Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition and Omission Studies.
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DOI: 10.1021/acs.jafc.9b07238
Abstract: A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution analysis (cAEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one… read more here.
Keywords: aroma type; like odor; aroma; pickle like ... See more keywords
Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China
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DOI: 10.3390/foods11121794
Abstract: Soy sauce aroma type baijiu (also known as Maotai-flavor baijiu) is one of the most popular types of baijiu in China. Traditionally, it is mainly produced in Southwest China. However, in recent decades, some other… read more here.
Keywords: sauce aroma; type baijiu; baijiu; lactic acid ... See more keywords