Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different quality of high temperature Daqu

Author:

Tang Ping,Wang Lianqing,zhao Qing,Lu Jun,Qiao Minsha,Li Changwen,Xiao Dongguang,Guo Xuewu

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference52 articles.

1. Analysis of difference in microbial community and physicochemical indices between surface and central parts of Chinese special-flavor baijiu Daqu;Chen;Frontiers in Microbiology,2021

2. Establishment of aroma substance evaluation model of medium-high temperature Daqu based on principal component analysis;Cui;Journal of food safety & quality,2023

3. Formation and fate of Amadori rearrangement products in Maillard reaction;Cui;Trends in Food Science & Technology,2021

4. Development of a sensory wheel and lexicon for chocolate;De Pelsmaeker;Food Research International,2019

5. Relationship between sensory indexes, physicochemical indexes,microbial community and volatile compounds in high-temperature Daqu;Deng;Food and Fermentation Industries,2022

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