Table 1.
List of markers.
Table 2.
Categories of Flavor Compounds in Baijiu Base Liquors and Their Flavor Contributions.
Fig 1.
Heatmap Analysis of Flavor Compound Concentrations Across Different Aging Periods.
Fig 2.
Score plot of OPLS-DA for different aging periods (1 year, 10 years, 20 years) of Baijiu base liquors.
Fig 3.
Odor activity value (OAV) contributions of key compounds for different aging periods (1 year, 10 years, 20 years) of Baijiu base liquors.
Fig 4.
The 3D fluorescence spectra of the original base liquors with ages of (a) 1 years, (b) 5 years and (c) 10 years, as well as the blended aged liquors with weighted ages of (d) 5 years, (e) 10 years and (f) 15 years.
Table 3.
Fluorescence spectral characteristics of three base liquors and three blended aged liquors.
Fig 5.
Principal component Analysis (PCA) scores of fluorescence spectra of Baijiu base liquor with different aging periods.
Fig 6.
Hierarchical cluster analysis (HCA) dendrogram of fluorescence spectral data of Baijiu base liquor with different aging periods.