ReviewFoods (Basel, Switzerland)2022
Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 55 papers.
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Who cites it
55 citing papers in PubMed.
- Improvement of Yield and Brewing Quality of Brewing Wheat Grown Under Reduced Nitrogen Fertilizer and Exogenous Melatonin Application.Foods (Basel, Switzerland) · 2026Article
- 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
- Construction of a Comprehensive Contribution Ranking Model for Baijiu Aroma Compounds Based on Multi-Source Molecular Feature Fusion and Validation by Aroma Recombination.Foods (Basel, Switzerland) · 2026Article
- Variations in Bacterial and Archaeal Communities and Baijiu Metabolites by Distillery and Pit Age.Foods (Basel, Switzerland) · 2026Article
- Article
- Identification of Potential Bioactive Compounds in Strong-Flavor-Type Baijiu via Integration of Widely Targeted Metabolomics and Network Pharmacology.Foods (Basel, Switzerland) · 2026Article
- Designing a Synthetic Microbial Community to Enhance Flavor Compound Production in Sesame Flavor-TypeFoods (Basel, Switzerland) · 2026Article
- Interpretable machine learning for the grade prediction of strong flavorFood chemistry: X · 2026Article
- Differential Non-Volatile Metabolomics in High- and Low-Alcohol Strong-Flavor Baijiu by Non-Targeted Approach.Foods (Basel, Switzerland) · 2025Article
- From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu).Foods (Basel, Switzerland) · 2025Review
- Comprehensive Investigation of Grade-Specific Aroma Signatures in Nongxiangxing Baijiu Using Flavoromics Approaches.Foods (Basel, Switzerland) · 2025Article
- Analysis of the Relationship Between Personal Characteristics and Alcohol Consumption Behavior of Chinese Consumers.Foods (Basel, Switzerland) · 2025Article
- Article
- Research on the origin of the "grain aroma" in Nongxiangxing baijiu based on the flavor profile of steamed brewing grains.Food chemistry: X · 2025Article
- Influences of Non-Volatile Components on the Aroma of Strong-Aroma Baijiu by Gas Chromatography-Olfactometry and Recombination-Omission Test.Foods (Basel, Switzerland) · 2025Article
- Influence of Cooking Methods on Flavor Parameters and Sensory Quality of Tibetan Sheep Meat Examined Using an Electronic Nose, an Electronic Tongue, GC-IMS, and GC-MS.Foods (Basel, Switzerland) · 2025Article
- 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
- Characterization of Key Factors Associated with Flavor Characteristics in Lager Beer Based on Flavor Matrix.Foods (Basel, Switzerland) · 2025Article
- Ethanol Concentration Determination in Baijiu by Graph-Regularized PCA and Random Forest-Based Raman Spectroscopy.ACS omega · 2025Article
- LC-MS/MS-Based Determination and Optimization of Linoleic Acid Oxides inMetabolites · 2025Article
Corrections and comments
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Authors and funding
11 authors.
Funding
Abstract
Baijiu occupies an important position in the food industry of China and is deeply recognized as the national liquor of China. According to the flavor characteristics, Baijiu is artificially divided into 12 categories. The sesame flavor of Baijiu was accidentally discovered after the founding of the People's Republic of China. Sesame flavor Baijiu is known for its special aroma of roasted sesame, which attracts people's attention. Modern flavor extraction, separation technology, and flavor analysis technology, greatly promote the identification and evaluation of trace components and aroma compounds in Baijiu. Of note, it has successfully identified which aroma compounds are responsible for the special roasted sesame aroma in sesame flavor Baijiu. On this basis, this paper summarizes the extraction methods, detection techniques, analysis methods, aroma expression, and sensory evaluation methods that have been applied for the verification and evaluation of trace components and aroma compounds in Baijiu. More specifically, the research progress on the revelation of aroma compounds in sesame flavor Baijiu is systematically summarized. Next, people will focus on the changing mechanisms of aroma compounds and the metabolic regulation in Baijiu during brewing, which will be helpful for industrialization and the modern production of Baijiu.
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