Lv21
200 积分 2026-05-21 加入
Identification of the key aroma compounds in high-temperature Daqu by integrating GC–MS/O, quantitative measurements, aroma recombination, and omission studies
2个月前
已关闭
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
Characterization of the Key Flavor Compounds Contributing to the Lingering Cup Aroma in Sauce-Flavor Baijiu Using Sensomics and Flavoromics
2个月前
已完结
6-(2-Formyl-5-methyl-1H-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma-Type Chinese Baijiu
2个月前
已完结
GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type baijiu
2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
2个月前
已完结
Spatiotemporal accumulation differences of volatile compounds and bacteria metabolizing pickle like odor compounds during stacking fermentation of Maotai-flavor baijiu
2个月前
已完结
Deciphering Qu-aroma in Nongxiangxing baijiu via a customized aroma base solution
2个月前
已完结
皖公网安备34019202002308
