ACS Publications. Most Trusted. Most Cited. Most Read
My Activity

Figure 1Loading Img

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

View Author Information
State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China 214122
§ Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, United States
*(Y.X.) State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, China 214122. Phone: +86-510-85964112. Fax: +86-510-85918201. E-mail: [email protected]
Cite this: J. Agric. Food Chem. 2017, 65, 1, 123–131
Publication Date (Web):December 17, 2016
Copyright © 2016 American Chemical Society

    Article Views





    Other access options


    Abstract Image

    The aroma profile of Chinese roasted sesame-like flavor type liquor was investigated by means of headspace solid phase microextraction–aroma extract dilution analysis (HS-SPME-AEDA). Sixty-three odor-active regions were detected by HS-SPME-AEDA with flavor dilution (FD) factors >5, and 58 of these were further identified. Among them, ethyl hexanoate, 2-furfurylthiol, dimethyl trisulfide, 3-methylbutanal, ethyl butanoate, ethyl 2-methylbutanoate, ethyl pentanoate, and ethyl 4-methylpentanoate appeared with the highest FD factors. In particular, eight sulfur-containing odorants were identified to be potentially important to roasted sesame-like flavor type liquor. The concentration of these odor-active compounds was further quantitated by combination of four different quantitative measurements, and 36 odorants had concentrations higher than their corresponding odor thresholds. On the basis of the odor activity values (OAVs), 2-furfurylthiol (OAV 1182), dimethyl trisulfide (OAV 220), β-damascenone (OAV 116), and methional (OAV 99) could be responsible for the unique aroma of roasted sesame-like flavor type liquor. An aroma recombination model prepared by mixing 36 aroma compounds with OAVs >1 showed a good similarity to the aroma of the original roasted sesame-like flavor type liquor. For the first time, 2-furfurylthiol was determined to be a typical potent odorant in roasted sesame-like flavor type liquor by omission study.

    Read this article

    To access this article, please review the available access options below.

    Get instant access

    Purchase Access

    Read this article for 48 hours. Check out below using your ACS ID or as a guest.


    Access through Your Institution

    You may have access to this article through your institution.

    Your institution does not have access to this content. You can change your affiliated institution below.

    Cited By

    This article is cited by 121 publications.

