ArticleFoods (Basel, Switzerland)2026
Decoding the Flavor Structure of Jiang-Flavor Low-Alcohol Base Baijiu: A Machine Learning-Driven Approach to Reveal the Flavor Evolution Patterns and Key Quality Control Nodes.
Article in Foods (Basel, Switzerland), 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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Abstract
Low-alcohol base baijiu, a by-product of Jiang-flavor baijiu production, contains abundant flavor compounds, yet its flavor structure remains insufficiently understood, limiting its high-value utilization. This study integrated flavoromics with interpretable machine learning to characterize the flavor structure of Jiang-flavor low-alcohol base baijiu and identify its key driving factors. During distillation, ethanol decreased from 38.67% to 6.50% (
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