{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T01:40:03Z","timestamp":1792978803061,"version":"4.5.0"},"reference-count":23,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2015,10,7]],"date-time":"2015-10-07T00:00:00Z","timestamp":1444176000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2015,11]]},"abstract":"Abstract<\/jats:title>\n \n The aim of this study was to investigate the dynamic of volatile compounds in the\n Zaopei<\/jats:italic>\n during the fermentation and distillation process by headspace solid\u2010phase microextraction\u2010gas chromatography mass spectrometry (HS\u2010SPME\u2010GCMS). Physicochemical properties analysis of\n Zaopei<\/jats:italic>\n (fermented grains [FG], fermented grains mixed with sorghum [FGS], streamed grains [SG], and streamed grains mixed with\n Daqu<\/jats:italic>\n [SGD]) showed distinct changes. A total number of 66 volatile compounds in the\n Zaopei<\/jats:italic>\n were identified, in which butanoic acid, hexanoic acid, ethyl hexanoate, ethyl lactate, ethyl octanoate, hexyl hexanoate, ethyl hydrocinnamate, ethyl oleate, ethyl hexadecanoate, and ethyl linoleate were considered to be the dominant compounds due to their high concentrations. FG had the highest volatile compounds (112.43 mg\/kg), which significantly decreased by 17.05% in the FGS, 67.12% in the SG, and 73.75% in the SGD. Furthermore, about 61.49% of volatile compounds of FGS were evaporated into raw liquor, whereas head, heart, and tail liquor accounted for 29.84%, 39.49%, and 30.67%, respectively. Each volatile class generally presented a decreasing trend, except for furans. Especially, the percentage of esters was 55.51% to 67.41% in the\n Zaopei<\/jats:italic>\n , and reached 92.60% to 97.67% in the raw liquor. Principal component analysis based ordination of volatile compounds data segregated FGS and SGD samples. In addition, radar diagrams of the odor activity values suggested that intense flavor of fruit was weakened most from FG to SGD.\n <\/jats:p>","DOI":"10.1111\/1750-3841.13072","type":"journal-article","created":{"date-parts":[[2015,10,7]],"date-time":"2015-10-07T17:29:23Z","timestamp":1444238963000},"source":"Crossref","is-referenced-by-count":56,"title":["Changes in Volatile Compounds of Chinese\n Luzhou<\/i>\n \u2010Flavor Liquor during the Fermentation and Distillation Process"],"prefix":"10.1111","volume":"80","author":[{"given":"Xiaofei","family":"Ding","sequence":"first","affiliation":[{"name":"College of Light Industry, Textile & Food Engineering Sichuan Univ Chengdu P.O. Box 610065 China"},{"name":"Key Laboratory of Leather Chemistry and Engineering Ministry of Education, Sichuan Univ Chengdu P.O. Box 610065 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chongde","family":"Wu","sequence":"additional","affiliation":[{"name":"College of Light Industry, Textile & Food Engineering Sichuan Univ Chengdu P.O. Box 610065 China"},{"name":"Key Laboratory of Leather Chemistry and Engineering Ministry of Education, Sichuan Univ Chengdu P.O. Box 610065 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"Huang","sequence":"additional","affiliation":[{"name":"College of Light Industry, Textile & Food Engineering Sichuan Univ Chengdu P.O. Box 610065 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rongqing","family":"Zhou","sequence":"additional","affiliation":[{"name":"College of Light Industry, Textile & Food Engineering Sichuan Univ Chengdu P.O. Box 610065 China"},{"name":"Key Laboratory of Leather Chemistry and Engineering Ministry of Education, Sichuan Univ Chengdu P.O. Box 610065 China"},{"name":"Natl. Engineering Research Center of Solid\u2010State Manufacturing Luzhou P.O. Box 646000 China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2015,10,7]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf502919n"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4530.2005.00377.x"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-014-2225-9"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf201171b"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf051011k"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0023-6438(03)00057-4"},{"key":"e_1_2_6_8_1","volume-title":"Wine science: principles, practice, perception, 2nd ed","author":"Jackson RS","year":"2000"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules15129184"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2010.02369.x"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbp.2011.12.005"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4530.2010.00584.x"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.09.056"},{"key":"e_1_2_6_14_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2002.tb10323.x"},{"key":"e_1_2_6_15_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4530.2008.00352.x"},{"key":"e_1_2_6_16_1","unstructured":"TerryA HeinrichA.2008.Available from:www.flavornet.org.Accessed 2015 May."},{"key":"e_1_2_6_17_1","volume-title":"Wine analysis and detection","author":"Wang FR","year":"2012"},{"key":"e_1_2_6_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2014.04.007"},{"issue":"4","key":"e_1_2_6_19_1","first-page":"673","article-title":"Flavor and taste compounds analysis in Chinese solid fermented soy sauce","volume":"8","author":"Yanfang Z","year":"2009","journal-title":"Afr J Biotechnol"},{"key":"e_1_2_6_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(01)00190-X"},{"key":"e_1_2_6_21_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2011.02660.x"},{"issue":"5","key":"e_1_2_6_22_1","first-page":"39","article-title":"The formation mechanism of higher fatty acid ethyl ester in soybean\u2010flavor liquor and effect formation factors of higher fatty ethyl acid ester","volume":"32","author":"Zhang ZF","year":"2005","journal-title":"Liquor Mak"},{"key":"e_1_2_6_23_1","doi-asserted-by":"publisher","DOI":"10.3136\/fstr.20.283"},{"key":"e_1_2_6_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2013.12.011"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1111%2F1750-3841.13072","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1111%2F1750-3841.13072","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.13072","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T18:21:45Z","timestamp":1762194105000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.13072"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2015,10,7]]},"references-count":23,"journal-issue":{"issue":"11","published-print":{"date-parts":[[2015,11]]}},"alternative-id":["10.1111\/1750-3841.13072"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.13072","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2015,10,7]]}}}