    1. Lulu Wang, Yuchen Gao, Lan Wu, Shuang Chen, Yan Xu. Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process. Journal of Agricultural and Food Chemistry 2024, 72 (3) , 1695-1707.
    2. Yingxia He, Ke Tang, Xiaowei Yu, Shuang Chen, Yan Xu. Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing. Journal of Agricultural and Food Chemistry 2022, 70 (2) , 598-606.
    3. Xuebo Song, Lin Zhu, Si Jing, Qing Li, Jian Ji, Fuping Zheng, Qiangzhong Zhao, Jinyuan Sun, Feng Chen, Mouming Zhao, Baoguo Sun. Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu. Journal of Agricultural and Food Chemistry 2020, 68 (30) , 7946-7954.
    4. Lulu Wang, Shanshan Fan, Yan Yan, Liang Yang, Shuang Chen, Yan Xu. Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies. Journal of Agricultural and Food Chemistry 2020, 68 (6) , 1666-1677.
    5. Yanping L. Qian, Yueqi An, Shuang Chen, Michael C. Qian. Characterization of Qingke Liquor Aroma from Tibet. Journal of Agricultural and Food Chemistry 2019, 67 (50) , 13870-13881.
    6. Jian Jiang, Yuancai Liu, Huanhuan Li, Qiang Yang, Qun Wu, Shenxi Chen, Jie Tang, Yan Xu. Modeling and Regulation of Higher Alcohol Production through the Combined Effects of the C/N Ratio and Microbial Interaction. Journal of Agricultural and Food Chemistry 2019, 67 (38) , 10694-10701.
    7. Wenlai Fan Yan Xu Michael Qian . Current Practice and Future Trends of Aroma and Flavor Research in Chinese Baijiu. 2019, 145-175.
    8. Juan Wang Mingquan Huang Jinglin Zhang Jihong Wu . Flavor Chemistry in Baijiu with Sesame Flavor: A Review. 2019, 177-224.
    9. Yueqi An Yanping Qian Shuang Chen Michael C. Qian . Aroma Comparison of Tibetan “Qingke” Liquor with Other Chinese Baijiu. 2019, 225-252.
    10. Tengfei Zhao, Shuang Chen, Huazhong Li, Yan Xu. 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. Journal of Agricultural and Food Chemistry 2018, 66 (40) , 10496-10505.
    11. Yu Zhang, Yuping Liu, Wenxi Yang, Jia Huang, Yingqiao Liu, Mingquan Huang, Baoguo Sun, Changlin Li. Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography–Olfactometry, Quantitative Measurements, and Odor Activity Value. Journal of Agricultural and Food Chemistry 2018, 66 (24) , 6132-6141.
    12. Musu Zha, Baoguo Sun, Sheng Yin, Arshad Mehmood, Lei Cheng, Chengtao Wang. Generation of 2-Furfurylthiol by Carbon–Sulfur Lyase from the Baijiu Yeast Saccharomyces cerevisiae G20. Journal of Agricultural and Food Chemistry 2018, 66 (9) , 2114-2120.
    13. Shi Feng, Joon Hyuk Suh, Frederick G. Gmitter, and Yu Wang . Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata). Journal of Agricultural and Food Chemistry 2018, 66 (1) , 203-211.
    14. Musu Zha, Sheng Yin, Baoguo Sun, Xin Wang, and Chengtao Wang . STR3 and CYS3 Contribute to 2-Furfurylthiol Biosynthesis in Chinese Sesame-Flavored Baijiu Yeast. Journal of Agricultural and Food Chemistry 2017, 65 (27) , 5503-5511.
    15. Jiawen Duan, Wei Cheng, Silei Lv, Wanyu Deng, Xiangjun Hu, Hehe Li, Jinyuan Sun, Fuping Zheng, Baoguo Sun. Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method. Food Chemistry 2024, 443 , 138487.
    16. Yang Yu, Fangfang Shi, Yi Zhang, Fei Li, Jinsong Han. Optical sensor array for the discrimination of liquors. Journal of Future Foods 2024, 4 (1) , 48-60.
