TABLE 3.
Chromatographic methods used to detect Chinese Baijiu flavor substances.
| No. | Instrument | Type of baijiu | Flavor substances | Number of flavors | References |
| 1 | GC | Maotai-flavored baijiu, Strong-flavored baijiu, Light-flavored baijiu, Miscellaneous-flavored baijiu, Medicine-flavored baijiu | Organic acids, alcohols, esters, ketones, and aldehydes | 62 | He X. et al., 2020 |
| 2 | GC-MS | Sesame-flavored baijiu, Light-flavored baijiu | Sulfur compounds: dimethyl disulfide, dimethyl trisulfide; propyl lactate; acetic acid; butyric acid; valeric acid, caproic acid | 125 | Ma and Zhang, 2014; Sun et al., 2017, 2018b |
| 3 | HPLC HPLC-Q-TOF-MS |
Sesame-flavored baijiu | Esters and alcohols | 1 | Huang et al., 2019 |
| 4 | SBSE and GC-MS | Maotai-flavored baijiu | Esters, alcohols, aldehydes, and ketones | 76 | Fan et al., 2011 |
| 5 | GC-O | Strong-flavored baijiu | Ethyl esters, alcohols, aldehydes, acetals, alkyl pyrazines, furan derivatives, lactones, sulfur-containing compounds | 126 | Fan and Qian, 2006 |
| 6 | GC-O and GC-MS | Strong-flavored baijiu, Light-flavored baijiu | Aromatic compounds: ethyl acetate, ethyl acrylate, ethyl isovalerate, ethyl butyrate, isoamyl acetate, ethyl caprylate, ethyl valerate | 60/59 | Zhao et al., 2018; Wang et al., 2022b |
| 7 | GC ×GC mil TOF/MS | Laobaigan-flavored baijiu | volatile chemicals | 414 | Fan Q. et al., 2019 |
| 8 | MASTER GC/TOF MS | Strong-flavored baijiu | Organic acids, alcohols, esters, ketones, aldehydes, acetals, lactones, and nitrogen- and sulfur-containing compounds | 528/262/606 | Zhu et al., 2007; He Y.X. et al., 2020; Wang et al., 2020c |
| 9 | 1H (NMR) | Light-flavored baijiu, Strong-flavored baijiu, Maotai-flavored baijiu | Mannitol, trimethylamine, lactic acid, etc. | − | Wu et al., 2009 |
| 10 | GC and 1 H NMR | Fuyue- flavored baijiu Light-flavored baijiu, Strong-flavored baijiu |
acetaldehyde, butyrate, valeric acid, n-butanol, 2-butanol, hexanol, ethyl butyrate, ethyl valerate, ethyl heptanoate and ethyl caproate | 10 | Li Y. et al., 2021 |
| 11 | GC-MS and MIR | Strong-flavored baijiu | Propionic acid, pentanoic acid, hexyl hexanoate, ethyl decanoate, etc. | − | Hu and Wang, 2021 |
| 12 | GC-O and GC-MS | Maotai-flavored baijiu | Ethyl acetate, ethyl lactate, acetic acid | 79 | Niu et al., 2016 |
| 13 | GC-O and GC-FPD | Light-flavored baijiu | ethyl acetate, diethyl succinate, phenylethyl alcohol, isoamyl alcohol, and n-propanol, A tetrapeptide (Asp-Arg-Ala-Arg) | 80 | Niu et al., 2017 |
| 14 | HS-SPME and GCxGC-SCD | Laobaigan-flavored baijiu | Benzenemethanethiol, Dimethyl trisulfide, 2-methyl-3-Furanthiol and 2-furfurylthiol exhibited, etc. | 65 | Song et al., 2019 |
| 15 | HS-SPME and GC × GC-TOFMS | Strong-flavored baijiu, Light-flavored baijiu, Maotai-flavored baijiu | Esters, alcohols, fatty acids, aldehydes, furans, pyrazines, sulfides, phenols, etc. | 119/19 | Tang et al., 2022 |
| 16 | HS-SPME-GC-MS/O | Daqu | aromatic compounds:guaiacol, 4-ethyl-2-methoxy phenol, 2-ethyl-3,5-dimethylpyrazine, etc. | 43 | Wang et al., 2022a |
| 17 | UHPLC-Q-Orbitrap HRMS/UHPLC-Q-Orbitrap | Feng-flavored baijiu | non-volatile molecule, 15 organic acids, 8 esters, Ethyl carbamate | 153/29 | Jia et al., 2020b,2021, 2022a |
| 18 | HS-SPME-AEDA | Sesame-flavored baijiu | Ethyl hexanoate, 2-furfuryl mercaptan, dimethyl trisulfide, 3-methyl butyraldehyde, ethyl butyrate, ethyl 2-methyl butyrate, ethyl valerate, and 4-methyl valeric acid ethyl ester | 63 | Sha et al., 2016 |
| 19 | UPLC-MS/MS | Maotai-flavored baijiu, Strong-flavored baijiu, Light-flavored baijiu, Sesame-flavored baijiu | Pyrazines aroma compounds: 2,3-dimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine and 2-acetyl-3-methylpyrazine | 16 | Yan et al., 2020, 2021 |
| 20 | (Vis/NIR) | Various flavored baijius | − | − | Li et al., 2014 |