Soaking induced discrepancies in oenological properties, flavor profiles, microbial community and sensory characteristic of Huangjiu (Chinese rice wine)
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DOI: 10.1016/j.lwt.2020.110575
Abstract: Abstract Soaking is a crucial process in adjusting initial fermentation acidity and achieving desired flavor quality of rice wines. Effects of soaking time on physicochemical characteristic of rice, flavor profiles, microbial community and sensory characteristic… read more here.
Keywords: rice; characteristic huangjiu; profiles microbial; community ... See more keywords
Investigating the differences of flavor profiles between two types of soy sauce by heat-treatment
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DOI: 10.1080/10942912.2019.1698603
Abstract: ABSTRACT The difference of flavor profiles and physicochemical properties between the two types of raw soy sauces and heated soy sauces were investigated in the present research. The results indicated that no significant changes of… read more here.
Keywords: heat treatment; flavor profiles; treatment; soy sauce ... See more keywords