    17. Wei Dong, Xinran Dai, Yintao Jia, Siting Ye, Caihong Shen, Miao Liu, Feng Lin, Xiaotao Sun, Yanfei Xiong, Bo Deng. Association between Baijiu chemistry and taste change: Constituents, sensory properties, and analytical approaches. Food Chemistry 2024, 437 , 137826.
    18. Yamin Yu, Yan Yan, Lan Wu, Yao Nie, Shuang Chen, Yan Xu. Retronasal sensory characterization of aroma compounds in Baijiu by detection threshold measurement, retronasal OAVs, and time‐intensity evaluation. Journal of Food Science 2024, 38
    19. Lianqing Wang, Ping Tang, Pengjie Zhang, Jun Lu, Yefu Chen, Dongguang Xiao, Xuewu Guo. Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms. Trends in Food Science & Technology 2024, 330 , 104376.
    20. Jing Zhang, Minhui Zhao, Jing Chen, Yuanting Zhu, Chen Xiao, Qi Li, Xiaoqi Weng, Yunxuan Duan, Yong Zuo. The improvement of Hovenia acerba-sorghum co-fermentation in terms of microbial diversity, functional ingredients, and volatile flavor components during Baijiu fermentation. Frontiers in Microbiology 2024, 14
    21. Jing Zhang, Rubing Du, Jiao Niu, Shibo Ban, Yadong Zhang, Lei Xu, Hongfang Nie, Qun Wu, Yan Xu. Daqu and environmental microbiota regulate fatty acid biosynthesis via driving the core microbiota in soy sauce aroma type liquor fermentation. International Journal of Food Microbiology 2024, 408 , 110423.
    22. Pei Gao, Xiaojing Zhang, Zhiqing Zhang, Qixing Jiang, Fang Yang, Peipei Yu, Wenshui Xia, Shaoquan Liu. Application of Wickerhamomyces anomalus and Pichia fermentans to improve the aroma of fermented sour fish. LWT 2024, 192 , 115725.
    23. Hao Chen, Yaxin Hou, He Huang, Yue Sun, Yashuai Wu, Jiaxin Hong, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Baoguo Sun. Anchoring of quality variance factors and uncovering its influence on the flavor quality of BCSGB during aging process of sun-exposure. International Journal of Food Properties 2023, 26 (2) , 3445-3464.
    24. Panpan Chen, Xiaoxiao Feng, Yiwen Zhu, Jihong Wu, Hehe Li, Shui Jiang, Yin Zhang, Ye Liu, Jia Zheng, Jinyuan Sun, Yuan Liu. Sweetness science of Baijiu: Unraveling flavor compounds, perception and analytical techniques. Food Chemistry Advances 2023, 3 , 100463.
    25. Lina Qiao, Jing Wang, Ruifang Wang, Ning Zhang, Fuping Zheng. A review on flavor of Baijiu and other world-renowned distilled liquors. Food Chemistry: X 2023, 20 , 100870.
    26. Weibo Zhang, Chong Chen, Yixuan Li, Fengyu Guo, Weiqian Liu, Siyuan Liu, Yanan sun, Xifan Wang, Yuemin Shen, Pengjie Wang. Analysis of composition and source of the key aroma compounds in stir-fried pepper tallow. Food Chemistry 2023, 312 , 138321.
    27. Liang Yang, Shuangran Zeng, Meidi Zhou, Yuetao Li, Zeyuan Jiang, Pingyan Cheng, Chunlin Zhang. Comprehensive genomic and metabolomic analysis revealed the physiological characteristics and pickle like odor compounds metabolic pathways of Bacillus amyloliquefaciens ZZ7 isolated from fermented grains of Maotai-flavor baijiu. Frontiers in Microbiology 2023, 14
    28. Xueao Ji, Longyun Zhang, Xiaowei Yu, Fujiang Chen, Fengxue Guo, Qun Wu, Yan Xu. Selection of initial microbial community for the alcoholic fermentation of sesame flavor-type baijiu. Food Research International 2023, 172 , 113141.
    29. Lulu Wei, Jianfeng Hu, Chengkang Pan, Pingyan Cheng, Jian Zhang, Dezhou Xi, Mingxue Chen, Lunwei Lu, Hu Lu, Feng Hu. Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu. Food Research International 2023, 172 , 113196.
