Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Analytical Methods in Chemistry"
DOI: 10.1155/2022/4614330
Abstract: Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS. The results showed that GC-IMS could effectively separate the volatile… read more here.
Keywords: flavor baijiu; ethyl; flavor; baijiu ... See more keywords
Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods12010010
Abstract: The compositions of the microbial community in fermented grains of Sauce-flavor baijiu produced in different regions have diverse characteristics; however, the reasons for this remain unclear. The present study investigated the contributions of environmental microorganisms… read more here.
Keywords: community; sauce flavor; flavor baijiu; fermented grains ... See more keywords
Identification of Trace Components in Sauce-Flavor Baijiu by High-Resolution Mass Spectrometry
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28031273
Abstract: Sauce-flavor Baijiu is one of the most complex and typical types of traditional Chinese liquor, whose trace components have an important impact on its taste and quality. Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR… read more here.
Keywords: trace components; sauce flavor; flavor baijiu;