{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:41:44Z","timestamp":1793036504931,"version":"4.5.0"},"reference-count":39,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T00:00:00Z","timestamp":1788825600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012154","name":"Graduate Research and Innovation Projects of Jiangsu Province","doi-asserted-by":"publisher","award":["KYCX25_2721"],"award-info":[{"award-number":["KYCX25_2721"]}],"id":[{"id":"10.13039\/501100012154","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32172331"],"award-info":[{"award-number":["32172331"]}],"id":[{"id":"10.13039\/501100001809","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":[[2026,10]]},"DOI":"10.1016\/j.fochx.2026.104440","type":"journal-article","created":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T15:40:06Z","timestamp":1788968406000},"page":"104440","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["A volatile-based aroma complexity index for Nongxiangxing baijiu"],"prefix":"10.1016","volume":"39","author":[{"given":"Huijing","family":"Lan","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jia","family":"Zheng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dong","family":"Zhao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jian","family":"Su","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanping","family":"Lu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuang","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Xu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"1","key":"10.1016\/j.fochx.2026.104440_bb0005","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1038\/s43016-019-0005-1","article-title":"The unmapped chemical complexity of our diet","volume":"1","author":"Barab\u00e1si","year":"2020","journal-title":"Nature Food"},{"issue":"2","key":"10.1016\/j.fochx.2026.104440_bb0010","doi-asserted-by":"crossref","first-page":"252","DOI":"10.1021\/acs.jcim.7b00622","article-title":"Scscore: Synthetic complexity learned from a reaction corpus","volume":"58","author":"Coley","year":"2018","journal-title":"Journal of Chemical Information and Modeling"},{"key":"10.1016\/j.fochx.2026.104440_bb0015","doi-asserted-by":"crossref","DOI":"10.1093\/chemse\/bjaf022","article-title":"Odors as cognitive constructs: History of odor classification and attempts to map odor percepts to physical and chemical parameters","volume":"50","author":"Doty","year":"2025","journal-title":"Chemical Senses"},{"key":"10.1016\/j.fochx.2026.104440_bb0020","doi-asserted-by":"crossref","first-page":"100","DOI":"10.1016\/j.jretconser.2018.06.009","article-title":"Brand experience and consumers\u2019 willingness-to-pay (WTP) a price premium: Mediating role of brand credibility and perceived uniqueness","volume":"44","author":"Dwivedi","year":"2018","journal-title":"Journal of Retailing and Consumer Services"},{"issue":"1","key":"10.1016\/j.fochx.2026.104440_bb0025","doi-asserted-by":"crossref","DOI":"10.3390\/metabo9010002","article-title":"Compositional differences and similarities between typical Chinese baijiu and western liquor as revealed by mass spectrometry-based metabolomics","volume":"9","author":"Fang","year":"2018","journal-title":"Metabolites"},{"key":"10.1016\/j.fochx.2026.104440_bb0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.142687","article-title":"Molecular and sensory characterization of Chinese baijiu aged in Jiuhai container and contribution of volatile odorous terpenes to Jiuhai-aroma","volume":"470","author":"Feng","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104440_bb0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.136576","article-title":"Investigation on the key factors associated with flavor quality in northern strong aroma type of baijiu by flavor matrix","volume":"426","author":"Hong","year":"2023","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104440_bb0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2026.118917","article-title":"Comprehensive analysis of lactones and furanones in baijiu: Identification, quantitation, sensorial contribution and aging-related insights","volume":"232","author":"Huang","year":"2026","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104440_bb0045","doi-asserted-by":"crossref","DOI":"10.1038\/srep01132","article-title":"Molecular complexity determines the number of olfactory notes and the pleasantness of smells (vol 1, 206, 2011)","volume":"3","author":"Kermen","year":"2013","journal-title":"Scientific Reports"},{"issue":"18","key":"10.1016\/j.fochx.2026.104440_bb0050","doi-asserted-by":"crossref","first-page":"12739","DOI":"10.1021\/acs.jmedchem.3c00689","article-title":"Spacial scorea comprehensive topological indicator for small-molecule complexity","volume":"66","author":"Krzyzanowski","year":"2023","journal-title":"Journal