ArticleFoods (Basel, Switzerland)2025
Exploring the Influence of Pottery Jar Formula Variables on Flavor Substances Through Feature Ranking and Machine Learning: Case Study of Maotai-Flavored Baijiu.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Succession of pit mud archaeal communities and metabolic networks: the hidden key to the unique flavor of strong-flavor Baijiu.Applied and environmental microbiology · 2026Article
- Research on High-Efficiency and No-Additive Physical Aging Equipment and Process of Baijiu Production Based on High-Speed Jet Catalysis.Foods (Basel, Switzerland) · 2025Article
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6 authors.
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Abstract
The advantages of pottery jars in the aging process of Baijiu are evident, but the impact of their material composition and pore structure on the flavor of Baijiu has not been widely studied. This study systematically analyzed the effects of six types of pottery jars on metal ions and flavor substances during the storage process of Maotai-flavored Baijiu. It was found that changes in the content of Fe and Zn metals, as well as pore parameters in the jars, significantly affected the content of AL, Mg, K, Na, and Ca ions in Baijiu. Based on three feature ranking methods and three machine learning models, a feature selection method related to flavor substances was established, identifying the key features (i.e., key metal ions) for each flavor group. The final key features of each flavor group can accurately predict the corresponding flavor substance content (Rp
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