ArticleFood chemistry: X2024
Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach.
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 20 papers.
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20 citing papers in PubMed.
- Regulatory Effects of Tannin Supplementation on Microbial Succession and Flavor Formation During Xiaoqu Light-Flavor Baijiu Fermentation.Foods (Basel, Switzerland) · 2026Article
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- Biofortification-driven process intensification in Qingxiangxing Baijiu fermentation: synergistic enhancement of liquor yield, flavor profile, and microbial community dynamics.Bioprocess and biosystems engineering · 2026Article
- Effect of Ethanol Stress on the Fatty Acid Ethyl Ester Biosynthesis Pathways ofFoods (Basel, Switzerland) · 2026Article
- Recent advances in bioactive peptides from fermented plant-based foods and their bioactivities.Food chemistry: X · 2025Review
- Microbiomics and flavoromics insights into the effect of high temperature steam pretreatment on the flavor of walnut meal-based soy sauce.Food chemistry: X · 2025Article
- Exploring the link between flavor compounds and bacterial community structure of traditional fermented Jiang-shui in Gansu province.Food chemistry: X · 2025Article
- Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine.Molecules (Basel, Switzerland) · 2025Article
- Effect of particle size ofFood chemistry: X · 2025Article
- Metabolomic analysis reveals the browning related enzymes and metabolic pattern differences in apples of different storage periods.Food chemistry: X · 2025Article
- Nutritional, Pharmacological and Industrial Applications of Mangosteen and Passion Fruit: A Review.Food science & nutrition · 2025Review
- Analysis of dynamic changes and correlation between microbial community and flavor quality duringFood science and biotechnology · 2025Article
- Assessment of Microencapsulated and Free Form Presumptive Probiotics in Fermented Black Carrot Juice (Shalgam) Production.Journal of food science · 2025Article
- Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC-MS.Food chemistry: X · 2025Article
- Unraveling the flavor formation process of mellow and thick-type ripened Pu-erh tea through non-targeted metabolomics and metagenomics.Food chemistry: X · 2025Article
- Macrotranscriptomics analysis for decoding the role ofFrontiers in bioengineering and biotechnology · 2025Article
- The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC-MS, E-nose, and ICP-MS.Food chemistry: X · 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
- Understanding the triacylglycerol-based carbon anabolic differentiation in Cyperus esculentus and Cyperus rotundus developing tubers via transcriptomic and metabolomic approaches.BMC plant biology · 2024Article
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9 authors.
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Abstract
The aroma of Sichuan Xiaoqu Baijiu (SXB) greatly benefits from the use of sorghum as its primary brewing ingredient. Nevertheless, the impact of different sorghum variety on the primary aroma compounds of SXB has not been thoroughly investigated. Gas chromatography-mass spectrometry (GC-MS) in conjunction with headspace solid phase microextraction (HS-SPME) and liquid-liquid extraction (LLE) were employed in this investigation. Using 5 sorghum varieties as raw materials, five different types of SXB were analysed for their aroma compounds using GC-MS, GC-O, AEDA, aroma recombination, and aroma omission. Key aroma compounds of SXB were successfully identified as ethyl acetate, ethyl 2-methylbutyrate, isoamyl acetate, ethyl hexanoate, ethyl heptanoate, ethyl lactate, ethyl octanoate, ethyl decanoate, phenylethyl acetate, ethyl laurate, ethyl palmitate, isoamyl alcohol, phenylethanol, 1,1-diethoxyethane, 3-hydroxy-2- butanone, furfural, and glacial acetic acid. Glacial acetic acid, ethyl acetate, ethyl lactate, phenylethyl acetate, acetoin, phenylethanol, and ethyl caproate were found to be the seven major aroma compounds that had the biggest impact on the variations of the five SXB aroma properties, according to partial least squares regression (PLS-R) analysis. The collinear network analysis also revealed that the largest positive correlation weight was discovered between the protein and furfural content, tannin content and cereal-like aroma profile while the highest negative correlation weight was found between the moisture and acetoin content. This study is a valuable resource for understanding how raw materials control the directional regulation of the sensory quality of the SXB liquor body.
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