Variation of aroma compounds in soy sauce aroma type baijiu during aging: Focusing on the regulatory effect of ethyl lactate on aroma release.

Food Chem X · 2026 · PMC12767710 · PMID 41497968

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showed a trendno p-value reported

Additionally, the total contents of aldehydes, ketones, and phenols increased, while furans showed a trend of first decreasing and then rising.

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a decreasing trendno p-value reported

Results revealed that during aging, esters generally showed a decreasing trend, while acids, alcohols increased.

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