{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T00:36:20Z","timestamp":1792802180306,"version":"4.5.0"},"reference-count":53,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2026,3,24]],"date-time":"2026-03-24T00:00:00Z","timestamp":1774310400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32472317"],"award-info":[{"award-number":["32472317"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Jiaomian base baijiu is an important seasoning liquor used in the blending of sauce-flavor baijiu, yet the mechanism underlying its flavor formation remains insufficiently understood. Moreover, the specific contribution of high-temperature Daqu (HTDQ) to the flavor profile of Jiaomian base baijiu has not been clearly defined. Therefore, this study compared the aroma profiles and flavor compounds of Jiaomian and Chuntian base baijiu. Jiaomian base baijiu displayed stronger Qu-aroma and floral\u2013fruity notes, with six differential flavor markers (VIP &gt; 1) identified, including ethyl acetate, acetaldehyde, and n-propanol. Further analysis showed that yellow HTDQ exhibited greater inner\u2013outer heterogeneity in aroma and flavor profiles than white and black HTDQ. It also contained the highest concentration of flavor compounds and exerted the strongest influence on the flavor of Jiaomian base baijiu. By comparing the flavor compounds of HTDQ and base baijiu, 14 key compounds were identified that mediate the influence of HTDQ on the flavor of Jiaomian base baijiu. These compounds were primarily formed during the early to middle stages of HTDQ fermentation. Correlation analysis further indicated that microorganisms during HTDQ fermentation were predominantly positively correlated with the key flavor compounds. Among them, Thermoactinomyces, Byssochlamys, Kazachstania, Leiothecium, and Trichothecium showed the closest associations\u2014positively correlated with compounds such as 1-nonanol and furfuryl alcohol, and negatively correlated with isovaleric acid. Finally, KEGG enrichment analysis of the flavor compounds suggested that Beta Oxidation of Very Long-Chain Fatty Acids, Mitochondrial Beta-Oxidation of Short-Chain Saturated Fatty Acids, and Fatty Acid Biosynthesis are key pathways involved in the formation of these flavor substances. In summary, this study clarifies the key flavor compounds through which different HTDQ types influence base baijiu flavor, reveals the microbial origins and metabolic pathways of these key flavor compounds, and provides a theoretical basis for regulating HTDQ production and improving the quality of base baijiu.<\/jats:p>","DOI":"10.3390\/foods15071124","type":"journal-article","created":{"date-parts":[[2026,3,25]],"date-time":"2026-03-25T09:11:14Z","timestamp":1774429874000},"page":"1124","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Elucidating the Impact of High-Temperature Daqu on Base Baijiu of Sauce-Flavor Baijiu: From Key Aroma Compounds to Microbial Origins"],"prefix":"10.3390","volume":"15","author":[{"given":"Peng","family":"Chen","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Nutrition, Safety Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education), Tianjin University of Science and Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1579-4312","authenticated-orcid":false,"given":"Shiming","family":"Shen","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition, Safety Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education), Tianjin University of Science and Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0645-1446","authenticated-orcid":false,"given":"Liangcai","family":"Lin","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition, Safety Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education), Tianjin University of Science and Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qijing","family":"Liu","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition, Safety Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education), Tianjin University of Science and Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cuiying","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition, Safety Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education), Tianjin University of Science and Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2691-0515","authenticated-orcid":false,"given":"Cheng","family":"Zhong","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition, Safety Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education), Tianjin University of Science and Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,3,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"103085","DOI":"10.1016\/j.fochx.2025.103085","article-title":"The Insight into Instability Mechanism of Jiangxiangxing Baijiu Fermentation and the Key Functional Regulation of Schizosaccharomyces pombe","volume":"31","author":"Shi","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"110951","DOI":"10.1016\/j.foodcont.2024.110951","article-title":"Distribution, Generation, and Control of Ethyl Carbamate in Baijiu: A