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Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
3小时前
已完结
Salting-out re-distillation combined with sensory-directed analysis to recover odor-active compounds for improving the flavor quality of instant Pu-erh tea
28天前
已完结
Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea
28天前
已完结
Analysis of Aroma Compounds in Different Grades of Luzhou Laojiao Strong-aroma Baijiu by Molecular Sensory Science
11个月前
已完结
Insight into microorganisms and flavor substances in traditional Chinese fermented food starter: Daqu
11个月前
已完结
Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach
1年前
已完结
Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value
1年前
已完结
Metabolomics Approach to Assess the Relative Contributions of the Volatile and Non-volatile Composition to Expert Quality Ratings of Pinot Noir Wine Quality
1年前
已完结
Chemical Characterization of the Aroma of Grenache Rosé Wines: Aroma Extract Dilution Analysis, Quantitative Determination, and Sensory Reconstitution Studies
1年前
已完结
A Novel Data Fusion Strategy of GC-MS and 1H NMR Spectra for the Identification of Different Vintages of Maotai-flavor Baijiu
1年前
已完结
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