Can the Maillard reaction affect the characteristic aroma of Sesame aroma baijiu – A research on the methional during the stacking fermentation stage of jiupei

Author:

Wang Zhe,Kang Qiao,Zhao Yahui,Yan Ruyu,Sun Jinyuan,Li Hehe,Wang Bowen,Zhao Dongrui,Sun Baoguo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Effects of temperature on Maillard reaction products;Benzing-Purdie;Journal of Agricultural and Food Chemistry,1985

2. The Maillard reaction in traditional method sparkling wine;Charnock;Frontiers in Microbiology,2022

3. Construction of a synthetic microbial community for the biosynthesis of volatile sulfur compound by multi-module division of labor;Du;Food Chemistry,2021

4. Fan, W. L., & Xu, Y. (2013). Identification of Volatile Compounds of Fenjiu and Langjiu by Liquid-liquid Extraction Coupled with Normal Phase Liquid Chromatography (Last Part). Liquor-Making Science & Technology, 03, 17–27. 10.13746/j.njkj.2013.03.049.

5. Gao, C. Q. (2010). Effects of Maillard Reaction products on the formation of typical styles of Sesame-flavor Liquor. Liquor-Making Science & Technology, 01, 53–56. 10.13746/j.njkj.2010.01.017.

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