ArticleFood chemistry: X2025
Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds.
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 10 papers.
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10 citing papers in PubMed.
- Construction of a Comprehensive Contribution Ranking Model for Baijiu Aroma Compounds Based on Multi-Source Molecular Feature Fusion and Validation by Aroma Recombination.Foods (Basel, Switzerland) · 2026Article
- Interpretable machine learning for the grade prediction of strong flavorFood chemistry: X · 2026Article
- Characterization of Retronasal Aroma Differences in High- and Low-Alcohol Jiangxiangxing Baijiu Using Temporal Sensory Evaluation, Retronasal Olfactory Thresholds, and Dose-over-Threshold Analysis.Foods (Basel, Switzerland) · 2026Article
- Elucidating the Impact of High-TemperatureFoods (Basel, Switzerland) · 2026Article
- Elucidating odorant synergy in red wine: through olfactory receptor-based profiling.NPJ science of food · 2026Article
- Comparative analysis of the aroma characteristics ofFood chemistry: X · 2026Article
- Dual roles of polyphenols in modulating red wine aroma: From yeast-derived aroma accumulation to matrix effects on aroma release.Current research in food science · 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
- Impact of Alcohol Content on Alcohol-Ester Interactions in Qingxiangxing Baijiu Through Threshold Analysis.Foods (Basel, Switzerland) · 2025Article
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9 authors.
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Abstract
1-Propanol is an important aroma compound in sauce-flavor Baijiu. However, the mechanism by which it affects the aroma of sauce-flavor Baijiu has not been fully investigated. In this study, an instrumental and perceptual analysis was employed to assess the impact of 1-propanol on the flavor and volatile compounds in sauce-flavor Baijiu. The combination of sensory evaluation and electronic tongue analysis revealed that 1-propanol diminished the floral and fruity flavor and increased the bitterness and astringency. According to SHS/GC-MS analysis, 1-propanol mainly inhibited the volatility of ethyl acetate, ethyl butyrate, ethyl valerate, and ethyl hexanoate. Further, the Feller additive model and odor activity value method confirmed the four binary mixtures formed by 1-propanol and four esters had masking effects. Finally, the partition coefficients were calculated to clarify the relationship between volatility and interaction of compounds.
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