{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T17:44:23Z","timestamp":1790876663762,"version":"4.1.0"},"reference-count":65,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2020,11,14]],"date-time":"2020-11-14T00:00:00Z","timestamp":1605312000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31801522"],"award-info":[{"award-number":["31801522"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2020,12]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Chinese traditional liquor, a major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Owing to the various raw brewing materials, types of koji, fermentation vessels, and processes used during liquor production, significant differences can occur in the content of flavor chemical components, such as esters, alcohols, aromatics, ketones, nitrogen compounds, acids, and aldehydes in the resulting liquor. Therefore, the liquor can be characterized on the basis of four basic flavors: sauce\u2010, strong\u2010, light\u2010, and rice\u2010aroma, and eight derivative flavors: feng\u2010, sesame\u2010, chi\u2010, te\u2010, mixed\u2010, laobaigan\u2010, herbal\u2010, and fuyu\u2010aroma. In this review, we describe the production and development process of Chinese traditional liquor in detail; summarize the flavor types, flavor chemical composition characteristics, and research progress related to this liquor; and discuss the influence of trace chemical components on liquor flavor, with the aim of laying a theoretical foundation for stabilizing the quality and increasing the yield of traditional liquor.<\/jats:p>","DOI":"10.1111\/1750-3841.15536","type":"journal-article","created":{"date-parts":[[2020,11,15]],"date-time":"2020-11-15T01:30:01Z","timestamp":1605403801000},"page":"4096-4107","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":217,"title":["Basic flavor types and component characteristics of Chinese traditional liquors: A review"],"prefix":"10.1111","volume":"85","author":[{"given":"Yang","family":"Wei","sequence":"first","affiliation":[{"name":"College of Bioengineering Sichuan University of Science &amp; Engineering  Zigong Sichuan 643000 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wei","family":"Zou","sequence":"additional","affiliation":[{"name":"College of Bioengineering Sichuan University of Science &amp; Engineering  Zigong Sichuan 643000 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cai\u2010Hong","family":"Shen","sequence":"additional","affiliation":[{"name":"College of Bioengineering Sichuan University of Science &amp; Engineering  Zigong Sichuan 643000 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2179-6899","authenticated-orcid":false,"given":"Jian\u2010Gang","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Bioengineering Sichuan University of Science &amp; Engineering  Zigong Sichuan 643000 China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2020,11,14]]},"reference":[{"key":"e_1_2_10_2_1","first-page":"1","article-title":"Application of trace aroma components analysis and sample pretreatment in Baijiu","volume":"37","author":"Chen G.","year":"2018","journal-title":"China Brewing"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.13072"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2015.10.024"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf506238f"},{"key":"e_1_2_10_6_1","first-page":"37","article-title":"Organic acid spectrum of Baijiu","volume":"46","author":"Fan W.","year":"2019","journal-title":"Liquor Making"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1002\/ffj.1621"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf052635t"},{"key":"e_1_2_10_9_1","first-page":"1","article-title":"Methodology for aroma compounds in Baijiu","volume":"36","author":"Fan W.","year":"2018","journal-title":"Journal of Food Science and Technology"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1080\/13102818.2018.1492355"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf5018862"},{"key":"e_1_2_10_12_1","unstructured":"Hou Z.(2017).Effect of different proportion of sweet sorghum materials on the types and relative content of flavor substances of sweet sorghum liquor. 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