Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor <i>Daqu</i>-Reference-Cited by-同舟云学术

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Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu

Published:2022-06-24 Issue:10 Volume:46 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:Journal of Food Biochemistry

Author:

Du Ya‐Ke¹,Xin Wen¹,Xia Yu¹,Zhu Min¹,Qin Jian‐Liang²,Pan Zheng‐Fu²,Wu Ren‐Fu²,Luo Guo‐Rong²,Wu Pei‐Sen²,Wu Zheng‐Yun¹,Gomi Katsuya³,Zhang Wen‐Xue¹

Affiliation:

1. College of Biomass Science and Engineering Sichuan University Chengdu Sichuan People's Republic of China

2. Guangxi Danquan Wine Industry Co., Ltd Hechi Guangxi People's Republic of China

3. Laboratory of Fermentation Microbiology Graduate School of Agricultural Science, Tohoku University Sendai Japan

Publisher

Hindawi Limited

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.14277

Reference44 articles.

1. A Fast, Straightforward and Inexpensive Method for the Authentication of Baijiu Spirit Samples by Fluorescence Spectroscopy

2. The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses

3. Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry

4. fastp: an ultra-fast all-in-one FASTQ preprocessor

5. Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking

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1. Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods;Food Chemistry;2025-01

2. Effects of Pre-Dehydration Treatments on Physicochemical Properties, Non-Volatile Flavor Characteristics, and Microbial Communities during Paocai Fermentation;Foods;2024-09-08

3. Analyzing the differences and correlations between key metabolites and dominant microorganisms in different regions of Daqu based on off-target metabolomics and high-throughput sequencing;Heliyon;2024-09

4. Exploring the differences in sauce‐flavour Daqu from different regions and its contribution to Baijiu brewing based on microbial communities and flavours;International Journal of Food Science & Technology;2024-08-22

5. Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes;Food Research International;2024-07

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