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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Hlavní autoři:	Tengfei Zhao, Guojun Zhu, Changgui Wu, Yinqiang Li, Zhenlin Wang, Tingting Li, Ji Zhang, Shaopei Tang
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2026-01-01
Edice:	Food Chemistry: X
Témata:	Soy sauce aroma type baijiu Aging Ethyl lactate Interaction
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S259015752501243X
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