ArticleFrontiers in nutrition2023
Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose.
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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19 citing papers in PubMed, 61 citations in OpenAlex.
- Time-Resolved Profiling of Aroma-Active Compounds During the Persistence of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu.Foods (Basel, Switzerland) · 2026Article
- Changes of Physicochemical Indicators and Volatile Compounds in Grains and Liquors During the Sauce-AromaFoods (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
- Exploring the influence of vacuum distillation on volatile profile and sensory characteristics ofFood chemistry: X · 2026Article
- Effects of Hot-Air Drying Conditions on Quality Attributes of Meat and Shell of Dried Shrimp.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
- Comparative analysis of key flavor compounds in various baijiu types usingFood chemistry: X · 2025Article
- Using GC-IMS and FTIR to investigate the effect of ionizing radiation on volatile compounds and hydrogen bonding of strong-flavor baijiu.Food chemistry: X · 2025Article
- Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu.Food chemistry: X · 2025Article
- Sensory Lexicon Construction and Quantitative Descriptive Analysis of Jiang-Flavor Baijiu.Food science & nutrition · 2025Article
- Quality characteristics and volatile profiles of giant salamander (Frontiers in nutrition · 2025Article
- Comparative characterization of key compounds of Sauce-flavored rounded-Baijiu in northern and southern China and the potential possibility of similar quality of their combined products.Food chemistry: X · 2024Article
- Machine learning discrimination and prediction of different quality grades of sauce-flavorFood chemistry: X · 2024Article
- Fast and non-invasive identification of Baijiu based on Tyndall effect and chemometrics.Food chemistry: X · 2024Article
- Revealing novel insights into the enhancement of quality in black tea processing through microbial intervention.Food chemistry: X · 2024Article
- Characterization and discrimination of the taste and aroma of Tibetan Qingke baijiu using electronic tongue, electronic nose and gas chromatography-mass spectrometry.Food chemistry: X · 2024Article
- Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception.Foods (Basel, Switzerland) · 2023Article
- Comprehensive genomic and metabolomic analysis revealed the physiological characteristics and pickle like odor compounds metabolic pathways ofFrontiers in microbiology · 2023Article
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor's quality. Moreover, low-quality liquor may cause health problems. The different quality grades of base liquor were analyzed to investigate the relationship between the quality and the key compounds in SSAB. In this study, samples were evaluated by the sensory and further analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) coupled with electronic nose (E-nose). First, by sensory evaluation, the sauce, floral and fruity, fermented aromas and taste indicators (softness, fullness, harmony, purity and persistence) were positively correlated with the quality grade of the base liquor. The E-nose could distinguish the different quality grades of base liquor well. Second, differential compounds were identified via untargeted metabolome based on the HS-SPME-GC-MS. 16 common differential compounds were shared in the base liquor from different fermentation rounds, including 11 esters, 1 alcohol, 2 aldehydes and 2 ketones. It was found that the higher the quality grade of the base liquor, the richer the content of aromatics, alcohols, aldehydes and ketones. The principal component analysis (PCA) biplots of the differential compounds in the different quality grades of base liquor indicated that the superior-grade base liquor has a strong fruity aroma. By correlation analysis of the differential compounds and sensors responses of E-nose, furfuryl ethyl ether, butanoic acid ethyl ester, isopentyl hexanoate, nonanoic acid ethyl ester and 3-methyl-1-butanol had a significant effect on the response intensity of E-nose sensors. In the present study, the key differential compounds between the different quality grades of base liquor were identified, and the sensory differences between the base liquor were digitized.
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