Analysis on the difference of volatile flavor components in strong-flavor Baijiu base liquor with different grades

Analysis on the difference of volatile flavor components in strong-flavor Baijiu base liquor with different grades

In order to analyze the difference of volatile flavor components in strong-flavor (Nongxiangxing) Baijiu base liquor with different grades, the volatile flavor components in 4 grades of strong-flavor Baijiu base liquor were analyzed by gas chromatography-mass spectrometry (GC-MS) technology. Princip...

Full description

Saved in:

Bibliographic Details
Main Author:	YUE Xiaolin, XIANG Shuangquan, QIAN Yu, LIAN Shengqiang, YANG Guorui, LAN Xiaoqin, TAN Wenyuan
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-06-01
Series:	Zhongguo niangzao
Subjects:	strong-flavor baijiu\|base liquor\|volatile flavor component\|chemometrics\|machine learning\|difference analysis
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-258.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Analysis of off-flavor-bran flavor substances in strong-flavor Baijiu
by: NI Xingting, SUN Xizhen, LIU Huaichen, CHEN Jie, HUANG Liya, XIONG Yaqing, LI Qiang, ZHANG Fan, ZHANG Xueyuan
Published: (2024-07-01)

Changes of volatile flavor substances in different layers of fermented grains in the mechanized production of strong-flavor Baijiu
by: WAN Mengjie, GUO Zhengxiang, WEN Zhang, DENG Jie, CHENG Xinkai, LIU Yinan, ZHOU Wei, WANG Lingxiang, HE Chaojiu
Published: (2025-03-01)

Analysis on the difference of volatile flavor compounds of the first round base liquor of sauce-flavor Baijiu with different years
by: SHI Wei, JIN Xinghong, HUANG Ting, WANG Xiangyong, GUO Ju, ZHAO Meimei, YANG Tingting, SHEN Xingtang
Published: (2025-01-01)

Volatile flavor components in strong-flavor Baijiu detected by different pretreatment methods combined with GC-MS
by: FENG Ziyun, YANG Kangzhuo, HE Zhanglan, WANG Jianli, ZHENG Jia
Published: (2025-06-01)

Comparison of volatile flavor components of original strong-flavor Baijiu with different spatial levels based on electronic nose and HS-SPME-GC-MS
by: LI Yuzhu, YANG Kangzhuo, LIU Zhipeng, HE Zhanglan, ZHENG Jia
Published: (2024-01-01)

Sensory characteristics and the difference law of volatile components in rounds base liquor of sauce-flavor Baijiu
by: ZHU Xiaochun, WU Lan, SHANG Yuhao, SUN Youlan, YOU Xiaolong, HU Jianfeng, HU Feng
Published: (2025-06-01)

Analysis of flavor substances and differences of sauce-flavor Baijiu with different quality grades
by: WANG Jinlong, YIN Yanshun, TIAN Dongwei, HU Jianfeng, CHENG Pingyan
Published: (2024-01-01)

Effects of seasonal variation on microbial community and flavor of strong-flavor Baijiu Daqu from different regions
by: YU Lin, DU Gang, ZHONG Ciping, LI Jing, HE Yuan, CHEN Youjun, WU Huaxing, CHEN Xueqiang
Published: (2025-03-01)

Analysis of volatile flavor components of sauce-flavor Baijiu of different aging years
by: LAI Yucheng, GUO Hongli, ZHANG Jiaojiao, XIAN Tingting, SUN Zhiwei, LI Jin, LIU Haipo, ZHAO Jinsong, HAN Xinglin
Published: (2025-04-01)

Research progress on microbial communities and flavor substance characteristics in strong-flavor Baijiu during brewing
by: LI Haonan, QI Meng, GENG Shuo, ZHU Lining, MA Huifeng, WEI Guanmian, SANG Yaxin
Published: (2025-03-01)

Analysis on the difference of characteristic flavor and sensory characteristics of sauce-flavor rounds original liquor
by: SHI Xin, FAN Chenming, ZHANG Fangli, MU Xianyong, DING Qingqing, ZHOU Kaifei, HUI Ming
Published: (2025-01-01)

Determination of 53 volatile flavor components in strong-flavor Baijiu by gas chromatography
by: XU Jia, LIAO Li, ZOU Yongfang, GAN Qiao, JING Xiong, PENG Houbo, QIAN Yu
Published: (2025-04-01)

Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation
by: Jing Zhang, et al.
Published: (2025-01-01)

Research progress of fungi and their functional properties in the brewing process of sauce-, strong- and light-flavor Baijiu
by: HAN Bingyu, CHEN Huitai, LI Zongjun
Published: (2024-03-01)

Analysis on the differences in volatile components of different typical base liquor of sauce-flavor Baijiu based on GC-IMS
by: LIAO Fengmei, CHEN Renyuan, YANG Xueli, ZHAO Cheng, LI Xiaobo, YU Fangqiang, WANG Ye, ZHANG Hanren, WU Xinying
Published: (2025-03-01)

Analysis on the microbial community structure and differences in Daqu and fermented grains of strong-flavor and light-flavor Baijiu based on high-throughput sequencing
by: DU Hui, YANG Fang, YANG Junshan, HE Wanqing, GUO Guimei, WANG Lihong, LIU Meiyu
Published: (2025-05-01)

Effects of the ratio of grain to rice husk on the physicochemical property and volatile flavor compounds of strong-flavor Baijiu Zaopei
by: WANG Xiaomei, WEN Kexiong, LU Yanping, LIU Duotao, LEI Xuejun, LI Zhansheng, ZHANG Xia, ZHENG Jia
Published: (2025-03-01)

Correlation analysis between brewing microenvironment and flavor of strong-flavor Baijiu in Luzhou producing area
by: HE Yujie, TANG Yurun, JIANG Xiaoqing, GUO Qingyan
Published: (2024-02-01)

Effects of Rhizopus addition on physicochemical indexes of fermented grains and flavor components of base liquor in Xiaoqu light-flavor Baijiu
by: WANG Ruixin, GAO Yudi, LIU Xiaomei, LI Jiajie, WANG Han, WANG Yupeng, WEI Chunhui, ZHANG Boqin, WU Xiaole, CHEN Yefu, XIAO Dongguang
Published: (2025-05-01)

Correlation between Microbial Community and Volatile Flavor Substances in Seven Rice-flavored Baijiu Xiaoqu
by: Hui HOU, et al.
Published: (2025-04-01)

Analysis on the differences of volatile flavor compounds in sauce-flavor rounds base liquor from different producing areas
by: FAN Kuanxiu, JIANG Xiang, WEI Heli, ZHU Weimin, GAN Linyao, CHEN Xiangmei, ZHANG Jie, TAN Qibo, YANG Ming
Published: (2024-12-01)

Using GC-IMS and FTIR to investigate the effect of ionizing radiation on volatile compounds and hydrogen bonding of strong-flavor baijiu
by: Qi Zheng, et al.
Published: (2025-04-01)

Effects of sorghum nutritional quality on the brewing quality of strong-flavor Baijiu
by: LI Jingxin, LIU Hujun, CHENG Zhongliang, WANG Mian, HE Hongkui, CAO Runjie, LI Anjun, SUN Changpo
Published: (2025-04-01)

Research on the support of the brewing ecological characteristics of strong-flavor Baijiu to brewing microecology
by: LU Xingfei, XIE Ruilin, QIN Hui, ZHOU Jun, LIU Shuangping, CAI Xiaobo, DAI Yu, ZHAO Xiaobo, HUANG Mengyang, ZHANG Suyi
Published: (2024-12-01)

Preparation and process optimization of Fuqu made by distiller's grains of strong-flavor Baijiu
by: LI Feifei, WANG Xi, ZHUO Yuchong, ZHANG Yadong, HUANG Wei, REN Zhiqiang
Published: (2025-03-01)

