Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor

References

• Barba, C., N. Beno, E. Guichard, and T. Thomas-Danguin. 2018. Selecting odorant compounds to enhance sweet flavor perception by Gas Chromatography/Olfactometry-Associated Taste (GC/O-AT). Food Chemistry 257:172–81. doi: 10.1016/j.foodchem.2018.02.152.
   PubMed Web of Science ®Google Scholar
• Cameleyre, M., C. Monsant, S. Tempere, G. Lytra, and J. C. Barbe. 2021. Toward a better understanding of perceptive interactions between volatile and nonvolatile compounds: The case of proanthocyanidic tannins and red wine fruity esters-methodological, sensory, and physicochemical approaches. Journal of Agricultural and Food Chemistry 69 (34):9895–904. doi: 10.1021/acs.jafc.1c02934.
   PubMed Web of Science ®Google Scholar
• Chen, Z. X., Q. Wu, L. Wang, S. Chen, L. Lin, H. Y. Wang, and Y. Xu. 2020. Identification and quantification of surfactin, a nonvolatile lipopeptide in Moutai liquor. International Journal of Food Properties 23 (1):189–98. doi: 10.1080/10942912.2020.1716791.
   Web of Science ®Google Scholar
• Delompre, T., E. Guichard, L. Briand, and C. Salles. 2019. Taste perception of nutrients found in nutritional supplements: A review. Nutrients 11 (9):2050. doi: 10.3390/nu11092050.
   PubMed Web of Science ®Google Scholar
• Deng, N., H. Du, and Y. Xu. 2020. Cooperative response of Pichia kudriavzevii and Saccharomyces cerevisiae to lactic acid stress in Baijiu fermentation. Journal of Agricultural and Food Chemistry 68 (17):4903–11. doi: 10.1021/acs.jafc.9b08052.
   PubMed Web of Science ®Google Scholar
• Ding, X. F., C. D. Wu, J. Huang, and R. Q. Zhou. 2015. Changes in volatile compounds of Chinese Luzhou-flavor liquor during the fermentation and distillation process. Journal of Food Science 80 (11):C2373–81. doi: 10.1111/1750-3841.13072.
   PubMed Web of Science ®Google Scholar
• Duan, J., S. Yang, H. Li, D. Qin, Y. Shen, H. Li, J. Sun, F. Zheng, and B. Sun. 2022. Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet? LWT 154:112735. doi: 10.1016/j.lwt.2021.112735.
   Web of Science ®Google Scholar
• Fan, W. L. 2020. Review of nonvolatile endogenous metabolism in Chinese liquor (Baijiu) and fermentation process. Liquor Making 47 (6):4–14.
   Google Scholar
• Fan, Z. B., W. Jia, and A. Du. 2023. UHPLC-Q-Orbitrap-based integrated lipidomics and proteomics reveal propane-1,2-diol exposure accelerating degradation of lipids via the allosteric effect and reducing the nutritional value of milk. Journal of Agricultural and Food Chemistry 71 (2):1178–89. doi: 10.1021/acs.jafc.2c07059.
   PubMed Web of Science ®Google Scholar
• Fang, C., H. Du, W. Jia, and Y. Xu. 2018. Compositional differences and similarities between typical Chinese Baijiu and western liquor as revealed by mass spectrometry-based metabolomics. Metabolites 9 (1):2. doi: 10.3390/metabo9010002.
   PubMed Web of Science ®Google Scholar
• Gao, L., J. Zhou, and G. Q. He. 2022. Effect of microbial interaction on flavor quality in Chinese baijiu fermentation. Frontiers in Nutrition 9:960712. doi: 10.3389/fnut.2022.960712.
   PubMed Web of Science ®Google Scholar
• Gracia-Moreno, E., R. Lopez, and V. Ferreira. 2015. Quantitative determination of five hydroxy acids, precursors of relevant wine aroma compounds in wine and other alcoholic beverages. Analytical and Bioanalytical Chemistry 407 (26):7925–34. doi: 10.1007/s00216-015-8959-9.
   PubMed Web of Science ®Google Scholar
• Haas, M., S. Lamour, and O. Trapp. 2018. Development of an advanced derivatization protocol for the unambiguous identification of monosaccharides in complex mixtures by gas and liquid chromatography. Journal of Chromatography. A 1568:160–7. doi: 10.1016/j.chroma.2018.07.015.
