ArticleFood chemistry: X2025
Comparative analysis of key flavor compounds in various baijiu types using
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 12 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
12 citing papers in PubMed.
- Integration of volatilomics, non-targeted metabolomics, and electronic sensory technologies reveals the flavor evolution mechanism in 'Queen Nina' table grapes during ripening.Food chemistry: X · 2026Article
- Decoding Sulfur-Containing Aroma Compounds in Foods: From Key Odorant Mapping to Structure-Odor Mechanisms and Flavor Design.Foods (Basel, Switzerland) · 2026Review
- Effects of the Combined Treatment of NO and HVEF on the Flavor Quality of Muscat Grapes During Cold Storage.Journal of food science · 2026Article
- Zisha Ceramics Modulate Metal-Ion Cycling and Volatile Aroma Evolution During Sauce-Flavor Baijiu Aging.Foods (Basel, Switzerland) · 2026Article
- Integrating E-senses and volatile fingerprinting to decipher type-specific flavor signatures in four commercial Huangjiu.Food chemistry: X · 2026Article
- Unveiling the improvement mechanisms of moist-heat and hot-air treatments on the flavor of Panax quinquefolius.NPJ science of food · 2026Article
- Integrated Molecular Informatics and Sensory-Omics Study of Core Trace Components and Microbial Communities in Sauce-Aroma High-Temperature Daqu from Chishui River Basin.Foods (Basel, Switzerland) · 2026Article
- Key flavor compounds driven by microbiota in fermented cowpeas: Correlation analysis based on GC-MS/GC-IMS and amplicon sequencing.Food chemistry: X · 2026Article
- Different drying methods reshape volatile aroma and bioactive non-volatile compounds inFood chemistry: X · 2026Article
- Differential Analysis of Non-Volatile and Volatile Organic Compounds inMolecules (Basel, Switzerland) · 2025Article
- Comparative Analysis of Three Different Cooking Methods on Structures and Volatile Compounds of FreshFoods (Basel, Switzerland) · 2025Article
- Effects of different roasting temperatures on the flavor characteristics of jujube wine: Analysis based on HPLC, HS-GC-IMS, and HS-SPME-GC-MS.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To investigate the differences in key volatile components among different types of baijiu, this study utilized
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.