ReviewFoods (Basel, Switzerland)2023
Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food.
Review 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 12 papers.
What it found
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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.
The trial behind it
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Who cites it
12 citing papers in PubMed.
- Gradient-Regulated Acid-Alcohol-Ester Metabolism in Stress-Tolerant Functional Units During Chinese Baijiu Solid-State Fermentation.Foods (Basel, Switzerland) · 2026Review
- Influence of Different Fermentation Conditions on the Aroma-Active Compounds During New-Make Whisky Production Determined by GC-MS, GC×GC-O-MS, HPLC, and UPLC-MS.Molecules (Basel, Switzerland) · 2026Article
- Decoding the Flavor Structure of Jiang-Flavor Low-Alcohol Base Baijiu: A Machine Learning-Driven Approach to Reveal the Flavor Evolution Patterns and Key Quality Control Nodes.Foods (Basel, Switzerland) · 2026Article
- Indigenous Knowledge, Processing Method, and Future Potential ofInternational journal of microbiology · 2026Review
- Preparation of N-succinyl-Food chemistry: X · 2025Article
- The multi-scale structures and physicochemical properties changes of wheat starch during high-temperatureFood chemistry: X · 2025Article
- Occurrence of Pesticides, Mycotoxins, and Heavy Metals in Distilled Alcoholic Beverages: A Review of Contaminants and Health Risks.Foods (Basel, Switzerland) · 2025Review
- Study on the correlation between microbial community succession and main flavor substances in the mashes of Tanggou liquor.Food chemistry: X · 2025Article
- Sensory Lexicon Construction and Quantitative Descriptive Analysis of Jiang-Flavor Baijiu.Food science & nutrition · 2025Article
- Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation.Food chemistry: X · 2025Article
- Flavor Wheel Development from a Machine Learning Perspective.Foods (Basel, Switzerland) · 2024Article
- Interactions ofFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Baijiu is a traditional spirit with high reputation in the Chinese community, and whisky, on the other hand, is a renowned spirit in Western culture, with both contributing a major proportion to the consumption and revenue in the global spirit market. Interestingly, starting with similar raw materials, such as grains, diverse production methods lead to different organoleptic profiles. In addition, such enormous attention they attract renders them as a crucial part in food and the related industry. Therefore, great efforts are made in improving product quality and optimizing production processes, such as flavor enhancement, facility development, and deep utilization of byproducts. Given the huge impacts and great involvements of these spirits in the general food industry, research focusing on either spirit is of referential significance for other relevant fields. With the aim of facilitating such collaboration, this review discusses the current research status, in a comparative manner, of both spirits in respect to key production processes-oriented sensory and flavor analysis, deep utilization of byproducts, and spirit-derived functional food investigations. Finally, the internal correlations based on the abovementioned criteria are identified, with research prospects proposed.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.