{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,19]],"date-time":"2026-06-19T22:01:04Z","timestamp":1781906464370,"version":"3.54.5"},"reference-count":39,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T00:00:00Z","timestamp":1769904000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T00:00:00Z","timestamp":1769904000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T00:00:00Z","timestamp":1769904000000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T00:00:00Z","timestamp":1769904000000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T00:00:00Z","timestamp":1769904000000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T00:00:00Z","timestamp":1769904000000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T00:00:00Z","timestamp":1769904000000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"funder":[{"DOI":"10.13039\/501100018542","name":"Natural Science Foundation of Sichuan Province","doi-asserted-by":"publisher","award":["2024NSFSC2068"],"award-info":[{"award-number":["2024NSFSC2068"]}],"id":[{"id":"10.13039\/501100018542","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100018587","name":"Yibin Science and Technology Bureau","doi-asserted-by":"publisher","award":["2024SF018"],"award-info":[{"award-number":["2024SF018"]}],"id":[{"id":"10.13039\/501100018587","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Journal of Chromatography A"],"published-print":{"date-parts":[[2026,2]]},"DOI":"10.1016\/j.chroma.2025.466634","type":"journal-article","created":{"date-parts":[[2025,12,17]],"date-time":"2025-12-17T00:19:28Z","timestamp":1765930768000},"page":"466634","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":2,"special_numbering":"C","title":["Why is the \u201ccutting heads and tails\u201d process used in the production of strong-flavor Baijiu?"],"prefix":"10.1016","volume":"1768","author":[{"given":"Yuhao","family":"Xiang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongguang","family":"Shang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuangquan","family":"Xiang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xianping","family":"Qiu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianshen","family":"Yu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xianlin","family":"Ni","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2362-5279","authenticated-orcid":false,"given":"Tongwei","family":"Guan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"1","key":"10.1016\/j.chroma.2025.466634_bib0001","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1016\/j.jef.2016.03.001","article-title":"Baijiu (\u767d\u9152), Chinese liquor: history, classification and manufacture","volume":"3","author":"Zheng","year":"2016","journal-title":"J. Ethn. Foods"},{"key":"10.1016\/j.chroma.2025.466634_bib0002","article-title":"Influence of two sorghum varieties on metabolic factors, microbial community, and flavor component precursors of strong-flavor Baijiu Zaopei","author":"Zhu","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.chroma.2025.466634_bib0003","first-page":"192","article-title":"GC-IMS and GC\/Q-TOFMS analysis of Maotai-flavor baijiu at different aging times","author":"Fan","year":"2024","journal-title":"Lwt-Food Sci. Technol."},{"issue":"5","key":"10.1016\/j.chroma.2025.466634_bib0004","doi-asserted-by":"crossref","first-page":"360","DOI":"10.1016\/j.jbiosc.2023.12.009","article-title":"Analysis of differences in microorganisms and aroma profiles between normal and off-flavor pit mud in Chinese strong-flavor Baijiu","volume":"137","author":"Li","year":"2024","journal-title":"J. Biosci. Bioeng."},{"key":"10.1016\/j.chroma.2025.466634_bib0005","doi-asserted-by":"crossref","DOI":"10.1016\/j.fochx.2023.100970","article-title":"Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China","volume":"20","author":"Wu","year":"2023","journal-title":"Food Chem.-X"},{"issue":"3","key":"10.1016\/j.chroma.2025.466634_bib0006","doi-asserted-by":"crossref","DOI":"10.3390\/foods10030680","article-title":"Automatic and intelligent technologies of solid-State fermentation process of Baijiu production: applications, challenges, and prospects","volume":"10","author":"Ye","year":"2021","journal-title":"Foods"},{"issue":"2","key":"10.1016\/j.chroma.2025.466634_bib0007","doi-asserted-by":"crossref","first-page":"283","DOI":"10.3136\/fstr.20.283","article-title":"Volatile compounds of raw spirits from different distilling stages of Luzhou-flavor spirit","volume":"20","author":"Zheng","year":"2014","journal-title":"Food Sci. Technol. Res."},{"key":"10.1016\/j.chroma.2025.466634_bib0008","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109388","article-title":"Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry","volume":"137","author":"Xiang","year":"2020","journal-title":"Food Res. Int."},{"key":"10.1016\/j.chroma.2025.466634_bib0009","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130430","article-title":"Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies","volume":"365","author":"He","year":"2021","journal-title":"Food Chem."