    30. Lulu Wang, Lan Wu, Danhua Xiang, Hao Huang, Ying Han, Pan Zhen, Binbin Shi, Shuang Chen, Yan Xu. Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies. Food Chemistry 2023, 419 , 136027.
    31. Ting Li, Juan Wang, Bingzheng Xu, Huibin Sun, Hongqin Liu, Danqing Wang, Yi Shen, Jihong Wu, Jinglin Zhang, Mingquan Huang, Hehe Li. Comparative analysis of the differences among Langya flavor Baijiu and strong and soy sauce flavor Baijiu by targeted flavor analysis. Journal of Food Composition and Analysis 2023, 122 , 105479.
    32. Nesrin M. Fayek, Jianbo Xiao, Mohamed A. Farag. A multifunctional study of naturally occurring pyrazines in biological systems; formation mechanisms, metabolism, food applications and functional properties. Critical Reviews in Food Science and Nutrition 2023, 63 (21) , 5322-5338.
    33. Zhipeng Liu, Kangzhuo Yang, Zhanglan He, Dong Zhao, Jia Zheng, Michael C. Qian. Comparison of two data processing approaches for aroma marker identification in different distilled liquors using comprehensive two‐dimensional gas chromatography‐time‐of‐flight mass spectrometry dataset. Journal of Food Science 2023, 88 (7) , 2870-2881.
    34. Peng Du, Guanhua Jiao, Ziyang Zhang, Junqing Wang, Piwu Li, Jinkai Dong, Ruiming Wang. Relationship between Representative Trace Components and Health Functions of Chinese Baijiu: A Review. Fermentation 2023, 9 (7) , 658.
    35. Guihu Zhang, Peng Xiao, Mengmeng Yuan, Youming Li, Youqiang Xu, Hehe Li, Jinyuan Sun, Baoguo Sun. Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example. Frontiers in Nutrition 2023, 10
    36. Shiqi Yang, Guihu Zhang, Ling Xu, Jiawen Duan, Hehe Li, Jinyuan Sun, Baoguo Sun. Investigation on the interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu by Feller Additive Model, Odor Activity Value and Partition Coefficient. Food Chemistry 2023, 410 , 135451.
    37. Ruifang Wang, Qingzhen Zhu, Lina Qiao, Jing Wang, Shengbao Feng, Hailang Sun, Ning Zhang, Baoguo Sun, Jinyuan Sun, Hehe Li, Haitao Chen. Characterization of the key aroma-active compounds in Qingke baijiu by application of the sensory approach. Journal of Food Composition and Analysis 2023, 118 , 105196.
    38. Jiaxin Hong, Dongrui Zhao, Baoguo Sun. Research Progress on the Profile of Trace Components in Baijiu. Food Reviews International 2023, 39 (3) , 1666-1693.
    39. Xueao Ji, Xiaowei Yu, Longyun Zhang, Qun Wu, Fujiang Chen, Fengxue Guo, Yan Xu. Acidity drives volatile metabolites in the spontaneous fermentation of sesame flavor-type baijiu. International Journal of Food Microbiology 2023, 389 , 110101.
    40. Yamin Yu, Yao Nie, Shuang Chen, Yan Xu. Characterization of the dynamic retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and an intra-oral SPME combined with GC × GC-TOFMS method. Food Chemistry 2023, 405 , 134854.
    41. Yi Fan, Bei-Zhong Han. Functional Microorganisms Associated with Baijiu Fermentation. 2023, 503-545.
    42. Cheng Fang, Yan Xu. Challenges and Perspectives (Strategies). 2023, 595-608.
    43. Zhanglan He, Jia Zheng, Michael Qian. Sensory Properties of Baijiu. 2023, 197-223.
    44. Wenxi Yang, Keith Cadwallader. Chemical Components of Chinese Baijiu. 2023, 225-265.
    45. Jieyao Yu, Kangyi Zhang, Yijun Wang, Xiaoting Zhai, Xiaochun Wan. Flavor perception and health benefits of tea. 2023, 129-218.
