Showing 1 - 7 results of 7 for search '"Baijiu"', query time: 0.03s Refine Results
  1. 1
    The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS

    The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and... by Qiao Huang, Xianping Qiu, Tongwei Guan, Jianshen Yu, Yichen Mao, Yu Li, Yuan Rao, Hongguang Shang, Yanhui Zhao

    Published 2025-01-01
    Subjects: “…Qingxiangxing Baijiu…”
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  2. 2
    Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation

    Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation by Zhenbing Ma, Haibo Lan, Dong Zhao, Jingren Wei, Jia Zheng, Jian Su, Shengyuan Xiang, Zhu Luo, Rui Li, Yi Ma, Lijuan Gong

    Published 2025-01-01
    Subjects: “…Xiaoqu baijiu…”
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  3. 3
    Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds

    Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and... by Xiaomin Liu, Yingchun Mu, Xiangxiang Lv, Nuo Chen, Lei Chen, Tangzheng Wen, Wei Su

    Published 2025-01-01
    Subjects: “…Sause-flavor Baijiu…”
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  4. 4
    Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds

    Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds by Han Zhao, Li-Juan Chai, Wei Zhang, Xiao-Juan Zhang, Zhen-Ming Lu, Song-Tao Wang, Cai-Hong Shen, Jin-Song Shi, Zheng-Hong Xu

    Published 2025-01-01
    Subjects: “…Sauce-flavor baijiu…”
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  5. 5
    Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu

    Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu by Bin Lin, Jie Tang, Qun Li, Liping Zhu, Wei Jiang, Hanbing Ke, Zhang Wen, Huaichen Liu, Shengzhi Yang, Qiang Yang, Shenxi Chen, Peijie Han

    Published 2025-01-01
    Subjects: “…Chinese Baijiu…”
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  6. 6
    Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass

    Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass by Shi-Yi Wang, Chen Li, Yu-Jie Li, Guang-Qian Liu, Zhen-Ming Lu, Li-Juan Chai, Hong-Yu Xu, Jin-Song Shi, Song-Tao Wang, Cai-Hong Shen, Xiao-Juan Zhang, Zheng-Hong Xu

    Published 2025-01-01
    Subjects: “…Baijiu…”
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  7. 7
    Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu

    Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu by Xiaoning Huang, Jiamu Kang, Yuandi Zhang, Xiaoxue Chen, Beizhong Han

    Published 2025-01-01
    Subjects: “…Baijiu…”
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