of Medicinal Chemistry"},{"issue":"2","key":"10.1016\/j.fochx.2026.104440_bb0055","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1016\/j.foodqual.2013.04.005","article-title":"Using the free comments method for sensory characterisation of cabernet franc wines: Comparison with classical profiling in a professional context","volume":"30","author":"Lawrence","year":"2013","journal-title":"Food Quality and Preference"},{"issue":"6661","key":"10.1016\/j.fochx.2026.104440_bb0060","doi-asserted-by":"crossref","first-page":"999","DOI":"10.1126\/science.ade4401","article-title":"A principal odor map unifies diverse tasks in olfactory perception","volume":"381","author":"Lee","year":"2023","journal-title":"Science"},{"key":"10.1016\/j.fochx.2026.104440_bb0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.143328","article-title":"Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu","volume":"475","author":"Li","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104440_bb0070","series-title":"Perfumery techniques","author":"Lin","year":"2008"},{"key":"10.1016\/j.fochx.2026.104440_bb0075","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.147787","article-title":"Lactic acid modulates empty-cup aroma persistence in baijiu via molecular interaction mechanisms: A case study of strong-aroma and soy-sauce-aroma baijiu","volume":"503","author":"Liu","year":"2026","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104440_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"},{"key":"10.1016\/j.fochx.2026.104440_bb0085","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.141433","article-title":"Olfactory perception complexity induced by key odorants perceptual interactions of alcoholic beverages: Wine as a focus case example","volume":"463","author":"Ma","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104440_bb0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.113668","article-title":"Fine wine recognition and appreciation: It is time to change the paradigm of wine tasting","volume":"174","author":"Malfeito-Ferreira","year":"2023","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104440_bb0095","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodqual.2020.103957","article-title":"Influence of sensory complexity on preferences for novel gourmet dairy desserts. Does Berlyne\u2019s theory apply to desserts?","volume":"84","author":"Palczak","year":"2020","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.fochx.2026.104440_bb0100","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1016\/j.foodqual.2018.06.002","article-title":"Sensory complexity and its influence on hedonic responses: A systematic review of applications in food and beverages","volume":"71","author":"Palczak","year":"2019","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.fochx.2026.104440_bb0105","doi-asserted-by":"crossref","first-page":"110","DOI":"10.1016\/j.foodqual.2015.01.014","article-title":"A sensory study of the ageing bouquet of red Bordeaux wines: A three-step approach for exploring a complex olfactory concept","volume":"42","author":"Picard","year":"2015","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.fochx.2026.104440_bb0110","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/j.foodqual.2019.03.010","article-title":"Individual differences in perceived complexity are associated with different affective responses to alcoholic cocktails","volume":"76","author":"Pierguidi","year":"2019","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.fochx.2026.104440_bb0115","series-title":"Perfumes, cosmeties and soaps","volume":"V. 2","author":"Poucher","year":"1959"},{"issue":"9","key":"10.1016\/j.fochx.2026.104440_bb0120","doi-asserted-by":"crossref","first-page":"2014","DOI":"10.1016\/j.bmcl.2017.03.008","article-title":"A path based approach to assessing molecular complexity","volume":"27","author":"Proudfoot","year":"2017","journal-title":"Bioorganic & Medicinal Chemistry Letters"},{"key":"10.1016\/j.fochx.2026.104440_bb0125","article-title":"A review on flavor of baijiu and other world-renowned distilled liquors","volume":"20","author":"Qiao","year":"2023","journal-title":"Food Chemistry: X"},{"issue":"30","key":"10.1016\/j.fochx.2026.104440_bb0130","doi-asserted-by":"crossref","first-page":"16955","DOI":"10.1021\/acs.jafc.4c01709","article-title":"Flavor perception and formation mechanism of empty cup aroma in soy sauce aroma type baijiu","volume":"72","author":"Qin","year":"2024","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104440_bb0135","doi-asserted-by":"crossref","DOI":"10.3390\/foods15162906","article-title":"Time-resolved profiling of aroma-active compounds during the persistence of empty cup aroma in soy sauce aroma type