文献类型： 外文期刊

作者： Zhao, Wei ¹ ; Liu, Yao ¹ ; Zhou, Kunyu ¹ ; Li, Kehu ¹ ; Shen, Jiaqi ² ;

作者机构： 1.Guizhou Univ, Inst Agrobioengn, Collaborat Innovat Ctr Mt Ecol & Agrobioengineerin, Coll Life Sci,Minist Educ,Key Lab Plant Resource C, Guiyang 550025, Guizhou, Peoples R China

2.Guizhou Acad Agr Sci, Inst Upland Food Crops, Guiyang, Peoples R China

关键词： Sorghum; Chinese baijiu; Brewing

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2024 年 134 卷

页码：

收录情况： SCI

摘要： 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.