{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T12:23:26Z","timestamp":1792758206532,"version":"4.5.0"},"reference-count":37,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,1,14]],"date-time":"2025-01-14T00:00:00Z","timestamp":1736812800000},"content-version":"vor","delay-in-days":13,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004829","name":"Science and Technology Department of Sichuan Province","doi-asserted-by":"publisher","award":["2021ZYD0102"],"award-info":[{"award-number":["2021ZYD0102"]}],"id":[{"id":"10.13039\/501100004829","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2025,1]]},"DOI":"10.1016\/j.fochx.2025.102193","type":"journal-article","created":{"date-parts":[[2025,1,18]],"date-time":"2025-01-18T18:59:27Z","timestamp":1737226767000},"page":"102193","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":14,"special_numbering":"C","title":["Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass"],"prefix":"10.1016","volume":"25","author":[{"given":"Shi-Yi","family":"Wang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chen","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu-Jie","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guang-Qian","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhen-Ming","family":"Lu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Li-Juan","family":"Chai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hong-Yu","family":"Xu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jin-Song","family":"Shi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Song-Tao","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cai-Hong","family":"Shen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiao-Juan","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zheng-Hong","family":"Xu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2025.102193_bb0005","doi-asserted-by":"crossref","DOI":"10.1155\/2022\/4614330","article-title":"Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis","volume":"2022","author":"Cai","year":"2022","journal-title":"Journal of Analytical Methods in Chemistry"},{"issue":"11","key":"10.1016\/j.fochx.2025.102193_bb0010","doi-asserted-by":"crossref","DOI":"10.3390\/foods10112888","article-title":"Untargeted headspace-gas chromatography-ion mobility spectrometry in combination with chemometrics for detecting the age of chinese liquor (baijiu)","volume":"10","author":"Chen","year":"2021","journal-title":"Foods"},{"issue":"1","key":"10.1016\/j.fochx.2025.102193_bb0015","doi-asserted-by":"crossref","DOI":"10.1038\/s41598-020-74423-z","article-title":"Mechanisms of the regulation of ester balance between oxidation and esterification in aged baijiu","volume":"10","author":"Deng","year":"2020","journal-title":"Scientific Reports"},{"issue":"1","key":"10.1016\/j.fochx.2025.102193_bb0020","doi-asserted-by":"crossref","DOI":"10.1186\/s12866-020-01745-3","article-title":"Effects of aging on the quality of roasted sesame-like flavor Daqu","volume":"20","author":"Fan","year":"2020","journal-title":"BMC Microbiology"},{"key":"10.1016\/j.fochx.2025.102193_bb0025","series-title":"Flavor chemistry of alcoholic beverage","author":"Fan","year":"2014"},{"key":"10.1016\/j.fochx.2025.102193_bb0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2022.101859","article-title":"Comparative study between the effects of aged and fresh Chinese baijiu on gut microbiota and host metabolism","volume":"49","author":"Fang","year":"2022","journal-title":"Food Bioscience"},{"issue":"23","key":"10.1016\/j.fochx.2025.102193_bb0035","doi-asserted-by":"crossref","DOI":"10.3390\/foods11233916","article-title":"Volatile compound abundance correlations provide a new insight into odor balances in sauce-aroma baijiu","volume":"11","author":"Guan","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2025.102193_bb0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109695","article-title":"Research progress of trace components in sesame-aroma type of baijiu","volume":"137","author":"Hong","year":"2020","journal-title":"Food Research International"},{"issue":"4","key":"10.1016\/j.fochx.2025.102193_bb0045","doi-asserted-by":"crossref","first-page":"1904","DOI":"10.1002\/fsn3.1475","article-title":"Effects of metals released in strong-flavor baijiu on the evolution of aroma compounds during storage","volume":"8","author":"Huang","year":"2020","journal-title":"Food