Decoding flavor variations in Huangjiu resulting from brewing techniques: Insights from both orthonasal and retronasal olfactory pathways.

Huangjiu, a traditional Chinese fermented alcoholic beverage, exhibits unique flavor qualities that are strongly influenced by brewing techniques. In this study, the flavor profiles of traditionally brewed and mechanically brewed Huangjiu were systematically compared using quantitative descriptive analysis, temporal dominance of sensations, and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry, to elucidate orthonasal and retronasal aroma release characteristics of Huangjiu. Results revealed traditionally brewed Huangjiu exhibited significantly higher concentrations of esters and alcohols (0.37 mg/L and 0.18 mg/L, respectively) than mechanically brewed Huangjiu (0.25 mg/L and 0.12 mg/L, respectively), leading to stronger mellow and ester notes in orthonasal perception. Retronasal analysis showed mechanically brewed Huangjiu exhibited a sour odor, while traditionally brewed Huangjiu maintained richer and more persistent mellow characteristics. These findings provide new insights into the flavor perception of Huangjiu from olfactory pathways and offer a scientific basis for quality improvement and process optimization in Huangjiu production.

• Publication year

  2025

• Venue

  Food Chemistry

• Publication date

  2025-11-01

• Fields of study

  Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1016/j.foodchem.2025.147006PMID 41240852
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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