The formation, influencing factors, efficacy, and analytical techniques of flavor substances in Huangjiu

Huangjiu (Chinese yellow rice wine), a distinctive brewing alcoholic beverages in China, stands as one of the oldest wines in the world. The flavor profile of Huangjiu plays a crucial role in assessing its quality and classifying it accordingly. Therefore, this paper reviews the research progress on Huangjiu flavor over the past 20 years. It includes the types and formation of flavor components, their changes, transformations, influencing factors during brewing and storage, and health benefits and analysis techniques of flavor components. This paper focus on the main flavor components in Huangjiu and summarize their formation mechanisms and dynamic changes during brewing. The study aims to provide insights into the flavor components of Huangjiu, offering a scientific basis for quality control, evaluation, and the medicinal potential of Huangjiu.