Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome

Cong Chen, Haiquan Yang, Jie Liu, Huibo Luo and Wei Zou

Foods, 2022, 11, 3551
DOI: 10.3390/foods11223551

Esters-targeted colorimetric sensor array for the authenticity discrimination of strong-aroma baijiu with different origins

Meixia Wu, Jinbin Zhang, Yao Fan, Hengye Chen, Songtao Wang, Caihong Shen, Haiyan Fu and Yuanbin She

Food Chemistry, 2024, 453, 139560
DOI: 10.1016/j.foodchem.2024.139560

Analysis of aroma component changes and identification of irradiation markers in Luzhou-flavor liquor within one year after electron beam irradiation

Lili Zhang, Lina Pan, Xiaoming Chen, Defu Xu, Xianbin Wang, Rui Zhou, Imran Ali, Bensheng Wang, Peng Gao, Min Huang, Hao Chen, Xiaoxue Dai and Ruiqi Xue

Food Chemistry: X, 2025, 27, 102349
DOI: 10.1016/j.fochx.2025.102349

Applications of Microextraction Technology for the Analysis of Alcoholic Beverages Quality: Current Perspectives and Future Directions

Yue Qiu, Qi Deng, Yongqing Zhang, Baoguo Sun, Wenxian Li, Wei Dong and Xiaotao Sun

Foods, 2025, 14, 1152
DOI: 10.3390/foods14071152

The insights into sour flavor and organic acids in alcoholic beverages

Yan Yan, Mingxin Zou, Cui Tang, Hongyan Ao, Laping He, Shuyi Qiu and Cen Li

Food Chemistry, 2024, 460, 140676
DOI: 10.1016/j.foodchem.2024.140676

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

Junshan Wang, Hao Chen, Yashuai Wu and Dongrui Zhao

Journal of Food Composition and Analysis, 2022, 109, 104499
DOI: 10.1016/j.jfca.2022.104499

An electric-field instrument for accelerated aging to improve flavor of Chinese Baijiu

Wei Zhang, Yang Xiao, Ruijie Deng, Ying Wang, Yong Qiu, Qiyao Sun and Aimin Luo

LWT, 2023, 174, 114446
DOI: 10.1016/j.lwt.2023.114446

Different functions can be provided by low temperature Daqu with different appearance features due to variations in the microbial community structure during fermentation

Enxiang Zong, Tao Bo, Ling Dang, Jiaojiao Zhang, Hui Li, Na Lv, Yufei He, Baoqing Bai, Jinhua Zhang and Sanhong Fan

LWT, 2024, 193, 115763
DOI: 10.1016/j.lwt.2024.115763

Mechanism of lactic acid synthesis during strong-flavor baijiu fermentation revealed by transcriptomic analysis

Jingya Fan, Jian Chen, Guocheng Du and Fang Fang

Food Bioscience, 2024, 58, 103780
DOI: 10.1016/j.fbio.2024.103780

Machine learning discrimination of quality grades of base liquor integrating GC-TOF/MS and GC-IMS data analysis: Case study of strong-flavor Chinese baijiu

Changlin Zhou, Yashu Yu, Yiwen Zhu, Jiangfei Chai, Ruoyan Liu, Zhiyong Cui, Dong Li, Xiaoxiao Feng and Yuan Liu

Food Chemistry, 2025, 492, 145281
DOI: 10.1016/j.foodchem.2025.145281

A review on flavor of Baijiu and other world-renowned distilled liquors

Lina Qiao, Jing Wang, Ruifang Wang, Ning Zhang and Fuping Zheng

Food Chemistry: X, 2023, 20, 100870
DOI: 10.1016/j.fochx.2023.100870

Analysis of aroma compounds in different grades of Luzhou Laojiao strong-aroma Baijiu by molecular sensory science

Erbao Chen, Fan Yang, Zhiying Ma, Xiaojie Geng, Qing Li, Fuping Zheng, Jinyuan Sun and Baoguo Sun

Journal of Food Composition and Analysis, 2024, 135, 106607
DOI: 10.1016/j.jfca.2024.106607

Determination of 2-Pentanol Enantiomers via Chiral GC-MS and Its Sensory Evaluation in Baijiu

Lisha Hu, Shuyi Qiu, Yifeng Dai, Luqin Tian and Chaoyang Wei

Foods, 2022, 11, 2584
DOI: 10.3390/foods11172584

Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches

Yu Mu, Jun Huang, Rongqing Zhou, Suyi Zhang, Hui Qin, Hanlan Tang, Qianglin Pan and Huifang Tang

Food Chemistry, 2023, 424, 136429
DOI: 10.1016/j.foodchem.2023.136429

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

Hao Chen, Yashuai Wu, Junshan Wang, Jiaxin Hong, Wenjing Tian, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Hehe Li, Fuping Zheng and Baoguo Sun

Foods, 2022, 11, 998
DOI: 10.3390/foods11070998

Comprehensive Investigation of Grade-Specific Aroma Signatures in Nongxiangxing Baijiu Using Flavoromics Approaches