Review","volume":"168","author":"Han","year":"2025","journal-title":"Food Control"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"102228","DOI":"10.1016\/j.fochx.2025.102228","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 Chem. X"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"117363","DOI":"10.1016\/j.lwt.2025.117363","article-title":"Characterization of Volatile Bitter Off-Taste Compounds in Maotai-Flavor Baijiu (Chinese Liquor)","volume":"217","author":"Luo","year":"2025","journal-title":"LWT"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"115359","DOI":"10.1016\/j.foodres.2024.115359","article-title":"Exploring the Impact Mechanisms on Different Mechanized Airing Approaches During Second Round Heap Fermentation of Sauce-Flavor Baijiu: From Physicochemical Parameters, Microbial Diversity to Volatile Flavor Compounds","volume":"199","author":"Wang","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"115465","DOI":"10.1016\/j.lwt.2023.115465","article-title":"Analysis of Microbial Diversity and Volatile Metabolites Across Different Types of Pit Mud in Sauce-Flavored Baijiu Based on Nanopore Sequencing and Metabolomics","volume":"188","author":"Wei","year":"2023","journal-title":"LWT"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"102555","DOI":"10.1016\/j.fochx.2025.102555","article-title":"Machine Learning Combined with GC-FID for Discrimination of Different Categories of Maotai-Flavor Baijiu","volume":"28","author":"Yang","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"100932","DOI":"10.1016\/j.fochx.2023.100932","article-title":"Comparative Characterization and Contribution of Key Aroma Compounds in the Typical Base Liquor of Jiang-Flavor Baijiu from Different Distributions in the Chinese Chishui River Basin","volume":"20","author":"Gong","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"118127","DOI":"10.1016\/j.foodres.2025.118127","article-title":"Unveiling the Mystery of Baijiu Blending Based on Flavoromics","volume":"225","author":"Duan","year":"2026","journal-title":"Food Res. Int."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"142645","DOI":"10.1016\/j.foodchem.2024.142645","article-title":"The Discrepancy in Amino Acids within High-Temperature Daqu: A Novel Metabolic Marker for the Quality Evaluation of Daqu","volume":"470","author":"Xing","year":"2025","journal-title":"Food Chem."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"115801","DOI":"10.1016\/j.lwt.2024.115801","article-title":"Characterization of Key Aroma Compounds and Relationship Between Aroma Compounds and Sensory Attributes in Different Quality of High Temperature Daqu","volume":"194","author":"Tang","year":"2024","journal-title":"LWT"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"146125","DOI":"10.1016\/j.foodchem.2025.146125","article-title":"Characterization of the Key Aroma-Active Compounds Causing the Douchi Aroma in High-Temperature Daqu via Integrated Molecular Sensory Science, Metabolomics, and Molecular Docking","volume":"493","author":"He","year":"2025","journal-title":"Food Chem."},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Zhu, Q., Chen, L., Pu, X., Du, G., Yang, F., Lu, J., Peng, Z., Zhang, J., and Tu, H. (2023). The Differences in the Composition of Maillard Components Between Three Kinds of Sauce-Flavor Daqu. Fermentation, 9.","DOI":"10.3390\/fermentation9090860"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"102304","DOI":"10.1016\/j.fochx.2025.102304","article-title":"Decoding the Synergistic Mechanisms of Functional Microbial Agents on the Microecology and Metabolic Function in Medium-High Temperature Daqu Starter for Enhancing Aromatic Flavor","volume":"26","author":"Zhu","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"111392","DOI":"10.1016\/j.ijfoodmicro.2025.111392","article-title":"Unraveling Qu-Aroma Variation Between Inner and Outer Layers of Medium-Temperature Daqu: A Multi-Omics and Sensory Approach","volume":"442","author":"Yang","year":"2025","journal-title":"Int. J. Food Microbiol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"103009","DOI":"10.1016\/j.fochx.2025.103009","article-title":"Unraveling Flavor Formation in Jiuqu: Source Pathways, Influencing Factors, and Regulatory Strategies","volume":"31","author":"Shen","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"111298","DOI":"10.1016\/j.foodres.2022.111298","article-title":"Spatial Heterogeneity of the Microbiome and Metabolome Profiles of High-Temperature Daqu in the Same Workshop","volume":"156","author":"Shi","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"147314","DOI":"10.1016\/j.foodchem.2025.147314","article-title":"Unraveling Microbial Synergy in Blended Daqu: A Multi-Omics Approach to Decoding the Unique Flavor Profile of Jiuliangxiang Baijiu","volume":"499","author":"Chen","year":"2026","journal-title":"Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"422","DOI":"10.1016\/j.foodres.2019.03.021","article-title":"Correlation Between Volatile Profiles and Microbial Communities: A Metabonomic Approach to Study Jiang-Flavor Liquor