{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T17:07:28Z","timestamp":1789405648133,"version":"build-2803163510"},"reference-count":48,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T00:00:00Z","timestamp":1789344000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T00:00:00Z","timestamp":1789344000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32472468"],"award-info":[{"award-number":["32472468"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32001817"],"award-info":[{"award-number":["32001817"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>The Huangjiu (Chinese rice wine) is one of the most culturally important alcoholic beverages in China, with the varieties from Southern Shaoxing and Northern Daizhou being particularly renowned. The raw materials and production processes of Huangjiu from these two regions differ substantially, resulting in distinct nutritional, safety and flavor characteristics. This study systematically compared total sugar content, amino acid composition, Maillard reaction products and flavor compounds in five Huangjiu samples from Shaoxing, Zhejiang Province, and Daixian, Shanxi Province.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      The total sugar content in Daixian Huangjiu ranged from 66.1\u2009\u00b1\u20094.2 to 84.6\u2009\u00b1\u20091.3\u2009g\u2009L\n                      <jats:sup>\u20131<\/jats:sup>\n                      , which was significantly higher than that of Shaoxing Huangjiu (32.1\u2009\u00b1\u20090.4 to 42.1\u2009\u00b1\u20090.9\u2009g\u2009L\n                      <jats:sup>\u20131<\/jats:sup>\n                      ). The free amino acid amount of Daixian Huangjiu ranged from 1.271 to 1.605\u2009mg\u2009mL\n                      <jats:sup>\u20131<\/jats:sup>\n                      , which was lower than that of Shaoxing Huangjiu (1.454\u20132.200\u2009mg\u2009mL\n                      <jats:sup>\u20131<\/jats:sup>\n                      ). The essential amino acid content was higher in Daixian Huangjiu than in Shaoxing Huangjiu (0.495\u20130.603\n                      <jats:italic>versus<\/jats:italic>\n                      0.247\u20130.405\u2009mg\u2009mL\n                      <jats:sup>\u20131<\/jats:sup>\n                      ). Maillard reaction products were significantly higher in Daixian Huangjiu than in Shaoxing Huangjiu, with representative compounds including 5\u2010hydroxymethylfurfural, dicarbonyl compounds, carboxymethyllysine and carboxyethyllysine. In total, 57 volatile compounds were identified from Huangjiu using gas chromatography\u2010ion mobility spectrometry (GC\u2010IMS). Principal component analysis revealed that the volatile profiles of Huangjiu from different origins possessed significant differences.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>Daixian Huangjiu contained higher total sugar, essential amino acid and Maillard reaction products content than that of Shaoxing. GC\u2010IMS has shown strong potential in identifying the origin and vintage of Huangjiu by increasing the sample size in the future. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71091","type":"journal-article","created":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T16:52:32Z","timestamp":1789404752000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Comparison study of the total sugar, amino acids, Maillard reaction products and volatile compounds of\n                    <scp>\n                      <i>Huangjiu<\/i>\n                    <\/scp>\n                    from Shaoxing and Daixian in China"],"prefix":"10.1002","author":[{"given":"Lifeng","family":"Li","sequence":"first","affiliation":[{"name":"School of Environment and Safety Engineering, North University of China  Taiyuan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mengdi","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Chemistry and Chemical Engineering, North University of China  Taiyuan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hong","family":"Yao","sequence":"additional","affiliation":[{"name":"School of Chemistry and Chemical Engineering, North University of China  Taiyuan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cheng","family":"Li","sequence":"additional","affiliation":[{"name":"School of Chemistry and Chemical Engineering, North University of China  Taiyuan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuangqi","family":"Hu","sequence":"additional","affiliation":[{"name":"School of Environment and Safety Engineering, North University of China  Taiyuan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin","family":"Zheng","sequence":"additional","affiliation":[{"name":"Beijing Analytical Center\u2010SSL, Shimadzu (China) Co., LTD.  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Optimization of determination of volatile carbonyl compounds in Huangjiu and its application in differentiating HuangjiuJiangnan University Wuxi Master thesis 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Study on the Biosynthesis Mechanism of Tetra\u2010Methylpyrazine during the Chinese Liquor BrewingJiangnan University Wuxi PhD thesis (2013)."},{"key":"e_1_2_8_43_1","doi-asserted-by":"crossref","DOI":"10.48130\/bpr-0024-0039","article-title":"Effect of two yeast strains and fermentation time on metabolomics and flavoromics of Nam Hom (aromatic) coconut (Cocos nucifera L.) cider","volume":"5","author":"Songprasert P","year":"2025","journal-title":"Beverage Plant 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