ArticleFood chemistry: X2026
Revealing regional markers of sauce aroma baijiu in the Chishui River basin: Integrating multi-detection technologies with molecular sensory science and chemometrics.
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 2 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
2 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
- Changes of Physicochemical Indicators and Volatile Compounds in Grains and Liquors During the Sauce-AromaFoods (Basel, Switzerland) · 2026Article
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Authors and funding
11 authors.
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Abstract
This study employed a multi-technique approach to explore the regional differentiation of sauce aroma baijiu (SAB) within the core production areas of the Chishui River basin. Sensory analysis revealed significant regional differences: right bank (Guizhou) samples showed stronger sauce, qu, roasted, grain, and acidic aromas, while left bank (Sichuan) samples exhibited more intense fruity, floral, and grass notes. Orthogonal partial least squares-discriminant analysis (OPLS-DA) confirmed clear regional differentiation. Aroma recombination experiments demonstrated that the overall aroma profile, especially the characteristic "sauce" aroma, results from the combined contribution of compounds with an odor activity value (OAV ≥ 1), those with OAV < 1, and non-volatile organic acids. Through integrated analysis of OAV, variable importance in projection (VIP > 1), and correlation coefficients, 20 key regional aroma markers were identified that effectively explain the sensory differentiation patterns. These findings provide a scientific foundation for quality control and geographical origin authentication of SAB.
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