   PubMed Web of Science ®Google Scholar
• Hao, F., Y. Tan, X. Lv, L. Chen, F. Yang, H. Wang, H. Du, L. Wang, and Y. Xu. 2021. Microbial community succession and its environment driving factors during initial fermentation of Maotai-flavor Baijiu. Frontiers in Microbiology 12:669201. doi: 10.3389/fmicb.2021.669201.
   PubMed Web of Science ®Google Scholar
• He, F., J. W. Duan, J. W. Zhao, H. H. Li, J. Y. Sun, M. Q. Huang, and B. G. Sun. 2021. Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies. Food Chemistry 365:130430. doi: 10.1016/j.foodchem.2021.130430.
   PubMed Web of Science ®Google Scholar
• Hong, J. X., D. R. Zhao, and B. G. Sun. 2021. Research progress on the profile of trace components in Baijiu. Food Reviews International:1–27. doi: 10.1080/87559129.2021.1936001.
   Web of Science ®Google Scholar
• Hong, J. X., W. J. Tian, and D. R. Zhao. 2020. Research progress of trace components in sesame-aroma type of baijiu. Food research International (Ottawa, ON) 137:109695. doi: 10.1016/j.foodres.2020.109695.
   PubMed Web of Science ®Google Scholar
• Hou, J. Y., B. G. Sun, F. P. Zheng, J. Y. Sun, X. T. Sun, H. H. Li, et al. 2018. Identification of a tripeptide Arg-Asn-His from Chinese Baijiu and its antioxidant activity. Food Science 39 (23):126–33.
   Google Scholar
• Huang, M., J. Huo, J. Wu, M. Zhao, F. Zheng, J. Sun, X. Sun, and H. Li. 2018. Interactions between p-Cresol and Ala-Lys-Arg-Ala (AKRA) from sesame-flavor-type Baijiu. Langmuir: The ACS Journal of Surfaces and Colloids 34 (42):12549–59. doi: 10.1021/acs.langmuir.8b02662.
   PubMed Web of Science ®Google Scholar
• Huang, M., J. Huo, J. Wu, M. Zhao, J. Sun, F. Zheng, X. Sun, and H. Li. 2019. Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compound. Food Research International (Ottawa, ON) 119:733–40. doi: 10.1016/j.foodres.2018.10.055.
   PubMed Web of Science ®Google Scholar
• Huang, Z. J., Y. H. Zeng, Q. Y. Sun, W. H. Zhang, S. T. Wang, C. H. Shen, and B. Shi. 2022. Insights into the mechanism of flavor compound changes in strong flavor baijiu during storage by using the density functional theory and molecular dynamics simulation. Food Chemistry 373 (Pt B):131522. doi: 10.1016/j.foodchem.2021.131522.
   PubMedGoogle Scholar
• Huo, J., X. Luo, M. Huang, J. Wu, J. Zhang, X. Liu, H. Li, and X. Sun. 2020. Identification and antioxidant activity of a novel peptide from Baijiu. International Journal of Peptide Research and Therapeutics 26 (3):1199–210. doi: 10.1007/s10989-019-09926-z.
   Web of Science ®Google Scholar
• Huo, J., Y. Ming, H. Li, A. Li, J. Zhao, M. Huang, W. Sun, J. Wu, and J. Zhang. 2022. The protective effects of peptides from Chinese baijiu on AAPH-induced oxidative stress in HepG2 cells via Nrf2 signaling pathway. Food Science and Human Wellness 11 (6):1527–38. doi: 10.1016/j.fshw.2022.06.0102213-4530.
   Google Scholar
• Jia, W., A. A. Guo, R. Zhang, and L. Shi. 2023a. Mechanism of natural antioxidants regulating advanced glycosylation end products of Maillard reaction. Food Chemistry 404 (Pt A):134541. doi: 10.1016/j.foodchem.2022.134541.
   PubMedGoogle Scholar
• Jia, W., A. Du, X. J. Dong, Z. B. Fan, D. M. Zhang, R. H. Wang, and L. Shi. 2022a. Physicochemical and molecular transformation of novel functional peptides from Baijiu. Food Chemistry 375:131894. doi: 10.1016/j.foodchem.2021.131894.
   PubMed Web of Science ®Google Scholar
• Jia, W., A. Du, Z. B. Fan, and L. Shi. 2023b. Goat milk-derived short chain peptides: Peptide LPYV as species-specific characteristic and their versatility bioactivities by MOF@Fe3O4@GO mesoporous magnetic-based peptidomics. Food Research International 164:112442. doi: 10.1016/j.foodres.2022.112442.
