the library

Baijiu

Spirits & brews· spirit

Every one of its 15 compounds carries a paper the library can cite.

• 1-butanolaromaalcoholreads as dry, burning taste (PubChem)Measured in 12 of 338 ingredients.cite

  OAV 1.37-5.68 across the six rice-based baijius — Wu et al. 2024, Foods (Table 3, row 'butanol' (threshold 2730 µg/L))
• 1-propanolaromaalcoholreads as burning taste (PubChem)Measured in 22 of 338 ingredients.cite

  OAV 2.02-3.89 across the six rice-based baijius — Wu et al. 2024, Foods (Table 3, row '1-propanol')
• isobutanolaromaalcoholreads as sweet, musty odor (PubChem)Measured in 24 of 338 ingredients.cite

  OAV 4.74-20.47 across the six rice-based baijius — Wu et al. 2024, Foods (Table 3, row 'isobutanol')
• 2-methylpropanoic acidaromaacidreads as cheesy taste (PubChem)Measured in 4 of 338 ingredients.cite

  OAV 1.16 in one of the six rice-based baijius, below 1 in the other five — Wu et al. 2024, Foods (Table 3, row 'isobutyric acid')
• ethyl isobutyratearomaesterMeasured in 6 of 338 ingredients.cite

  OAV 9.23-102.74 across the six rice-based baijius; omitting it changed the recombinate significantly — Wu et al. 2024, Foods (Table 3, row 'ethyl isobutyrate'; Table 4 (omission experiments))
• ethyl lactatearomaalcoholreads as buttery odor (PubChem)Measured in 9 of 338 ingredients.cite

  OAV 1.98-4.04; the paper names ethyl isobutyrate and ethyl lactate among the esters characterising these baijius — Wu et al. 2024, Foods (Table 3, row 'ethyl lactate')
• ethyl butyratearomaesterreads as pineapple odor (PubChem)Measured in 21 of 338 ingredients.cite

  OAV 5.65-15.94 across the six rice-based baijius — Wu et al. 2024, Foods (Table 3, row 'ethyl butyrate')
• ethyl octanoatearomaesterMeasured in 24 of 338 ingredients.cite

  OAV 67.57-190.58, the highest of any compound in the six rice-based baijius; omitting it changed the recombinate significantly — Wu et al. 2024, Foods (Table 3, row 'ethyl caprylate'; Table 4 (omission experiments))
• ethyl lauratearomaesterMeasured in 6 of 338 ingredients.cite

  OAV above 1 in four of the six rice-based baijius (1.22-2.23) — Wu et al. 2024, Foods (Table 3, row 'ethyl laurate')
• ethyl isovaleratearomaesterMeasured in 10 of 338 ingredients.cite

  OAV 13.00-65.41 across the six rice-based baijius; omitting it from the recombinate changed the aroma significantly — Wu et al. 2024, Foods (Table 3 (The odor activity values (OAVs) of aroma compounds), row 'ethyl isovalerate'; Table 4 (omission experiments))
• ethyl acetatearomaesterreads as fragrant odor (PubChem)Measured in 42 of 338 ingredients.cite

  OAV 4.65-14.59; its omission from the complete recombinate was significant at p<0.01, the strongest single-ester omission effect — Wu et al. 2024, Foods (Table 3, row 'ethyl acetate'; Table 4 (omission experiments))
• hexanoic acidaromaacidMeasured in 24 of 338 ingredients.cite

  OAV above 1 in three of the six rice-based baijius (up to 6.16) — Wu et al. 2024, Foods (Table 3, row '1-hexanoic acid')
• ethyl valeratearomaesterMeasured in 3 of 338 ingredients.cite

  OAV above 1 in five of the six rice-based baijius (1.90-6.66) — Wu et al. 2024, Foods (Table 3, row 'ethyl valerate')
• ethyl hexanoatearomaesterMeasured in 36 of 338 ingredients.cite

  OAV 4.04-8.52 on this paper's 55.3 µg/L threshold — Wu et al. 2024, Foods (Table 3, row 'ethyl hexanoate')
• isoamyl acetatearomaesterreads as pear-like odor (PubChem)Measured in 26 of 338 ingredients.cite

  OAV 6.25-20.48 across the six rice-based baijius — Wu et al. 2024, Foods (Table 3, row 'isoamyl acetate')