Yangyang Sun, Heyun Zhang, Huan Zhang, Jihong Huang, Liping Du and Juan Wang

Foods, 2025, 14, 3781
DOI: 10.3390/foods14213781

Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid

Fernanda Cosme, Rui Oliveira, Luís Filipe-Ribeiro and Fernando M. Nunes

Foods, 2024, 13, 2734
DOI: 10.3390/foods13172734

Synergistic yeast co-culture system for improved ethyl hexanoate production in Chinese baijiu fermentation

Yansong Chang, Mengyang Huang, Changhao Yu, Xue Li, Minghui Jiang, Han Wang, Jing Yu and Ping Song

Journal of Applied Microbiology, 2026, 137
DOI: 10.1093/jambio/lxag061

Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach

Yi Ma, Ziyun Wei, Xiongjun Xiao, Kangjie Yu, Huiling Huang, Jianxia Tan, Yue Wang, Yong Du and Yajun Li

Food Chemistry: X, 2024, 22, 101367
DOI: 10.1016/j.fochx.2024.101367

Comparative analysis of microbial communities and physicochemical attributes of strong-aroma Daqu from Southwestern China

Mingfu Shi, Aixia Guo, Yang Li, Dexiang Sun, Tao Wang and Liguo Yin

Bioresour. Bioprocess., 2026, 13
DOI: 10.1186/s40643-025-00997-z

“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu

Yashuai Wu, Yaxin Hou, Hao Chen, Junshan Wang, Chunsheng Zhang, Zhigang Zhao, Ran Ao, He Huang, Jiaxin Hong, Dongrui Zhao and Baoguo Sun

Foods, 2022, 11, 2959
DOI: 10.3390/foods11192959

Differences in Baijiu brewed by the same process under different ecological conditions: An example of Sichuan xiaoqu Qingxiang type Baijiu

Fuqiang Xiong, Qiao Huang, Yichen Mao, Yuan Rao, Ying Han, Xuemei Gui, Lei Tian, Xiaobing Liu, Jiayan Shao and Tongwei Guan

Food Bioscience, 2025, 71, 107308
DOI: 10.1016/j.fbio.2025.107308

Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer

Jose Aguiar-Cervera, Federico Visinoni, Penghan Zhang, Katherine Hollywood, Urska Vrhovsek, Oliver Severn and Daniela Delneri

Food Microbiology, 2024, 123, 104585
DOI: 10.1016/j.fm.2024.104585

Characterization of key compounds influencing the lubrication properties of strong-aroma Baijiu

Gang He, Zhilei Zhou, Zhimin Zhang, Nan Meng, Yanfei Xiong, Qingxi Ren, Ling Ao, Xiaotao Sun and Jian Mao

Food Bioscience, 2025, 74, 107945
DOI: 10.1016/j.fbio.2025.107945

ATR-FTIR spectroscopy combined with chemometrics to assess the spectral markers of irradiated baijius and their potential application in irradiation dose control

Rui Zhou, Xiaoming Chen, Min Huang, Hao Chen, Lili Zhang, Defu Xu, Dan Wang, Peng Gao, Bensheng Wang and Xiaoxue Dai

Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2023, 302, 123162
DOI: 10.1016/j.saa.2023.123162

Multi-omics analysis of microbial spatiotemporal succession and metabolite differences in pit mud of varying cellar ages and spatial positions

Haiwei Ren, Zhijuan Li, Qin Zhou, Hongyuan Zhao, Donglin Ma, Xiaopeng Guo, Zaoning Cai, Yantao Li, Zhiliang Zhang and Yi Zheng

Food Chemistry: X, 2025, 26, 102287
DOI: 10.1016/j.fochx.2025.102287

Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce‐aroma style baijiu

He Huang, Yashuai Wu, Hao Chen, Yaxin Hou, Junshan Wang, Jiaxin Hong, Dongrui Zhao, Jinyuan Sun, Mingquan Huang and Baoguo Sun

J Sci Food Agric, 2023, 103, 7434
DOI: 10.1002/jsfa.12823

Association between Baijiu chemistry and taste change: Constituents, sensory properties, and analytical approaches

Wei Dong, Xinran Dai, Yintao Jia, Siting Ye, Caihong Shen, Miao Liu, Feng Lin, Xiaotao Sun, Yanfei Xiong and Bo Deng

Food Chemistry, 2024, 437, 137826
DOI: 10.1016/j.foodchem.2023.137826

Insights into the Flavor Profiles and Key Aroma-Active Compounds of Sichuan Xiaoqu Qingxiangxing Baijiu Across Distilling Stages

Lei Tian, Pei Xu, Ji Qin, Guojun Hou, Qiao Huang, Ying Liu, Yu Li and Tongwei Guan

Foods, 2025, 14, 2814
DOI: 10.3390/foods14162814

Investigation on fresh bamboo replacing rice husks for brewing light‐aroma Baijiu

Yang Wei, Li‐Qiang Zhang, Mao‐Fang Ran, Song‐Tao Wang, Jian‐Gang Yang and Cai‐Hong Shen

Journal of Food Science, 2023, 88, 1224
DOI: 10.1111/1750-3841.16481

Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix

Jiaxin Hong, He Huang, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Xiaotao Sun and Baoguo Sun