   PubMed Web of Science ®Google Scholar
• Jia, W., A. Du, Z. B. Fan, Y. B. Wang, and L. Shi. 2022b. Effects of short-chain peptides on the flavor profile of Baijiu by the density functional theory: Peptidomics, sensomics, flavor reconstitution, and sensory evaluation. Journal of Agricultural and Food Chemistry 70 (30):9547–56. doi: 10.1021/acs.jafc.2c02549.
   PubMed Web of Science ®Google Scholar
• Jia, W., A. Du, Z. Fan, R. Zhang, Y. Li, Q. Shi, L. Shi, and X. Chu. 2021. Molecular mechanism of the role of mare nectaris in the feng-flavor Baijiu aging. LWT 135:110254. doi: 10.1016/j.lwt.2020.110254.
   Web of Science ®Google Scholar
• Jia, W., and C. N. Di. 2023. Unraveling propylene glycol-induced lipolysis of the biosynthesis pathway in ultra-high temperature milk using high resolution mass spectrometry untargeted lipidomics and proteomics. Food Research International 164:112459. doi: 10.1016/j.foodres.2023.112459.
   PubMed Web of Science ®Google Scholar
• Jia, W., C. N. Di, and L. Shi. 2023. Applications of lipidomics in goat meat products: Biomarkers, structure, nutrition interface and future perspectives. Journal of Proteomics 270:104753. doi: 10.1016/j.jprot.2022.104753.
   PubMed Web of Science ®Google Scholar
• Jia, W., C. N. Di, R. Zhang, and L. Shi. 2022c. Hydrogen bonds and hydrophobicity with mucin and α-amylase induced honey aroma in Feng-flavor Baijiu during 16 years aging. Food Chemistry 396:133679. doi: 10.1016/j.foodchem.2022.133679.
   PubMed Web of Science ®Google Scholar
• Jia, W., R. T. Ma, L. B. Hu, and H. Z. Mo. 2023c. Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor. Food Chemistry: X 17:100554. doi: 10.1016/j.fochx.2022.100554.
   PubMedGoogle Scholar
• Jia, W., X. Wang, and L. Shi. 2023. Endogenous hydrocortisone caused metabolic perturbation and nutritional deterioration of animal-derived food in a dose-dependent manner. Food Chemistry 401:134145. doi: 10.1016/j.foodchem.2022.134145.
   PubMed Web of Science ®Google Scholar
• Jia, W., X. X. Wu, N. Liu, Z. R. Xia, and L. Shi. 2023d. Quantitative fusion omics reveals that refrigeration drives methionine degradation through perturbing 5-methyltetrahydropteroyltriglutamate-homocysteine activity. Food Chemistry 409:135322. doi: 10.1016/j.foodchem.2022.135322.
   PubMed Web of Science ®Google Scholar
• Jia, W., X. Y. Wu, and X. Kang. 2023. Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity. Food Chemistry: X 17:100558. doi: 10.1016/j.fochx.2022.100558.
   PubMedGoogle Scholar
• Jia, W., Z. B. Fan, A. Du, L. Shi, and J. M. Ren. 2022d. Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics. Food Chemistry 374:131764. doi: 10.1016/j.foodchem.2021.131764.
   PubMed Web of Science ®Google Scholar
• Jiang, Y., Q. Kang, Z. Yin, J. Sun, B. Wang, X-a Zeng, D. Zhao, H. Li, and M. Huang. 2021. Content changes of Jiupei tripeptide Tyr-Gly-Asp during simulated distillation process of baijiu and the potential in vivo antioxidant ability investigation. Journal of Food Composition and Analysis 102:104034. doi: 10.1016/j.jfca.2021.104034.
   Web of Science ®Google Scholar
• Jin, G. Y., Y. Zhu, and Y. Xu. 2017. Mystery behind Chinese liquor fermentation. Trends in Food Science & Technology 63:18–28. doi: 10.1016/j.tifs.2017.02.016.
   Web of Science ®Google Scholar
• Kang, J. M., Y. S. Xue, X. X. Chen, and B. Z. Han. 2022. Integrated multi-omics approaches to understand microbiome assembly in Jiuqu, a mixed-culture starter. Comprehensive Reviews in Food Science and Food Safety 21 (5):4076–107. doi: 10.1111/1541-4337.13025.
