{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["20"],"submitter":["Gong J"],"pubmed_abstract":["The characteristic of typical base liquor is crucial in controlling ultimate quality of <i>Jiang</i>-flavor <i>Baijiu</i>. This study investigates the flavor compounds of three typical base liquors (<i>Jiangxiang</i>, <i>Chuntian</i>, and <i>Jiaodixiang</i>) by LLE/LLME/HS-SPME, gas chromatography-mass spectrometry (GC-MS), gas chromatography-flame ionization detection (GC-FID), sensory analysis, and odor activity value (OAV). Of the 201 main volatile compounds identified, 37 significant compounds distinguished the three typical base liquors. Acid (441.72 ± 0.17 mg/L), alcohol (5388.88 ± 0.55 mg/L), and ester compounds (8181.64 ± 0.15 mg/L) were respectively marked in <i>Jiangxiang</i>, <i>Chuntian</i>, and <i>Jiaodixiang</i> typical base liquors. Orthogonal partial least squares discrimin"],"journal":["Food chemistry: X"],"pagination":["100932"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC10589752"],"repository":["biostudies-literature"],"pubmed_title":["Comparative characterization and contribution of key aroma compounds in the typical base liquor of <i>Jiang</i>-flavor <i>Baijiu</i> from different distributions in the Chinese Chishui River basin."],"pmcid":["PMC10589752"],"pubmed_authors":["Huang Y","Ma Y","Gong J","Li L","Cheng Y"],"additional_accession":[]},"is_claimable":false,"name":"Comparative characterization and contribution of key aroma compounds in the typical base liquor of <i>Jiang</i>-flavor <i>Baijiu</i> from different distributions in the Chinese Chishui River basin.","description":"The characteristic of typical base liquor is crucial in controlling ultimate quality of <i>Jiang</i>-flavor <i>Baijiu</i>. This study investigates the flavor compounds of three typical base liquors (<i>Jiangxiang</i>, <i>Chuntian</i>, and <i>Jiaodixiang</i>) by LLE/LLME/HS-SPME, gas chromatography-mass spectrometry (GC-MS), gas chromatography-flame ionization detection (GC-FID), sensory analysis, and odor activity value (OAV). Of the 201 main volatile compounds identified, 37 significant compounds distinguished the three typical base liquors. Acid (441.72 ± 0.17 mg/L), alcohol (5388.88 ± 0.55 mg/L), and ester compounds (8181.64 ± 0.15 mg/L) were respectively marked in <i>Jiangxiang</i>, <i>Chuntian</i>, and <i>Jiaodixiang</i> typical base liquors. Orthogonal partial least squares discrimin","dates":{"release":"2023-01-01T00:00:00Z","publication":"2023 Dec","modification":"2025-04-22T17:19:03.158Z","creation":"2025-04-06T02:08:43.912Z"},"accession":"S-EPMC10589752","cross_references":{"pubmed":["37868367"],"doi":["10.1016/j.fochx.2023.100932"]}}