Changes of physicochemical indexes and flavor substances of fermented grains at different spatial levels during Northern strong-flavor Baijiu fermentation
by: WANG Le, WEI Gong, GUO Yizhen, LIU De, WANG Hui, ZHANG Min, SHI Hui, QU Hui, HE Yunjun, REN Guojun, YAN Wei
Published: (2024-03-01)

Analysis of sensory and flavor components characteristics of sauce-flavor Baijiu base liquor with different rounds and grades
by: YU Xiaobin, HUANG Zhangjun, LIU Xiaogang, YU Songbai, WU Qixiao, SHEN Caihong, AO Ling, AO Zonghua
Published: (2024-08-01)

Effects of adding Huangshui on the yield and quality of strong-flavor Baijiu
by: PAN Lingling, BAN Shidong, WANG Mei, QIU Shuyi, FENG Xueyu, LUO Mingyou
Published: (2024-02-01)

Effect of rice with different amylose content on flavor substances of light-flavor Baijiu
by: ZHANG Guohao, REN Fei, CHEN Hong, YANG Guoxing, SUN Liqiong, YANG Guotao, WANG Xuechun, HU Yungao
Published: (2024-01-01)

Research progress on the flavor and key substance analysis techniques of sauce-flavor Baijiu
by: HE Yanyan, LIU Junnan, LI Ruijie, DING Runyue, YANG Yang, LI Shu, ZHAO Qiao, ZHONG Xiaozhong, WANG Songtao, ZHOU Jiayu
Published: (2024-11-01)

Study on the correlation between microbial community succession and main flavor substances in the mashes of Tanggou liquor
by: Antuo Hu, et al.
Published: (2025-04-01)

Optimization of distillation process and volatile flavor components of distillated apricot liquor
by: LIU Yu, LIN Jing, FAN Guoyuan, ZHANG Wen, QIAO Dan, CAO Ying, ZHANG Zhenzhen
Published: (2025-03-01)

Mechanism of double pile accumulation affecting fermentation of sauce-flavor Baijiu
by: MOU Zhen, WANG Ding, WANG Yabin, QIU Yong, LUO Aimin
Published: (2024-07-01)

Construction of flavor wheel and sensory characteristics of Quan-flavor Baijiu
by: ZHANG Chenxi, ZHANG Yingyu, HE Ziwei, HU Wenqin, LI Feifei, ZHANG Yuanyuan, JIA Ruoming, LIU Ming, HAN Yuncui, ZHANG Zhiyuan
Published: (2024-11-01)

Microbial community structure in air of strong-flavor Baijiu brewing area
by: WANG Xiuxiu, WANG Junqing, LV Zhiyuan, LIU Yutao, ZHANG Mengmeng, SHANG Hailin, REN Guanghua, ZHANG Chenxi, ZHANG Chengzhen
Published: (2024-03-01)

Research and development of a light-strong flavor Baijiu
by: HAN Rui, DANG Gaoping, CHENG Tianbo, WANG Qiancun, LU Hongke, ZHANG Hui, PENG Tao
Published: (2024-11-01)

Research progress on brewing technology and flavor of Fuyu-flavor Baijiu
by: CHEN Yichao, MAO Jian, ZHOU Zhilei, CHEN Songqiang, WANG Weimin
Published: (2024-07-01)

Microbial Community Succession and Flavor Compound Formation in Sesame-Flavored Baijiu from Zaopei
by: Wuyang Liu, et al.
Published: (2025-05-01)

Process optimization and flavor composition analysis of tea-flavor distilled liquor
by: WANG Jiangbo, XIA Xiao, MAO Chunkui, CHEN Jiahao, HE Chao, CAI Fengjiao, ZHANG Ruijing, XU Jian
Published: (2025-05-01)

Chemometrics analysis of light-flavor Erguotou Baijiu during irradiation treatment using HS-SPME/GC–MS, HS-GC-IMS, electronic nose and sensory evaluation
by: Congling Yang, et al.
Published: (2025-03-01)