},{"key":"10.1016\/j.chroma.2025.466634_bib0010","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.118748","article-title":"Age-dependent microbial succession and functional differentiation in pit mud and zaopei of strong-flavor Baijiu","author":"Tong","year":"2025","journal-title":"LWT"},{"key":"10.1016\/j.chroma.2025.466634_bib0011","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.112885","article-title":"Application of Clostridium butyricum, rummeliibacillus suwonensis, and issatchenkia orientalis for Nongxiangxing baijiu fermentation: improves the microbial communities and flavor of upper fermented grain","volume":"169","author":"Guan","year":"2023","journal-title":"Food Res. Int."},{"key":"10.1016\/j.chroma.2025.466634_bib0012","doi-asserted-by":"crossref","first-page":"186","DOI":"10.1016\/j.foodchem.2019.02.074","article-title":"Characterization and differentiation of key odor-active compounds of \u2018Beibinghong\u2019icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution","volume":"287","author":"Lan","year":"2019","journal-title":"Food Chem."},{"key":"10.1016\/j.chroma.2025.466634_bib0013","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2019.108837","article-title":"Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism","volume":"129","author":"Li","year":"2020","journal-title":"Food Res. Int."},{"key":"10.1016\/j.chroma.2025.466634_bib0014","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.111062","article-title":"Exploring the response patterns of strong-flavor baijiu brewing microecosystem to fortified Daqu under different pit ages","volume":"155","author":"Mu","year":"2022","journal-title":"Food Res. Int."},{"issue":"6","key":"10.1016\/j.chroma.2025.466634_bib0015","doi-asserted-by":"crossref","DOI":"10.3390\/foods13060914","article-title":"Differential characteristics of the metabolic profiles and microbial community between superior and normal grades of Nongxiangxing-daqu","volume":"13","author":"Hou","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.chroma.2025.466634_bib0016","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijfoodmicro.2022.109594","article-title":"Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation","volume":"369","author":"Gao","year":"2022","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.chroma.2025.466634_bib0017","article-title":"Comparison of the volatile organic compounds in Citrus reticulata 'Chachi' peel with different drying methods using E-nose, GC-IMS and HS-SPME-GC-MS","volume":"14","author":"Wang","year":"2023","journal-title":"Front. Plant Sci."},{"key":"10.1016\/j.chroma.2025.466634_bib0018","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130920","article-title":"Flavor mystery of Chinese traditional fermented baijiu: the great contribution of ester compounds","volume":"369","author":"Xu","year":"2022","journal-title":"Food Chem."},{"issue":"7","key":"10.1016\/j.chroma.2025.466634_bib0019","doi-asserted-by":"crossref","first-page":"2695","DOI":"10.1021\/jf052635t","article-title":"Characterization of aroma compounds of Chinese \"Wuliangye\" and \"Jiannanchun\" liquors by aroma extract dilution analysis","volume":"54","author":"Fan","year":"2006","journal-title":"J. Agric. Food Chem."},{"issue":"12","key":"10.1016\/j.chroma.2025.466634_bib0020","doi-asserted-by":"crossref","first-page":"5045","DOI":"10.1021\/je200868y","article-title":"Ebulliometric determination and prediction of vapor\u2013liquid equilibria for binary mixtures of ethanol and ethyl hexanoate","volume":"56","author":"Matsuda","year":"2011","journal-title":"J. Chem. Eng. Data"},{"issue":"3","key":"10.1016\/j.chroma.2025.466634_bib0021","doi-asserted-by":"crossref","first-page":"313","DOI":"10.1016\/j.yrtph.2007.12.008","article-title":"Defining maximum levels of higher alcohols in alcoholic beverages and surrogate alcohol products","volume":"50","author":"Lachenmeier","year":"2008","journal-title":"Regul. Toxicol. Pharmacol."},{"key":"10.1016\/j.chroma.2025.466634_bib0022","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2024.104569","article-title":"Revealing the key microorganisms producing higher alcohols and their assembly processes during Jiang-flavor Baijiu fermentation","volume":"61","author":"Wei","year":"2024","journal-title":"Food Biosci."},{"key":"10.1016\/j.chroma.2025.466634_bib0023","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.140461","article-title":"Comprehensive analysis of risk factors (methanol, acetaldehyde and higher alcohols) in alcoholic beverages and their reduction strategies: GC\u2013MS analysis and modified activated carbon adsorption and characterization","volume":"460","author":"Wu","year":"2024","journal-title":"Food Chem."},{"key":"10.1016\/j.chroma.2025.466634_bib0024","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.140676","article-title":"The insights into sour flavor and organic acids in alcoholic beverages","volume":"460","author":"Yan","year":"2024","journal-title":"Food Chem."},{"issue":"17","key":"10.1016\/j.chroma.2025.466634_bib0025","doi-asserted-by":"crossref","first-page":"2939","DOI":"10.1080\/10408398.2017.1346584","article-title":"The mouthfeel of white wine","volume":"58","author":"Gawel","year":"2018","journal-title":"Crit. Rev. Food Sci. Nutr."},{"issue":"3","key":"10.1016\/j.chroma.2025.466634_bib0026","doi-asserted-by":"crossref","first-page":"315","DOI":"10.1002\/jib.44","article-title":"A comparison of the influence of eight commercial yeast strains on the chemical and sensory profiles of freshly distilled Chinese brandy","volume":"118","author":"Zhao","year":"2012","journal-title":"J. Inst. Brew."