Characterization of 3-Methylindole as a Source of a “Mud”-like Off-Odor in Strong-Aroma Types of Base Baijiu
Author:
Affiliation:
1. College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P. R. China
2. Luzhou Laojiao Co. Ltd., Luzhou, Sichuan 646000, P. R. China
3. Anhui Gujing Distillery Co. Ltd., Bozhou 236000, Anhui China
Funder
Ministry of Science and Technology of the People's Republic of China
National Natural Science Foundation of China
Sichuan Province
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b04734
Reference30 articles.
1. Effect of Fermentation Processing on the Flavor of Baijiu
2. Mystery behind Chinese liquor fermentation
3. Proteomic and high-throughput analysis of protein expression and microbial diversity of microbes from 30- and 300-year pit muds of Chinese Luzhou-flavor liquor
4. Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production
5. Characterization of interphase volatile compounds in Chinese Luzhou-flavor liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS)
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