Research progress of trace components in sesame-aroma type of baijiu

Abstract

Baijiu is one of the traditional distilled liquor made from grains in China and occupies a vital position in China's food industry. In 2018, the total sales revenue of baijiu industry were reached 536.383 billion yuan, respectively. According to the aroma characteristics, baijiu is artificially divided into 12 aroma types. Especially, although sesame-aroma type of baijiu is widely recognized for a short time compared with strong-aroma and light-aroma type of baijiu, sesame-aroma type of baijiu is becoming more and more popular among consumers due to its unique roasted sesame aroma recently. With its unique aroma of roasted sesame (similar to roasted coffee), sesame-aroma type of baijiu has drawn the attention of consumers and researchers. The researches on the trace components in sesame-aroma type of baijiu and their influences on the aroma profile of sesame-aroma type of baijiu have been carried out gradually. This perspective mainly introduces the production process and development process of sesame-aroma type of baijiu, summarizes recent progress in the research on the trace components in sesame-aroma type of baijiu, especially for the influences of trace components on the aroma profile of sesame-aroma type of baijiu. It provides ideas for the research direction of sesame-aroma type of baijiu, and lays a foundation for the improvement of baijiu quality and the development of sesame-aroma type of baijiu in the future.

Keywords: 3-Methylthiopropanol; Flavor; Qualitative analysis; Quantitative analysis; Sensory evaluation; Sesame-aroma type of baijiu; Sulfur compounds; Trace components.