Science & Nutrition"},{"issue":"Part B","key":"10.1016\/j.fochx.2025.102193_bb0050","article-title":"Insights into the mechanism of flavor compound changes in strong flavor baijiu during storage by using the density functional theory and molecular dynamics simulation","volume":"373","author":"Huang","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102193_bb0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2021.110681","article-title":"Untargeted foodomics reveals molecular mechanism of magnetic field effect on Feng-flavor baijiu ageing","volume":"149","author":"Jia","year":"2021","journal-title":"Food Research International"},{"issue":"17","key":"10.1016\/j.fochx.2025.102193_bb0060","article-title":"Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor","volume":"X","author":"Jia","year":"2023","journal-title":"Food Chemistry"},{"issue":"10","key":"10.1016\/j.fochx.2025.102193_bb0065","doi-asserted-by":"crossref","first-page":"3180","DOI":"10.1021\/ie060828f","article-title":"Reaction kinetics of the catalytic esterification of citric acid with ethanol","volume":"46","author":"Kolah","year":"2007","journal-title":"Industrial & Engineering Chemistry Research"},{"key":"10.1016\/j.fochx.2025.102193_bb0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfca.2023.105609","article-title":"Why does distilled liquor has a soft and harmonious flavor after long-time ageing? A thermodynamic analysis","volume":"123","author":"Li","year":"2023","journal-title":"Journal of Food Composition and Analysis"},{"key":"10.1016\/j.fochx.2025.102193_bb0075","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.137731","article-title":"Influence on the volatilization of ethyl esters: Nonnegligible role of long-chain fatty acids on baijiu flavor via intermolecular interaction","volume":"436","author":"Liu","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102193_bb0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.112594","article-title":"Machine learning based age-authentication assisted by chemo-kinetics: Case study of strong-flavor Chinese baijiu","volume":"167","author":"Liu","year":"2023","journal-title":"Food Research International"},{"issue":"9","key":"10.1016\/j.fochx.2025.102193_bb0085","doi-asserted-by":"crossref","DOI":"10.3390\/molecules27092942","article-title":"Effects of organic acids on the release of fruity esters in water: An insight at the molecular level","volume":"27","author":"Liu","year":"2022","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2025.102193_bb0090","doi-asserted-by":"crossref","first-page":"222","DOI":"10.1016\/j.tifs.2019.12.026","article-title":"Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors","volume":"96","author":"Luo","year":"2020","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2025.102193_bb0095","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.108986","article-title":"Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai baijiu by gas chromatography-olfactometry, odor intensity, olfactory threshold and odor activity value","volume":"131","author":"Niu","year":"2020","journal-title":"Food Research International"},{"issue":"1","key":"10.1016\/j.fochx.2025.102193_bb0100","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/j.fshw.2022.07.025","article-title":"Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry","volume":"12","author":"Qin","year":"2023","journal-title":"Food Science and Human Wellness"},{"issue":"0308-8146","key":"10.1016\/j.fochx.2025.102193_bb0105","article-title":"Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu","volume":"434","author":"Qin","year":"2024","journal-title":"Food Chemistry"},{"issue":"10","key":"10.1016\/j.fochx.2025.102193_bb0110","doi-asserted-by":"crossref","DOI":"10.3390\/foods13101504","article-title":"Key aroma differences in volatile compounds of aged Feng-flavored baijiu determined using sensory descriptive analysis and GCxGC-TOFMS","volume":"13","author":"Ren","year":"2024","journal-title":"Foods"},{"issue":"2","key":"10.1016\/j.fochx.2025.102193_bb0115","doi-asserted-by":"crossref","first-page":"194","DOI":"10.1007\/s12024-013-9411-0","article-title":"Alcohol congener analysis and the source of alcohol: A review","volume":"9","author":"Rodda","year":"2013","journal-title":"Forensic Science Medicine and Pathology"},{"key":"10.1016\/j.fochx.2025.102193_bb0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.115735","article-title":"Equilibrium