley |
| publishDate |
2021 |
| url |
https://doaj.org/article/21021e7a9c3a45f18faba9d8647d38f3 |
| work_keys_str_mv |
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