ArticleFood chemistry: X2024
Maillard reaction intermediates in Chinese Baijiu and their effects on Maillard reaction related flavor compounds during aging.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed.
- Improvement of Yield and Brewing Quality of Brewing Wheat Grown Under Reduced Nitrogen Fertilizer and Exogenous Melatonin Application.Foods (Basel, Switzerland) · 2026Article
- Glycine and Glucose Exert Divergent Concentration-Dependent Interfacial Regulatory Effects on Goethite-Catalyzed Polyphenol-Maillard Abiotic Humification.Molecules (Basel, Switzerland) · 2026Article
- 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
- Functional enhancement of traditional taralli through lentil hulls and tritordeum flour integration: nutritional, metabolomic, and sensory insights.Food chemistry: X · 2026Article
- Protein-Carbohydrate Interactions in Food Matrices and Their Effects on Food Quality.Foods (Basel, Switzerland) · 2026Review
- Integrated Metaproteomics and Untargeted Metabolomics Reveal Season-Specific Enzyme Expression and Non-Volatile Metabolite Profiles in Medium-High-Temperature Daqu.Foods (Basel, Switzerland) · 2026Article
- N-(2-furanylmethylene)-3-methyl-1-butanamine as a novel color compound in Jiangxiangxing Baijiu.Food chemistry: X · 2026Article
- Variation of aroma compounds in soy sauce aroma type baijiu during aging: Focusing on the regulatory effect of ethyl lactate on aroma release.Food chemistry: X · 2026Article
- Process Regulation of Microbial-Driven Aldehyde Metabolism in Sauce-Flavor Baijiu Fermentation.Foods (Basel, Switzerland) · 2025Article
- Research on High-Efficiency and No-Additive Physical Aging Equipment and Process of Baijiu Production Based on High-Speed Jet Catalysis.Foods (Basel, Switzerland) · 2025Article
- Effects of Thermal Treatments on the Physicochemical and Flavor Profiles of Chili Powders and Their Derived Chili Oils.Foods (Basel, Switzerland) · 2025Article
- Research on the origin of the "grain aroma" in Nongxiangxing baijiu based on the flavor profile of steamed brewing grains.Food chemistry: X · 2025Article
- Investigating the influence ofFood chemistry: X · 2025Article
- The Antimicrobial Effects of Coffee and By-Products and Their Potential Applications in Healthcare and Agricultural Sectors: A State-of-Art Review.Microorganisms · 2025Review
- Metagenomic analysis of core differential microbes between traditional starter and Round-Koji-mechanical starter of Chi-flavorFrontiers in microbiology · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the Maillard reaction in Baijiu and the effects of extended aging in the presence of Maillard reaction intermediates (MRIs) on aromatic compounds, particularly focusing on heterocyclic changes. MRIs with different aroma types in Baijiu aged 1-18 years and force-aged for 6 weeks were determined. Results revealed that MRIs in soy sauce aroma-type Baijiu were significantly more abundant than those in other types of Baijiu. Changes in MRIs were observed and compared in aging and forced-aging Baijiu. Additionally, the distribution and variation of heterocycles in Baijiu were examined, which revealed an increase in N-heterocycle levels but a decrease in S- and O-heterocycle levels to a certain extent. The results of this study demonstrate that the Maillard reaction during the aging of Baijiu influences heterocycle concentrations, thereby improving flavor of aged Baijiu. Research into heterocycles and the Maillard reaction may help elucidate the aromatic evolution of Baijiu with aging and provide guidance for Baijiu storage.
Indexed as
Identifiers
What OpenQuestion holds
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.