ORIGINAL RESEARCH article
Front. Nutr.
Sec. Food Chemistry
Effect of Mare Nectaris on Feng-flavor Baijiu: An insight into the sensory evaluation and flavor analysis
Provisionally accepted
- 1China National Research Institute of Food and Fermentation, Beijing, China
- 2Liu Lin Liquor Group Co., Ltd., Baoji, China
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Feng-flavor Baijiu is a significant subtype of traditional Chinese baijiu that has considerable consumer popularity. This study examined how the quality of Feng-flavor Baijiu was affected by the various times that Mare Nectaris was used. The findings indicated that baijiu kept for a year in older Mare Nectaris (>10 years) was better than that in younger ones (<5 years). Older Baijiu had richer honey, fruity, and Mare Nectaris-aromas, whereas fresh Baijiu had an astringent, lime flavor. Later in storage, old Mare Nectaris had a stronger effect on volatile taste constituents.OAVs >1 were present in 30 compounds in the old Mare Nectaris and 27 in the new ones. Propanal, lactic acid, acetaldehyde, and active amyl alcohol are linked to the "honey aroma".This study may provide a theoretical basis for selecting suitable Mare Nectaris to enhance Feng-flavor Baijiu's flavor and sensory appeal.
Keywords: Feng-flavor Baijiu, Mare nectaris, storage time, Sensory evaluation, Flavor analysis
Received: 12 Aug 2025; Accepted: 03 Nov 2025.
Copyright: © 2025 Chen, Han, Hu, Hu, Zhang, Meng and Zhou. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Xinglin Han, 2756601163@qq.com
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