Characterization of Bitter Compounds in Shaoxing Huangjiu by Quantitative Measurements, Taste Recombination, and Omission Experiments
Author:
Affiliation:
1. Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China
2. School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Funder
Science and Technology Commission of Shanghai Municipality
National Natural Science Foundation of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c02867
Reference54 articles.
1. Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry
2. Aroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography–mass spectrometry and gas chromatography–ion mobility spectrometry
3. A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes
4. Effects of glutinous rice protein components on the volatile substances and sensory properties of Chinese rice wine
5. Effect of mixed moulds starters on volatile flavor compounds in rice wine
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