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Updated: Jan 13, 2026

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

Published on: May 26, 2023

香料组学揭示白酒勾兑之谜

Jiawen Duan¹, Dan Qin¹, Lu Gao²

¹Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.

Food research international (Ottawa, Ont.)

|January 9, 2026

Abstract:

Baijiu brewing process is complex. Blending is one of the indispensable production processes, and a crucial step in determining the final quality and sensory characteristics of baijiu. A total of 577 volatile compounds, 77 aroma active compounds, and 47 key aroma compounds were identified in blending samples using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS), and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Taking strong flavor baijiu (SFB) as an example, we explored the relationship between blending samples and commercial baijiu. Tiaoweijiu elevated the overall style, Dazongjiu layed the foundation for the aroma type, Daijiu enriched the aroma characteristics, and Dajiu mainly played a supporting role. The style of baijiu was shaped through the synergy of these four baijius. This research first exploring the secrets of baijiu blending and clarifying the role of blending samples in commercial baijiu. It is important for later product development and quality improvement.

キーワード:

香气勾兑白酒大曲酒大宗酒 GC×GC–TOFMS 调味酒

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