Food Chemistry, 2023, 426, 136576
DOI: 10.1016/j.foodchem.2023.136576

Flavoromic Exploration of Regional Variations, Consumer Preferences, and the Role of Volatile and Nonvolatile Compounds in Strong-Aroma Baijiu

Yihong Wang, Jia Zheng, Danni Zhang, Siyi Pan, Xiaoyun Xu and Fang Yuan

J. Agric. Food Chem., 2025, 73, 17888
DOI: 10.1021/acs.jafc.5c05364

Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters

Yashuai Wu, Hao Chen, Yue Sun, He Huang, Yiyuan Chen, Jiaxin Hong, Xinxin Liu, Huayang Wei, Wenjing Tian, Dongrui Zhao, Jinyuan Sun, Mingquan Huang and Baoguo Sun

Foods, 2023, 12, 3087
DOI: 10.3390/foods12163087

Optimizing Baijiu fermentation with high-yield ethyl caproate-producing Candida parapsilosis strain

Jiangbo Wang, Zhiwen Liu, Xuan Wang, Jiahao Zhu, Jian Xu, Ruijing Zhang, Fengjiao Cai, Zhengjun Zhu, Jinghua Cao and Qi Yu

LWT, 2024, 203, 116347
DOI: 10.1016/j.lwt.2024.116347

Comprehensive two-dimensional gas chromatography technique and its applications in fermented food aroma analysis: A review

Erbao Chen, Zhiying Ma, Xiaojie Geng, Qing Li, Fuping Zheng, Jinyuan Sun and Baoguo Sun

Food Bioscience, 2024, 62, 105473
DOI: 10.1016/j.fbio.2024.105473

DMU-SPME variable temperature extraction: Revealing the flavor characteristics of strong-aroma baijiu by volatilomics

Xue Wang, Xian-Bing Xu, Ling Zhang, Qi-Yue Zhao, Jin-Feng Pan, Yi-feng Fan and Xuan-Peng Wang

Food Chemistry, 2025, 493, 145681
DOI: 10.1016/j.foodchem.2025.145681

Investigating the main contributors to esterification activity and identifying the aqueous-phase ester synthases in Daqu

Yu Tie, Lin Wang, Bo Ding, Zhao Deng, Qian Yang, Min Zhu, Zhengyun Wu, Lan Tang, Taikei Suyama and Wenxue Zhang

Food Bioscience, 2025, 66, 106227
DOI: 10.1016/j.fbio.2025.106227

Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics

Yashuai Wu, Hao Chen, He Huang, Fangyuan Chen, Jiaxin Hong, Dongrui Zhao, Chunsheng Zhang, Zhigang Zhao, Shimin Wang, Ran Ao and Baoguo Sun

Foods, 2023, 12, 1267
DOI: 10.3390/foods12061267

Analysis on bacterial community structure of new and old fermented pit mud of Shedian Liquor

Yanbo Liu, Mingyue Xu, Zhijun Zhao, Junyi Wu, Xian Wang, Xiyu Sun, Suna Han and Chunmei Pan

Biotechnology & Biotechnological Equipment, 2022, 36, 653
DOI: 10.1080/13102818.2022.2117644

Short-chain fatty acids and their producing microorganisms in the Nongxiangxing baijiu ecosystem: Status and perspectives

Xin Huang, Jia Zheng, Kaizheng Zhang, Zongwei Qiao, Huibo Luo and Wei Zou

Food Bioscience, 2024, 61, 104701
DOI: 10.1016/j.fbio.2024.104701

Source and succession of microbial communities and tetramethylpyrazine during the brewing process of compound-flavor Baijiu

Wei Cheng, Wei Lan, Xuefeng Chen, Xijia Xue, Huipeng Liang, Huawei Zeng, Ruilong Li, Tianquan Pan, Na Li and Hongwen Yang

Front. Microbiol., 2024, 15
DOI: 10.3389/fmicb.2024.1450997

Machine learning-assisted identification of core flavor compounds and prediction of core microorganisms in fermentation grains and pit mud during the fermentation process of strong-flavor Baijiu

Jiang Xie, Jiaxin Hong, Chunsheng Zhang, Xin Yuan, Zhigang Zhao, Dongrui Zhao, Shimin Wang, Baoguo Sun, Ran Ao, Jinyuan Sun, Yuling Sun, Mingquan Huang and Xiaotao Sun

Food Chemistry, 2025, 495, 146426
DOI: 10.1016/j.foodchem.2025.146426

Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms

Lianqing Wang, Ping Tang, Pengjie Zhang, Jun Lu, Yefu Chen, Dongguang Xiao and Xuewu Guo

Trends in Food Science & Technology, 2024, 146, 104376
DOI: 10.1016/j.tifs.2024.104376

Aroma characterization and reconstitution of strong-aroma baijiu: Insights into sensory profiles and key odor-active compounds from Chinese core production areas

Yue MA, Ran Xiangli, Dong Zhao, Jia Zheng, Jian SU and Yan XU

Journal of Food Composition and Analysis, 2025, 147, 108076
DOI: 10.1016/j.jfca.2025.108076