Luzhou-Flavor Baijiu Chemical Composition Across 1 to 20 Year Aging Periods
by Qing He·Updated 1mo ago
9.5 KB1files
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Description
75 volatile flavor compounds were detected in Chinese Baijiu base liquor across five aging periods (1, 5, 10, 15, and 20 years). The dataset, created by Qing He and last updated in April 2026, tracks the concentration changes of esters, acids, alcohols, and polyphenols using GC-MS and metabolomic analysis. It provides a chemical profile to support research on the aging mechanisms of this traditional spirit.
Use Cases
Modeling the relationship between aging duration and ester concentration decline based on the reported chemical trends.
Identifying potential biomarkers for Baijiu age authentication using the metabolomic screening results described.
Analyzing the correlation between fluorescence spectral 'redshift' and flavor richness enhancement mentioned in the study.
Evaluating the contribution of key odor-active compounds to the overall flavor profile based on calculated odor activity values (OAVs).
Strengths
Contains measurements for 75 specific flavor compounds.
Covers five distinct aging time points spanning 20 years.
Data generated using established analytical methods (GC-MS, three-dimensional fluorescence spectroscopy).
Released under a permissive CC-BY-4.0 license.
Limitations
Row count is unknown, which may limit suitability assessment.
Column-level documentation is absent; field semantics must be inferred after download.
The dataset is very small (9.5 KB), indicating limited scope or highly summarized data.
Provenance
Source
figshare
Collection Method
Gas chromatography–mass spectrometry (GC-MS) and metabolomic analysis of Luzhou-flavor base liquor samples.
Time Range
Aging periods of 1, 5, 10, 15, and 20 years.
Freshness
Last updated 2026-04-30 17:23:42; freshness should be verified.