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Variation of aroma compounds in soy sauce aroma type baijiu during aging: Focusing on the regulatory effect of ethyl lactate on aroma release

Aging is crucial for enhancing the flavor quality of Baijiu. This study investigated soy sauce aroma type Baijiu, analyzing 76 base liquor samples from 15 years (2010–2024) using gas chromatography–mass spectrometry (GC–MS) to quantify 77 volatile compounds. Results revealed that during aging, ester...

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Principais autores: Tengfei Zhao, Guojun Zhu, Changgui Wu, Yinqiang Li, Zhenlin Wang, Tingting Li, Ji Zhang, Shaopei Tang
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2026-01-01
Serier:Food Chemistry: X
Fag:
Soy sauce aroma type baijiu
Aging
Ethyl lactate
Interaction
Online adgang:http://www.sciencedirect.com/science/article/pii/S259015752501243X
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