Construction of a Comprehensive Contribution Ranking Model for Baijiu Aroma Compounds Based on Multi-Source Molecular Feature Fusion and Validation by Aroma Recombination.

Yashuai Wu, Xudong Zhang, Wenjing Tian, Dongrui Zhao, Mingtao Huang, Jinyuan Sun, Mingquan Huang, Baoguo Sun

Abstract read

In one paragraph

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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Authors and funding

8 authors.

Yashuai WuSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Xudong ZhangDepartment of Food and Bioengineering, Beijing Vocational College of Agriculture, Beijing 102442, China.

Wenjing TianDepartment of Food and Bioengineering, Beijing Vocational College of Agriculture, Beijing 102442, China.

Dongrui ZhaoKey Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China.ORCID 0000-0002-7236-9179

Mingtao HuangSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Jinyuan SunKey Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China.ORCID 0000-0001-6717-9787

Mingquan HuangKey Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China.

Baoguo SunKey Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China.

Funding

National Natural Science Foundation of China No. 32322068the National Key Research and Development Program of China 2022YFD2101205the National Natural Science Foundation of China No. 32572737the Scientific Research Innovation Team Project of Beijing Vocational College of Agriculture XY-TD-25-03

6 · The paper itself

Abstract

Baijiu aroma arises from the combined effects of diverse volatile and semivolatile trace components within the Baijiu matrix. A single concentration value or odor activity value (OAV) cannot fully characterize the relative importance of a compound in a specific sample. A knowledge base containing 5572 Baijiu aroma-related compounds was used to develop a comprehensive contribution ranking model and a sample-level intensity prediction model. Odor evidence, molecular structure, physicochemical properties, volatility and partitioning characteristics, matrix information, and evidence quality were integrated. Comprehensive contribution is defined here as a within-sample relative ranking index obtained from multi-source molecular features, concentration information, and matrix conditions under a specified model setting. It is not a direct measurement of the true sensory contribution of a compound. After data standardization and screening for feature computability, 5568 compounds were included in the scorer. The R

Indexed as

aroma compoundsaroma recombinationBaijiucomprehensive contribution rankingmulti-source molecular featuressensory evaluation

Identifiers

PMID42737288

DOI10.3390/foods15173043

PMCPMC13565323

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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.