ReviewFoods (Basel, Switzerland)2022
What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu.
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 30 papers.
What it found
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Who cites it
30 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
- 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
- Distillers' Grains-Derived Bioactive Fraction Suppresses Colorectal Cancer Progression Through Modulation of Autophagy-Associated PI3K/AKT Signaling.Foods (Basel, Switzerland) · 2026Article
- Changes of Physicochemical Indicators and Volatile Compounds in Grains and Liquors During the Sauce-AromaFoods (Basel, Switzerland) · 2026Article
- Ecology-microbiome engineering in Sauce-flavor Baijiu via Single-Cell Raman Spectroscopy.Biodesign research · 2026Review
- N-(2-furanylmethylene)-3-methyl-1-butanamine as a novel color compound in Jiangxiangxing Baijiu.Food chemistry: X · 2026Article
- Targeted Intervention Strategies for Seasonal Fluctuations in Daqu Microorganisms in Brewing.Foods (Basel, Switzerland) · 2026Review
- Revealing regional markers of sauce aroma baijiu in the Chishui River basin: Integrating multi-detection technologies with molecular sensory science and chemometrics.Food chemistry: X · 2026Article
- A Systematic Review on Chinese Baijiu Aging Process in Cellular Built Environment: States, Challenges, and Directions.Food science & nutrition · 2026Review
- Integrated Molecular Informatics and Sensory-Omics Study of Core Trace Components and Microbial Communities in Sauce-Aroma High-Temperature Daqu from Chishui River Basin.Foods (Basel, Switzerland) · 2026Article
- Temporal heterogeneity of microbial ecosystems and its formation mechanisms in Moutai-flavor Baijiu fermentation.Frontiers in microbiology · 2026Article
- Process Regulation of Microbial-Driven Aldehyde Metabolism in Sauce-Flavor Baijiu Fermentation.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
- A fusion strategy of multivariate flavor analysis techniques for the discrimination of aged sauce-flavor Baijiu.Food chemistry: X · 2025Article
- (Food chemistry: X · 2025Article
- Article
- Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu.Foods (Basel, Switzerland) · 2025Article
- Spatial and Temporal Characteristics of Riverine Fungal Communities and Their Responses to Environmental Factors in China's Largest Jiang-Flavor Baijiu-Producing Region.Current microbiology · 2025Article
- Revealing the Differences in Microbial Community and Quality of High-Temperature Daqu in the Southern Sichuan-Northern Guizhou Region.Foods (Basel, Switzerland) · 2025Article
- Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
Sauce-aroma Baijiu is a distilled Baijiu well-known in China, and features a unique sauce-aroma style formed by a complex producing process in a specific geographical environment. However, there are few comprehensive reviews of the factors influencing the formation of its flavor. To this end, reviews are hereby carried out over factors including different components in brewing raw materials, geographical environment of Baijiu production, brewing technology including the production of high-temperature Daqu and the brewing process, storage technology including the type of storage containers, storage time and storage temperature involved in the production of Sauce-aroma Baijiu. In addition, the effects of these factors on the flavor formation of Sauce-aroma Baijiu are also revealed, providing references and forging a foundation for stabilizing and improving the quality of Sauce-aroma Baijiu.
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Registered trials
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