Lactic acid modulates empty-cup aroma persistence in Baijiu via molecular interaction mechanisms: a case study of strong-aroma and soy-sauce-aroma Baijiu.
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| Title: | Lactic acid modulates empty-cup aroma persistence in Baijiu via molecular interaction mechanisms: a case study of strong-aroma and soy-sauce-aroma Baijiu. |
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| Authors: | Liu QR; Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, Xihua University, Chengdu 610039, PR China. Electronic address: qingruliu@xhu.edu.cn., Zhang SH; Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China., Zhang XJ; School of Biotechnology, Jiangnan University, Wuxi 214122, PR China., Zhu ZJ; Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China., Li RY; Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Shandong Qiaofu Food Group Co., Ltd, Zibo 255100, PR China., Wang ST; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Shi JS; School of Biotechnology, Jiangnan University, Wuxi 214122, PR China., Zhang SY; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Shen CH; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Fang GY; College of Food & Health, Zhejiang A&F University, Hangzhou 311300, PR China., Liu QQ; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, Xihua University, Chengdu 610039, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China., Yuan YJ; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, Xihua University, Chengdu 610039, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China. Electronic address: yyja9791@sina.com., Xu ZH; Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China. Electronic address: zhenghxu@scu.edu.cn. |
| Source: | Food chemistry [Food Chem] 2026 Feb 28; Vol. 503, pp. 147787. Date of Electronic Publication: 2025 Dec 30. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| FullText | Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 41478090 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Lactic acid modulates empty-cup aroma persistence in Baijiu via molecular interaction mechanisms: a case study of strong-aroma and soy-sauce-aroma Baijiu. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Liu+QR%22">Liu QR</searchLink>; Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, Xihua University, Chengdu 610039, PR China. Electronic address: qingruliu@xhu.edu.cn.<br /><searchLink fieldCode="AU" term="%22Zhang+SH%22">Zhang SH</searchLink>; Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China.<br /><searchLink fieldCode="AU" term="%22Zhang+XJ%22">Zhang XJ</searchLink>; School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.<br /><searchLink fieldCode="AU" term="%22Zhu+ZJ%22">Zhu ZJ</searchLink>; Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China.<br /><searchLink fieldCode="AU" term="%22Li+RY%22">Li RY</searchLink>; Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Shandong Qiaofu Food Group Co., Ltd, Zibo 255100, PR China.<br /><searchLink fieldCode="AU" term="%22Wang+ST%22">Wang ST</searchLink>; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China.<br /><searchLink fieldCode="AU" term="%22Shi+JS%22">Shi JS</searchLink>; School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.<br /><searchLink fieldCode="AU" term="%22Zhang+SY%22">Zhang SY</searchLink>; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China.<br /><searchLink fieldCode="AU" term="%22Shen+CH%22">Shen CH</searchLink>; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China.<br /><searchLink fieldCode="AU" term="%22Fang+GY%22">Fang GY</searchLink>; College of Food & Health, Zhejiang A&F University, Hangzhou 311300, PR China.<br /><searchLink fieldCode="AU" term="%22Liu+QQ%22">Liu QQ</searchLink>; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, Xihua University, Chengdu 610039, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China.<br /><searchLink fieldCode="AU" term="%22Yuan+YJ%22">Yuan YJ</searchLink>; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, Xihua University, Chengdu 610039, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China. Electronic address: yyja9791@sina.com.<br /><searchLink fieldCode="AU" term="%22Xu+ZH%22">Xu ZH</searchLink>; Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China. Electronic address: zhenghxu@scu.edu.cn. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 Feb 28; Vol. 503, pp. 147787. <i>Date of Electronic Publication: </i>2025 Dec 30. – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=41478090 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.foodchem.2025.147787 Languages: – Code: eng Text: English PhysicalDescription: Pagination: StartPage: 147787 Titles: – TitleFull: Lactic acid modulates empty-cup aroma persistence in Baijiu via molecular interaction mechanisms: a case study of strong-aroma and soy-sauce-aroma Baijiu. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Liu QR – PersonEntity: Name: NameFull: Zhang SH – PersonEntity: Name: NameFull: Zhang XJ – PersonEntity: Name: NameFull: Zhu ZJ – PersonEntity: Name: NameFull: Li RY – PersonEntity: Name: NameFull: Wang ST – PersonEntity: Name: NameFull: Shi JS – PersonEntity: Name: NameFull: Zhang SY – PersonEntity: Name: NameFull: Shen CH – PersonEntity: Name: NameFull: Fang GY – PersonEntity: Name: NameFull: Liu QQ – PersonEntity: Name: NameFull: Yuan YJ – PersonEntity: Name: NameFull: Xu ZH IsPartOfRelationships: – BibEntity: Dates: – D: 28 M: 02 Text: 2026 Feb 28 Type: published Y: 2026 Identifiers: – Type: issn-electronic Value: 1873-7072 Numbering: – Type: volume Value: 503 Titles: – TitleFull: Food chemistry Type: main |
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