   PubMed Web of Science ®Google Scholar
• Li, H. L., W. X. Huang, C. H. Shen, and B. Yi. 2012. Optimization of the distillation process of Chinese liquor by comprehensive experimental investigation. Food and Bioproducts Processing 90 (3):392–8. doi: 10.1016/j.fbp.2011.12.005.
   Google Scholar
• Li, M., W. L. Fan, and Y. Xu. 2021. Volatile compounds sorption during the aging of Chinese Liquor (Baijiu) using Pottery Powder. Food Chemistry 345:128705. doi: 10.1016/j.foodchem.2020.128705.
   PubMed Web of Science ®Google Scholar
• Li, Y., S. Q. Yuan, X. H. Yong, T. Zhao, and J. Liu. 2020. Research progress on small peptides in Chinese Baijiu. Journal of Functional Foods 72:104081. doi: 10.1016/j.jff.2020.104081.
   Web of Science ®Google Scholar
• Liang, M., Y. Xian, B. Wang, X. Hou, L. Wang, X. Guo, Y. Wu, and H. Dong. 2020. High throughput analysis of 21 perfluorinated compounds in drinking water, tap water, river water and plant effluent from southern China by supramolecular solvents-based microextraction coupled with HPLC-Orbitrap HRMS. Environmental Pollution 263:114389. doi: 10.1016/j.envpol.2020.114389.
   PubMed Web of Science ®Google Scholar
• Liu, H. L., and B. G. Sun. 2018. Effect of fermentation processing on the flavor of Baijiu. Journal of Agricultural and Food Chemistry 66 (22):5425–32. doi: 10.1021/acs.jafc.8b00692.
   PubMed Web of Science ®Google Scholar
• Liu, Y., H. Xi, Y. J. Fu, P. Li, S. H. Sun, and Y. L. Zong. 2022. Effects of organic acids on the release of fruity esters in water: An insight at the molecular level. Molecules 27 (9):2942. doi: 10.3390/molecules27092942.
   PubMed Web of Science ®Google Scholar
• Lu, L. H. 2022. Preliminary study on sweet substances in two flavor types of Baijiu. Guizhou, China: Guizhou University.
   Google Scholar
• Luo, Y., L. H. Kong, R. Q. Xue, W. Wang, and X. L. Xia. 2020. Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors. Trends in Food Science & Technology 96:222–32. doi: 10.1016/j.tifs.2019.12.026.
   Web of Science ®Google Scholar
• Mora, M. R., and R. Dando. 2021. The sensory properties and metabolic impact of natural and synthetic sweeteners. Comprehensive Reviews in Food Science and Food Safety 20 (2):1554–83. doi: 10.1111/1541-4337.12703.
   PubMed Web of Science ®Google Scholar
• Nie, Y. H., X. Yan, W. Qun, and D. Hai. 2018. Analysis on source of tyrosine and phenylalanine as precursors of aromatic compounds in Baijiu (Chinese Liquor). Food and Fermentation Industries 44 (10):1–6. doi: 10.13995/j.cnki.11-1802/ts.017315.
   Google Scholar
• Niu, J., S. Yang, Y. Shen, W. Cheng, H. Li, J. Sun, M. Huang, and B. Sun. 2022a. What are the main factors that affect the flavor of sauce-aroma Baijiu. Foods 11 (21):3534. doi: 10.3390/foods11213534.
   PubMed Web of Science ®Google Scholar
• Niu, Y. W., W. Q. Zhao, Z. B. Xiao, J. C. Zhu, W. Xiong, and F. Chen. 2022b. 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. doi: 10.1002/jsfa.12281.
   Web of Science ®Google Scholar
• Niu, Y., P. Wang, Z. Xiao, J. Zhu, X. Sun, and R. Wang. 2019. Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC-MS, GC-O, odor threshold and sensory analysis: An insight at the molecular level. Food Chemistry 275:143–53. doi: 10.1016/j.foodchem.2018.09.102.
   PubMed Web of Science ®Google Scholar
• Oliveira, A. A. A., A. C. Andrade, S. C. Bastos, A. C. M. Pinheiro, J. P. F. Condino, and A. C. Junior. 2021. Use of strawberry and vanilla natural flavors for sugar reduction: A dynamic sensory study with yogurt. Food Research International (Ottawa, ON) 139:109972. doi: 10.1016/j.foodres.2020.109972.
