ArticleFoods (Basel, Switzerland)2023
Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-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 20 papers.
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Who cites it
20 citing papers in PubMed.
- Regional differences and round-by-round dynamics of aldehydes in sauce-flavor baijiu from the Chishui River Basin.Food chemistry: X · 2026Article
- Consumer Language-Based Sensory Descriptor Extraction and Volatile-Sensory Associations in Aged Light Flavor Baijiu.Journal of food science · 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
- Identification and validation of key organic acids that modulate the temporal dynamics of oral irritation in baijiu.Food chemistry: X · 2026Article
- Characterization of Key Aroma Compounds in Botanical Lujiu Based on Jiang-Flavor Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Traceability Analysis.Food science & nutrition · 2026Article
- Combined microbiome and metabolome analysis of Dacha and Ercha fermented grains of Fen-flavor Baijiu.Food chemistry. Molecular sciences · 2025Article
- Exploration of key aroma compounds contributing to sweet aroma differences between base and commercial Fenjiu: an approach integrating Napping-UFP with molecular sensoromics.Food chemistry: X · 2025Article
- Influences of Non-Volatile Components on the Aroma of Strong-Aroma Baijiu by Gas Chromatography-Olfactometry and Recombination-Omission Test.Foods (Basel, Switzerland) · 2025Article
- Predicting the low-level and extremely low-threshold compounds in Baijiu: uniform manifold approximation and projection.Food chemistry: X · 2025Article
- Characterization ofFood chemistry: X · 2025Article
- Applications of Microextraction Technology for the Analysis of Alcoholic Beverages Quality: Current Perspectives and Future Directions.Foods (Basel, Switzerland) · 2025Review
- Metagenomic and Physicochemical Analyses Reveal Microbial Community and Functional Differences Between Three Different Grades of Hongxin Low-Temperature Daqu.Foods (Basel, Switzerland) · 2025Article
- Sensory Lexicon Construction and Quantitative Descriptive Analysis of Jiang-Flavor Baijiu.Food science & nutrition · 2025Article
- Application of indigenousCurrent research in food science · 2025Article
- Machine learning discrimination and prediction of different quality grades of sauce-flavorFood chemistry: X · 2024Article
- Effects ofFoods (Basel, Switzerland) · 2024Article
- Interactions ofFoods (Basel, Switzerland) · 2024Article
- Comprehensive analysis of spatial heterogeneity reveals the important role of the upper-layer fermented grains in the fermentation and flavor formation ofFood chemistry: X · 2024Article
- Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu.Foods (Basel, Switzerland) · 2024Article
- Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece.Molecules (Basel, Switzerland) · 2023Article
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7 authors.
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Abstract
This study comprehensively characterized and compared the aroma differences between four different grades of Fenjiu (FJ, the most representative light-flavor Baijiu). Aroma-active compounds were analyzed by liquid-liquid extraction (LLE) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 88 aroma-active compounds were identified, and 70 of them were quantified. The results showed that a majority of aroma compounds in high-grade FJ had higher aroma intensities and concentrations. Among these compounds, there were 28 compounds with odor activity values (OAVs) greater than one in all four wines, which indicated that they might contribute to the characteristic aroma of FJ. Temporal dominance of sensation (TDS) and quantitative descriptive analysis (QDA) were used to characterize the sensory differences. The results suggested that high-grade FJ had a rich, pleasant and lasting retronasal aroma perception and exhibited pleasant orthonasal aroma of floral, fruity, sweet and grassy. Partial least squares regression (PLSR) analysis effectively distinguished four kinds of FJ and revealed associations between the orthonasal aroma attributes and the aroma compounds with OAVs >1. There were 15 compounds with variable importance in projection (VIP) values >1, and they were considered potential aroma markers for quality prediction.
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