ArticleFood chemistry: X2022
In-depth profiling of carboxyl compounds in Chinese Baijiu based on chemical derivatization and ultrahigh-performance liquid chromatography coupled to high-resolution mass spectrometry.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Comprehensive glycoside identification and anti-inflammatory activity screening in Fructus Gardeniae and Fructus Gardeniae Grandiflorae.Food chemistry: X · 2026Article
- Comparative analysis of key flavor compounds in various baijiu types usingFood chemistry: X · 2025Article
- Chemical Isotope Labeling Liquid Chromatograph-Mass Spectrometer: A Powerful Tool for Analyzing Non-Volatile Organic Acids in Baijiu.Foods (Basel, Switzerland) · 2025Article
- Structure and metabolic function of spatiotemporal pit mud microbiome.Environmental microbiome · 2025Article
- Fast and non-invasive identification of Baijiu based on Tyndall effect and chemometrics.Food chemistry: X · 2024Article
- Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food.Foods (Basel, Switzerland) · 2023Review
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Authors and funding
11 authors.
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Abstract
Carboxyl compounds have a significant influence on the flavor of Chinese Baijiu. However, because of the structural diversity and low concentration, the deep profiling of carboxyl compounds in Chinese Baijiu is still challenging. In this work, a systematic method for comprehensive analysis of carboxyl compounds in Chinese Baijiu was established. After derivatized under optimized conditions, 197 p-dimethylaminophenacyl bromide-derived carboxylic compounds were annotated by multidimensional information including accurate mass, predicted t
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