Characteristics and correlation of the microbial communities and flavor compounds during the first three rounds of fermentation in Chinese sauce-flavor Baijiu
10.3390/foods12010207 · doi-reference
Unraveling the regional environmental ecology dominated baijiu fermentation microbial community succession and associated unique flavor
10.3389/fmicb.2024.1487359 · doi-reference
Characterization of key aroma compounds in Xiaoqu liquor and their contributions to the sensory flavor
10.3390/beverages6030042 · doi-reference
Characterizing the contribution of functional microbiota cultures in pit mud to the metabolite profiles of fermented grains
10.3390/foods13111597 · doi-reference
Sensory lexicon construction and quantitative descriptive analysis of Jiang-flavor Baijiu
10.1002/fsn3.4652 · doi-reference
Optimization and validation of a headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometric detection for quantification of trace aroma compounds in Chinese liquor (Baijiu)
10.3390/molecules26226910 · doi-reference
Elucidation of the key aroma compounds of floral and fruity aroma in sauce-flavored Baijiu by pervaporative membrane separation, GC-IMS, GC-MS, and Aroma Omission Studies
10.1016/j.fbio.2025.106270 · doi-reference
Geographic discrimination of sauce-flavor rounded-base Baijiu using GC–MS/MS combined with multivariate analysis and machine learning
10.1016/j.foodchem.2026.148901 · doi-reference
Enhancing blueberry wine quality and antioxidant capacity through mixed fermentation with S. cerevisiae and O. oeni
10.1038/s41538-024-00363-x · doi-reference
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
10.1016/j.foodchem.2023.138274 · doi-reference
Temporal profile of the microbial community and volatile compounds in the third-round fermentation of sauce-flavor baijiu in the Beijing region
10.3390/foods13050670 · doi-reference
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
10.1016/j.foodchem.2025.143328 · doi-reference
Comparison of the aroma-active compounds and sensory characteristics of different grades of light-flavor Baijiu
10.3390/foods12061238 · doi-reference
Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce-aroma style baijiu
10.1002/jsfa.12823 · doi-reference
Identification of compounds contributing to trigeminal pungency of Baijiu by sensory evaluation, quantitative measurements, correlation analysis, and sensory verification testing
10.1021/acs.jafc.1c06875 · doi-reference
Volatile compound abundance correlations provide a new insight into odor balances in sauce-aroma Baijiu
10.3390/foods11233916 · doi-reference
Aroma compound changes in the Jiangxiangxing Baijiu solid-state distillation process: Description, kinetic characters and cut point selection
10.3390/foods13020232 · doi-reference
Effect of a new sea-aging method on the flavor of baijiu
10.1016/j.foodres.2025.116442 · doi-reference
Why aging matters: Acetaldehyde-acetal interconversion in Baijiu
10.1016/j.jfca.2025.108222 · doi-reference
Insights into the aroma profile of sauce-flavor Baijiu by GC-IMS combined with multivariate statistical analysis
10.1155/2022/4614330 · doi-reference
Identification of volatile differential markers in strong-aroma baijiu based on gas chromatography–electronic nose combined with gas chromatography–time-of-flight mass spectrometry
10.1002/jsfa.13855 · doi-reference
