1. Characteristics and correlation of flavor substances and hangover indexes in Chinese baijiu during storage
- Author
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Yuan Dai, Xianyu Fan, Zhiqing Yang, Lulu Wu, Xinhu Zhou, Xianying Fang, Xiangyang Ge, and Linguo Zhao
- Subjects
Hangover ,Baijiu ,Flavor substances ,Storage year ,Acute intoxication ,Nutrition. Foods and food supply ,TX341-641 ,Food processing and manufacture ,TP368-456 - Abstract
It is generally believed that there is a great relationship between hangover and the age of Baijiu. However, what factors make Baijiu (stored for a long time) feel better after drinking has not been well explained. In this study, ethanol metabolism, oxidation stress, inflammation and release of inhibitory neurotransmitter were selected as the indicator of hangover. The results showed that the longer the age of Baijiu, the higher the antioxidant and anti-inflammatory levels, the less damage to the liver of mice. In addition, we also found that the longer the age of Baijiu, the faster the ethanol metabolism rate, the smaller the impact on the brain. A correlation analysis on Baijiu ingredients and hangover related indicators was conducted. These results showed that ethyl acetate, n-butanol, n-hexanol, butyl acetate, ethyl octanoate, isovaleric acid, 2-hydroxypropionic acid had a great correlation with all hangover related indicators.
- Published
- 2024
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