Food chemistry
Lactic acid modulates empty-cup aroma persistence in Baijiu via molecular interaction mechanisms: a case study of strong-aroma and soy-sauce-aroma Baijiu.
Qing-Ru Liu, Shun-Hua Zhang, Xiao-Juan Zhang, Zheng-Juan Zhu, Ru-Yi Li, Song-Tao Wang, Jin-Song Shi, Su-Yi Zhang, Cai-Hong Shen, Guan-Yu Fang, Qing-Qing Liu, Yong-Jun Yuan, Zheng-Hong Xu
Published: 202510.1016/j.foodchem.2025.147787
Abstract
Empty-cup aroma persistence (ECAP) is a key indicator of Baijiu quality, yet mechanisms underlying its modulation remain unclear. GC-MS analysis revealed that ECAP positively correlation with medium-/long-chain esters/aldehydes/acids and lactic acid…
Preview only. Read the full abstract at the source