{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:36:32Z","timestamp":1793036192899,"version":"4.5.0"},"reference-count":37,"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":[[2026,9,10]],"date-time":"2026-09-10T00:00:00Z","timestamp":1788998400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100010828","name":"Department of Education of Guizhou Province","doi-asserted-by":"publisher","award":["Qian Jiao He KY Zi [2018] 003"],"award-info":[{"award-number":["Qian Jiao He KY Zi [2018] 003"]}],"id":[{"id":"10.13039\/501100010828","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.2026.104443","type":"journal-article","created":{"date-parts":[[2026,9,18]],"date-time":"2026-09-18T15:54:03Z","timestamp":1789746843000},"page":"104443","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Regional differences and round-by-round dynamics of aldehydes in sauce-flavor baijiu from the Chishui River Basin"],"prefix":"10.1016","volume":"39","author":[{"given":"Xiangui","family":"Wang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dan","family":"Yang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinyu","family":"Yuan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dan","family":"Zeng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Deguang","family":"Wu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huajie","family":"Xu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tianzhu","family":"Shi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"1","key":"10.1016\/j.fochx.2026.104443_bb0005","doi-asserted-by":"crossref","first-page":"579","DOI":"10.1002\/jsfa.13855","article-title":"Identification of volatile differential markers in strong-aroma baijiu based on gas chromatography\u2013electronic nose combined with gas chromatography\u2013time-of-flight mass spectrometry","volume":"105","author":"Aliya","year":"2025","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.fochx.2026.104443_bb0010","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":"3","key":"10.1016\/j.fochx.2026.104443_bb0015","first-page":"3096","article-title":"Exploring the significance of the 2 and 4 round fermentations in the brewing process of sauce-flavor Baijiu","author":"Chen","year":"2024","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104443_bb0020","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfca.2025.108222","article-title":"Why aging matters: Acetaldehyde-acetal interconversion in Baijiu","volume":"148","author":"Dai","year":"2025","journal-title":"Journal of Food Composition and Analysis"},{"key":"10.1016\/j.fochx.2026.104443_bb0025","article-title":"Comparative characterization of key compounds of sauce-flavored rounded-baijiu in northern and southern China and the potential possibility of similar quality of their combined products","volume":"24","author":"Ding","year":"2024","journal-title":"Food Chemistry: X"},{"issue":"p1","key":"10.1016\/j.fochx.2026.104443_bb0030","article-title":"Association between Baijiu chemistry and taste change: Constituents, sensory properties, and analytical approaches","volume":"437","author":"Dong","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104443_bb0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.116442","article-title":"Effect of a new sea-aging method on the flavor of baijiu","volume":"212","author":"Du","year":"2025","journal-title":"Food Research International"},{"issue":"2","key":"10.1016\/j.fochx.2026.104443_bb0040","doi-asserted-by":"crossref","first-page":"232","DOI":"10.3390\/foods13020232","article-title":"Aroma compound changes in the Jiangxiangxing Baijiu solid-state distillation process: Description, kinetic characters and cut point selection","volume":"13","author":"Gao","year":"2024","journal-title":"Foods"},{"issue":"23","key":"10.1016\/j.fochx.2026.104443_bb0045","doi-asserted-by":"crossref","first-page":"3916","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"},{"issue":"2","key":"10.1016\/j.fochx.2026.104443_bb0050","doi-asserted-by":"crossref","first-page":"598","DOI":"10.1021\/acs.jafc.1c06875","article-title":"Identification of compounds contributing to trigeminal pungency of Baijiu by sensory evaluation, quantitative measurements, correlation analysis, and sensory verification testing","volume":"70","author":"He","year":"2022","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"15","key":"10.1016\/j.fochx.2026.104443_bb0055","doi-asserted-by":"crossref","first-page":"7434","DOI":"10.1002\/jsfa.12823","article-title":"Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce-aroma style baijiu","volume":"103","author":"Huang","year":"2023","journal-title":"Journal of the Science of Food and Agriculture"},{"issue":"Pt 3","key":"10.1016\/j.fochx.2026.104443_bb0060","article-title":"Aldehyde metabolism in Maotai-flavor Baijiu: Insights from integrated metagenomic and metaproteomic analyses","volume":"221","author":"Li","year":"2025","journal-title":"Food Research International"},{"issue":"6","key":"10.1016\/j.fochx.2026.104443_bb0065","doi-asserted-by":"crossref","first-page":"1238","DOI":"10.3390\/foods12061238","article-title":"Comparison of the aroma-active compounds and sensory characteristics of different grades of light-flavor Baijiu","volume":"12","author":"Li","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104443_bb0070","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"},{"issue":"5","key":"10.1016\/j.fochx.2026.104443_bb0075","doi-asserted-by":"crossref","first-page":"670","DOI":"10.3390\/foods13050670","article-title":"Temporal profile of the microbial community and volatile compounds in the third-round fermentation of sauce-flavor baijiu in the Beijing region","volume":"13","author":"Li","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104443_bb0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.138274","article-title":"Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics","volume":"441","author":"Li","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104443_bb0085","article-title":"Pre- and post-transformation changes in two mulberry varieties for semi-sweet wine production","volume":"29","author":"Lian","year":"2025","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104443_bb0090","article-title":"Identification of exudate