Insights into the Flavor Profiles and Key Aroma-Active Compounds of Sichuan <i>Xiaoqu Qingxiangxing Baijiu</i> Across Distilling Stages.

Foods · 2025 · PMC12385443 · PMID 40870727

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an increasing trendno p-value reported

Diethyl succinate and ethyl laurate showed an increasing trend with the prolongation of distillation time.

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showed a trendno p-value reported

found that the total ester content of NXX Baijiu showed a trend of “decrease-equilibrium-increase-decrease” with a decrease in alcohol content during distillation [ 9 ].

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Insights into the Flavor Profiles and Key Aroma-Active Compounds of Sichuan &lt;i&gt;Xiaoqu Qingxiangxing Baijiu&lt;/i&gt; Across Distilling Stages.

The sentences

Insights into the Flavor Profiles and Key Aroma-Active Compounds of Sichuan <i>Xiaoqu Qingxiangxing Baijiu</i> Across Distilling Stages.