{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,22]],"date-time":"2026-01-22T09:42:26Z","timestamp":1769074946047,"version":"3.49.0"},"reference-count":50,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2025,3,21]],"date-time":"2025-03-21T00:00:00Z","timestamp":1742515200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Natural Science Foundation of China","award":["22138004"],"award-info":[{"award-number":["22138004"]}]},{"name":"National Natural Science Foundation of China","award":["2022YFD2101204"],"award-info":[{"award-number":["2022YFD2101204"]}]},{"DOI":"10.13039\/501100012166","name":"National Key R&amp;D Program of China","doi-asserted-by":"publisher","award":["22138004"],"award-info":[{"award-number":["22138004"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012166","name":"National Key R&amp;D Program of China","doi-asserted-by":"publisher","award":["2022YFD2101204"],"award-info":[{"award-number":["2022YFD2101204"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This research examined the influences of electric field strength and pulse frequency of pulsed electric field (PEF) treatment, along with the combined effects of dissolved oxygen and ferrous iron ions on the aroma and components of strong-flavor baijiu. PEF treatment improved fruity aromas and decreased the pit mud odor. Electric field strength promoted the production of short-chain fatty acid esters, while pulse frequency facilitated the formation of acetal oxidation products. The most notable changes were observed at an electric field strength of 25 kV, and a pulse frequency of 350 Hz. Increasing dissolved oxygen significantly improves fruity and mellow aromas and promotes the generation of 17 compounds including ethyl lactate, ethyl butyrate, hexan-1-ol, octanoic acid, and 3-methylbutanal, while Fe2\u207a treatment reduces the fruity aroma of baijiu and significantly suppresses the production of 15 esters including ethyl hexanoate, hexyl hexanoate, and ethyl lactate. Dissolved oxygen may contribute to the generation of hydroxyl radicals and regulated oxidation reactions partially in baijiu. And, Fe2+ may react with organic acids to promote the hydrolysis of ester compounds. This study aims to offer valuable insights into the practical application of PEF in the flavor regulation of baijiu.<\/jats:p>","DOI":"10.3390\/foods14071097","type":"journal-article","created":{"date-parts":[[2025,3,21]],"date-time":"2025-03-21T11:06:48Z","timestamp":1742555208000},"page":"1097","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Impact of Pulsed Electric Fields Combined with Dissolved Oxygen and Ferrous Ions on the Aroma and Components of Strong-Flavor Baijiu"],"prefix":"10.3390","volume":"14","author":[{"given":"Jin","family":"Lu","sequence":"first","affiliation":[{"name":"School of Food Science and Technology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zhilei","family":"Zhou","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mengyang","family":"Huang","sequence":"additional","affiliation":[{"name":"National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zhongwei","family":"Ji","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China"},{"name":"Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hui","family":"Qin","sequence":"additional","affiliation":[{"name":"National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3221-2492","authenticated-orcid":false,"given":"Jian","family":"Mao","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China"},{"name":"Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China"},{"name":"National Engineering Research Center for Huangjiu, Shaoxing 312000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,3,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"100870","DOI":"10.1016\/j.fochx.2023.100870","article-title":"A review on flavor of Baijiu and other world-renowned distilled liquors","volume":"20","author":"Qiao","year":"2023","journal-title":"Food Chem. 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