baijiu","volume":"15","author":"Qin","year":"2026","journal-title":"Foods"},{"issue":"2","key":"10.1016\/j.fochx.2026.104440_bb0140","doi-asserted-by":"crossref","first-page":"168","DOI":"10.1111\/ajgw.12129","article-title":"Perceived complexity in sauvignon blanc wines: Influence of domain-specific expertise","volume":"21","author":"Schlich","year":"2015","journal-title":"Australian Journal of Grape and Wine Research"},{"key":"10.1016\/j.fochx.2026.104440_bb0145","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109760","article-title":"Sensory typicity of regional Australian cabernet sauvignon wines according to expert evaluations and descriptive analysis","volume":"138","author":"Souza Gonzaga","year":"2020","journal-title":"Food Research International"},{"issue":"7","key":"10.1016\/j.fochx.2026.104440_bb0150","doi-asserted-by":"crossref","first-page":"451","DOI":"10.1093\/chemse\/bjy047","article-title":"On the meaning(s) of perceived complexity in the chemical senses","volume":"43","author":"Spence","year":"2018","journal-title":"Chemical Senses"},{"issue":"2","key":"10.1016\/j.fochx.2026.104440_bb0155","doi-asserted-by":"crossref","DOI":"10.3390\/e27020191","article-title":"Complexity, uncertainty, and entropy: Applications to food sensory perception and other complex phenomena","volume":"27","author":"Sturtewagen","year":"2025","journal-title":"Entropy"},{"key":"10.1016\/j.fochx.2026.104440_bb0160","doi-asserted-by":"crossref","DOI":"10.3389\/fpsyg.2014.00504","article-title":"The perception of odor objects in everyday life: A review on the processing of odor mixtures","volume":"5","author":"Thomas-Danguin","year":"2014","journal-title":"Frontiers in Psychology"},{"key":"10.1016\/j.fochx.2026.104440_bb0165","doi-asserted-by":"crossref","DOI":"10.1016\/j.tifs.2024.104376","article-title":"Unraveling the aroma profiling of baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different baijiu, and their synthesis mechanisms","volume":"146","author":"Wang","year":"2024","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.104440_bb0170","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodqual.2021.104230","article-title":"How does wine ageing influence perceived complexity? Temporal-choose-all-that-apply (TCATA) reveals temporal drivers of complexity in experts and novices","volume":"92","author":"Wang","year":"2021","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.fochx.2026.104440_bb0175","doi-asserted-by":"crossref","first-page":"238","DOI":"10.1016\/j.foodqual.2018.03.011","article-title":"Wine complexity: An empirical investigation","volume":"68","author":"Wang","year":"2018","journal-title":"Food Quality and Preference"},{"issue":"2","key":"10.1016\/j.fochx.2026.104440_bb0180","doi-asserted-by":"crossref","first-page":"243","DOI":"10.1111\/ajgw.12382","article-title":"Is complexity worth paying for? Investigating the perception of wine complexity for single varietal and blended wines in consumers and experts","volume":"25","author":"Wang","year":"2019","journal-title":"Australian Journal of Grape and Wine Research"},{"key":"10.1016\/j.fochx.2026.104440_bb0185","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodqual.2023.105005","article-title":"A novel quantitative method for evaluating food sensory complexity using the temporal dominance of sensations method","volume":"112","author":"Watanabe","year":"2023","journal-title":"Food Quality and Preference"},{"issue":"9","key":"10.1016\/j.fochx.2026.104440_bb0190","doi-asserted-by":"crossref","first-page":"5841","DOI":"10.1111\/1750-3841.17280","article-title":"Differences and correlations between industrial experts and semi-trained assessors in the sensory evaluation of strong-aroma baijiu using rate-all-that-apply","volume":"89","author":"Xiangli","year":"2024","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.fochx.2026.104440_bb0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.117371","article-title":"Decoding baijiu flavor complexity: Integrating dynamic sensory analysis, high-resolution metabolomics, and advanced mass spectrometry","volume":"221","author":"Zhang","year":"2025","journal-title":"Food Research International"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526009612?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526009612?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:04:49Z","timestamp":1793034289000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526009612"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":39,"alternative-id":["S2590157526009612"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104440","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"A volatile-based aroma complexity index for Nongxiangxing baijiu","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104440","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"104440"}}