Unraveling in Jiang-flavor base baijiu using a combination of metabolomics and sensomics strategy.

Shengmuxiang (SMX), an important aroma in Jiang-flavor base baijiu, significantly influences the quality of the product. This study employed untargeted metabolomics combined with sensomics to explore the key compounds responsible for SMX. Results indicated that SMX samples had higher intensities of green and woody-like odors compare to control samples.

Molecular-level insights into the brewing-dependent chemical diversity, properties, and formation mechanism of Moutai Base baijiu using Fourier transform ion cyclotron resonance mass spectrometry.

The brewing-dependent molecular diversity, properties, and formation mechanism of Moutai (a typical sauce-flavor Baijiu) base Baijiu, were explored using FT-ICR MS combined with various visualization methods. Seven-round Moutai base Baijiu exhibited significant diversity and heterogeneity, containing more unsaturated/saturated reduced molecules. The increased brewing round increased the molecular unsaturation/aromaticity and enhanced the transformation between saturated/oxidized and unsaturated/reduced molecules.