Rice hulls, a traditional ingredient in Chinese light-flavor Baijiu, contribute to bran and furfural flavors but may adversely affect the aroma and taste.
Guida Zhu +7 more
core +1 more source
Correlation of illegal addition risk and characteristics of online efficacy-claim food
Zhongguo shipin weisheng zazhiObjectiveTo summarize typical situations of illegal addition， the illegal drug addition to ordinary food sold online that claimed to reduce weight was investigated， and its typical external characteristics analyzed.MethodsHigh throughput screening method
LIU Mei +7 more
doaj +1 more source
Research progress on the diversity of functional microorganisms in Baijiu brewing and their application [PDF]
Baijiu is a distilled liquor made by steaming, saccharifying, fermentation and distillation with grain as raw material, Daqu, Xiaoqu and Fuqu as saccharifying starter culture.
XIA Xuchun, BAN Shidong, LUO Xiaoye, WANG Xiaodan
core +1 more source
Research data for Baijiu-Food Pairing Study
Data, analytic codes, and visualization codes for the Baijiu-Food Pairing ...
Fu, Yu
core +1 more source
Analysis of changes in volatile flavor components of strong-sauce-flavor Baijiu with different aging years [PDF]
Taking strong-sauce-flavor (Nong-Jiang jianxiangxing) Baijiu of different aging years (0-10 years) as the research objects, after optimizing the pre-treatment conditions of liquid-liquid extraction (LLE) through single-factor experiments, the volatile ...
LIU Fayang, WANG Fei, LIU Shengnan, YOU Qi, YANG Yang, WANG Dongmei
core +1 more source
Research on digital marketing transformation strategy of Baijiu enterprises in Guizhou [PDF]
Digital marketing brings new development path for enterprises, and Baijiu enterprises was the pillar industry in Guizhou. How to get on the express train of digital marketing for traditional Baijiu enterprises has become a new idea for the marketing ...
WANG Zhentao, ZHANG Quan, HUANG Tingxue
core +1 more source
Unveiling the Acidic Backbone of Baijiu: A Comprehensive Review on Composition, Metabolic Pathways, and Quality Implications. [PDF]
Compr Rev Food Sci Food SafDai M +10 more
europepmc +1 more source
Contribution of sorghum cooking-related aroma components to the formation of compound aroma of Luzhou-flavor baijiu. [PDF]
Food Chem XLiu J +8 more
europepmc +1 more source
Construction of a Comprehensive Contribution Ranking Model for Baijiu Aroma Compounds Based on Multi-Source Molecular Feature Fusion and Validation by Aroma Recombination. [PDF]
FoodsWu Y +7 more
europepmc +1 more source
Consumer Language-Based Sensory Descriptor Extraction and Volatile-Sensory Associations in Aged Light Flavor Baijiu. [PDF]
J Food SciLiao S +7 more
europepmc +1 more source