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

Strategies and Challenges of Microbiota Regulation in Baijiu Brewing

“…In recent years, advancements in extraction techniques and high-precision trace detection methods (such as GC-IMS and GC × GCTOF-MS) have led to the identification of over 2000 flavor compounds in Baijiu. These compounds primarily consist of esters, alcohols, aldehydes, acids, ketones, nitrogen compounds, aromatic compounds, and terpenoids [ 75 , 76 , 77 ]. The formation of flavors in Baijiu cannot be separated from the metabolic activities of various microorganisms in the brewing microecology [ 78 , 79 ].…”

“…The microbiota present in the pit mud plays a direct role in producing various volatile acids and alcohols However, unlike traditional fermented foods such as wine, bread, and pickles, Baijiu has a wide variety of flavor substances that contribute to the formation of its unique taste. In fact, there are over 300 different flavor compounds that contribute to its distinct style [77]. The fermentation of Baijiu is a highly complex process that involves raw materials, technology, and environmental factors.…”

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

“…Aroma is a pivotal aspect of Baijiu, influencing consumer acceptance and quality assessment. The brewing climate, technology, and raw materials are the key sources of Baijiu's scent ( Qiao, Wang, Wang, Zhang, & Zheng, 2023 ). Understanding their influence on Baijiu aroma is essential for producing high-quality SXB.…”

Characterization and discrimination of the taste and aroma of Tibetan Qingke baijiu using electronic tongue, electronic nose and gas chromatography–mass spectrometry

“…Additionally, variations in esterification power, fermentation power, and enzymatic properties of Tibetan yeast strains show significant differences across regions ( Chen, Wang, Liu, & Feng, 2023 ). Multiple factors such as brewing climate, raw materials, and Jiuqu contribute to the diverse styles of QKBJ across different regions ( Qiao, Wang, Wang, Zhang, & Zheng, 2023 ).…”