In this research, attention network test (ANT) and electroencephalogram-event-related potential (EEG-ERP) of consumers were measured to study the influence of light-flavor Baijiu on attention network function (alerting, orienting, and executive control) and after-drinking comfort.Meanwhile, the effects of flavor components related to after-drinking comfort were explored, which provided a reference for the quality improvement of Baijiu.Results demonstrated that the after-comfort of light-flavor Baijiu with a longer storage time was significantly improved, which was mainly reflected in the significant improvement of the alert function, executive control function, accuracy rate, and reaction time of the attention network (P<0.05).However, the orientation function was not significantly affected (P>0.05).Combining the main flavor composition quantitative data and analytical results, it was speculated that longer storage time of light-flavor Baijiu produced a higher content of total acid and acid ester ratio, a lower content of total ester, a decrease of ethyl lactate, and an increase of acetal, improving overall after-drinking comfort level.
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