The effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu
Author:
Affiliation:
1. Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China; Zhongkai University of Agriculture and Engineering, China
2. RMIT University, Australia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100516&tlng=en
Reference44 articles.
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3. Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions;Czerny M.;European Food Research and Technology,2008
4. Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis;Du J.;Food Chemistry,2021
5. Roles of aging in the production of light-flavored Daqu;Fan G.;Journal of Bioscience and Bioengineering,2019
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1. Effect of hydrolyzed soybean on the volatile flavors and microbial community in the traditional brewing process of chi‐flavor Baijiu;Journal of Food Science;2024-05-22
2. Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters;Foods;2023-08-17
3. Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics;Foods;2023-03-16
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