Ying Han

Terpenoids in Baijiu: sensory evidence, formation pathways and analytical confidence.

Terpenoids are structurally diverse, isoprene-derived compounds, several of which are volatile and contribute to aroma complexity in fermented foods. In Baijiu, although less abundant than esters and alcohols, low-threshold terpenoids such as β-damascenone, linalool and α-terpineol can shape floral, fruity, herbal and...