Results 11 to 20 of about 3,930,052 (301)

Microbial Diversity and Volatile Flavor Compounds in Tibetan Flavor Daqu

Foods, 2023
In this study, the microbial diversity in Tibetan flavor Daqu was analyzed based on single molecule real-time sequencing (SMRT). The volatile flavor compounds in Daqu were detected using the headspace solid-phase microextraction-gas chromatography-mass ...
Yaping Li, H. Qiao, Rui Zhang, Wei-Bing Zhang, P. Wen   +4 more
semanticscholar   +4 more sources

Flavor Compounds Identification and Reporting. [PDF]

Molecules
Both exhaustive and non-exhaustive extraction methods can be used in the isolation of volatile compounds [...]
Jeleń HH.
europepmc   +3 more sources

Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography–Olfactometry–Mass Spectrometry, Aroma Recombination, and Omission Experiments

Foods, 2020
Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (
Xiao Yang, Fan Yang, Ye Liu, Jian Li, Huan-Lu Song   +4 more
doaj   +1 more source

Flavor compounds in three types of Te-flavor Baijiu based on GC×GC-TOF MS [PDF]

Zhongguo niangzao
To explore the flavor differences among 3 types of Te-flavor (Texiangxing) Baijiu (new base liquor, 10-year-aged base liquor and finished liquor, numbered as STXJ, XNJJ and STHW respectively), the volatile flavor compounds of the 3 types of Te-flavor ...
SUN Huifan, WU Shengwen, LIN Pei*, YE Zhihong, HUANG Ting, CHANG Ziheng, LIANG Xiaobing
doaj   +1 more source

Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste

Foods, 2023
Zhalajiao, a traditional Chinese fermented food, is popular due to its unique flavor. Traditional Zhalajiao fermentation is closely related to flavor compounds production.
Luhan Huang, Yanyan Tang, Jiong Zheng, Jianquan Kan, Yun Wu, Yating Wu, Sameh Awad, Amel Ibrahim, Muying Du   +8 more
doaj   +1 more source

Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu

Foods, 2023
Sauce-flavor Baijiu is representative of solid-state fermented Baijiu. It is significant to deeply reveal the dynamic changes of microorganisms in the manufacturing process and their impact on the formation of flavor chemicals correlated with the quality
You-Qiang Xu, Meng-Qin Wu, Jialiang Niu, Meng-ying Lin, Hua Zhu, Kun Wang, Xiuting Li, Bao-Guo Sun   +7 more
semanticscholar   +1 more source

Characterization and contribution of characteristic aroma compounds in sauce-flavor Baijiu with different production years [PDF]

Zhongguo niangzao
In order to explore the characterization and contribution of characteristic aroma compounds in sauce-flavor (Jiangxiangxing) Baijiu with different production years, the characteristics of aroma compounds of sauce-flavor Baijiu with different production ...
DING Hexia, WANG Mian, ZHAO Juan, LI Xiande, ZHOU Jianli, QIU Shuyi, ZHU Ming
doaj   +1 more source

Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms

Foods, 2023
The flavor of black rice wine (BRW) can be diversified by the Xiaoqus, from different regions; however, the functional microbiota that contributes to its flavor remains unclear.
Aoxing Tang, Bangzhu Peng
doaj   +1 more source

Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu [PDF]

Journal of Food Science, 2018
Abstract Maotai‐flavor liquor is one of the three basic traditional Chinese baijiu and is also the most famous baijiu in the world. Guizhou Maotai baijiu is the representative of Maotai‐flavor liquor, which has a long history of culture and is prepared using unique brewing methods.
Ming‐Yao Wang, Jian‐Gang Yang, Qing‐Song Zhao, Kai‐Zheng Zhang, Chang Su   +4 more
openaire   +2 more sources

Analysis of Volatile Compounds in Sauce-flavor Baijiu with Different Sweet Flavor Characteristics

Shipin gongye ke-ji, 2022
In order to explore the composition of main volatile compounds and the difference of aroma compounds in Sauce-flavor Baijiu with different sweet flavor characteristics, sensory evaluation method was used to select Sauce-flavor Baijiu samples, the ...
Xinliang MO, Liang YANG, Deguang WU, Mingde TENG, Yanxia ZHONG   +4 more
doaj   +1 more source