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Research Progress on the Profile of Trace Components in Baijiu

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Wei Jia & Rutian Ma. (2023) Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor. Critical Reviews in Food Science and Nutrition 0:0, pages 1-28.
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Qing-Ru Liu, Xiao-Juan Zhang, Lei Zheng, Lian-Jun Meng, Guang-Qian Liu, Ting Yang, Zhen-Ming Lu, Li-Juan Chai, Song-Tao Wang, Jin-Song Shi, Cai-Hong Shen & Zheng-Hong Xu. (2023) Machine learning based age-authentication assisted by chemo-kinetics: Case study of strong-flavor Chinese Baijiu. Food Research International 167, pages 112594.
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Yang Wei, Li‐Qiang Zhang, Mao‐Fang Ran, Song‐Tao Wang, Jian‐Gang Yang & Cai‐Hong Shen. (2023) Investigation on fresh bamboo replacing rice husks for brewing light‐aroma Baijiu. Journal of Food Science 88:4, pages 1224-1236.
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Xiuzhen Xu, Weiqin Feng, Lijun Guo, Xin Huang & Bi Shi. (2023) Controlled synthesis of distiller's grains biochar for turbidity removal in Baijiu. Science of The Total Environment 867, pages 161382.
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Yunwei Niu, Wenqi Zhao, Zuobing Xiao, Jiancai Zhu, Wen Xiong & Feng Chen. (2022) Characterization of aroma compounds and effects of amino acids on the release of esters in Laimao baijiu. Journal of the Science of Food and Agriculture 103:4, pages 1784-1799.
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Huanhuan Li, Xin Zhang, Xiaojuan Gao, Xiaoxuan Shi, Shuang Chen, Yan Xu & Ke Tang. (2023) Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu. Foods 12:6, pages 1238.
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Jiwei Wang, Chunyue Yan, Chunlei Ma, Shikuan Huang, Xu Chang, Zhijun Li, Xiong Chen & Xin Li. (2023) Effects of two kinds of Bacillus on flavour formation of Baijiu solid‐state fermentation with pure mixed bacteria . International Journal of Food Science & Technology 58:3, pages 1250-1262.
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Wei Jia, Rutian Ma, Liangbin Hu & Haizhen Mo. (2023) Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor. Food Chemistry: X 17, pages 100554.
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Haiyue Xu, Qu Li, Yougui Yu & Qing Zheng. (2023) A Thermodynamic and Kinetic Study on Electrochemical Esterification in Aroma-Enhanced Distilled Liquor (Baijiu). Catalysts 13:3, pages 478.
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Jingrong Zhao, Youqiang Xu, Hongyun Lu, Dong Zhao, Jia Zheng, Mengwei Lin, Xin Liang, Ze Ding, Wenqi Dong, Maochen Yang, Weiwei Li, Chengnan Zhang, Baoguo Sun & Xiuting Li. (2023) Molecular mechanism of LIP05 derived from Monascus purpureus YJX-8 for synthesizing fatty acid ethyl esters under aqueous phase. Frontiers in Microbiology 13.
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Lu Chen, Ruyu Yan, Yahui Zhao, Jinyuan Sun, Yanyan Zhang, Hehe Li, Dongrui Zhao, Bowen Wang, Xingqian Ye & Baoguo Sun. (2023) Characterization of the aroma release from retronasal cavity and flavor perception during baijiu consumption by Vocus-PTR-MS, GC×GC-MS, and TCATA analysis. LWT 174, pages 114430.
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Qiao Kang, Jinyuan Sun, Bowen Wang & Baoguo Sun. (2023) Wine, beer and Chinese Baijiu in relation to cardiovascular health: the impact of moderate drinking. Food Science and Human Wellness 12:1, pages 1-13.
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Yu Xia, Huibo Luo, Zhengyun Wu & Wenxue Zhang. (2022) Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation. Applied Microbiology and Biotechnology 107:1, pages 25-41.
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Wenxi Yang & Keith Cadwallader. 2023. Science and Engineering of Chinese Liquor (Baijiu). Science and Engineering of Chinese Liquor (Baijiu) 225 265 .
Bingqian Ni, Weiwei Li, Kiren Ifrah, Binghao Du, Youqiang Xu, Chengnan Zhang & Xiuting Li. (2022) Dynamic Transcriptome Analysis Reveals Transcription Factors Involved in the Synthesis of Ethyl Acetate in Aroma-Producing Yeast. Genes 13:12, pages 2341.
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Ling Dong, Chi Zhao, Fengju Zhang, YingLun Ma, Chuan Song, Petri Penttinen, Suyi Zhang & Zhihua Li. (2022) Metabolic characterization of different-aged Monascus vinegars via HS-SPME-GC-MS and CIL LC-MS approach. LWT 172, pages 114169.
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Panpan Chen, Yue Liu, Jihong Wu, Bing Yu, Hu Zhao, Mingquan Huang & Fuping Zheng. (2022) Sensory-directed decoding of key aroma compounds from Jiugui-series Baijiu, the representative of Fuyu-flavor-type Baijiu (FFTB). Journal of Food Composition and Analysis 114, pages 104799.
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Dan Qin, Yi Shen, Shiqi Yang, Guihu Zhang, Dongmei Wang, Hehe Li & Jinyuan Sun. (2022) Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened?. Molecules 27:23, pages 8290.
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Junjie Jia, Suyi Zhang, Long Ma, Lei Zheng, Songbai Yu, Caihong Shen, Haiyan Fu, Songtao Wang & Yuanbin She. (2022) Colorimetric sensor arrays for the differentiation of baijiu based on amino-acid-modified gold nanoparticles. Scientific Reports 12:1.
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Yashuai Wu, Yaxin Hou, Hao Chen, Junshan Wang, Chunsheng Zhang, Zhigang Zhao, Ran Ao, He Huang, Jiaxin Hong, Dongrui Zhao & Baoguo Sun. (2022) “Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu. Foods 11:19, pages 2959.
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Junshan Wang, Hao Chen, Yashuai Wu & Dongrui Zhao. (2022) Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation. Journal of Food Composition and Analysis 109, pages 104499.
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Jiaying Huo, Ziyan Wu, Hu Zhao, Weizheng Sun, Jihong Wu, Mingquan Huang, Jinglin Zhang, Zhenhua Wang & Baoguo Sun. (2022) Structure-activity relationship of antioxidant polysaccharides from Huangshui based on the HPLC fingerprint combined with chemometrics methods. LWT 159, pages 113201.
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Youqiang Xu, Huiqin Huang, Hongyun Lu, Mengqin Wu, Mengwei Lin, Chunsheng Zhang, Zhigang Zhao, Weiwei Li, Chengnan Zhang, Xiuting Li & Baoguo Sun. (2022) Characterization of an Aspergillus niger for Efficient Fatty Acid Ethyl Ester Synthesis in Aqueous Phase and the Molecular Mechanism. Frontiers in Microbiology 12.
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Jiaxin Hong, Junshan Wang, Chunsheng Zhang, Zhigang Zhao, Wenjing Tian, Yashuai Wu, Hao Chen, Dongrui Zhao & Jinyuan Sun. (2021) Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis. RSC Advances 11:53, pages 33511-33521.
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Ziyang Wu, Shiqi Yang, Ling Xu, Hehe Li, Jinyuan Sun, Youqiang Xu, Mingquan Huang & Baoguo Sun. (2021) Screening and identifying microorganisms with feruloyl esterase activity in Chinese sesame-flavour baijiu fermentation materials (Jiupei). Journal of Food Composition and Analysis 102, pages 104069.
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