ArticleJournal of analytical methods in chemistry2022
Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis.
Article in Journal of analytical methods in chemistry, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers.
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35 citing papers in PubMed, 62 citations in OpenAlex.
- Regional differences and round-by-round dynamics of aldehydes in sauce-flavor baijiu from the Chishui River Basin.Food chemistry: X · 2026Article
- Time-Resolved Profiling of Aroma-Active Compounds During the Persistence of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu.Foods (Basel, Switzerland) · 2026Article
- Integrating E-senses and volatile fingerprinting to decipher type-specific flavor signatures in four commercial Huangjiu.Food chemistry: X · 2026Article
- Changes of Physicochemical Indicators and Volatile Compounds in Grains and Liquors During the Sauce-AromaFoods (Basel, Switzerland) · 2026Article
- Multi-omics analysis-based insights into the microbial community composition and flavor development potentiality of different varieties of sorghum (Current research in microbial sciences · 2026Article
- Article
- Gas-liquid partitioning and olfactory interplay between isoamyl alcohol and typical odorants in binary hydroalcoholic models of navel orange brandy.Frontiers in nutrition · 2026Article
- Flavor fidelity and variation of freshly stir-fried and commercial ready-to-heat Yuxiang shredded pork using integrated sensory and volatile profiling.Frontiers in nutrition · 2026Article
- Unraveling the volatile profile and bioactivity of Zhoupigan (Frontiers in nutrition · 2026Article
- Aroma metabolism during the low-temperature storage of Hami melons: volatile odor-active compounds, precursors, and enzyme activity.Frontiers in nutrition · 2026Article
- Process Regulation of Microbial-Driven Aldehyde Metabolism in Sauce-Flavor Baijiu Fermentation.Foods (Basel, Switzerland) · 2025Article
- Seasonal influence on the microbial diversity and flavor substances in the strong flavor Daqu fermentation.Food chemistry. Molecular sciences · 2025Article
- Exploration of Core Microorganisms and Synthetic Microbial Communities in Low-TemperatureMicroorganisms · 2025Review
- Effect of mixed fermentation of compound grapes on organic acids and volatiles in mulberry wine.Food science and biotechnology · 2025Article
- Chemical and Volatile Compounds in Sweet Potato Brandy: Impact of Processing Methods.Foods (Basel, Switzerland) · 2025Article
- Metabolic Dynamics and Sensory Impacts of Aging on Peony Mead: Insights into Nonenzymatic Reactions.Foods (Basel, Switzerland) · 2025Article
- GC-IMS identification of early-warning biomarkers and fungal community dynamics during cigar tobacco mold process.Frontiers in microbiology · 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
- Nutrition, Flavor, and Microbial Communities of Two Traditional Bacterial Douchi from Gansu, China.Foods (Basel, Switzerland) · 2024Article
- Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans byFoods (Basel, Switzerland) · 2024Article
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
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Abstract
Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS. The results showed that GC-IMS could effectively separate the volatile compounds in Baijiu, and a total of 80 consensus volatile compounds were rapidly detected from all samples, among which 29 volatile compounds were identified, including 5 alcohols, 14 esters, 2 acids, 2 ketones, 5 aldehydes, and 1 furan. According to the differences in aroma profile found by multivariate statistical analysis, these sauce-flavor Baijiu produced by 10 different manufacturers can be further divided into three types. The relative odor activity value of the identified volatile compounds indicated that seven volatile compounds contributed most to the aroma of sauce-flavor Baijiu in order of aroma contribution rate, and they were ethyl hexanoate, ethyl pentanoate, ethyl 2-methylbutanoate, ethyl octanoate (also known as octanoic acid ethyl ester), ethyl 3-methylbutanoate, ethyl butanoate, and ethyl isobutyrate. Correspondingly, the main aromas of these sauce-flavor Baijiu produced by 10 different manufacturers were sweet, fruity, alcoholic, etheral, cognac, rummy, and winey. On the one hand, this study proved that GC-IMS is well adapted to the detection of characteristic volatile aroma compounds and trace compounds in Baijiu, which is of positive significance for improving the aroma fingerprint and database of sauce-flavor Baijiu. On the other hand, it also enriched our knowledge of Baijiu and provided references for the evaluation and regulation of the flavor quality of sauce-flavor Baijiu.
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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.