Recently, the unveiling ceremony of the "National Liquor Flavor Research Joint Laboratory" was held at Beijing Technology and Business University. The laboratory is jointly established by Agilent Technologies and Beijing Technology and Business University. The two parties plan to focus on the research project of "High-Resolution Mass Spectrometry Database of Liquor Flavor Substances". Beijing Technology and Business University has become the first academic institution in China to research this topic. By strictly controlling and enhancing the data quality in the research process, both parties will work together to develop a comprehensive database of liquor flavor substances, aiming to assist domestic and international liquor research institutions and alcohol manufacturing enterprises in accurately grasping product quality and flavor.
Professor Sun Baoguo, Academician of the Chinese Academy of Engineering and Dean of the National Liquor Research Institute at Beijing Technology and Business University, delivered a speech at the event. It is reported that this joint laboratory is the first in China to focus on the analysis, research, transformation of achievements, and domestic and international promotion of liquor flavor topics. It will introduce advanced hardware such as Agilent gas chromatography-mass spectrometry (GC-MS), gas chromatography/quadrupole time-of-flight mass spectrometry (GC/Q-TOF), and a series of software products, providing stable analytical capabilities for the implementation of cutting-edge technologies and research projects related to national liquor.
According to Yang Ting, Vice President and General Manager of Greater China at Agilent, the establishment of the "National Liquor Flavor Research Joint Laboratory" with Beijing Technology and Business University aims to globalize China's cutting-edge research results and provide reference for users in the same field abroad.
Zhu Yingxin, General Manager of Northern China Area for Agilent Greater China, introduced that the cooperation between the two parties will start with advanced analytical instruments and techniques. After establishing the high-resolution mass spectrometry database of liquor flavor substances, the next step will be to provide reference for the quality evaluation of different types of liquor. Wang Yanbo, Dean of the School of Food and Health at Beijing Technology and Business University, stated that the establishment of the joint laboratory will help the school leverage its research capabilities, lay the groundwork for exploring cutting-edge topics, and play a role in promoting high-quality development of the country.
Professor Zheng Fuping from the National Liquor Research Institute at Beijing Technology and Business University expressed that the "National Liquor Flavor Research Joint Laboratory" will scientifically reveal the flavor secrets and material basis of national liquor, allowing the "national quintessence" of Chinese liquor and rice wine, along with more Chinese characteristic food culture and flavors, to go global from a scientific perspective.
