ArticleFoods (Basel, Switzerland)2023
Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
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Who cites it
33 citing papers in PubMed, 76 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
- 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
- Gradient-Regulated Acid-Alcohol-Ester Metabolism in Stress-Tolerant Functional Units During Chinese Baijiu Solid-State Fermentation.Foods (Basel, Switzerland) · 2026Review
- Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation.NPJ science of food · 2026Review
- Ecology-microbiome engineering in Sauce-flavor Baijiu via Single-Cell Raman Spectroscopy.Biodesign research · 2026Review
- Investigating the Spatial Heterogeneity of Microbial Communities and Flavor Compounds During the First Fermentation Stage of Sauce-Flavor Baijiu.Foods (Basel, Switzerland) · 2026Article
- 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
- 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
- Illuminating the Patterns of Fungal Community Succession, Physicochemical Properties, Volatiles and Their Relationships in Fermented Grains for the Production of Chinese Strong-Flavor Baijiu.Foods (Basel, Switzerland) · 2026Article
- Integrated metagenomic and metabolomic analysis reveals regional style differences in Maotai-flavour Baijiu.Current research in microbial sciences · 2026Article
- Temporal heterogeneity of microbial ecosystems and its formation mechanisms in Moutai-flavor Baijiu fermentation.Frontiers in microbiology · 2026Article
- Differences in Flavour Compounds and Key Metabolic Markers in High-Quality Broiler Rooster Breast Muscle Based on Broad-Target Metabolomics and Volatile Metabolomics.Foods (Basel, Switzerland) · 2025Article
- Multi-Omics Insights into Microbial Interactions and Fermented Food Quality.Microorganisms · 2025Review
- From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu).Foods (Basel, Switzerland) · 2025Review
- Multi-Metaomics Unveils the Development Process of Microbial Communities During the Fermentation of Baobaoqu.Foods (Basel, Switzerland) · 2025Article
- Analysis of dynamic changes and correlation between microbial community and flavor quality duringFood science and biotechnology · 2025Article
- Investigation of aromatic compounds and olfactory profiles in cocoa pulp fermentation using yeast-based starters: A Volatilomics and machine learning approach.Food chemistry: X · 2025Article
- Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds.Food chemistry: X · 2025Article
- The Impact of Mechanized and Traditional Processes on Microbial Diversity and Volatile Flavor Compound Formation During Xifeng Baijiu Fermentation.Foods (Basel, Switzerland) · 2024Article
- Effect of Mixed Strains on Microbial Community and Flavor Metabolites in Fermentation Process of Chi-Flavor Baijiu.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
Sauce-flavor Baijiu is representative of solid-state fermented Baijiu. It is significant to deeply reveal the dynamic changes of microorganisms in the manufacturing process and their impact on the formation of flavor chemicals correlated with the quality of Baijiu. Sauce-flavor Baijiu manufacturing process can be divided into seven rounds, from which seven kinds of base Baijius are produced. The quality of base Baijiu in the third round is significantly better than that in the first and second rounds, but the mystery behind the phenomenon has not yet been revealed. Based on high-throughput sequencing and flavor analysis of fermented grains, and correlation analysis, the concentrations of flavor chemicals in the third round of fermented grains were enhanced, including esters hexanoic acid, ethyl ester; octanoic acid, ethyl ester; decanoic acid, ethyl ester; dodecanoic acid, ethyl ester; phenylacetic acid, ethyl ester; 3-(methylthio)-propionic acid ethyl ester; acetic acid, phenylethyl ester; hexanoic acid, butyl ester, and other flavor chemicals closely related to the flavor of sauce-flavor Baijiu, such as tetramethylpyrazine. The changes in flavor chemicals should be an important reason for the quality improvement of the third round of base Baijiu. Correlation analysis showed that ester synthesis was promoted by the bacteria genus
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