Research Progress on the Profile of Trace Components in Baijiu

Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

(2019) Hehe Li et al.   FOOD CHEMISTRY

Analysis of antioxidant effect of two tripeptides isolated from fermented grains (Jiupei) and the antioxidative interaction with 4‐methylguaiacol, 4‐ethylguaiacol, and vanillin

(2019) Yunsong Jiang et al.   Food Science & Nutrition

Characterization of key aroma compounds in Laobaigan Chinese Baijiu by GC × GC ‐ TOF / MS and means of molecular sensory science

(2019) Qian Fan et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection

(2019) Xuebo Song et al.   FOOD CHEMISTRY

Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu

(2019) Wei Dong et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Qingke Liquor Aroma from Tibet

(2019) Yanping L. Qian et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of antioxidant peptides generated from Jiuzao (residue after Baijiu distillation) protein hydrolysates and their effect of enhancing healthy value of Chinese Baijiu

(2019) Yunsong Jiang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2019) Xuebo Song et al.   FOOD CHEMISTRY

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

(2018) Dongrui Zhao et al.   FOOD RESEARCH INTERNATIONAL

Effect of Fermentation Processing on the Flavor of Baijiu

(2018) Huilin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review

(2018) Wei Zou et al.   JOURNAL OF FOOD SCIENCE

Identification of 2-Hydroxymethyl-3,6-diethyl-5-methylpyrazine as a Key Retronasal Burnt Flavor Compound in Soy Sauce Aroma Type Baijiu Using Sensory-Guided Isolation Assisted by Multivariate Data Analysis

(2018) Tengfei Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds

(2018) Mingquan Huang et al.   FOOD RESEARCH INTERNATIONAL

Joint direct injection and GC–MS chemometric approach for chemical profile and sulfur compounds of sesame-flavor Chinese Baijiu (Chinese liquor)

(2017) Jinyuan Sun et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

(2017) Yunwei Niu et al.   FOOD CHEMISTRY

Characterization of odor-active compounds of various Chinese “Wuliangye” liquors by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory evaluation

(2017) Yunwei Niu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Structural Characterization of a Tetrapeptide from Sesame Flavor-Type Baijiu and Its Preventive Effects against AAPH-Induced Oxidative Stress in HepG2 Cells

(2017) Jihong Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Intracellular antioxidant effect of vanillin, 4-methylguaiacol and 4-ethylguaiacol: three components in Chinese Baijiu

(2017) Dongrui Zhao et al.   RSC Advances

Characterization of different aroma-types of chinese liquors based on their aroma profile by gas chromatography-mass spectrometry and sensory evaluation

(2016) Zuobing Xiao et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2016) Yang Zheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction–Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants

(2016) Sha Sha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol–gel fibre

(2015) Pei-Pei Wang et al.   FOOD CHEMISTRY

Characterization of Key Odorants in Chinese Chixiang Aroma-Type Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2015) Haiyan Fan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cardiovascular risks and benefits of moderate and heavy alcohol consumption

(2015) Joaquim Fernández-Solà   Nature Reviews Cardiology

Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry

(2015) Feng Yao et al.   Scientific Reports

Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis

(2014) Xiaoxin Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Use of Stir Bar Sorptive Extraction and Thermal Desorption for Gas Chromatography-Mass Spectrometry Characterization of Selected Volatile Compounds in Chinese Liquors

(2014) Yunwei Niu et al.   Food Analytical Methods

Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2014) Wenjun Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation, Identification, and Quantification of Lichenysin, a Novel Nonvolatile Compound in Chinese Distilled Spirits

(2014) Rong Zhang et al.   JOURNAL OF FOOD SCIENCE

Comparison of pyrazine compounds in seven Chinese liquors using headspace solid-phase micro-extraction and GC-nitrogen phosphourus detection

(2013) Jian-Feng Wu et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Pentanol isomer synthesis in engineered microorganisms

(2009) Anthony F. Cann et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY