ArticleFood chemistry: X2024
Identifying distinct markers in two Sorghum varieties for baijiu fermentation using untargeted metabolomics and molecular network approaches.
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 11 papers.
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11 citing papers in PubMed.
- Biocontrol Efficacy of a Seed-DerivedMicroorganisms · 2026Article
- Variations in Bacterial and Archaeal Communities and Baijiu Metabolites by Distillery and Pit Age.Foods (Basel, Switzerland) · 2026Article
- Rapid chemical characterization of finger millet using UHPLC-Q-Exactive orbitrap MS coupled with based via Feature-Based molecular networking and PRM.Scientific reports · 2026Article
- Integrative metabolomics and molecular networking reveal the progressive metabolic continuum of resin formation inFrontiers in molecular biosciences · 2026Article
- Differential Non-Volatile Metabolomics in High- and Low-Alcohol Strong-Flavor Baijiu by Non-Targeted Approach.Foods (Basel, Switzerland) · 2025Article
- Spatial metabolomics reveals seed coat-specific accumulation of bioactive polyphenols inFood chemistry: X · 2025Article
- Seed Metabolomic Landscape Reflecting Key Differential Metabolic Profiles Among Different Wheat Cultivars.Metabolites · 2025Article
- Revealing the dynamic changes in the metabolites and sensory quality of Citri Reticulatae Pericarpium during aging using feature-based molecular networks and metabolomics.Food chemistry: X · 2025Article
- Genome Combination Improvement Strategy Promotes Efficient Spinosyn Biosynthesis inJournal of agricultural and food chemistry · 2025Article
- Metabolic diversity in sorghum: Mechanism underlying grain color variation and fermentation quality.PloS one · 2025Article
- Untargeted Metabolomics Analysis of Lactic Acid Bacteria FermentedMolecules (Basel, Switzerland) · 2024Article
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7 authors.
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Abstract
The quality of strong-flavor Baijiu, a prominent Chinese liquor, is intricately tied to the choice of sorghum variety used in fermentation. However, a significant gap remains in our understanding of how glutinous and non-glutinous sorghum varieties comprehensively impact Baijiu flavor formation through fermentation metabolites. This study employed untargeted metabolomics combined with feature-based molecular networking (FBMN) to explore the unique metabolic characteristics of these two sorghum varieties during fermentation. FBMN analysis revealed 267 metabolites within both types of fermented sorghum (Zaopei) in the cellar. Further multidimensional statistical analyses highlighted sphingolipids, 2,5-diketopiperazines, and methionine derivatives as critical markers for quality control. These findings represent a significant advancement in our understanding and provide valuable insights for regulating the quality of Baijiu flavors.
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