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128 积分 2024-11-18 加入
Impact of organic acids on aroma release in light-flavor Baijiu: A focus on key aroma-active compounds
13小时前
待确认
Effects of lactic acid on the perception of volatile pyrazine aroma substances in Laimao baijiu and its molecular interaction mechanisms
13小时前
已完结
Non-volatile compounds as aroma modulators in Jiangxiang-flavor Baijiu: Regional flavor differentiation and synergistic interactions with volatile aromas
13小时前
已完结
Using in situ untargeted flavoromics analysis to unravel the empty cup aroma of Jiangxiang-type Baijiu: A novel strategy for geographical origin traceability
1个月前
已完结
The "two-hump" evolution of ethyl carbamate (EC) and key precursor cyanide during Chinese Baijiu solid-state distillation
2个月前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
3个月前
已完结
Exploring the off-flavour removal mechanism of d-limonene, geraniol and acetophenone in perilla leaves from the perspective of molecular structure and kinetic properties
3个月前
已完结
Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis
3个月前
已完结
Exploring the controllability of the Baijiu fermentation process with microbiota orientation
3个月前
已完结
Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process
3个月前
已完结
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