of esterification in Chinese distilled liquor (baijiu) during ageing","volume":"192","author":"Ru","year":"2024","journal-title":"LWT -- Food Science and Technology"},{"key":"10.1016\/j.fochx.2025.102193_bb0125","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1016\/j.molstruc.2007.11.050","article-title":"Asynchronous kernel analysis for binary mixture solutions of ethanol and carboxylic acids","volume":"883","author":"Shinzawa","year":"2008","journal-title":"Journal of Molecular Structure"},{"issue":"33","key":"10.1016\/j.fochx.2025.102193_bb0130","doi-asserted-by":"crossref","first-page":"8478","DOI":"10.1021\/jf502071d","article-title":"Relationship between medium-chain fatty acid contents and organoleptic properties of Japanese sake","volume":"62","author":"Takahashi","year":"2014","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"1","key":"10.1016\/j.fochx.2025.102193_bb0135","doi-asserted-by":"crossref","first-page":"502","DOI":"10.1111\/1541-4337.13080","article-title":"Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques","volume":"22","author":"Wang","year":"2023","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"issue":"3","key":"10.1016\/j.fochx.2025.102193_bb0140","doi-asserted-by":"crossref","first-page":"1695","DOI":"10.1021\/acs.jafc.3c06929","article-title":"Characterization of key aging aroma compounds in aged Jiangxiangxing baijiu and their formation influencing factors during the Storge process","volume":"72","author":"Wang","year":"2024","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"3","key":"10.1016\/j.fochx.2025.102193_bb0145","first-page":"1","article-title":"Research progress of Moutai-flavor baijiu aging","volume":"40","author":"Xie","year":"2021","journal-title":"China Brewing"},{"issue":"3","key":"10.1016\/j.fochx.2025.102193_bb0150","doi-asserted-by":"crossref","DOI":"10.3390\/catal13030478","article-title":"A thermodynamic and kinetic study on electrochemical esterification in aroma-enhanced distilled liquor (baijiu)","volume":"13","author":"Xu","year":"2023","journal-title":"Catalysts"},{"issue":"03","key":"10.1016\/j.fochx.2025.102193_bb0155","first-page":"23","article-title":"Preliminary analysis of volatile flavor substances in Wuliang strong fragrant baijiu of different storage years","volume":"59","author":"Xu","year":"2023","journal-title":"Food and Fermentation Science & Technology"},{"key":"10.1016\/j.fochx.2025.102193_bb0160","article-title":"Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics","volume":"7","author":"Xu","year":"2017","journal-title":"Scientific Reports"},{"key":"10.1016\/j.fochx.2025.102193_bb0165","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 Chemistry"},{"key":"10.1016\/j.fochx.2025.102193_bb0170","series-title":"A profile of the volatilecompounds with bitter and\/or astringent taste in baijiu(chinese liquor)","author":"Y., W. Y","year":"2018"},{"key":"10.1016\/j.fochx.2025.102193_bb0175","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.129596","article-title":"Elucidating oxidation-based flavour formation mechanism in the aging process of Chinese distilled spirits by electrochemistry and UPLC-Q-Orbitrap-MS\/MS","volume":"355","author":"Zheng","year":"2021","journal-title":"Food Chemistry"},{"issue":"1","key":"10.1016\/j.fochx.2025.102193_bb0180","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1016\/j.jef.2016.03.001","article-title":"Baijiu, Chinese liquor: History, classification and manufacture","volume":"3","author":"Zheng","year":"2016","journal-title":"Journal of Ethnic Foods"},{"key":"10.1016\/j.fochx.2025.102193_bb0185","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 Chemistry"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525000392?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525000392?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,4,26]],"date-time":"2025-04-26T07:26:02Z","timestamp":1745652362000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157525000392"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,1]]},"references-count":37,"alternative-id":["S2590157525000392"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2025.102193","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2025,1]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2025.102193","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"102193"}}