ArticleScientific reports2020
Mechanisms of the regulation of ester balance between oxidation and esterification in aged Baijiu.
Article in Scientific reports, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed.
- Unveiling the Acidic Backbone of Baijiu: A Comprehensive Review on Composition, Metabolic Pathways, and Quality Implications.Comprehensive reviews in food science and food safety · 2026Review
- The Effect of Wood Chips with Various Degrees of Toasting on the Quality and Sensory Parameters of Fruit Distillates.Molecules (Basel, Switzerland) · 2026Article
- Elucidating the Impact of Gamma Irradiation Treatment Prior to Aging on Light-Flavor Tartary Buckwheat Baijiu Flavor Profiles: A Multimodal Analysis Combining E-Nose, E-Tongue and HS-GC-IMS.Foods (Basel, Switzerland) · 2026Article
- A Systematic Review on Chinese Baijiu Aging Process in Cellular Built Environment: States, Challenges, and Directions.Food science & nutrition · 2026Review
- (Food chemistry: X · 2025Article
- LC-MS/MS-Based Determination and Optimization of Linoleic Acid Oxides inMetabolites · 2025Article
- Using GC-IMS and FTIR to investigate the effect of ionizing radiation on volatile compounds and hydrogen bonding of strong-flavor baijiu.Food chemistry: X · 2025Article
- Applications of Microextraction Technology for the Analysis of Alcoholic Beverages Quality: Current Perspectives and Future Directions.Foods (Basel, Switzerland) · 2025Review
- Impact of Pulsed Electric Fields Combined with Dissolved Oxygen and Ferrous Ions on the Aroma and Components of Strong-Flavor Baijiu.Foods (Basel, Switzerland) · 2025Article
- Vintage authentication technology for aged Baijiu: Acid-ester equilibrium.Current research in food science · 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
- Fast and non-invasive identification of Baijiu based on Tyndall effect and chemometrics.Food chemistry: X · 2024Article
- Exploring Community Succession, Assembly Patterns, and Metabolic Functions of Ester-Producing-Related Microbiota during the Production ofFoods (Basel, Switzerland) · 2024Article
- Article
- Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters.Foods (Basel, Switzerland) · 2023Article
- Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food.Foods (Basel, Switzerland) · 2023Review
- The Effects of Ultrasonic and Gamma Irradiation on the Flavor of Potato Wines Investigated by Sensory Omics.Foods (Basel, Switzerland) · 2023Article
- Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor.Food chemistry: X · 2023Review
- Volatile Compound Abundance Correlations Provide a New Insight into Odor Balances in Sauce-Aroma Baijiu.Foods (Basel, Switzerland) · 2022Article
- Analysis of microbial community structure and volatile compounds in pit mud used for manufacturing Taorong-type Baijiu based on high-throughput sequencing.Scientific reports · 2022Article
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The influence of oxidation and esterification on the ester balance of aged Baijiu and methodology for the rational design of liquor flavors to optimize the practice of Baijiu production are not completely understood. We investigated the influence of ester balance on the flavor compounds of aged Baijiu by conducting constituent analysis of Baijiu from different aging times (0, 1, 2, 3, 4, 5, and 10 years). The changes of the main flavor compounds in the aging process were determined, and the correlations among different chemical reactions, such as oxidation, hydrolysis, and esterification, were systematically expounded. Furthermore, cluster analysis of the heat map indicated significant differences between aged Baijiu and new Baijiu and recommended a suitable aging time of 2-3 years.
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