{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T11:02:39Z","timestamp":1789988559402,"version":"4.0.1"},"reference-count":25,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2025,12,26]],"date-time":"2025-12-26T00:00:00Z","timestamp":1766707200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,12,26]],"date-time":"2025-12-26T00:00:00Z","timestamp":1766707200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    This study successfully developed a botanical\u2010type Lujiu product based on Jiang\u2010flavor Baijiu (BTLJF) with a distinctive flavor profile. The aroma composition was systematically investigated using GC\u2010O\u2010MS, AEDA, and traceability analysis. A reliable quantitative method was optimized to ensure high sensitivity. A total of 83 volatile compounds were identified by GC\u2013MS, including 18 esters, 14 alcohols, 1 aldehyde, 6 acids, 3 ketones, 2 acetals, 13 aromatic compounds, 3 terpenes, and 23 heterocyclic compounds. Among these, 48 aroma\u2010active compounds were further recognized by GC\u2010O, and 25 compounds with flavor dilution (FD) factor \u2265\u20099 were quantified as key aroma contributors based on their high odor activity values (OAVs). Seventeen compounds with the highest OAVs, were identified as pivotal constituents shaping the overall aroma profile, including ethyl isovalerate, ethyl butanoate, 2,3\u2010butanediol, 1\u2010propanol, phenylacetic acid, butyric acid, ethyl phenylacetate, 3\u2010methylbutyric acid, 2\u2010ethyl\u20106\u2010methylpyrazine and acetic acid. Notably, 44 compounds showed a significant positive correlation (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05) with the dosage of medicinal prescriptions. Furthermore, key terpenoids contributing to the herbal aroma in BTLJF, such as DL\u2010Limonene, (\u2212)\u2010\u03b1\u2010cedrene, cedrol, nerolidol and \u03b1\u2010terpineol, were confirmed to originate from medicinal prescriptions. This study provides valuable insights for the future improvement of the flavor and quality of Lujiu products.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71222","type":"journal-article","created":{"date-parts":[[2025,12,26]],"date-time":"2025-12-26T11:05:19Z","timestamp":1766747119000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Characterization of Key Aroma Compounds in Botanical Lujiu Based on Jiang\u2010Flavor Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Traceability Analysis"],"prefix":"10.1002","volume":"14","author":[{"given":"Yongsu","family":"Li","sequence":"first","affiliation":[{"name":"Kweichow Moutai Co., Ltd  Renhuai Guizhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yubo","family":"Yang","sequence":"additional","affiliation":[{"name":"Kweichow Moutai Co., Ltd  Renhuai Guizhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bo han","family":"Zhang","sequence":"additional","affiliation":[{"name":"Kweichow Moutai Co., Ltd  Renhuai Guizhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fan","family":"Yang","sequence":"additional","affiliation":[{"name":"Kweichow Moutai Co., Ltd  Renhuai Guizhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ping","family":"Xiang","sequence":"additional","affiliation":[{"name":"Kweichow Moutai Group  Renhuai Guizhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,12,26]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9673(01)80948-1"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.129363"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf051011k"},{"key":"e_1_2_11_5_1","volume-title":"Sensory Analysis\u2014Identification and Selection of Descriptors for Establishing a Sensory Profile by Multivariate Analysis","author":"GB\/T 16861\u20131997","year":"1997"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-319-26932-0_5"},{"issue":"4","key":"e_1_2_11_7_1","first-page":"1","article-title":"Research Progress on Flavor and Efficacy of Lujiu (Chinese Herbal Liquor)","volume":"43","author":"Guo W.","year":"2024","journal-title":"China Brew"},{"key":"e_1_2_11_8_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.02625\u201007"},{"key":"e_1_2_11_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2008.08.057"},{"key":"e_1_2_11_10_1","first-page":"122","article-title":"Production and Innovation of Low\u2010Alcohol Shandong Liquor (Luju)","volume":"11","author":"Huang Y.","year":"2007","journal-title":"Liquor\u2010Making Science & Technology"},{"key":"e_1_2_11_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12061238"},{"key":"e_1_2_11_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2023.105479"},{"key":"e_1_2_11_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2023.115474"},{"key":"e_1_2_11_14_1","unstructured":"Ma Y.2019.\u201cStudy on Key Components and Their Flavor Characteristics of Jiangxiang\u2010Style Baijiu Based on Flavoromics Strategy.\u201dMaster's thesis Guizhou University."},{"key":"e_1_2_11_15_1","doi-asserted-by":"publisher","DOI":"10.11882\/j.issn.0254\u20105071.2022.12.001"},{"key":"e_1_2_11_16_1","doi-asserted-by":"publisher","DOI":"10.1080\/14786419.2016.1255892"},{"key":"e_1_2_11_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2006.12.056"},{"key":"e_1_2_11_18_1","doi-asserted-by":"publisher","DOI":"10.1039\/c8ra02727g"},{"key":"e_1_2_11_19_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010017\u20102938\u20107"},{"key":"e_1_2_11_20_1","volume-title":"Compilations of Odour Threshold Values in Air, Water and Other Media","author":"Van Helmert L.","year":"2018"},{"key":"e_1_2_11_21_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2015.1064442"},{"issue":"9","key":"e_1_2_11_22_1","first-page":"196","article-title":"Design and Flavor Study of Autumn Pear and Almond Lujiu Based on Quanxiang Baijiu","volume":"43","author":"Wang M.","year":"2024","journal-title":"China Brew"},{"key":"e_1_2_11_23_1","doi-asserted-by":"publisher","DOI":"10.3390\/beverages6030042"},{"key":"e_1_2_11_24_1","volume-title":"Microbiology of Modern Liquor Brewing (Chapter\u00a05)","author":"Xu Y.","year":"2019"},{"key":"e_1_2_11_25_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12161\u2010021\u201002188\u2010w"},{"key":"e_1_2_11_26_1","unstructured":"Zhang Y. Y.Yang X.Lu et\u00a0al.2024.\u201cA Flavor\u2010Oriented Development Method for Characteristic Flavored Lujiu Products.\u201dChinese Patent No. CN119804676A."}],"container-title":["Food Science &amp; Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.71222","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/fsn3.71222","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.71222","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T10:34:40Z","timestamp":1789986880000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.71222"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,12,26]]},"references-count":25,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2026,1]]}},"alternative-id":["10.1002\/fsn3.71222"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.71222","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"value":"2048-7177","type":"print"},{"value":"2048-7177","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,12,26]]},"assertion":[{"value":"2025-10-09","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-11-06","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-12-26","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e71222"}}