   PubMed Web of Science ®Google Scholar
• Peng, J. X., and R. A. Wu. 2018. Metal-organic frameworks in proteomics/peptidomics-A review. Analytica Chimica Acta 1027:9–21. doi: 10.1016/j.aca.2018.04.069.
   PubMed Web of Science ®Google Scholar
• Peng, J. X., H. Y. Zhang, H. Niu, and R. A. Wu. 2020. Peptidomic analyses: The progress in enrichment and identification of endogenous peptides. TrAC Trends in Analytical Chemistry 125:115835. doi: 10.1016/j.trac.2020.115835.
   Web of Science ®Google Scholar
• Pieczonka, S. A., M. Lucio, M. Rychlik, and P. Schmitt-Kopplin. 2020. Decomposing the molecular complexity of brewing. NPJ Science of Food 4:11. doi: 10.1038/s41538-020-00070-3.
   PubMedGoogle Scholar
• Putri, S. P., M. M. M. Ikram, A. Sato, H. A. Dahlan, D. Rahmawati, Y. Ohto, and E. Fukusaki. 2022. Application of gas chromatography-mass spectrometry-based metabolomics in food science and technology. Journal of Bioscience and Bioengineering 133 (5):425–35. doi: 10.1016/j.jbiosc.2022.01.011.
   PubMed Web of Science ®Google Scholar
• Regueiro, J., N. Negreira, and J. Simal-Gandara. 2017. Challenges in relating concentrations of aromas and tastes with flavor features of foods. Critical Reviews in Food Science and Nutrition 57 (10):2112–27. doi: 10.1080/10408398.2015.1048775.
   PubMed Web of Science ®Google Scholar
• Roullier-Gall, C., J. Signoret, D. Hemmler, M. A. Witting, B. Kanawati, B. Schäfer, R. D. Gougeon, and P. Schmitt-Kopplin. 2018. Usage of FT-ICR-MS metabolomics for characterizing the chemical signatures of barrel-aged whisky. Frontiers in Chemistry 6:29. doi: 10.3389/fchem.2018.00029.
   PubMed Web of Science ®Google Scholar
• Sherman, E., M. Coe, C. Grose, D. Martin, and D. R. Greenwood. 2020. Metabolomics approach to assess the relative contributions of the volatile and non-volatile composition to expert quality ratings of Pinot Noir wine quality. Journal of Agricultural and Food Chemistry 68 (47):13380–96. doi: 10.1021/acs.jafc.0c04095.
   PubMed Web of Science ®Google Scholar
• Song, L. L., J. Li, G. X. Tan, G. Hu, and M. B. Chen. 2015. Quantitative analysis of polyhydric nitrogen compounds and alcohol in Zhijiang liquor. Liquor Making 42 (3):42–5.
   Google Scholar
• Sun, J. Y., Z. Wang, and B. G. Sun. 2021. Low quantity but critical contribution to flavor: Review of the current understanding of volatile sulfur-containing compounds in Baijiu. Journal of Food Composition and Analysis 103:104079. doi: 10.1016/j.jfca.2021.104079.
   Web of Science ®Google Scholar
• Sun, X. Z., Q. Q. Qian, Y. Q. Xiong, Q. Q. Xie, X. X. Yue, J. H. Liu, S. X. Wei, and Q. Yang. 2022. Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach. Food Chemistry 384:132452. doi: 10.1016/j.foodchem.2022.132452.
   PubMed Web of Science ®Google Scholar
• Tan, Y. W., H. P. Zhong, D. Zhao, H. Du, and Y. Xu. 2019. Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process. International Journal of Food Microbiology 311:108350. doi: 10.1016/j.ijfoodmicro.2019.108350.
   PubMed Web of Science ®Google Scholar
• Tang, K. T., C. Y. Zhao, X. L. Han, and Y. Z. Yan. 2016. Determination of organic acids in liquors using ion chromatography. Food and Fermentation Industries 42 (7):202–8.
   Google Scholar
• Tomasino, E., M. Song, and C. Fuentes. 2020. Odor perception interactions between free monoterpene isomers and wine composition of Pinot Gris wines. Journal of Agricultural and Food Chemistry 68 (10):3220–7. doi: 10.1021/acs.jafc.9b07505.
