Related Experiment Video

Updated: Aug 6, 2026

Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment
04:36

Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment

Published on: May 26, 2023

Leaching of Fe2O3 in Sauce-flavor Baijiu and its impact on trace compounds

Manjiao Chen1, Weiqiang Zhou2, Qianxi Jiang2

  • 1School of Mechanical Engineering, Sichuan University of Science and Engineering, Zigong 643000, China; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China; Luzhoulaojiao postdoctoral programme, Luzhou Laojiao Co., Ltd, Luzhou 646000, China.

Food Chemistry
|July 24, 2026
PubMed

Keywords:
Aged in BaijiuFlavor compoundsLeaching kineticsSurface reconstruction

More Related Videos

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method09:12

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

Extraction and Detection of Geosmin and 2-Methylisoborneol in Water and Fish using High-Capacity Sorptive Extraction Probes and GC-MS11:59

Extraction and Detection of Geosmin and 2-Methylisoborneol in Water and Fish using High-Capacity Sorptive Extraction Probes and GC-MS

Published on: July 3, 2025

Related Concept Videos

Microbial Leaching01:27

Microbial Leaching

Microbial leaching, also known as bioleaching, is an environmentally favorable method for extracting metals from low-grade ores using specific microorganisms. This biotechnological approach is particularly valuable for mining operations targeting copper, gold, and uranium, where traditional extraction methods may be economically or environmentally impractical.Copper Leaching and Microbial CatalysisIn copper bioleaching, crushed ore is arranged into heaps and irrigated with a dilute sulfuric...
Extraction: Advanced Methods00:56

Extraction: Advanced Methods

Metal ions can be separated from one another by complexation with organic ligands–the chelating agent– to form uncharged chelates. Here, the chelating agent must contain hydrophobic groups and behave as a weak acid, losing a proton to bind with the metal. Since most organic ligands used in this process are insoluble or undergo oxidation in the aqueous phase, the chelating agent is initially added to the organic phase and extracted into the aqueous phase. The metal-ligand complex is formed in...
Sample Preparation for Analysis: Advanced Techniques01:08

Sample Preparation for Analysis: Advanced Techniques

Accurate analysis of complex samples often requires advanced preparation techniques to achieve reliable and reproducible results. Samples containing inorganic or organic materials can be challenging to dissolve or decompose effectively. Standard sample preparation methods include acid digestion, fusion, dry ashing, and wet digestion.
Acid digestion with strong acids is commonly used to dissolve inorganic materials that are insoluble (do not dissolve) in water. This method can be useful for...
Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
Electrophilic Aromatic Substitution: Sulfonation of Benzene01:22

Electrophilic Aromatic Substitution: Sulfonation of Benzene

Sulfonation of benzene is a reaction wherein benzene is treated with fuming sulfuric acid at room temperature to produce benzenesulfonic acid. Fuming sulfuric acid is a mixture of sulfur trioxide and concentrated sulfuric acid.
Qualitative Analysis03:46

Qualitative Analysis

For solutions containing mixtures of different cations, the identity of each cation can be determined by qualitative analysis. This technique involves a series of selective precipitations with different chemical reagents, each reaction producing a characteristic precipitate for a specific group of cations. Metal ions within a group are further separated by varying the pH, heating the mixture to redissolve a precipitate, or adding other reagents to form complex ions.
For instance, group IV...