ArticleFood chemistry: X2025
Using GC-IMS and FTIR to investigate the effect of ionizing radiation on volatile compounds and hydrogen bonding of strong-flavor baijiu.
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 6 papers.
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Who cites it
6 citing papers in PubMed.
- Elucidating the quality improvement mechanism of classic-aroma Baijiu in sautéed lamb slices with scallion via molecular sensory science and flavor chemistry.Food chemistry: X · 2026Article
- Regional differences and round-by-round dynamics of aldehydes in sauce-flavor baijiu from the Chishui River Basin.Food chemistry: X · 2026Article
- Comparative Volatile Profiling Reveals the Chemical Association of Huangshui with Fermented Grains, Pit Mud, and Nongxiangxing Baijiu.Foods (Basel, Switzerland) · 2026Article
- Revealing the Flavor and Metabolite Differences of Chinese Sweet Rice Wine Fermented with Diverse Rice Varieties Using GC-IMS and UPLC-MS/MS.Foods (Basel, Switzerland) · 2026Article
- Flavor characteristics of rice-aroma baijiu under low, atmospheric, and high pressure distillation: a comparative study.Food chemistry: X · 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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11 authors.
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Abstract
Irradiation has been proven to be an effective method for enhancing baijiu quality and accelerating its aging process. However, differences in irradiation duration and dose rates exist between gamma irradiation (GI) and electron beam irradiation (EBI). Currently, the impact of these two irradiation methods on the quality of baijiu has yet to be investigated. Therefore, this study employed headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), fourier transform infrared (FTIR), and sensory evaluation to analyze the quality differences among SFB samples subjected to various irradiation treatments. The results indicated that changes in volatile organic compounds (VOCs) were more pronounced after EBI. The O-H stretching vibration peak appeared at the lowest field after 2 kGy of GI. The aroma and taste of SFB irradiated at 4 kGy of GI were significantly superior to those of other SFB samples. This work provides a scientific basis for the selection of irradiation methods for baijiu.
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