Terpenes are compounds that include monoterpenes, sesquiterpenes, diterpenes, and terpenes, where isoprene is the basic structural unit of multiple oxygenated hydrocarbons. Terpenes are often found in plants, especially in some Zingiberaceae or tulips, and they have been obtained by direct extraction, chemical synthesis, and microorganisms. They exhibit anti-bacterial, anti-viral, anti-oxidant, and analgesic activity, aid digestion, and have other biological activities. Terpenes are widely used as factors in food health and as anti-cancer treatments. They are used especially as active substances in fermented Chinese baijiu products and gives Chinese baijiu its fruity aroma. To a certain extent, terpenes affect the quality of baijiu. In pharmaceutical products, terpenes, especially limonene and elemene, have strong biological activity that reduces the mitosis of tumor cells, induces tumor cell apoptosis, and inhibits tumor cell growth. However, the low yield of terpenes limits its application. Therefore, we review the sources of terpenes, focus on the biosynthesis pathway of sesquiterpenes, and explore the latest research progress on terpenes that play a biologically active and functional role in fermented products and pharmaceutical products, especially in the development and utilization of the Chinese baijiu industry. We provide new research ideas for the improvement and optimization of terpenes in various industries.

Pigskin, a major byproduct of pork processing, has high protein content and low fat, endowing it with considerable market value for food applications. In this study, bioaugmented fermentation with Latilactobacillus sakei YBZY-W5, a strain previously isolated from traditional fermented pigskin, was applied to pigskin to systematically evaluate its effects on physicochemical parameters, microbial community succession, and volatile flavor compound (VFC) profiles over 20 days. The results showed that moisture and pH significantly decreased, while total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARSs) increased with fermentation time. High-throughput sequencing revealed that Lactobacilli, Fusarium and Aspergillus dominated early fermentation and were gradually replaced by Bacillus, Hanseniaspora and Debaryomyces. A total of 493 VFCs were identified, among which terpenoids, heterocyclic compounds, and alcohols were the most abundant classes. Orthogonal partial least squares discriminant analysis (OPLS-DA) identified numerous differentially changed VFCs (DCVFCs) during fermentation. Odor activity value (OAV) analysis indicated that green, meaty, and woody notes dominated initially, while sour, floral, sweet, and fruity characteristics became increasingly prominent after fermentation. Pearson correlation analysis demonstrated significant associations between key microorganisms (Lactobacilli, Bacillus, Hanseniaspora, Debaryomyces) and DCVFCs (e.g., β-myrcene, ethyl hexanoate, hexanoic acid, ethyl ester, pyrazines). Collectively, bioaugmented fermentation with Ltb. sakei YBZY-W5 effectively modulated the physicochemical and microbial profiles of pigskin, enriched desirable flavor compounds, and reduced unpleasant odor, confirming its feasibility for producing high-quality fermented pigskin products. This study provides an experimental basis for the value-added utilization of pigskin and promotes sustainable development of the pork industry.

Strong-flavor-type Baijiu, represented by Wuliangye—a renowned traditional Chinese alcoholic beverage brewed from five grains (sorghum, rice, glutinous rice, wheat, and corn)—is widely consumed and appreciated for its balanced taste and potential health benefits. While the volatile flavor compounds of Baijiu have been well studied, its bioactive components and their underlying mechanisms remain insufficiently explored. In this study, widely targeted metabolomics techniques were innovatively employed, and 2128 compounds were identified from 10 Wuliangye samples, of which 445 were predicted to constitute potential bioactive substances. Network pharmacology analysis further identified four key compounds, namely the four potential bioactive small molecules (fisetin, luteolin, norartocarpetin, and scutellarein), along with ten core targets that were key protein targets interacting with these compounds (SRC, PIK3R1, PTGS1, AKR1B1, STAT3, CYP3A4, ESR1, PIK3CA, PIK3CB, and ALOX15). GO and KEGG enrichment analyses indicated that these targets participated in diverse biological processes, while DO analysis revealed potential associations between these targets and specific diseases. Additionally, molecular docking confirmed the binding patterns between the identified compounds and their targets. Collectively, this study provides systematic chemical information and theoretical screening results for identifying potential bioactive components in strong-flavor-type Baijiu, which may facilitate further studies of their biological functions.