ArticleFoods (Basel, Switzerland)2022
Endogenous Peptides Identified in Soy Sauce Aroma Style Baijiu Which Interacts with the Main Flavor Compounds during the Distillation Process.
Article 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 3 papers.
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Who cites it
3 citing papers in PubMed, 11 citations in OpenAlex.
- Changes of Physicochemical Indicators and Volatile Compounds in Grains and Liquors During the Sauce-AromaFoods (Basel, Switzerland) · 2026Article
- Identification of Oligopeptides in the Distillates from Various Rounds of Soy Sauce-Flavored Baijiu and Their Effect on the Ester-Acid-Alcohol Profile in Baijiu.Foods (Basel, Switzerland) · 2025Article
- Identification and Free Radical Scavenging Activity of Oligopeptides from Mixed-Distillate Fermented Baijiu Grains and Soy Sauce Residue.Metabolites · 2024Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
Endogenous peptides in Chinese baijiu have been recently reported. However, little information is available on their correlation with the main flavor substances. One hundred and forty-six peptides, consisting of more bitter amino acids and key amino acids responsible for bioactivity, were identified in tail liquor using liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). Additionally, the content of endogenous peptides increased gradually with distillation time, showing a high negative correlation with total esters (
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