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Dynamic evolution of ethanol clusters and solubility modulation of flavor esters during the aging of Soy sauce flavor Baijiu.

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第一作者： Yating,Shang

第一单位： School of Life and Health Sciences, Hubei University of Technology, Nanli Road 28, Hongshan District, Wuhan 430068, China.

作者： Yating,Shang ^[1] ; Xinyue,Jiang ^[2] ; Yanxia,Zuo ^[3] ; Yuqun,Xie ^[4]

作者单位： School of Life and Health Sciences, Hubei University of Technology, Nanli Road 28, Hongshan District, Wuhan 430068, China. ^[1] School of Civil, Architectural and Environmental Engineering, Hubei University of Technology, Nanli Road 28, Hongshan District, Wuhan 430068, China; Key Laboratory of Intelligent Health Perception and Ecological Restoration of River and Lake, Ministry of Education, Wuhan 430068, China. ^[2] The Analysis and Testing Center of Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 43007, China. ^[3] School of Life and Health Sciences, Hubei University of Technology, Nanli Road 28, Hongshan District, Wuhan 430068, China; Key Laboratory of Intelligent Health Perception and Ecological Restoration of River and Lake, Ministry of Education, Wuhan 430068, China. Electronic address: yuqunxie@hbut.edu.cn. ^[4]

关键词 Aging of Soy sauce flavor Baijiu Ethanol cluster evolution Flavor compound solubility regulation Liquid-liquid phase separation Non-monotonic dissolution kinetics

医学主题词调味剂(Flavoring Agents);溶解度(Solubility);酯类(Esters);乙醇(Ethanol);大豆食品(Soy Foods);味觉(Taste);亲水和疏水相互作用(Hydrophobic and Hydrophilic Interactions)

DOI 10.1016/j.foodchem.2026.148095

PMID 41579534

发布时间 2026-06-04

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准确一般字义偏差语意偏离译文作用小提交