ReviewFood chemistry: X2023
Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor.
Review in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
20 citing papers in PubMed.
- 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
- Consumer Language-Based Sensory Descriptor Extraction and Volatile-Sensory Associations in Aged Light Flavor Baijiu.Journal of food science · 2026Article
- Stage-Associated Physicochemical and Chemical Profiles of a Single Production Run ofFoods (Basel, Switzerland) · 2026Article
- Zisha Ceramics Modulate Metal-Ion Cycling and Volatile Aroma Evolution During Sauce-Flavor Baijiu Aging.Foods (Basel, Switzerland) · 2026Article
- Investigating the flavor contributions of sulfur compounds in soy sauce flavor Baijiu using flavoromics and machine learning.NPJ science of food · 2026Article
- Succession of pit mud archaeal communities and metabolic networks: the hidden key to the unique flavor of strong-flavor Baijiu.Applied and environmental microbiology · 2026Article
- Elucidating the Impact of Gamma Irradiation Treatment Prior to Aging on Light-Flavor Tartary Buckwheat Baijiu Flavor Profiles: A Multimodal Analysis Combining E-Nose, E-Tongue and HS-GC-IMS.Foods (Basel, Switzerland) · 2026Article
- Flavor characteristics of rice-aroma baijiu under low, atmospheric, and high pressure distillation: a comparative study.Food chemistry: X · 2026Article
- Impact of low aging temperature on the microbial and metabolic dynamics of rice wine during long-term storage.Current research in food science · 2026Article
- Article
- Insights into the Flavor Profiles and Key Aroma-Active Compounds of SichuanFoods (Basel, Switzerland) · 2025Article
- LC-MS/MS-Based Determination and Optimization of Linoleic Acid Oxides inMetabolites · 2025Article
- Impact of Pulsed Electric Fields Combined with Dissolved Oxygen and Ferrous Ions on the Aroma and Components of Strong-Flavor Baijiu.Foods (Basel, Switzerland) · 2025Article
- Metabolic Dynamics and Sensory Impacts of Aging on Peony Mead: Insights into Nonenzymatic Reactions.Foods (Basel, Switzerland) · 2025Article
- Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass.Food chemistry: X · 2025Article
- Fast and non-invasive identification of Baijiu based on Tyndall effect and chemometrics.Food chemistry: X · 2024Article
- Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC-MS, and ICP-MS.Food chemistry: X · 2024Article
- Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach.Food chemistry: X · 2024Article
- Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters.Foods (Basel, Switzerland) · 2023Article
- Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity.Food chemistry: X · 2023Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Numerous counterfeit vintage Baijiu are widely distributed in the market driven by economic interest which disturb the market economic rules and damage the reputation of particular Baijiu brand. Found on the situation, the Baijiu system variation during aging period, aging mechanisms and discrimination strategies for vintage Baijiu are systematically illuminated. The aging mechanisms of Baijiu cover volatilization, oxidation, association, esterification, hydrolysis, formation of colloid molecules and catalysis by metal elements or other raw materials dissolved from storage vessels. The discrimination of aged Baijiu has been performed by electrochemical method, colorimetric sensor array or component characterization coupled with multivariate analysis. Nevertheless, the characterization of non-volatile compounds in aged Baijiu is deficient. Further research on the aging principles, more easy-operation and low-cost discrimination strategies for aged Baijiu are imperative. The above information is favorable to better understand the aging process and mechanisms of Baijiu, and promote the development of artificial aging techniques.
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