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Ratio limitation of burnt-bitter-aroma compounds in strong-aroma Baijiu.

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Title: Ratio limitation of burnt-bitter-aroma compounds in strong-aroma Baijiu.
Authors: Liu QR; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, Sichuan, China. Electronic address: qingruliu@xhu.edu.cn., Zhang SH; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, Sichuan, China., Zhu ZJ; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, Sichuan, China., Luo J; Chengdu Shuzhiyuan of Liquor Co., Ltd, Chengdu 611335, China., Xiang L; Luzhou Pinchuang Technology Co., Ltd., Luzhou 646000, China., Xiang YH; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Shandong Qiaoxifu Food Group Co., Ltd, Zibo 255000, China., Wang ST; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Zhang WW; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, Sichuan, China., Liu QQ; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, Sichuan, China., Huang T; School of Brewing Engineering, Moutai Institute, Renhuai 564507, China., Xu ZH; Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China., Yuan YJ; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, Sichuan, China. Electronic address: yjyuan@xhu.edu.cn.
Source: Food chemistry [Food Chem] 2026 Jun 01; Vol. 513, pp. 148966. Date of Electronic Publication: 2026 Mar 20.
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
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  Data: Ratio limitation of burnt-bitter-aroma compounds in strong-aroma Baijiu.
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  Data: <searchLink fieldCode="AU" term="%22Liu+QR%22">Liu QR</searchLink>; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, Sichuan, China. Electronic address: qingruliu@xhu.edu.cn.<br /><searchLink fieldCode="AU" term="%22Zhang+SH%22">Zhang SH</searchLink>; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, Sichuan, China.<br /><searchLink fieldCode="AU" term="%22Zhu+ZJ%22">Zhu ZJ</searchLink>; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, Sichuan, China.<br /><searchLink fieldCode="AU" term="%22Luo+J%22">Luo J</searchLink>; Chengdu Shuzhiyuan of Liquor Co., Ltd, Chengdu 611335, China.<br /><searchLink fieldCode="AU" term="%22Xiang+L%22">Xiang L</searchLink>; Luzhou Pinchuang Technology Co., Ltd., Luzhou 646000, China.<br /><searchLink fieldCode="AU" term="%22Xiang+YH%22">Xiang YH</searchLink>; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Shandong Qiaoxifu Food Group Co., Ltd, Zibo 255000, 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="%22Zhang+WW%22">Zhang WW</searchLink>; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, Sichuan, China.<br /><searchLink fieldCode="AU" term="%22Liu+QQ%22">Liu QQ</searchLink>; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, Sichuan, China.<br /><searchLink fieldCode="AU" term="%22Huang+T%22">Huang T</searchLink>; School of Brewing Engineering, Moutai Institute, Renhuai 564507, China.<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.<br /><searchLink fieldCode="AU" term="%22Yuan+YJ%22">Yuan YJ</searchLink>; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, Sichuan, China. Electronic address: yjyuan@xhu.edu.cn.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 Jun 01; Vol. 513, pp. 148966. <i>Date of Electronic Publication: </i>2026 Mar 20.
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  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
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      – Type: doi
        Value: 10.1016/j.foodchem.2026.148966
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      – Code: eng
        Text: English
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      – TitleFull: Ratio limitation of burnt-bitter-aroma compounds in strong-aroma Baijiu.
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            – D: 01
              M: 06
              Text: 2026 Jun 01
              Type: published
              Y: 2026
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