    46. Dan Qin, Jiawen Duan, Hehe Li, Fuping Zheng, Huan Cheng, Xingqian Ye, Baoguo Sun. Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry. Food Science and Human Wellness 2023, 12 (1) , 79-88.
    47. Lulu Wang, Shuang Chen, Yan Xu. Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques. Comprehensive Reviews in Food Science and Food Safety 2023, 22 (1) , 502-534.
    48. Wu XUE, Liu JIAN, Wang QIAN, Pang XUELI, Zhu QIFA, Lin WEI, Huang DEWEN, Ning YANG. Research Progress on the effect of Bacillus on flavor substances of Maotai flavor Baijiu. Food Science and Technology 2023, 43
    49. Qiuxiang Tang, Xiaoru Chen, Jun Huang, Suyi Zhang, Hui Qin, Yi Dong, Chao Wang, Xiaojun Wang, Chongde Wu, Yao Jin, Rongqing Zhou. Mechanism of Enhancing Pyrazines in Daqu via Inoculating Bacillus licheniformis with Strains Specificity. Foods 2023, 12 (2) , 304.
    50. Xiaohou Zhou, Dehua Xu, Jingxu Yang, Zhengjuan Yan, Zhiye Zhang, Benhe Zhong, Xinlong Wang. Treatment of distiller grain with wet-process phosphoric acid leads to biochar for the sustained release of nutrients and adsorption of Cr(VI). Journal of Hazardous Materials 2023, 441 , 129949.
    51. Xiaojing Zhang, Pei Gao, Wenshui Xia, Qixing Jiang, Shaoquan Liu, Yanshun Xu. Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments. Food Chemistry 2022, 397 , 133773.
    52. Francesca Malvano, Onofrio Corona, Phuong Ly Pham, Luciano Cinquanta, Matteo Pollon, Paola Bambina, Vittorio Farina, Donatella Albanese. Effect of alginate-based coating charged with hydroxyapatite and quercetin on colour, firmness, sugars and volatile compounds of fresh cut papaya during cold storage. European Food Research and Technology 2022, 248 (11) , 2833-2842.
    53. Yuwei Tan, Hai Du, Hongxia Zhang, Chen Fang, Guangyuan Jin, Shuang Chen, Qun Wu, Yan Zhang, Menghui Zhang, Yan Xu, . Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous Fermentation. Microbiology Spectrum 2022, 10 (5)
    54. Yan Yan, Jun Lu, Yao Nie, Changwen Li, Shuang Chen, Yan Xu. Characterization of volatile thiols in Chinese liquor (Baijiu) by ultraperformance liquid chromatography–mass spectrometry and ultraperformance liquid chromatography–quadrupole-time-of-flight mass spectrometry. Frontiers in Nutrition 2022, 9
    55. Meixia Wu, Yao Fan, Hengye Chen, Junjie Jia, Songtao Wang, Caihong Shen, Chunsong Zhou, Haiyan Fu, Yuanbin She. A novel dual-channel fluorescence sensor array based on the reaction of o-phenylenediamine/3,4-diaminotoluene and pyrocatechol for Baijiu discrimination. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 2022, 278 , 121273.
    56. Yashuai Wu, Yaxin Hou, Hao Chen, Junshan Wang, Chunsheng Zhang, Zhigang Zhao, Ran Ao, He Huang, Jiaxin Hong, Dongrui Zhao, Baoguo Sun. “Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu. Foods 2022, 11 (19) , 2959.
    57. Xiaoting Zhai, Liang Zhang, Michael Granvogl, Chi‐Tang Ho, Xiaochun Wan. Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques. Comprehensive Reviews in Food Science and Food Safety 2022, 21 (5) , 3867-3909.
    58. Wenchao Cai, Yurong Wang, Zhongjun Liu, Jiming Liu, Ji'an Zhong, Qiangchuan Hou, Xinquan Yang, Chunhui Shan, Zhuang Guo. Depth-depended quality comparison of light-flavor fermented grains from two fermentation rounds. Food Research International 2022, 159 , 111587.
    59. Yamin Yu, Shuang Chen, Yao Nie, Yan Xu. Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC × GC-TOFMS) method for oral aroma compounds monitoring of Baijiu. Food Chemistry 2022, 385 , 132502.
