Trends and mechanisms in Baijiu flavor: A bibliometric and multi-omics perspective
Abstract
Baijiu flavor research is crucial for style characterization, quality control, and precise regulation. This bibliometric study analyzed 1,579 papers (2016–2026) from the Web of Science using CiteSpace, VOSviewer, and R. Findings show rapid growth since 2020, with China leading publications, mainly from Beijing Technology and Business University and Jiangnan University. Key journals include Foods, Food Research International, and Food Chemistry. Research has evolved from descriptive studies to mechanistic insights on fermentation and ester contributions. Hotspots include GC-MS/O, OAV, AEDA, and emerging microbiome-focused studies. This work maps trends and guides future omics-based Baijiu flavor studies.
Fields of Study & Subjects
Fermentation and Sensory Analysis
Biochemical Analysis and Sensing Techniques
Meat and Animal Product Quality
Publication details
- Journal / source
- LWT
- Publisher
- Elsevier BV
- Volume
- 253
- Pages
- 119666–119666
- Publication date
- 24 June 2026
- Language
- EN