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42 积分 2023-09-08 加入
Investigating the flavor contributions of sulfur compounds in soy sauce flavor Baijiu using flavoromics and machine learning
1个月前
已完结
Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies
1个月前
已完结
Evaluation of instrumental methods for the untargeted analysis of chemical stimuli of orange juice flavour
1个月前
已完结
Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology
1个月前
已完结
Ratio limitation of burnt-bitter-aroma compounds in strong-aroma Baijiu
3个月前
已完结
Visualization of differential aroma profiles of Beijing and Nanjing roast duck by sensomics methodology
3个月前
已完结
Identification of the key aroma compounds in high-temperature Daqu by integrating GC–MS/O, quantitative measurements, aroma recombination, and omission studies
3个月前
已关闭
Using in situ untargeted flavoromics analysis to unravel the empty cup aroma of Jiangxiang-type Baijiu: A novel strategy for geographical origin traceability
3个月前
已完结
Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu
3个月前
已完结
Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms
3个月前
已完结
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