   PubMed Web of Science ®Google Scholar
• Tu, W., X. Cao, J. Cheng, L. Li, T. Zhang, Q. Wu, P. Xiang, C. Shen, and Q. Li. 2022. Chinese Baijiu: The perfect works of microorganisms. Frontiers in Microbiology 13:919044. doi: 10.3389/fmicb.2022.919044.
   PubMed Web of Science ®Google Scholar
• Wang, G. N., S. Jing, X. B. Song, L. Zhu, F. P. Zheng, and B. G. Sun. 2022a. Reconstitution of the flavor signature of Laobaigan-type Baijiu based on the natural concentrations of its odor-active compounds and nonvolatile organic acids. Journal of Agricultural and Food Chemistry 70 (3):837–46. doi: 10.1021/acs.jafc.1c06791.
   PubMed Web of Science ®Google Scholar
• Wang, G. N., S. Jing, X. L. Wang, F. P. Zheng, H. H. Li, B. G. Sun, and Z. X. Li. 2022b. Evaluation of the perceptual interaction among ester odorants and nonvolatile organic acids in Baijiu by GC-MS, GC-O, odor threshold, and sensory analysis. Journal of Agricultural and Food Chemistry 70 (43):13987–95. doi: 10.1021/acs.jafc.2c04321.
   PubMed Web of Science ®Google Scholar
• Wang, G., X. Li, X. Song, S. Jing, S. Meng, F. Zheng, H. Li, Z. Li, C. Shen, Y. Shen, et al. 2022d. Optimization and validation of a method for analysis of non-volatile organic acids in Baijiu by derivatization and its application in three flavor-types of Baijiu. Food Analytical Methods 15 (6):1606–18. doi: 10.1007/s12161-021-02215-w.
   Web of Science ®Google Scholar
• Wang, G., X. Song, L. Zhu, Q. Li, F. Zheng, X. Geng, L. Li, J. Wu, H. Li, B. Sun, et al. 2022c. A flavoromics strategy for the differentiation of different types of Baijiu according to the non-volatile organic acids. Food Chemistry 374:131641. doi: 10.1016/j.foodchem.2021.131641.
   PubMed Web of Science ®Google Scholar
• Wang, J. S., H. Chen, Y. S. Wu, and D. R. 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 109:104499. doi: 10.1016/j.jfca.2022.104499.
   Web of Science ®Google Scholar
• Wang, L., L. Zhu, F. Zheng, F. Zhang, C. Shen, X. Gao, B. Sun, M. Huang, H. Li, F. Chen, et al. 2021a. Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu. Journal of Food Science 86 (5):2061–74. doi: 10.1111/1750-3841.15718.
   PubMed Web of Science ®Google Scholar
• Wang, W., Y. Xu, H. Huang, Z. Pang, Z. Fu, J. Niu, C. Zhang, W. Li, X. Li, B. Sun, et al. 2021b. Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation. Food Research International (Ottawa, ON) 150 (Pt A):110741. doi: 10.1016/j.foodres.2021.110741.
   PubMedGoogle Scholar
• Wei, Y., W. Zou, C. H. Shen, and J. G. Yang. 2020. Basic flavor types and component characteristics of Chinese traditional liquors: A review. Journal of Food Science 85 (12):4096–107. doi: 10.1111/1750-3841.15536.
   PubMed Web of Science ®Google Scholar
• Weidner, L., Y. F. Yan, D. Hemmler, M. Rychlik, and P. Schmitt-Kopplin. 2022. Elucidation of the non-volatile fingerprint in oven headspace vapor from bread roll baking by ultra-high resolution mass spectrometry. Food Chemistry 374:131618. doi: 10.1016/j.foodchem.2021.131618.
   PubMed Web of Science ®Google Scholar
• Wu, J. H., J. Y. Huo, M. Q. Huang, M. M. Zhao, X. L. Luo, and B. G. Sun. 2017. Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its preventive effects against AAPH-induced oxidative stress in HepG2 cells. Journal of Agricultural and Food Chemistry 65 (48):10495–504. doi: 10.1021/acs.jafc.7b04815.
   PubMed Web of Science ®Google Scholar
• Wu, J., B. Sun, X. Luo, M. Zhao, F. Zheng, J. Sun, H. Li, X. Sun, and M. Huang. 2018. Cytoprotective effects of a tripeptide from Chinese Baijiu against AAPH-induced oxidative stress in HepG2 cells via Nrf2 signaling. RSC Advances 8 (20):10898–906. doi: 10.1039/C8RA01162A.
