Chemical Composition of Baijiu Across Five Aging Periods from Sichuan

75 flavor compounds were detected in Luzhou-flavor base liquor across five aging periods (1, 5, 10, 15, and 20 years). The dataset, created by Qing He and published on figshare in 2026, contains results from GC-MS, metabolomic analysis, and three-dimensional fluorescence spectroscopy to track compositional evolution. It provides a scientific foundation for understanding aging mechanisms and optimizing Baijiu processing.

Use Cases

• Modeling the relationship between aging duration and ester concentration based on the reported decline from 95.56 mg/L to 24.04 mg/L.
• Identifying potential biomarkers for Baijiu quality and age based on the metabolomic screening mentioned in the description.
• Correlating fluorescence spectral shifts ('redshift') with flavor richness based on the spectroscopic analysis described.
• Evaluating the contribution of key odorants to the overall flavor profile based on the calculated odor activity values (OAVs).

Strengths

• Contains measurements for 75 distinct flavor compounds.
• Provides quantitative concentration data for esters, acids, alcohols, and polyphenols across five specific time points (1, 5, 10, 15, 20 years).
• Data is derived from multiple analytical techniques: GC-MS, metabolomics, and three-dimensional fluorescence spectroscopy.

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 (62.0 KB), indicating limited scope.

Provenance

Source

Qing He via figshare.

Collection Method

Gas chromatography–mass spectrometry (GC-MS), metabolomic analysis, and three-dimensional fluorescence spectroscopy applied to Luzhou-flavor base liquor.

Time Range

Aging periods of 1, 5, 10, 15, and 20 years.

Freshness

Last updated 2026-04-30 17:23:30; freshness should be verified.

Geography

Sichuan Province, China.