Chinese distilled liquor,known as Baijiu,typically has a relatively high ethanol content(52 or 53%alcohol by volume,ABV)and is characterized by a powerful,heady scent.When its alcohol content is less than 45%ABV,Baiji...Chinese distilled liquor,known as Baijiu,typically has a relatively high ethanol content(52 or 53%alcohol by volume,ABV)and is characterized by a powerful,heady scent.When its alcohol content is less than 45%ABV,Baijiu loses its flavor and becomes cloudy and tasteless;thus,it is relatively bland and thin.Since this phenomenon has not been reasonably explained,the aim of this study is to determine its underlying mechanism by examining the droplet evaporation.A 1.0 pL of droplets were applied to the substrate surface for evaporation.The results revealed that a reduction in the alcohol content(<45%ABV)triggered the self-assembly of unique long-chain fatty acid ethyl esters into various nano-or microparticles with sizes ranging from 100 nm to 10μm within the Baijiu droplets.These particles deposit under the influence of internal flow and exhibit Baijiu-specific coffee-ring effects after drying.Interestingly,these particles encapsulated the water-soluble or insoluble flavor chemicals,resulting in the brightness and aroma/flavor of Baijiu decreased radically;this is the reason that a high alcohol content is needed in Baijiu.These findings offer new insights for the quality control of low-alcohol Baijiu and Baijiu identification.展开更多
基金Sichuan Province Science and Technology Support Program,Grant/Award Numbers:2023NSFSC0586,2023YFS0447Research Support Project of Sanming University,Grant/Award Number:23YG15S+2 种基金Sichuan Science and Technology Program,Grant/Award Number:2024YFFK0424Education and Research Project for Young and Middle-aged Teachers in Fujian Province,Grant/Award Number:JAT231112Key Laboratory of Brewing Biotechnology and IntelligentManufacturing of China National Light Industry Council,Grant/Award Number:2023-04。
文摘Chinese distilled liquor,known as Baijiu,typically has a relatively high ethanol content(52 or 53%alcohol by volume,ABV)and is characterized by a powerful,heady scent.When its alcohol content is less than 45%ABV,Baijiu loses its flavor and becomes cloudy and tasteless;thus,it is relatively bland and thin.Since this phenomenon has not been reasonably explained,the aim of this study is to determine its underlying mechanism by examining the droplet evaporation.A 1.0 pL of droplets were applied to the substrate surface for evaporation.The results revealed that a reduction in the alcohol content(<45%ABV)triggered the self-assembly of unique long-chain fatty acid ethyl esters into various nano-or microparticles with sizes ranging from 100 nm to 10μm within the Baijiu droplets.These particles deposit under the influence of internal flow and exhibit Baijiu-specific coffee-ring effects after drying.Interestingly,these particles encapsulated the water-soluble or insoluble flavor chemicals,resulting in the brightness and aroma/flavor of Baijiu decreased radically;this is the reason that a high alcohol content is needed in Baijiu.These findings offer new insights for the quality control of low-alcohol Baijiu and Baijiu identification.