Daqu","volume":"121","author":"Jin","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.ijfoodmicro.2017.03.010","article-title":"Bacillus Licheniformis Affects the Microbial Community and Metabolic Profile in the Spontaneous Fermentation of Daqu Starter for Chinese Liquor Making","volume":"250","author":"Wang","year":"2017","journal-title":"Int. J. Food Microbiol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.lwt.2019.04.098","article-title":"Alteration of Microbial Community for Improving Flavor Character of Daqu by Inoculation with Bacillus velezensis and Bacillus Subtilis","volume":"111","author":"He","year":"2019","journal-title":"LWT"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"115735","DOI":"10.1016\/j.foodres.2025.115735","article-title":"Unveiling the Metabolic Heterogeneity and Formation Mechanism in Chinese Typical Daqu Based on Qu-Omics","volume":"202","author":"Mu","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"175","DOI":"10.1007\/s002170050019","article-title":"Important Odorants of Sweet Bell Pepper Powder (Capsicum annuum Cv. Annuum): Differences between Samples of Hungarian and Morrocan Origin","volume":"211","author":"Zimmermann","year":"2000","journal-title":"Eur. Food Res. Technol."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"502","DOI":"10.1021\/jf0519764","article-title":"Reduction of Stale Flavor Development in Low-Heat Skim Milk Powder via Epicatechin Addition","volume":"54","author":"Schwambach","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1326","DOI":"10.1016\/j.foodchem.2009.01.066","article-title":"Characterisation of Volatile Compounds in Tunisian Fenugreek Seeds","volume":"115","author":"Mebazaa","year":"2009","journal-title":"Food Chem."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"3018","DOI":"10.1021\/jf0631225","article-title":"Instrumental and Sensory Characterization of Heat-Induced Odorants in Aseptically Packaged Soy Milk","volume":"55","author":"Lozano","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1016\/j.chroma.2004.03.020","article-title":"Solid-Phase Microextraction and Gas Chromatography\u2013Mass Spectrometry of Volatile Compounds from Avocado Puree after Microwave Processing","volume":"1036","author":"Dorantes","year":"2004","journal-title":"J. Chromatogr. A"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1002\/ffj.1609","article-title":"Composition of the Essential Oils from the Leaves of Nine Pinus Species and the Cones of Three of Pinus Species","volume":"22","author":"Kurose","year":"2007","journal-title":"Flavour Fragr. J."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"305","DOI":"10.1021\/jf010648a","article-title":"Drake Volatile Flavor Components of Stored Nonfat Dry Milk","volume":"50","author":"Cadwallader","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"1101","DOI":"10.1021\/jf0108720","article-title":"Comparison of Key Aroma Compounds in Cooked Brown Rice Varieties Based on Aroma Extract Dilution Analyses","volume":"50","author":"Jezussek","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"501","DOI":"10.1016\/j.ifset.2008.05.003","article-title":"Microwave Processing of Avocado: Volatile Flavor Profiling and Olfactometry","volume":"9","year":"2008","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"10244","DOI":"10.1021\/jf802098f","article-title":"Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting","volume":"56","author":"Frauendorfer","year":"2008","journal-title":"J. Agric. Food Chem."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"850","DOI":"10.1021\/jf960508e","article-title":"Determination and Origin of the Aroma Impact Compounds of Yogurt Flavor","volume":"45","author":"Andreas","year":"1997","journal-title":"J. Agric. Food Chem."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"143661","DOI":"10.1016\/j.foodchem.2025.143661","article-title":"Machine Learning-Assisted Aroma Profile Prediction in Jiang-Flavor Baijiu","volume":"478","author":"Zhu","year":"2025","journal-title":"Food Chem."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"1256","DOI":"10.1021\/acs.jafc.3c07053","article-title":"Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach","volume":"72","author":"Lin","year":"2024","journal-title":"J. Agric. Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"112885","DOI":"10.1016\/j.foodres.2023.112885","article-title":"Application of Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis for Nongxiangxing Baijiu Fermentation: Improves the Microbial Communities and Flavor of Upper Fermented Grain","volume":"169","author":"Guan","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"144455","DOI":"10.1016\/j.foodchem.2025.144455","article-title":"Electronic Nose Technology for the Detection of Ergot Alkaloid in Soft Wheat and Identification of the Relevant Volatile Compounds by Solid Phase Microextraction\/Gas Chromatography-High Resolution Orbitrap-Mass Spectrometry Coupled to Chemometrics","volume":"484","author":"Piergiovanni","year":"2025","journal-title":"Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"102153","DOI":"10.1016\/j.fochx.2024.102153","article-title":"Changes