metabolites associated with quality in beef during refrigeration","volume":"172","author":"Liu","year":"2022","journal-title":"Food Science and Technology"},{"issue":"1","key":"10.1016\/j.fochx.2026.104443_bb0095","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1038\/s41538-024-00363-x","article-title":"Enhancing blueberry wine quality and antioxidant capacity through mixed fermentation with S. cerevisiae and O. oeni","volume":"9","author":"Liu","year":"2025","journal-title":"npj Science of Food"},{"key":"10.1016\/j.fochx.2026.104443_bb0100","article-title":"Sensory profile and the contribution of key aroma compounds in Jiang-flavor rounded-base Baijiu produced in the Chishui river basin","volume":"189","author":"Liu","year":"2023","journal-title":"Food Science and Technology"},{"key":"10.1016\/j.fochx.2026.104443_bb0105","article-title":"Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds","volume":"25","author":"Liu","year":"2025","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104443_bb0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2026.148901","article-title":"Geographic discrimination of sauce-flavor rounded-base Baijiu using GC\u2013MS\/MS combined with multivariate analysis and machine learning","volume":"512","author":"Luo","year":"2026","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104443_bb0115","article-title":"Revealing regional markers of sauce aroma baijiu in the Chishui River basin: Integrating multi-detection technologies with molecular sensory science and chemometrics","volume":"35","author":"Ma","year":"2026","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104443_bb0120","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","volume":"66","author":"Mou","year":"2025","journal-title":"Food Bioscience"},{"issue":"22","key":"10.1016\/j.fochx.2026.104443_bb0125","doi-asserted-by":"crossref","first-page":"6910","DOI":"10.3390\/molecules26226910","article-title":"Optimization and validation of a headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometric detection for quantification of trace aroma compounds in Chinese liquor (Baijiu)","volume":"26","author":"Mu","year":"2021","journal-title":"Molecules"},{"issue":"2","key":"10.1016\/j.fochx.2026.104443_bb0130","doi-asserted-by":"crossref","DOI":"10.1002\/fsn3.4652","article-title":"Sensory lexicon construction and quantitative descriptive analysis of Jiang-flavor Baijiu","volume":"13","author":"Niu","year":"2025","journal-title":"Food Science & Nutrition"},{"issue":"000","key":"10.1016\/j.fochx.2026.104443_bb0135","first-page":"13","article-title":"Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu","volume":"61","author":"Shi","year":"2024","journal-title":"Food Bioscience"},{"issue":"11","key":"10.1016\/j.fochx.2026.104443_bb0140","doi-asserted-by":"crossref","first-page":"1597","DOI":"10.3390\/foods13111597","article-title":"Characterizing the contribution of functional microbiota cultures in pit mud to the metabolite profiles of fermented grains","volume":"13","author":"Wan","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104443_bb0145","article-title":"Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis","volume":"19","author":"Wang","year":"2023","journal-title":"Food Chemistry: X"},{"issue":"3","key":"10.1016\/j.fochx.2026.104443_bb0150","doi-asserted-by":"crossref","first-page":"42","DOI":"10.3390\/beverages6030042","article-title":"Characterization of key aroma compounds in Xiaoqu liquor and their contributions to the sensory flavor","volume":"6","author":"Wang","year":"2020","journal-title":"Beverages"},{"key":"10.1016\/j.fochx.2026.104443_bb0155","doi-asserted-by":"crossref","DOI":"10.3389\/fmicb.2024.1487359","article-title":"Unraveling the regional environmental ecology dominated baijiu fermentation microbial community succession and associated unique flavor","volume":"15","author":"Wu","year":"2024","journal-title":"Frontiers in Microbiology"},{"key":"10.1016\/j.fochx.2026.104443_bb0160","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 Chemistry: X"},{"issue":"1","key":"10.1016\/j.fochx.2026.104443_bb0165","doi-asserted-by":"crossref","first-page":"207","DOI":"10.3390\/foods12010207","article-title":"Characteristics and correlation of the microbial communities and flavor compounds during the first three rounds of fermentation in Chinese sauce-flavor Baijiu","volume":"12","author":"Xu","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104443_bb0170","article-title":"Unraveling Shengmuxiang in Jiang-flavor base baijiu using a combination of metabolomics and sensomics strategy","volume":"24","author":"Xu","year":"2024","journal-title":"Food Chemistry: X"},{"issue":"5","key":"10.1016\/j.fochx.2026.104443_bb0175","first-page":"38","article-title":"Temporal and spatial distribution patterns and traceability analysis of furfural and furfuryl alcohol in the brewing process of sauce-flavor Baijiu","volume":"46","author":"Yang","year":"2025","journal-title":"Food Science"},{"key":"10.1016\/j.fochx.2026.104443_bb0180","article-title":"Variation of aroma compounds in soy sauce aroma type baijiu during aging: Focusing on the regulatory effect of ethyl lactate on aroma release","volume":"33","author":"Zhao","year":"2026","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104443_bb0185","article-title":"Using GC-IMS and FTIR to investigate the effect of ionizing radiation on volatile compounds and hydrogen bonding of strong-flavor baijiu","volume":"27","author":"Zheng","year":"2025","journal-title":"Food Chemistry: X"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526009648?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526009648?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T16:41:39Z","timestamp":1793032899000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526009648"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":37,"alternative-id":["S2590157526009648"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104443","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":"Regional differences and round-by-round dynamics of aldehydes in sauce-flavor baijiu from the Chishui River Basin","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104443","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":"104443"}}