Background More than 2700 trace compounds were reported in Chinese Baijiu. Among
these compounds, odor-active compounds (OACs) can directly exhibit sensory …

Zhima aroma-type Baijiu with typical sesame aroma is particularly popular in northern
China. To our knowledge, it is still uncertain which components are important to make …

Bioaugmenting Daqu is an effective strategy to improve the quality of Baijiu, but its effect on
overall flavor profiles and aroma-active compounds is unknown. Here, 168 volatiles were …

The popularity of texiang aroma type baijiu (liquor), known for its unique production
technology and multilayered flavor, has been steadily increasing among consumers. So far …

The roasted and mud-like aromas in Chinese strong-aroma types of base Baijiu (base SAB)
and the interactions among the corresponding key compounds causing these two …

Baijiu is a traditional fermented Chinese beverage with a history of hundreds of years. The
notable characteristics of Baijiu include diverse raw materials, complex technology, and the …

Liquid–liquid extraction coupled with gas chromatography–mass spectrometry (LLE-GC/MS)
is a useful methodology for Baijiu aroma analysis. However, the background problems …

Laobaigan (LBG) Baijiu is recognized as one of the famous Chinese liquors due to its
unique flavor characteristics. However, its key aroma‐active volatiles are still unknown. In …

Abstract One of famous Chinese Baijiu, Gujinggong (GJG) that is produced in Anhui
province, belongs to the famous Luzhou-aroma type of Baijiu in regards of its unique flavor …

Among 12 aroma types of Baijiu, the strong aroma type of Baijiu (Nongxiangxing Baijiu) is
well received by customers for its rich and full aroma profile. According to the aroma …