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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Electronic Components & Materials is the property of Electronic Components & Materials and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background Through long-term research on Huangjiu fermentation, it has been found that the quality of Huangjiu is closely associated with Chinese 24-solar term. Therefore, this study was conducted to explore the characteristic and property index differences of Huangjiu , such as aroma and flavor profile, and physicochemical properties—brewed in different solar terms by choosing five representative fermentation times of Shaoxing Huangjiu. Results Huangjiu samples in the current study all met the national standards of traditional semi-dry Huangjiu. There are significant differences in physicochemical properties such as acidity and amino nitrogen among different solar-term groups. Forty three detected volatiles were applied by principal component analysis and partial least squares discriminant analysis analyses to differentiate the main factors. Volatiles mainly loaded to four principal components, which accounted for 86.5%. Nineteen volatiles were discriminated to significantly differentiate solar-term groups. Odor activity values (OAV) analysis found 14 compounds with OAV>1, while correlation analysis between volatiles and the outcomes of sensory evaluation displayed the various properties of Huangjiu on aroma and flavor due to the various combinations of volatiles, reducing sugar, acidity and amino nitrogen. After a national wine inspector evaluated and scored Huangjiu fermented in different solar terms, Huangjiu brewed in Winter Solstice exhibited the highest performance, with a score of 91.0, and praised as a kind of gold medal product. Conclusion The methodology of this study can help to produce more types of appealing flavor and aroma of alcoholic beverages to consumers, build varietal Huangjiu or other alcoholic beverages through fermenting guidance by solar term, and even expand the applications of the traditional Chinese 24-solar term. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Agriculturae Zhejiangensis is the property of Acta Agriculturae Zhejiangensis Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)