    60. Xizhen Sun, Quanquan Qian, Yaqing Xiong, Qianqian Xie, Xixuan Yue, Jiahuan Liu, Shuxia Wei, Qiang Yang. Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach. Food Chemistry 2022, 384 , 132452.
    61. Wenying Tu, Xiaonian Cao, Jie Cheng, Lijiao Li, Ting Zhang, Qian Wu, Peng Xiang, Caihong Shen, Qiang Li. Chinese Baijiu: The Perfect Works of Microorganisms. Frontiers in Microbiology 2022, 13
    62. Junshan Wang, Hao Chen, Yashuai Wu, Dongrui Zhao. 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 2022, 109 , 104499.
    63. Hiroaki Takemoto, Yuki Saito, Kei Misumi, Masaki Nagasaki, Yoshinori Masuo. Stress-Relieving Effects of Sesame Oil Aroma and Identification of the Active Components. Molecules 2022, 27 (9) , 2661.
    64. Ming-jun Zhang, Yu Chen, Ji-dong Liu, Kai Li, Jian-bin Li. Comparison of LLE and SPME Methods for Screening the Aroma Compounds in Rum. Journal of the American Society of Brewing Chemists 2022, 80 (2) , 136-145.
    65. Hao Chen, Yashuai Wu, Junshan Wang, Jiaxin Hong, Wenjing Tian, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Hehe Li, Fuping Zheng, Baoguo Sun. Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation. Foods 2022, 11 (7) , 998.
    66. Wenchao Cai, Yurong Wang, Wenping Wang, Na Shu, Qiangchuan Hou, Fengxian Tang, Chunhui Shan, Xinquan Yang, Zhuang Guo, . Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis. Journal of Analytical Methods in Chemistry 2022, 2022 , 1-14.
    67. Meixia Wu, Hengye Chen, Yao Fan, Songtao Wang, Ying Hu, Jian Liu, Caihong Shen, Chunsong Zhou, Haiyan Fu, Yuanbin She. Carbonyl flavor compound-targeted colorimetric sensor array based on silver nitrate and o-phenylenediamine derivatives for the discrimination of Chinese Baijiu. Food Chemistry 2022, 372 , 131216.
    68. Yini Yang, Pei Yu, Jinyuan Sun, Yimin Jia, Chuyun Wan, Qi Zhou, Fenghong Huang. Investigation of volatile thiol contributions to rapeseed oil by odor active value measurement and perceptual interactions. Food Chemistry 2022, 373 , 131607.
    69. Youqiang Xu, Jingrong Zhao, Xiao Liu, Chunsheng Zhang, Zhigang Zhao, Xiuting Li, Baoguo Sun. Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds. Food Chemistry 2022, 369 , 130920.
    70. Jiaxin Hong, Lu Chen, Dongrui Zhao, Jinyuan Sun. Multivariate analysis on the relationship between radical scavenging activities and phenolic compounds of baijiu and its protective effect against LPS-induced inflammation in THP-1 cells. International Food Research Journal 2022, 29 (1) , 116-127.
    71. Zhe Wang, Song Wang, Pengfei Liao, Lu Chen, Jinyuan Sun, Baoguo Sun, Dongrui Zhao, Bowen Wang, Hehe Li. HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu. Foods 2022, 11 (1) , 116.
    72. Ziyang Wu, Dan Qin, Jiawen Duan, Hehe Li, Jinyuan Sun, Mingquan Huang, Baoguo Sun. Characterization of benzenemethanethiol in sesame-flavour baijiu by high-performance liquid chromatography-mass spectrometry and sensory science. Food Chemistry 2021, 364 , 130345.
    73. Xuebo Song, Lin Zhu, Xiaojie Geng, Qing Li, Fuping Zheng, Qiangzhong Zhao, Jian Ji, Jinyuan Sun, Hehe Li, Jihong Wu, Mouming Zhao, Baoguo Sun. Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu. Food Chemistry 2021, 363 , 130232.
    74. Jiaxin Hong, Junshan Wang, Chunsheng Zhang, Zhigang Zhao, Wenjing Tian, Yashuai Wu, Hao Chen, Dongrui Zhao, Jinyuan Sun. 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 2021, 11 (53) , 33511-33521.
