Table 1.
Main components of Huangjiu.
| Quality control indicator | Main flavor compounds | Main hazards | Reference |
|---|---|---|---|
| Sensory indicators | Esters: Ethyl acetate, Ethyl octanoate, Ethyl decanoate, Isoamyl acetate, 2-Phenethyl acetate, ethyl butyrate, ethyl hexanoate | EC | (Xia et al., 2018a; Zhou et al., 2017) |
| Appearance | Histamine | Zhang et al. (2019) | |
| Aroma | Tyramine | Li et al. (2019b) | |
| Taste | Putrescine | Li et al. (2019a) | |
| Style | Higher alcohols | Zhang et al. (2015) | |
| Physicochemical indicators | Alcohols: Ethanol, 1-Propanol | ||
| Total sugar | Hexyl alcohol | ||
| Alcohol content, | Isoamyl alcohol | ||
| Total acid, | Phenylethyl alcohol | ||
| Non-sugar solids, | Aldehydes: Benzaldehyde, Phenylacetaldehyde, Decanal | ||
| Amino nitrogen, | |||
| β-Phenylethanol | |||
| pH |
The composition of Huangjiu including the main quality control indicators (including both sensory and physicochemical indicators), the main flavor compounds and the main hazards (hazards shown in bold). The main flavor compounds are esters, alcohols and aldehydes, and the table lists the more abundant individual compounds. The hazardous compounds are ethyl carbamate (EC), biogenic amines (BAs) and higher alcohols (such as 1-methyl-cyclohexanol, 3-Methyl-1-butanol, etc).