Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation-Reference-Cited by-同舟云学术

Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation

Published:2022-07-22 Issue:30 Volume:70 Page:9547-9556
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jia Wei¹²^ORCID,Du An¹,Fan Zibian¹,Wang Yongbo¹,Shi Lin¹

Affiliation:

1. School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, Shaanxi 710021, People’s Republic of China

2. Shaanxi Research Institute of Agricultural Products Processing Technology, Xi’an, Shaanxi 710021, People’s Republic of China

Funder

Shaanxi Provincial Science and Technology Department

Xi'an Science and Technology Plan Project

Xianyang Science and Technology Plan Project

Innovation Capability Support Program of Shaanxi

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c02549

Reference43 articles.

1. Mystery behind Chinese liquor fermentation

2. Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu

3. Molecular mechanism of the role of Mare Nectaris in the Feng-Flavor Baijiu aging

4. Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing

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