ArticleMetabolites2018
Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics.
Article in Metabolites, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 84 citations in OpenAlex.
- A volatile-based aroma complexity index for Nongxiangxing baijiu.Food chemistry: X · 2026Article
- Gradient-Regulated Acid-Alcohol-Ester Metabolism in Stress-Tolerant Functional Units During Chinese Baijiu Solid-State Fermentation.Foods (Basel, Switzerland) · 2026Review
- Physiological characterization and safety assessment of thermotolerant Lodderomyces elongisporus in sauce-flavored Daqu: based on genomic insight.Antonie van Leeuwenhoek · 2026Article
- Inhibitory effect of non-alcoholic compounds from spontaneously fermented beverage onFrontiers in cellular and infection microbiology · 2026Article
- Differential Non-Volatile Metabolomics in High- and Low-Alcohol Strong-Flavor Baijiu by Non-Targeted Approach.Foods (Basel, Switzerland) · 2025Article
- Investigating the influence ofFood chemistry: X · 2025Article
- LC-MS/MS-Based Determination and Optimization of Linoleic Acid Oxides inMetabolites · 2025Article
- Unraveling the chemosensory characteristics on different types of spirits based on sensory contours and quantitative targeted flavoromics analysis.Food chemistry: X · 2024Article
- Therapeutic Potential of Fucoidan in Alleviating Histamine-Induced Liver Injury: Insights from Mice Studies.Foods (Basel, Switzerland) · 2024Article
- Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu.Foods (Basel, Switzerland) · 2024Article
- Comparative characterization and contribution of key aroma compounds in the typical base liquor ofFood chemistry: X · 2023Article
- The ester production capacity of Pichia kudriavzevii based on functional annotation of genes.World journal of microbiology & biotechnology · 2023Article
- Metabolomic fingerprinting based on network analysis of volatile aroma compounds during the forced aging of Huangjiu: Effects of dissolved oxygen and temperature.Frontiers in nutrition · 2023Article
- Volatile Analysis of Wuliangye Baijiu by LiChrolut EN SPE Fractionation Coupled with Comprehensive GC×GC-TOFMS.Molecules (Basel, Switzerland) · 2022Article
- Caproic Acid-Producing Bacteria in Chinese Baijiu Brewing.Frontiers in microbiology · 2022Review
- 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
- Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu).Foods (Basel, Switzerland) · 2021Article
- Article
- Integrative Metagenomics-Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of TraditionalFrontiers in microbiology · 2020Article
- Zooming in on Butyrate-Producing Clostridial Consortia in the Fermented Grains ofFrontiers in microbiology · 2019Article
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
Abstract
Distilled liquors are important products, both culturally and economically. Chemically, as a complex mixture, distilled liquor comprises various chemical compounds in addition to ethanol. However, the chemical components of distilled liquors are still insufficiently understood and compositional differences and similarities of distilled liquors from different cultures have never been compared. For the first time, both volatile organic compounds (VOCs) and non-VOCs in distilled liquors were profiled using mass spectrometry-based metabolomic approaches. A total of 879 VOCs and 268 non-VOCs were detected in 24 distilled liquors including six typical Chinese baijiu and 18 typical Western liquors. Principal component analysis and a correlation network revealed important insights into the compositional differences and similarities of the distilled liquors that were assessed. Ethyl esters, a few benzene derivatives, and alcohols were shared by most distilled liquors assessed, suggesting their important contribution to the common flavor and mouthfeel of distilled liquors. Sugars and esters formed by fatty alcohol differ significantly between the assessed Chinese baijiu and Western liquors, and are potential marker compounds that could be used for their discrimination. Factors contributing to the differences in chemical composition are proposed. Our results improve our understanding of the chemical components of distilled liquors, which may contribute to more rigorous quality control of alcoholic beverages.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.