   PubMed Web of Science ®Google Scholar
• Wu, Q., R. Zhang, S. Q. Peng, and Y. Xu. 2015. Transcriptional characteristics associated with lichenysin biosynthesis in Bacillus licheniformis from Chinese Maotai-flavor liquor making. Journal of Agricultural and Food Chemistry 63 (3):888–93. doi: 10.1021/jf5036806.
   PubMed Web of Science ®Google Scholar
• Wu, Q., Y. Zhu, C. Fang, R. H. Wijffels, and Y. Xu. 2021. Can we control microbiota in spontaneous food fermentation? - Chinese liquor as a case example. Trends in Food Science & Technology 110:321–31. doi: 10.1016/j.tifs.2021.02.011.
   Web of Science ®Google Scholar
• Xiang, Y. P. 2021. Analysis of sugar and sugar alcohols in Baijiu. Master’s thesis., Guizhou University, Guizhou, China.
   Google Scholar
• Xie, X., X. Lu, X. Zhang, F. Zheng, D. Yu, C. Li, S. Zheng, B. Chen, X. Liu, M. Ma, et al. 2022. In-depth profiling of carboxyl compounds in Chinese Baijiu based on chemical derivatization and ultrahigh-performance liquid chromatography coupled to high-resolution mass spectrometry. Food Chemistry: X 15:100440. doi: 10.1016/j.fochx.2022.100440.
   PubMedGoogle Scholar
• Xu, Y. Q., J. R. Zhao, X. Liu, C. S. Zhang, Z. G. Zhao, X. T. Li, and B. G. Sun. 2022. Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds. Food Chemistry 369:130920. doi: 10.1016/j.foodchem.2021.130920.
   PubMed Web of Science ®Google Scholar
• Xu, Y., H. Li, J. Liang, J. Ma, J. Yang, X. Zhao, W. Zhao, W. Bai, X. Zeng, H. Dong, et al. 2021. High-throughput quantification of eighteen heterocyclic aromatic amines in roasted and pan-fried meat on the basis of high performance liquid chromatography-quadrupole-orbitrap high resolution mass spectrometry. Food Chemistry 361:130147. doi: 10.1016/j.foodchem.2021.130147.
   PubMed Web of Science ®Google Scholar
• Yang, H. 2017. Characterization of non-volatile gustatory organic acids and ployhydroxy compounds in Chinese Liquors. Master’s thesis., Jiangnan University, Wuxi, China.
   Google Scholar
• Yang, H., W. L. Fan, and Y. Xu. 2017. Characterization of non-volatile organic acids in Baijiu (Chinese liquors) based on BSTFA derivatization coupled with GC-MS. Food and Fermentation Industries 43 (5):192–7. doi: 10.13995/j.cnki.11-1802/ts.201705031.
   Google Scholar
• Yin, Z., R. Yan, Y. Jiang, S. Feng, H. Sun, J. Sun, D. Zhao, H. Li, B. Wang, N. Zhang, et al. 2022. Identification of peptides in Qingke baijiu and evaluation of its angiotensin converting enzyme (ACE) inhibitory activity and stability. Food Chemistry 395:133551. doi: 10.1016/j.foodchem.2022.133551.
   PubMed Web of Science ®Google Scholar
• Yu, M., L. M. Wang, L. Q. Hu, Y. P. Li, D. Luo, and S. R. Mei. 2019. Recent applications of magnetic composites as extraction adsorbents for determination of environmental pollutants. TrAC Trends in Analytical Chemistry 119:115611. doi: 10.1016/j.trac.2019.07.022.
   Web of Science ®Google Scholar
• Yuan, S. Q., Z. Y. Jin, A. Ali, C. J. Wang, and J. Liu. 2022. Caproic acid-producing bacteria in Chinese Baijiu brewing. Frontiers in Microbiology 13:883142. doi: 10.3389/fmicb.2022.883142.
   PubMed Web of Science ®Google Scholar
• Zhang, H., L. Wang, H. Wang, F. Yang, L. Chen, F. Hao, X. Lv, H. Du, and Y. Xu. 2021. Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process. Food Research International (Ottawa, ON) 141:109887. doi: 10.1016/j.foodres.2020.109887.
