Differential Non-Volatile Metabolomics in High- and Low-Alcohol Strong-Flavor Baijiu by Non-Targeted Approach.

ABSTRACT: Alcohol level is a critical quality parameter in Chinese baijiu, significantly influencing its flavor profile, sensory characteristics, and overall quality, which in turn affect consumer preferences and the development of the liquor industry. Understanding the non-volatile compounds in strong-flavor baijiu (SFB) is essential for elucidating its taste and mouthfeel characteristics. This study aims to identify non-volatile compounds using a non-targeted metabolomics approach and investigate the differences between high- and low-alcohol SFB from the Jiangsu region. A total of 647 non-volatile compounds were quantified. The key differential metabolites were screened among different samples. In total, 110 key differential non-volatile compounds were identified and quantified, which displayed si

SUBMITTER: Fan Y 

PROVIDER: S-EPMC12785947 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature