Huangjiu (Chinese rice wine) is a popular and traditional alcoholic beverage in China; however, the consumption of Huangjiu readily results in hangover symptoms. The aim of this study was to identify the main components associated with behavioral inhibition, headache, and the relevant mechanisms by using a mice hangover model. The results of an open‐field experiment revealed that the key biogenic amine associated with mice behavior was histamine, which inhibited the behavior activity of mice in a dose‐dependent manner. Moreover, histamine treatment decreased the levels of serotonin (5‐HT) and 5‐hydroxyindole acetic acid. In addition, the levels of dopamine and nitric oxide, which are associated with migraine, increased in the brain tissue of mice. In addition, the expression of receptor genes of 5‐HT, including Htr1a, Htr1f, and Htr2c, is essential in regulating various behaviors and mental activities. In conclusion, the present study demonstrated that histamine is a key component in Huangjiu, and it is related to hangover symptoms by affecting the level of 5‐HT and its receptors.

As attention reflects cognitive comfort after drinking, and consumers increasingly value mental clarity, there is a growing need for objective methods to quantify such post-consumption cognitive states. However, conventional expert sensory panels rely on subjective judgments and cannot objectively quantify post-consumption changes in attention. To address this gap, this experimental study applied and validated an established electroencephalogram (EEG)-based behavioral index and then investigated whether two aroma types of Chinese Baijiu with equal alcohol content differ in their effects on attention. Twenty-one adults completed the color–word Stroop task, and behavioral performance and neural responses were recorded before and after drinking. The results showed that despite the same alcohol content, different aroma types of Baijiu had varying effects on the accuracy of incongruent conditions in the behavioral task. Additionally, they exerted varying effects on the magnitude of the P200 component, an attention-related EEG signal typically occurring around 200 ms after stimulus onset. The light-aroma Baijiu (Sample 2) significantly reduced task accuracy and P200 amplitude, whereas the Qingya-flavored Baijiu (Sample 1) had no significant impact. These findings provide preliminary evidence that attention-based EEG behavioral metrics can serve as an objective reference for evaluating post-consumption cognitive quality and may inform product optimization and consumer-centered quality standards in the Baijiu industry.

A rapid filtration test method that predicts malt filtration efficiency has been developed in this research. This rapid filtration test method has an advantage over existing beer filtration tests, as it can be easily operated and there is no need to brew. Six kinds of malts with distinct filtration performance were selected, and the filtration performance was determined by measuring the turbidity of their clarified wort through simple simulation of mashing. The results indicate the filtering performance ranking as given: Copeland > Pearl malt 1 > Pearl malt 2 > Synergy > Planet > Wheat malt. When a sample is purchased for six times of parallelization, RSD is less than 10%, and the experimental results are significantly correlated with viscosity and β-glucan content. Therefore, this method can effectively predict the filtration performance of malt. The response surface design 3 × 3 factor experiment was used to optimize the fast detection method, which increased the sample differentiation (F-value) and made it easier to judge the experimental results. Response surface experiment results show the optimal reaction conditions for enhancing differentiation, i.e., an enzyme ratio of 0.5 (α-amylase, β-glucanase, neutral protease = 1:2:1), a holding period of 38 min, and a reaction temperature of 44 °C. The F-value is 147.00.

Despite advancements in medical technology, cancer remains a leading cause of mortality, with colorectal cancer consistently ranking among the most prevalent cancers worldwide. Diet can either contribute to or protect against the development of cancer. The Asian region is known for its extensive consumption of fermented foods, which may influence colorectal cancer due to the diverse range of microorganisms and compounds produced during fermentation. These components can affect the tumor microenvironment, potentially leading to either beneficial or adverse effects on colorectal cancer.