Characterisation of aroma compounds, sensory characteristics, and bioactive components of a new type of huangjiu fermented with Chinese wild rice (Zizania latifolia)-Reference-Cited by-同舟云学术

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Characterisation of aroma compounds, sensory characteristics, and bioactive components of a new type of huangjiu fermented with Chinese wild rice (Zizania latifolia)

Published:2024-09 Issue: Volume:452 Page:139524
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhao Yuzong,Gu Mingyue,Jiang Peng,Fang Song,Yan Ning,Kong Fanyu,Ma Donglin,Ren Dongliang,Pang Xueli,Qiu Jun

Funder

Natural Science Foundation of Shandong Province

National Natural Science Foundation of China

Chinese Academy of Fishery Sciences Central Public-interest Scientific Institution Basal Research Fund

Agricultural Science and Technology Innovation Program

Publisher

Elsevier BV

Reference47 articles.

1. Impact of dietary fiber and fat on gut microbiota re-modeling and metabolic health;Benítez-Páez;Trends in Food Science & Technology,2016

2. Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine;Cai;Food Microbiology,2018

3. Microbial diversity and flavor of Chinese rice wine (Huangjiu): An overview of current research and future prospects;Chen;Current Opinion in Food Science,2021

4. Characterization of the key aroma compounds in aged Chinese rice wine by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies;Chen;Journal of Agricultural and Food Chemistry,2019

5. Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis;Chen;Flavour and Fragrance Journal,2018

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