Evidence map›Paper›PMID 42078020›Full record

ArticleFood chemistry: X2026

Unveiling the nectar-like aroma in sauce-flavor baijiu: From molecular sensory science to molecular docking.

Hailin Zhong, Feng Hu, Xiaolong You, Yunhao Lu, Zhenyu Liu, Xiaojuan Zhang, Hongyu Xu, Lan Wu, Luqin Tian, Jianfeng Hu and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

12 authors.

Hailin ZhongInnovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
Feng HuGuizhou Xijiu Co., Ltd, Xishui, Guizhou 564622, China.
Xiaolong YouGuizhou Xijiu Co., Ltd, Xishui, Guizhou 564622, China.
Yunhao LuInnovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
Zhenyu LiuInnovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
Xiaojuan ZhangSchool of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China.
Hongyu XuSchool of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China.
Lan WuGuizhou Xijiu Co., Ltd, Xishui, Guizhou 564622, China.
Luqin TianGuizhou Xijiu Co., Ltd, Xishui, Guizhou 564622, China.
Jianfeng HuGuizhou Xijiu Co., Ltd, Xishui, Guizhou 564622, China.
Yuanlong ChiInnovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
Zhenghong XuInnovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The nectar-like aroma is a crucial sensory attribute of sauce-flavor Baijiu (SFB). However, the specific odor-active compounds responsible for this characteristic remain unclear. In this study, the nectar-like aroma of representative SFB samples was systematically characterized using molecular sensory science approaches. Based on absolute quantification and odor activity values (OAVs ≥1), nineteen compounds were identified as important contributors to the nectar-like aroma. Omission experiments further suggested that phenylacetaldehyde, 2-phenylethanol, ethyl octanoate, hexanal, and furfural might serve as putative odor-active compounds (POACs). Notably, the nectar-like aroma was more likely driven by the combined contributions of multiple odor-active components rather than by a single POAC. Molecular docking analysis estimated the binding energies and generated structural hypotheses regarding possible ligand-receptor interactions. Overall, this study elucidated the compositional basis of the nectar-like aroma in SFB, and provided a theoretical foundation for aroma modulation during Baijiu production.

Indexed as

GC-O-MSMolecular dockingNectar-like aromaOmission experimentsSauce-flavor baijiu

Identifiers

PMID42078020
PMCPMC13134012

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

Registered trials

None linked

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.