    75. Jinyuan Sun, Zhe Wang, Baoguo Sun. 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 2021, 103 , 104079.
    76. Jihong Wu, Yue Liu, Hu Zhao, Mingquan Huang, Ying Sun, Jinglin Zhang, Baoguo Sun. Recent advances in the understanding of off-flavors in alcoholic beverages: Generation, regulation, and challenges. Journal of Food Composition and Analysis 2021, 103 , 104117.
    77. Jingyi Du, Yueming Li, Jianchun Xu, Mingquan Huang, Juan Wang, Jinfu Chao, Jihong Wu, Huibin Sun, Haimei Ding, Hong Ye. Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis. Food Chemistry 2021, 352 , 129363.
    78. Xizhen Sun, Jiawei Du, Yaqing Xiong, Qianwen Cao, Zhe Wang, Hongjun Li, Fan Zhang, Yanhe Chen, Yuancai Liu. Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment. Food Chemistry 2021, 352 , 129450.
    79. Xuebo Song, Guangnan Wang, Lin Zhu, Fuping Zheng, Jian Ji, Jinyuan Sun, Hehe Li, Mingquan Huang, Qiangzhong Zhao, Mouming Zhao, Baoguo Sun. Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics. LWT 2021, 146 , 111427.
    80. Youfeng Zhang, Yuqi Wu, Sirui Chen, Binbin Yang, Hui Zhang, Xingguo Wang, Michael Granvogl, Qingzhe Jin. Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment. Comprehensive Reviews in Food Science and Food Safety 2021, 20 (4) , 3983-4018.
    81. Quan‐Lu Zhao, Zhu‐Lin Wang, Lan Yang, Sai Zhang, Kai‐Zhi Jia. YALI0C22088g from Yarrowia lipolytica catalyses the conversion of l ‐methionine into volatile organic sulfur‐containing compounds. Microbial Biotechnology 2021, 14 (4) , 1462-1471.
    82. Mun Yhung Jung, Da Eun Lee, Sun Hye Baek, Su Min Lim, Ill-Min Chung, Jae-Gu Han, Seung-Hyun Kim. An unattended HS-SPME-GC–MS/MS combined with a novel sample preparation strategy for the reliable quantitation of C8 volatiles in mushrooms: A sample preparation strategy to fully control the volatile emission. Food Chemistry 2021, 347 , 128998.
    83. Juan Wang, Yuezhang Ming, Youming Li, Mingquan Huang, Siqi Luo, Huifeng Li, Hehe Li, Jihong Wu, Xiaotao Sun, Xuelian Luo. Characterization and comparative study of the key odorants in Caoyuanwang mild-flavor style Baijiu using gas chromatography–olfactometry and sensory approaches. Food Chemistry 2021, 347 , 129028.
    84. Rubing Du, Jun Liu, Jian Jiang, Yuqiao Wang, Xueao Ji, Na Yang, Qun Wu, Yan Xu. Construction of a synthetic microbial community for the biosynthesis of volatile sulfur compound by multi-module division of labor. Food Chemistry 2021, 347 , 129036.
    85. Lihua Wang, Lin Zhu, Fuping Zheng, Fengguo Zhang, Caihong Shen, Xiaojuan Gao, Baoguo Sun, Mingquan Huang, Hehe Li, Feng Chen. Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu. Journal of Food Science 2021, 86 (5) , 2061-2074.
    86. Yan Yan, Shuang Chen, Yao Nie, Yan Xu. Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu. Foods 2021, 10 (2) , 441.
    87. Jianxue Liu, Xinluo Dong, Sihai Han, Anguo Xie, Xuan Li, Peiyan Li, Baocheng Xu, Denglin Luo. Determination of ethyl octanoate in Chinese liquor using FT-NIR spectroscopy. International Food Research Journal 2021, 28 (1) , 199-206.
    88. Ning Ma, Fengping Yi, Jiancai Zhu. Characterization of aroma-active compounds and perceptual interaction between esters and sulfur compounds in Xi baijiu. European Food Research and Technology 2020, 246 (12) , 2517-2535.