},{"key":"10.1016\/j.chroma.2025.466634_bib0027","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2025.106270","article-title":"Elucidation of the key aroma compounds of floral and fruity aroma in sauce-flavored Baijiu by pervaporative membrane separation, GC-IMS, GC-MS, and aroma Omission studies","author":"Mou","year":"2025","journal-title":"Food Biosci."},{"issue":"8","key":"10.1016\/j.chroma.2025.466634_bib0028","doi-asserted-by":"crossref","first-page":"1071","DOI":"10.1016\/S1470-2045(21)00279-5","article-title":"Global burden of cancer in 2020 attributable to alcohol consumption: a population-based study","volume":"22","author":"Rumgay","year":"2021","journal-title":"Lancet Oncol."},{"key":"10.1016\/j.chroma.2025.466634_bib0029","doi-asserted-by":"crossref","first-page":"1769","DOI":"10.1016\/j.crfs.2022.10.003","article-title":"Electrochemical esterification in distilled liquor via gold catalysis and its application for enhancing ester aroma of low-alcohol liquor","volume":"5","author":"Wang","year":"2022","journal-title":"Curr. Res. Food Sci."},{"key":"10.1016\/j.chroma.2025.466634_bib0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfca.2022.104577","article-title":"Exploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods","volume":"110","author":"He","year":"2022","journal-title":"J. Food Compos. Anal."},{"key":"10.1016\/j.chroma.2025.466634_bib0031","article-title":"Furfural-based phenolic resins for plywood panels: from basic concepts to upscale production","volume":"48","author":"Papadopoulou","year":"2025","journal-title":"Sustain. Chem. Pharm."},{"key":"10.1016\/j.chroma.2025.466634_bib0032","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.134318","article-title":"Precursors and formation pathways of furfural in sugarcane juice during thermal treatment","volume":"402","author":"Huang","year":"2023","journal-title":"Food Chem."},{"issue":"4","key":"10.1016\/j.chroma.2025.466634_bib0033","doi-asserted-by":"crossref","first-page":"2059","DOI":"10.1007\/s11694-020-00452-x","article-title":"Identification and quantification of volatile toxic compounds in tequila","volume":"14","author":"Ram\u00edrez-Gu\u00edzar","year":"2020","journal-title":"J. Food Meas. Charact."},{"issue":"4","key":"10.1016\/j.chroma.2025.466634_bib0034","article-title":"Flavouring Group Evaluation 13, revision 1 (FGE. 13Rev1): furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 141","volume":"8","author":"Anadon","year":"2010","journal-title":"EFSA J."},{"issue":"8","key":"10.1016\/j.chroma.2025.466634_bib0035","doi-asserted-by":"crossref","first-page":"938","DOI":"10.1080\/14786419.2016.1255892","article-title":"Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation","volume":"31","author":"Niu","year":"2017","journal-title":"Nat. Prod. Res."},{"key":"10.1016\/j.chroma.2025.466634_bib0036","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2019.125898","article-title":"Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing","volume":"310","author":"Zhu","year":"2020","journal-title":"Food Chem."},{"issue":"3","key":"10.1016\/j.chroma.2025.466634_bib0037","first-page":"1643","article-title":"Complex relationship between TAS2 receptor variations, bitterness perception, and alcohol consumption observed in a population of wine consumers","volume":"10","author":"Fu","year":"2019","journal-title":"Food Biosci."},{"key":"10.1016\/j.chroma.2025.466634_bib0038","article-title":"Characterization of the cellar mud odor compounds and their content variation in strong aroma base Baijiu by GC\/MS\/O and means of molecular sensory science","author":"Zhang","year":"2024","journal-title":"Appl. Food Res."},{"key":"10.1016\/j.chroma.2025.466634_bib0039","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.117436","article-title":"Odor threshold dynamics during Baijiu aging: ester\u2013acid interactions","author":"Qiu","year":"2025","journal-title":"LWT"}],"container-title":["Journal of Chromatography A"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0021967325009781?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0021967325009781?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,4,29]],"date-time":"2026-04-29T05:15:21Z","timestamp":1777439721000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0021967325009781"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,2]]},"references-count":39,"alternative-id":["S0021967325009781"],"URL":"https:\/\/doi.org\/10.1016\/j.chroma.2025.466634","relation":{},"ISSN":["0021-9673"],"issn-type":[{"value":"0021-9673","type":"print"}],"subject":[],"published":{"date-parts":[[2026,2]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Why is the \u201ccutting heads and tails\u201d process used in the production of strong-flavor Baijiu?","name":"articletitle","label":"Article Title"},{"value":"Journal of Chromatography A","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.chroma.2025.466634","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 Elsevier B.V. All rights are reserved, including those for text and data mining, AI training, and similar technologies.","name":"copyright","label":"Copyright"}],"article-number":"466634"}}