ArticleFood chemistry: X2023
Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis.
Article 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 6 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
6 citing papers in PubMed, 15 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
- An integrated approach to smoky food flavor: Decoding key odorants, sensory contributions, and olfactory recognition mechanisms.Current research in food science · 2026Article
- Hydrolyzed Collagen as a Potentially Functional Ingredient and Optimizer of Technological Properties of Chocolate-Flavored Dairy Dessert.Journal of food science · 2025Article
- UnravelingFood chemistry: X · 2024Article
- Molecular Sensomics Combined with Random Forest Model Can Reveal the Evolution of Flavor Type of Baijiu Based on Differential Markers.Foods (Basel, Switzerland) · 2024Article
- Investigation of interactions between Jiuzao glutelin with resveratrol, quercetin, curcumin, and azelaic and potential improvement on physicochemical properties and antioxidant activities.Food chemistry: X · 2024Article
Corrections and comments
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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
Niulanshan Baijiu (NLS), a notable variety of Baijiu known for its light flavor and extensive historical legacy, was subjected to a comparative analysis using two different processes: Hunzheng Xucha (HX) and Qingzheng Qingcha (QQ). The study combined sensory-oriented flavor analysis and penalty analysis to assess the differences between the two processes. Aroma compounds in NLS were extracted using liquid-liquid extraction and headspace solid phase microextraction. Gas chromatography-olfactometry-mass spectrometry was employed to identify 46 aroma-active compounds, including the first-time discovery of ethyl isohexanoate and 2,4-nonadienal in NLS. Quantification of 35 compounds with odor activity value (OAV) ≥ 1 was achieved using internal standard curve methods. Sensory assessments by a cohort of 111 participants highlighted the preference for HX-NLS in terms of flavor, while QQ-NLS exhibited a sour-Chen aroma that required improvement. The study further revealed the significant impact of acetic acid, butyric acid, hexanoic acid, octanoic acid, and 3-methylbutanal on the sour-Chen aroma in liquor.
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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.