Flavor characteristics of rice-aroma baijiu under low, atmospheric, and high pressure distillation: a comparative study.

Chengzhi Min, Yongqiang Gong, Hongyu Mu, Zihan Yao, Haiyan Zhong, Tao Yang

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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6 authors.

Chengzhi MinCollege of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.

Yongqiang GongCollege of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.

Hongyu MuCollege of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.

Zihan YaoCollege of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.

Haiyan ZhongCollege of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.

Tao YangCollege of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study systematically characterized the flavor characteristics of Rice-aroma Baijiu under low, atmospheric, and high pressure distillation using QDA, E-nose, HS-GC-IMS, and HS-SPME-GC-MS. Sensory evaluation indicated that low-pressure spirits were characterized by pronounced rice, grassy, and sweet notes, whereas high-pressure spirits displayed more prominent floral and honey notes; the atmospheric-pressure spirit presented a well-balanced flavor profile. The E-nose clearly discriminated samples obtained under different pressures. A total of 248 volatile compounds were identified by HS-GC-IMS and HS-SPME-GC-MS combined (with 19 shared by both), comprising 82 esters, 29 alcohols, 28 aromatic compounds, 20 aldehydes, 15 terpenes, 10 acids, and others. PLS-DA screened 47 key differential volatiles (VIP > 1,

Indexed as

Distillation pressureE-noseGC-IMSGC–MSRice-aroma baijiuVolatile flavor characteristics

Identifiers

PMID41953659

DOI10.1016/j.fochx.2026.103788

PMCPMC13054104

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