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Integrated sensory evaluation, flavoromics, untargeted metabolomics, and metagenomics analysis reveal the effects of fermentation time on the flavor quality of koumiss
2个月前
已完结
Variation of aroma compounds in soy sauce aroma type baijiu during aging: Focusing on the regulatory effect of ethyl lactate on aroma release
2个月前
已完结
Theanine supplementation in tea wine production: Accelerated fermentation, refined aroma profile, and enhanced sensory quality
2个月前
已完结
Identification of regional markers based on the flavor molecular matrix analysis of sauce-aroma style baijiu
2个月前
已完结
Determination of non-volatile metabolic profiles and their sensory relevance in different grades of brandy through widely targeted metabolomics
2个月前
已完结
The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine
2个月前
已完结
Different drying methods reshape volatile aroma and bioactive non-volatile compounds in Camellia nitidissima flowers and infusions: UPLC-MS/MS and GC–MS insights
3个月前
已完结
Determination of non-volatile metabolic profiles and their sensory relevance in different grades of brandy through widely targeted metabolomics
3个月前
已完结
Initial acidity regulates microbial sulfur metabolism in the spontaneous fermentation of sesame flavor-type baijiu
3个月前
已完结
Comprehensive origin authentication of wolfberry pulp (Lycium barbarum L.) using multimodal sensory analysis and chemometrics
3个月前
已完结
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