ArticleScientific reports2015
Chemical analysis of the Chinese liquor Luzhoulaojiao by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry.
Article in Scientific reports, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed.
- Biofortification-driven process intensification in Qingxiangxing Baijiu fermentation: synergistic enhancement of liquor yield, flavor profile, and microbial community dynamics.Bioprocess and biosystems engineering · 2026Article
- Machine-Learning-Assisted Aroma Profile Prediction in Five Different Quality Grades of Nongxiangxing Baijiu Fermented During Summer Using Sensory Evaluation Combined with GC×GC-TOF-MS.Foods (Basel, Switzerland) · 2025Article
- Key Aroma Differences in Volatile Compounds of Aged Feng-Flavored Baijiu Determined Using Sensory Descriptive Analysis and GC×GC-TOFMS.Foods (Basel, Switzerland) · 2024Article
- Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu.Foods (Basel, Switzerland) · 2024Article
- Genome Analysis and Optimization of Caproic Acid Production ofJournal of microbiology and biotechnology · 2023Article
- Alcoholic Fermentation as a Source of Congeners in Fruit Spirits.Foods (Basel, Switzerland) · 2023Review
- Identification of Trace Components in Sauce-Flavor Baijiu by High-Resolution Mass Spectrometry.Molecules (Basel, Switzerland) · 2023Article
- Marker-Independent Food Identification Enabled by Combing Machine Learning Algorithms with Comprehensive GC × GC/TOF-MS.Molecules (Basel, Switzerland) · 2022Article
- Effects of beer, wine, and baijiu consumption on non-alcoholic fatty liver disease: Potential implications of the flavor compounds in the alcoholic beverages.Frontiers in nutrition · 2022Review
- Optimization and Validation of a Headspace Solid-Phase Microextraction with Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometric Detection for Quantification of Trace Aroma Compounds in Chinese Liquor (Baijiu).Molecules (Basel, Switzerland) · 2021Article
- Three Extraction Methods in Combination with GC×GC-TOFMS for the Detailed Investigation of Volatiles in Chinese Herbaceous Aroma-Type Baijiu.Molecules (Basel, Switzerland) · 2020Article
- Chinese liquor extract attenuates oxidative damage in HepG2 cells and extends lifespan ofFood science & nutrition · 2020Article
- Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production.mSystems · 2020Article
- Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu.Polish journal of microbiology · 2020Article
- Discrimination of Chinese Liquors Based on Electronic Nose and Fuzzy Discriminant Principal Component Analysis.Foods (Basel, Switzerland) · 2019Article
- Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics.Metabolites · 2018Article
- Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review.Frontiers in microbiology · 2018Review
- New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter.Scientific reports · 2017Article
- Quality assessment of Chinese liquor with different ages and prediction analysis based on gas chromatography and electronic nose.Scientific reports · 2017Article
- Classification of Multiple Chinese Liquors by Means of a QCM-based E-Nose and MDS-SVM Classifier.Sensors (Basel, Switzerland) · 2017Article
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Luzhoulaojiao liquor is a type of Chinese liquor that dates back hundreds of years, but whose precise chemical composition remains unknown. This paper describes the screening of the liquor and the identification of its compounds using comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry (GC × GC/TOF-MS). Samples were prepared by both liquid-liquid extraction and solid-phase microextraction, which facilitated the detection of thousands of compounds in the liquor, thus demonstrating the superior performance of the proposed method over those reported in previous studies. A total of 320 compounds were common to all 18 types of Luzhoulaojiao liquor studied here, and 13 abundant and potentially bioactive compounds were further quantified. The results indicated that the high-performance method presented here is well suited for the detection and identification of compounds in liquors. This study also contributes to enriching our knowledge of the contents of Chinese liquors.
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