ArticleFood science & nutrition2020
Effects of metals released in strong-flavor baijiu on the evolution of aroma compounds during storage.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed, 46 citations in OpenAlex.
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- Exploring the Influence of Pottery Jar Formula Variables on Flavor Substances Through Feature Ranking and Machine Learning: Case Study of Maotai-Flavored Baijiu.Foods (Basel, Switzerland) · 2025Article
- The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC-MS, E-nose, and ICP-MS.Food chemistry: X · 2025Article
- Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass.Food chemistry: X · 2025Article
- Inductively Coupled Plasma Mass Spectrometry Performance for the Measurement of Key Serum Minerals: A Comparative Study With Standard Quantification Methods.Journal of clinical laboratory analysis · 2025Article
- Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC-MS, and ICP-MS.Food chemistry: X · 2024Article
- Exploring Community Succession, Assembly Patterns, and Metabolic Functions of Ester-Producing-Related Microbiota during the Production ofFoods (Basel, Switzerland) · 2024Article
- Rapid, simple, and simultaneous electrochemical determination of cadmium, copper, and lead in Baijiu using a novel covalent organic framework based nanocomposite.Frontiers in chemistry · 2024Article
- The types of brewing water affect tea infusion flavor by changing the tea mineral dissolution.Food chemistry: X · 2023Article
- Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor.Food chemistry: X · 2023Review
- Impact of Aging Microbiome on Metabolic Profile of Natural Aging Huangjiu through Machine Learning.Foods (Basel, Switzerland) · 2023Article
- Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu).Foods (Basel, Switzerland) · 2021Article
- Effects of metals released in strong-flavor baijiu on the evolution of aroma compounds during storage.Food science & nutrition · 2020Article
- Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology.Frontiers in microbiology · 2020Review
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Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Storage is essential in improving the quality of strong-flavor baijiu (SFB). Here, we investigated the release behaviors of metals from containers into SFB and their effects on the evolution of aroma compounds during storage. Twenty-six metals were identified in SFB samples. The concentrations of Na, K, Ca, Mg, Al, and Fe obviously increased after storing in pottery jar, whereas those of Fe and Cu greatly increased after storing in stainless-steel vessel. The volatility of most esters, alcohols, ketone, furan, and aldehyde decreased, whereas that of most acids increased after adding the metal ions into fresh SFB. The fluorescence intensity of SFB decreased with increased aging time in pottery jar, whereas the fluorescence intensity of acids was quenched with adding Fe
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