ArticleFoods (Basel, Switzerland)2024
Molecular Sensomics Combined with Random Forest Model Can Reveal the Evolution of Flavor Type of Baijiu Based on Differential Markers.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- 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
- 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
- Nisin improves the storage quality of refrigerated pre-packaged fermented soybean whey-tofu-food safety, texture, and flavor.Frontiers in nutrition · 2026Article
- Formation Mechanism of Characteristic Flavor Substances in 3-Year-Old Diannan Small-Ear Pig Ham: Lipidomics and Flavoromics Study.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
12 authors.
Funding
Abstract
Baijiu is popular with a long history and balanced flavor. Flavor type is the most widely used classification mode for Baijiu. However, the evolutionary relationships of Baijiu flavor types and the differential markers between flavor types are still unclear, significantly impacting the development of the Baijiu industry. In this study, a total of 319 trace components were identified using gas chromatography-olfactometry-mass spectrometry and gas chromatography-mass spectrometry. Among them, 91 trace components with high odor active values or taste active values were recognized as flavor components. Then random forests were conducted to screen differential markers between the derived and basic flavor types, while a principal component analysis assessed their effectiveness in distinguishing the flavor types of Baijiu. Finally, 19 differential markers (including 3-methylbutyric acid, pentanoic acid, 2-butanol, 2,3-butanediol, ethyl pro-panoate, isobutyl acetate, ethyl butanoate, ethyl hexanoate, ethyl heptanoate, ethyl lactate, ethyl 2-hydroxy butanoate, isopentyl hexanoate, ethyl nonanoate, isopropyl myristate, ethyl tetradecanoate, ethyl benzoate, 2,4-di-t-butylphenol, 2-methylbutanal and 3-octanone) were screened and proven to effectively reveal the evolution of Baijiu flavor types; these were further verified as key differential markers using addition tests and a correlation analysis.
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