Zhan Yingcan^1,2, Cheng Yijia², Ma Yi¹, Li Bingchuan², Xu Zijing²

1.College of Food and Brewing Engineering, Sichuan University of Science and Engineering; 2.Sichuan Jiannanchun Group Co., Ltd.

Abstract：

Long-chain fatty acid ethyl esters (LCFAEEs) are important trace components in Chinese Baijiu, mainly including ethyl palmitate, ethyl oleate, ethyl linoleate and other ethyl ester derivatives of C14-C18 fatty acids. Although they have low volatility and no obvious aroma, recent studies have found that they play a crucial role in the flavor harmony, sensory quality and health effects of Baijiu. This article systematically reviews the physicochemical properties, biosynthetic pathways, and analytical methods of LCFAEEs, and summarizes the progress made in recent years in the research on the flavor and quality of Baijiu, providing a reference for further research on the process optimization and quality control of Baijiu flavor.

Key Words：

Chinese Baijiu; higher fatty acid ethyl ester; detection methods