ArticleFood chemistry: X2025
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.
Article in Food chemistry: X, 2025. 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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4 citing papers in PubMed.
- Zisha Ceramics Modulate Metal-Ion Cycling and Volatile Aroma Evolution During Sauce-Flavor Baijiu Aging.Foods (Basel, Switzerland) · 2026Article
- Innovative Systems Biology in Baijiu Fermentation: Unveiling Omics Landscapes and Microbial Synergy.Foods (Basel, Switzerland) · 2026Review
- Insights into the Flavor Profiles and Key Aroma-Active Compounds of SichuanFoods (Basel, Switzerland) · 2025Article
- Comparative analysis of key flavor compounds in various baijiu types usingFood chemistry: X · 2025Article
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9 authors.
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Abstract
The origin and grade are the important factors that influence the flavor and price of Qingxiangxing Baijiu (QXB). As the grade increased, sensory differences and geographical differences become more pronounced. The aromas of floral, fruity, and sweet become more noticeable, while the acidity decreased. The different substances among three grades of QXB mainly focused on esters and alcohols. Correlation analysis indicated that the increase in the concentration of ester compounds was one of the reasons for the significant differences in floral, fruity, and sweet fragrances. Because of the higher concentration of acidic compounds in northern QXB, its acidic taste was more pronounced. Meanwhile, the esters and ketones in southern QXB accounted for a higher proportion, which made its floral and fruity fragrance more prominent. PLS-DA was more suitable for the classification of QXB based on grade and region. And the metal elements in QXB could be used for regional identification.
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