Analysis of the Research Status of Cooking Wine Based on Bibliometrics
2024
Siqiao HE | Guotai ZHANG | Runqing LU | Jingwen TANG | Qin XIANG | Jingzhang GENG | Honglei TIAN
Cooking wine is one of the traditional seasonings in China, characterized by high daily demand and significant seasoning effects. Mastering the current research status and future development trends of cooking wine provides new ideas and theoretical basis for subsequent research and development of cooking wine. The bibliometric (literature sources: CNKI, Web of science, etc.) and keyword analysis are used as methods to analyse the number of articles published in the material wine era, domestic core journals, main authors, publishing institutions, patents, and the current status of research. A total of 130 Chinese and English literature on cooking wine research from 1982 to 2022 is searched, and 468 patents are patented. The analysis finds that the volume of domestic publications is significantly higher than that of foreign countries. The research and development of domestic cooking wine is slow. The research objects are "seasoning wine", "technology", "flavor", etc., showing a diversified trend, and the research content is gradually deepening from the determination of simple physical and chemical indicators to functional activity mechanisms. Based on industrial upgrading and changes in the concept of nutrition and healthy consumption, cooking wine research should take into account product nutrition, flavor and function, and this study could provide reference for the development of cooking wine industry.
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