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Interactions between flavor compounds and food ingredients and their influence on flavor perception
26天前
已完结
Study of the interaction mechanism of aroma components in Baijiu and associated brain response microstates
1个月前
已完结
Investigation on quality discrepancies of Soy Sauce Aroma Baijiu: Flavor chemical characteristics in single-source and cross-source samples
2个月前
已完结
Interpretable machine learning-augmented quantitative targeted flavoromics for quality grade prediction of Jiangxiangxing baijiu
3个月前
已完结
Identification and comparison of key aroma active compounds in southern and northern sauce-flavor baijiu
4个月前
已完结
Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines
5个月前
已完结
GC/MS-based untargeted metabolomics reveals the differential metabolites for discriminating vintage of Chenxiang-type baijiu
5个月前
已完结
Characterization of aroma differences in Jiangxiangxing Baijiu with varying ethanol concentrations: Emphasis on olfactory threshold changes of aroma compounds
5个月前
已完结
Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction–Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants
5个月前
已完结
Molecular and sensory characterization of Chinese Baijiu aged in Jiuhai container and contribution of volatile odorous terpenes to Jiuhai-aroma
6个月前
已完结
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