   PubMed Web of Science ®Google Scholar
• Zhang, Q., J. Shi, Y. Wang, T. Zhu, M. Huang, H. Ye, J. Wei, J. Wu, J. Sun, H. Li, et al. 2022a. Research on interaction regularities and mechanisms between lactic acid and aroma compounds of Baijiu. Food Chemistry 397:133765. doi: 10.1016/j.foodchem.2022.133765.
   PubMed Web of Science ®Google Scholar
• Zhang, R., Q. Wu, and Y. Xu. 2014a. Lichenysin, a cyclooctapeptide occurring in Chinese liquor Jiannanchun reduced the headspace concentration of phenolic off-flavors via hydrogen-bond interaction. Journal of Agricultural and Food Chemistry 62 (33):8302–7. doi: 10.1021/jf502053g.
   PubMed Web of Science ®Google Scholar
• Zhang, R., Q. Wu, Y. Xu, and M. C. Qian. 2014b. Isolation, identification, and quantification of lichenysin, a novel nonvolatile compound in Chinese distilled spirits. Journal of Food Science 79 (10):C1907–15. doi: 10.1111/1750-3841.12650.
   PubMed Web of Science ®Google Scholar
• Zhang, R., W. Jia, M. Zhang, H. Y. Xue, H. X. Wang, and X. X. Wu. 2023. Magnetic field-driven biochemical landscape of browning abatement in goat milk using spatial-omics uncovers. Food Chemistry 408:135276. doi: 10.1016/j.foodchem.2022.135276.
   PubMed Web of Science ®Google Scholar
• Zhang, X., X. S. Li, Y. H. Zhao, Q. Wu, Y. Wan, and Y. G. Yu. 2022b. Endogenous peptides identified in Soy Sauce aroma style Baijiu which interacts with the main flavor compounds during the distillation process. Foods 11 (21):3339. doi: 10.3390/foods11213339.
   PubMed Web of Science ®Google Scholar
• Zhang, Z. Y., W. L. Fan, and Y. Xu. 2014c. Comparative analysis of free amino acid content and composition in different aroma type Chinese liquors. Science and Technology of Food Industry 35 (17):280–4. doi: 10.13386/j.issn1002-0306.2014.17.053.
   Google Scholar
• Zhao, C. J., A. Schieber, and M. G. Ganzle. 2016. Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - A review. Food Research International (Ottawa, ON) 89 (Pt 1):39–47. doi: 10.1016/j.foodres.2016.08.042.
   PubMedGoogle Scholar
• Zhao, C., W. Su, Y. Mu, Y. C. Mu, and L. Jiang. 2020. Integrative metagenomics-metabolomics for analyzing the relationship between microorganisms and non-volatile profiles of traditional Xiaoqu. Frontiers in Microbiology 11:617030. doi: 10.3389/fmicb.2020.617030.
   PubMed Web of Science ®Google Scholar
• Zheng, Q., Y. R. Hu, A. Y. Xiong, Y. Su, Z. H. Wang, K. Zhao, and Y. G. Yu. 2021a. Elucidating metal ion-regulated flavour formation mechanism in the aging process of Chinese distilled spirits (Baijiu) by electrochemistry, ICP-MS/OES, and UPLC-Q-Orbitrap-MS/MS. Food & Function 12 (19):8899–906. doi: 10.1039/D1FO01505B.
   PubMed Web of Science ®Google Scholar
• Zheng, Q., Z. H. Wang, A. Y. Xiong, Y. R. Hu, Y. Su, K. Zhao, and Y. G. Yu. 2021b. Elucidating oxidation-based flavour formation mechanism in the aging process of Chinese distilled spirits by electrochemistry and UPLC-Q-Orbitrap-MS/MS. Food Chemistry 355:129596. doi: 10.1016/j.foodchem.2021.129596.
   PubMed Web of Science ®Google Scholar
• Zhi, Y., Q. Wu, H. Du, and Y. Xu. 2016. Biocontrol of geosmin-producing Streptomyces spp. by two Bacillus strains from Chinese liquor. International Journal of Food Microbiology 231:1–9. doi: 10.1016/j.ijfoodmicro.2016.04.021.
   PubMed Web of Science ®Google Scholar
• Zhu, L., X. L. Wang, X. B. Song, F. P. Zheng, H. H. Li, F. Chen, Y. H. Zhang, and F. Y. Zhang. 2020. Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing. Food Chemistry 310:125898. doi: 10.1016/j.foodchem.2019.125898.
   PubMed Web of Science ®Google Scholar