in Flavor Profile of Sauce-Flavor Baijiu: Perceptual Interactions Between 1-Propanol and Aroma Compounds","volume":"25","author":"Zhao","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"113805","DOI":"10.1016\/j.foodres.2023.113805","article-title":"Exploring the Heterogeneity of Community and Function and Correspondence of \u201cSpecies-Enzymes\u201d Among Three Types of Daqu with Different Fermentation Peak-Temperature via High-Throughput Sequencing and Metagenomics","volume":"176","author":"Huang","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1002\/j.2050-0416.2011.tb00447.x","article-title":"Daqu- A Traditional Chinese Liquor Fermentation Starter","volume":"117","author":"Zheng","year":"2011","journal-title":"J. Inst. Brew."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Yi, Z., Jin, Y., Xiao, Y., Chen, L., Tan, L., Du, A., He, K., Liu, D., Luo, H., and Fang, Y. (2019). Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, with Special Reference to Metatranscriptomics. Front. Microbiol., 10.","DOI":"10.3389\/fmicb.2019.00472"},{"key":"ref_42","first-page":"58","article-title":"Change of the flavor substances of sauce-flavor Daqu during the storage","volume":"41","author":"Shen","year":"2022","journal-title":"China Brew."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"145281","DOI":"10.1016\/j.foodchem.2025.145281","article-title":"Machine Learning Discrimination of Quality Grades of Base Liquor Integrating GC-TOF\/MS and GC-IMS Data Analysis: Case Study of Strong-Flavor Chinese Baijiu","volume":"492","author":"Zhou","year":"2025","journal-title":"Food Chem."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"102331","DOI":"10.1016\/j.fochx.2025.102331","article-title":"Identification of Key Differential Compounds in Different Quality Grades of Base Liquor During the Production of Jiang-Flavored Baijiu","volume":"26","author":"Yang","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"140186","DOI":"10.1016\/j.foodchem.2024.140186","article-title":"Decoding the Qu-Aroma of Medium-Temperature Daqu Starter by Volatilomics, Aroma Recombination, Omission Studies and Sensory Analysis","volume":"457","author":"Yang","year":"2024","journal-title":"Food Chem."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"114628","DOI":"10.1016\/j.foodres.2024.114628","article-title":"Unveiling the Synthesis of Aromatic Compounds in Sauce-Flavor Daqu from the Functional Microorganisms to Enzymes","volume":"190","author":"Zhu","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"116804","DOI":"10.1016\/j.lwt.2024.116804","article-title":"Multi-Method Joint Analysis Reveals Differences in the Quality and Microbial Composition of High-Temperature and Medium\u2013High-Temperature Daqu","volume":"209","author":"Wang","year":"2024","journal-title":"LWT"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"110423","DOI":"10.1016\/j.ijfoodmicro.2023.110423","article-title":"Daqu and Environmental Microbiota Regulate Fatty Acid Biosynthesis via Driving the Core Microbiota in Soy Sauce Aroma Type Liquor Fermentation","volume":"408","author":"Zhang","year":"2024","journal-title":"Int. J. Food Microbiol."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"107656","DOI":"10.1016\/j.fbio.2025.107656","article-title":"Analysis and Formation Mechanism of Key Aroma Compounds with Ammonia-like off-Flavors in Jiang-Flavored High-Temperature Daqu: Substances Composition and Main Microorganisms","volume":"73","author":"Tang","year":"2025","journal-title":"Food Biosci."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"103766","DOI":"10.1016\/j.fm.2021.103766","article-title":"Daqu Microbiota Exhibits Species-Specific and Periodic Succession Features in Chinese Baijiu Fermentation Process","volume":"98","author":"Xiao","year":"2021","journal-title":"Food Microbiol."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"116460","DOI":"10.1016\/j.foodres.2025.116460","article-title":"Regional Fingerprint, Enrichment and Flavor Contribution of Bacillus Community in Daqu for Chinese Baijiu","volume":"211","author":"Zhu","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"115180","DOI":"10.1016\/j.foodres.2024.115180","article-title":"Generation of a Synthetic Autochthonous Microbiota Responsible for the Essential Flavors and Brewing Properties of Daqu","volume":"197","author":"Lu","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"104376","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 Food Sci. Technol."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/7\/1124\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,3,25]],"date-time":"2026-03-25T10:14:13Z","timestamp":1774433653000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/7\/1124"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,3,24]]},"references-count":53,"journal-issue":{"issue":"7","published-online":{"date-parts":[[2026,4]]}},"alternative-id":["foods15071124"],"URL":"https:\/\/doi.org\/10.3390\/foods15071124","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,3,24]]}}}