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Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?

Jiawen Duan, Shiqi Yang, Honghua Li, Honghua Li, Dan Qin, Yi Shen, Hehe Li, Hehe Li, Jinyuan Sun, Fuping Zheng, Baoguo Sun

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Abstract

Soy sauce aroma type baijiu (SSAB) is one of the four basic baijiu flavor types. It has an elegant sauce flavor, empty cup aroma, lasting, mellow and sweet entrance, soft with obvious acidity, delicate taste and long aftertaste. However, to date, no study has identified the key aroma compounds in SSAB. This study introduces SSAB and its production process, and summarizes the research status on flavor compounds. Through analysis and review, some assumptions are made to explain why the key aroma compound of SSAB remains unidentified. We provide insights for the analysis of key aroma compounds in SSAB and lay a theoretical foundation for the improvement and rapid development of SSAB quality.

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What this paper is about

Soy sauce aroma type baijiu (SSAB) is one of the four basic baijiu flavor types. It has an elegant sauce flavor, empty cup aroma, lasting, mellow and sweet entrance, soft with obvious acidity, delicate taste and long aftertaste. However, to date, no study has identified the key aroma compounds in SSAB. This study introduces SSAB and its production process, and summarizes the research status on flavor compounds. Through analysis and review, some assumptions are made to explain why the key aroma compound of SSAB remains unidentified. We provide insights for the analysis of key aroma compounds in SSAB and lay a theoretical foundation for the improvement and rapid development of SSAB quality.

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OpenAlex reports 138 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

Soy sauce aroma type baijiu (SSAB) is one of the four basic baijiu flavor types. It has an elegant sauce flavor, empty cup aroma, lasting, mellow and sweet entrance, soft with obvious acidity, delicate taste and long aftertaste. However, to date, no study has identified the key aroma compounds in SSAB. This study introduces SSAB and its production process, and summarizes the research status on flavor compounds. Through analysis and review, some assumptions are made to explain why the key aroma compound of SSAB remains unidentified. We provide insights for the analysis of key aroma compounds in SSAB and lay a theoretical foundation for the improvement and rapid development of SSAB quality.

Key concepts: Aroma, Aftertaste, Flavor, Food science, Taste, Chemistry, Aroma compound, Key (lock)

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Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet? — Research Paper | ScholarLens