文献类型：期刊文献

英文题名：The way of Qu-making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages

作者：Peng, Qi[1,2];Zheng, Huajun[1];Meng, Kai[1];Zhu, Yimeng[1];Zhu, Wenxia[1];Zhu, Hongyi[1];Shen, Chi[1];Fu, Jianwei[1];Elsheery, Nabil L.[3];Xie, Guangfa[4];Han, Jiongping[5];Wu, Peng[6];Fan, Yuyan[1];Girma, DulaBealu[1];Sun, Jianqiu[1];Hu, Baowei[1]

机构：[1]Shaoxing Univ, Natl Engn Res Ctr Chinese CRW, Branch Ctr, 900 Chengnan Rd, Shaoxing 312000, Peoples R China;[2]Univ Calif Davis, Calif Inst Food & Agr Res, Davis, CA USA;[3]Tanta Univ, Fac Agr, Agr Bot Dept, Tanta, Egypt;[4]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Coll Shaoxing CRW, Hangzhou, Peoples R China;[5]Shaoxing Univ, Sch Med, Shaoxing, Peoples R China;[6]Suzhou Univ Sci & Technol, Sch Environm Sci & Engn, Suzhou, Peoples R China

年份：0

外文期刊名：FOOD SCIENCE & NUTRITION

收录：SCI-EXPANDED(收录号：WOS:000779557400001)、、Scopus(收录号：2-s2.0-85127576120)、WOS

基金：Zhejiang Province, China, Grant/Award Number: LGN22C200008 and 2017C32101; National Training Program for College Students' Innovation and Entrepreneurship Project, Grant/Award Number: 202110349031; Scientific and Technological Innovation Activity Plan of College Students in Zhejiang Province (Xinmiao Talents Scheme), Grant/Award Number: 2021R432010; Program Foundation of Public Projects of Shaoxing city, Zhejiang Province, China, Grant/Award Number: 2018C30010; Shaoxing University Fund, Grant/Award Number: 08019038 and 08021066

语种：英文

外文关键词：brewing stage; HS-SPME-GC-MS; Huangjiu; volatile flavor compounds; wheat Qu

外文摘要：The volatile flavor compounds of Huangjiu (Chinese rice wine) brewed from different raw materials were obviously different, but there were few studies on the volatile flavor compounds of Huangjiu brewed from different wheat Qu at different brewing stages. In this paper, headspace-solid phase microextraction combined with gas chromatography-mass spectrometry, combined with principal component analysis and sensory evaluation, was used to determine the volatile flavor compounds in Huangjiu brewed from wheat Qu made by hand and wheat Qu made by mechanical. The results showed that there were significant differences in the contents and types of volatile flavor substances in Huangjiu brewed from different wheat Qu at fermentation stages, and the prefermentation and postfermentation Huangjiu samples could be well distinguished from each other. Compared with the Huangjiu brewed from wheat Qu made by mechanical, the Huangjiu brewed from wheat Qu made by hand has stronger aroma and better taste.