{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,3]],"date-time":"2026-08-03T19:41:06Z","timestamp":1785786066055,"version":"3.56.0"},"reference-count":42,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,4,21]],"date-time":"2026-04-21T00:00:00Z","timestamp":1776729600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Opening Fund of Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University","award":["2020CC001"],"award-info":[{"award-number":["2020CC001"]}]},{"name":"Sichuan Province Radiation-Induced Mutation Breeding Platform","award":["2021YFYZ0011"],"award-info":[{"award-number":["2021YFYZ0011"]}]},{"name":"Sichuan Academy of Agricultural Sciences","award":["2022ZZCX028"],"award-info":[{"award-number":["2022ZZCX028"]}]},{"name":"Sichuan Academy of Agricultural Sciences","award":["NKYRCZX2024021"],"award-info":[{"award-number":["NKYRCZX2024021"]}]},{"name":"Sichuan Academy of Agricultural Sciences","award":["1+9KJGG007"],"award-info":[{"award-number":["1+9KJGG007"]}]},{"award":["2022ZZCX028"],"award-info":[{"award-number":["2022ZZCX028"]}],"id":[{"id":"https:\/\/ror.org\/05f0php28","id-type":"ROR","asserted-by":"publisher"}]},{"award":["NKYRCZX2024021"],"award-info":[{"award-number":["NKYRCZX2024021"]}],"id":[{"id":"https:\/\/ror.org\/05f0php28","id-type":"ROR","asserted-by":"publisher"}]},{"award":["1+9KJGG007"],"award-info":[{"award-number":["1+9KJGG007"]}],"id":[{"id":"https:\/\/ror.org\/05f0php28","id-type":"ROR","asserted-by":"publisher"}]},{"name":"Food Microbiology Key Laboratory of Sichuan Province","award":["FM2024-07"],"award-info":[{"award-number":["FM2024-07"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study comprehensively analyzed the effects of gamma irradiation (GI) on the flavor profile of aged light-flavor tartary buckwheat Baijiu (LTB) using E-nose, E-tongue, and high-sensitivity headspace\u2013gas chromatography\u2013ion mobility spectrometry (HS-GC-IMS). A total of 30 volatile organic compounds (VOCs) were identified, with concentrations showing significant dose-dependent correlations with GI treatment. Aging alone reduced harsh and pungent VOCs (e.g., 1-propanol, 2-methyl butanoic acid ethyl ester), while GI followed by aging further decreased undesirable compounds (e.g., butanal-D, pyrrolidine) and enhanced beneficial flavor components, such as 1,1-diethoxy ethane-D and butanoic acid propyl ester. Notably, this treatment partially restored 1-propanol, triethylamine, and 2-butanone-M, though their levels remained significantly lower than in newly brewed LTB, achieving a more balanced purity and flavor complexity. The significantly elevated levels of tetrahydrofuran-M\/D, 1,1-diethoxy ethane-D, and cyclohexane in GI-treated aged LTB, along with their dose-dependent accumulation patterns, suggest their potential as reliable markers. Multivariate analysis confirmed that all three techniques (E-nose, E-tongue, and HS-GC-IMS) effectively differentiated LTB samples, with strong correlations between E-nose and HS-GC-IMS data, as well as between E-tongue and HS-GC-IMS results. This work provides flavor fingerprints and potential markers for gamma-irradiated LTB identification, while proposing an innovative technical approach for rapid flavor assessment of light-flavor Baijiu.<\/jats:p>","DOI":"10.3390\/foods15081441","type":"journal-article","created":{"date-parts":[[2026,4,21]],"date-time":"2026-04-21T11:42:45Z","timestamp":1776771765000},"page":"1441","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Elucidating the Impact of Gamma Irradiation Treatment Prior to Aging on Light-Flavor Tartary Buckwheat Baijiu Flavor Profiles: A Multimodal Analysis Combining E-Nose, E-Tongue and HS-GC-IMS"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3264-1702","authenticated-orcid":false,"given":"Zhiqiang","family":"Shi","sequence":"first","affiliation":[{"name":"Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610061, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qing","family":"Li","sequence":"additional","affiliation":[{"name":"Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610061, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chen","family":"Xia","sequence":"additional","affiliation":[{"name":"Institute of Agro-Products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, Chengdu 610066, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Wan","sequence":"additional","affiliation":[{"name":"Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5655-274X","authenticated-orcid":false,"given":"Kun","family":"Hu","sequence":"additional","affiliation":[{"name":"Sinograin Chengdu Depot Co., Ltd., Chengdu 611434, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhiming","family":"Hu","sequence":"additional","affiliation":[{"name":"Sichuan Institute of Food Inspection, Chengdu 610097, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shengnan","family":"Zhong","sequence":"additional","affiliation":[{"name":"Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610061, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuhan","family":"Yang","sequence":"additional","affiliation":[{"name":"Institute of Agro-Products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, Chengdu 610066, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongqing","family":"Zhu","sequence":"additional","affiliation":[{"name":"Institute of Agro-Products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, Chengdu 610066, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peng","family":"Wei","sequence":"additional","affiliation":[{"name":"Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610061, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ke","family":"Li","sequence":"additional","affiliation":[{"name":"Institute of Agro-Products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, Chengdu 610066, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"113139","DOI":"10.1016\/j.foodres.2023.113139","article-title":"Microbial communities and their correlation with flavor compound formation during the mechanized production of light-flavor Baijiu","volume":"172","author":"Luo","year":"2023","journal-title":"Food Res. 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