    89. Kundi Yang, Arpad Somogyi, Caitlyn Thomas, Huan Zhang, Zishuo Cheng, Shenyuan Xu, Callie Miller, Devin Spivey, Colin Blake, Clay Smith, David Dafoe, Neil D. Danielson, Michael W. Crowder. Analysis of Barrel-Aged Kentucky Bourbon Whiskey by Ultrahigh Resolution Mass Spectrometry. Food Analytical Methods 2020, 13 (12) , 2301-2311.
    90. Ting Shen, Jun Liu, Qun Wu, Yan Xu. Increasing 2-furfurylthiol content in Chinese sesame-flavored Baijiu via inoculating the producer of precursor l-cysteine in Baijiu fermentation. Food Research International 2020, 138 , 109757.
    91. Wenhua Wang, Guangsen Fan, Xiuting Li, Zhilei Fu, Xin Liang, Baoguo Sun. Application of Wickerhamomyces anomalus in Simulated Solid-State Fermentation for Baijiu Production: Changes of Microbial Community Structure and Flavor Metabolism. Frontiers in Microbiology 2020, 11
    92. Xianyu Wu, Ruixue Jing, Wenhao Chen, Xiaojie Geng, Miao Li, Fuzhen Yang, Yinzhuo Yan, Yang Liu. High-throughput sequencing of the microbial diversity of roasted-sesame-like flavored Daqu with different characteristics. 3 Biotech 2020, 10 (11)
    93. Yingxia He, Zhipeng Liu, Michael Qian, Xiaowei Yu, Yan Xu, Shuang Chen. Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and descriptive sensory analysis. Food Chemistry 2020, 331 , 127335.
    94. Lulu Wang, Mengxin Gao, Zhipeng Liu, Shuang Chen, Yan Xu. Three Extraction Methods in Combination with GC×GC-TOFMS for the Detailed Investigation of Volatiles in Chinese Herbaceous Aroma-Type Baijiu. Molecules 2020, 25 (19) , 4429.
    95. Wenqing Zhang, Guanru Si, Hai Du, Jinglei Li, Ping Zhou, Ming Ye. Directional design of a starter to assemble the initial microbial fermentation community of baijiu. Food Research International 2020, 134 , 109255.
    96. Yuping Liu, Qingru Li, Wenxi Yang, Baoguo Sun, Ying Zhou, Yang Zheng, Mingquan Huang, Wenjie Yang. Characterization of the potent odorants in Zanthoxylum armatum DC Prodr. pericarp oil by application of gas chromatography–mass spectrometry–olfactometry and odor activity value. Food Chemistry 2020, 319 , 126564.
    97. Na Wang, Zhemin Zhou, Shuang Chen. Aging status characterization of Chinese rice wine based on key aging-marker profiles combined with principal components analysis and partial least-squares regression. European Food Research and Technology 2020, 246 (6) , 1283-1296.
    98. Yan Yan, Shuang Chen, Yingxia He, Yao Nie, Yan Xu. Quantitation of pyrazines in Baijiu and during production process by a rapid and sensitive direct injection UPLC-MS/MS approach. LWT 2020, 128 , 109371.
    99. JianCai Zhu, YunWei Niu, ZuoBing Xiao. Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value. Food Research International 2020, 131 , 109001.
    100. Yan Yan, Shuang Chen, Yao Nie, Yan Xu. Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis. Food Research International 2020, 131 , 109043.
    Load all citations

    Pair your accounts.

    Export articles to Mendeley

    Get article recommendations from ACS based on references in your Mendeley library.

    Pair your accounts.

    Export articles to Mendeley

    Get article recommendations from ACS based on references in your Mendeley library.

    You’ve supercharged your research process with ACS and Mendeley!

    STEP 1:
    Click to create an ACS ID

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    Your Mendeley pairing has expired. Please reconnect