Sweetness science of Baijiu: Unraveling flavor compounds, perception and analytical techniques

Baijiu, deeply entrenched in the Chinese food industry, is revered as the nation's quintessential liquor. Among the various attributes of Baijiu, sweetness serves a pivotal role in defining the overall flavor of this beverage. The perception of sweetness can be partially attributed to the amalgamation of volatile and non-volatile compounds, with the brewing process playing a fundamental role in the establishment of this flavor characteristic. Sweetness perception also involves intricate conduction mechanisms within the gustatory system, necessitating a more profound understanding of sweetness from this neurophysiological perspective. Therefore, this review consolidates knowledge about sweetness-related compounds, sensory perception mechanisms and their effects on consumer preference and demand for Baijiu. Moreover, the application of extraction methodologies and detection techniques utilized for the verification and assessment of volatile and non-volatile compounds in Baijiu will be addressed. Future focus is expected to shift towards unraveling dynamic mechanisms of sweetness alteration and metabolic regulation during the brewing of Baijiu, thereby equipping future research on Baijiu flavor with a robust reference framework.