Chemical Components of Chinese Baijiu

Wenxi Yang, Keith Cadwallader

Research output: Chapter in Book/Report/Conference proceedingChapter


Chinese baijiu has a long history of more than 2000 years and is currently among the most consumed liquors in the world. Its long history, rich variety, and different methods of manufacture have been the subjects of dozens of publications [1-3]. The past two decades have witnessed tremendous activity in research related to baijiu, resulting in increased modernization of the liquor industry. It has also led to a greater understanding about the influence of environmental factors, raw materials, fermentation, and production practices on the chemical composition, especially volatile flavour constituents, of more than 12 aroma types of traditional baijiu liquors. Progress in this area has been the subject of several recent reviews [2-5]. This chapter presents a comprehensive review of the volatile and non-volatile compounds that have been unambiguously identified in baijiu with a full list.

Original languageEnglish (US)
Title of host publicationScience and Engineering of Chinese Liquor (Baijiu)
Subtitle of host publicationMicrobiology, Chemistry and Process Technology
Number of pages41
ISBN (Electronic)9789811921957
ISBN (Print)9789811921940
StatePublished - Jan 1 2023

ASJC Scopus subject areas

  • General Agricultural and Biological Sciences
  • General Biochemistry, Genetics and Molecular Biology


Dive into the research topics of 'Chemical Components of Chinese Baijiu'. Together they form a unique fingerprint.

Cite this