ArticleFood chemistry: X2026
Variation of aroma compounds in soy sauce aroma type baijiu during aging: Focusing on the regulatory effect of ethyl lactate on aroma release.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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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.
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Who cites it
3 citing papers in PubMed.
- Regional differences and round-by-round dynamics of aldehydes in sauce-flavor baijiu from the Chishui River Basin.Food chemistry: X · 2026Article
- Unveiling the Acidic Backbone of Baijiu: A Comprehensive Review on Composition, Metabolic Pathways, and Quality Implications.Comprehensive reviews in food science and food safety · 2026Review
- Time-Resolved Profiling of Aroma-Active Compounds During the Persistence of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
8 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Aging is crucial for enhancing the flavor quality of Baijiu. This study investigated soy sauce aroma type Baijiu, analyzing 76 base liquor samples from 15 years (2010-2024) using gas chromatography-mass spectrometry (GC-MS) to quantify 77 volatile compounds. Results revealed that during aging, esters generally showed a decreasing trend, while acids, alcohols increased. Combined with results of multivariate analysis, ethyl lactate was selected for further study due to its greatest absolute change in concentration. Using headspace solid-phase microextraction combined with GC-MS, it was demonstrated that ethyl lactate inhibits the release of 28 aroma-active compounds, with this effect varying by chemical class and being less pronounced for short-chain acids. Quantum chemical calculations revealed that this selectivity for acids is mainly attributed to their strong self-association into stable dimers, which creates a competitive inhibition against binding with ethyl lactate. Furthermore, sensory evaluation confirmed the effects ethyl lactate on overall flavor of the liquor.
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