Cargando…

Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis

Niulanshan Baijiu (NLS), a notable variety of Baijiu known for its light flavor and extensive historical legacy, was subjected to a comparative analysis using two different processes: Hunzheng Xucha (HX) and Qingzheng Qingcha (QQ). The study combined sensory-oriented flavor analysis and penalty anal...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wang, Zhen, Hao, Wenjun, Wei, Jinwang, Huang, Mingquan, Zeng, Xinan, Wang, Ying, Wu, Jihong, Chen, Boru
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2023
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534244/ https://www.ncbi.nlm.nih.gov/pubmed/37780286 http://dx.doi.org/10.1016/j.fochx.2023.100852

Ejemplares similares

Exploring the Role of Active Functional Microbiota in Flavor Generation by Integrated Metatranscriptomics and Metabolomics during Niulanshan Baijiu Fermentation
por: Pan, Yuanyuan, et al.
Publicado: (2023)

What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu
por: Niu, Jiao, et al.
Publicado: (2022)

Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation
por: Chen, Hao, et al.
Publicado: (2022)

Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu
por: Li, Huanhuan, et al.
Publicado: (2023)

Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments
por: Sun, Jinyuan, et al.
Publicado: (2018)

Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea
por: Xuexue, Zheng, et al.
Publicado: (2022)

Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters
por: Wu, Yashuai, et al.
Publicado: (2023)

Effects of metals released in strong‐flavor baijiu on the evolution of aroma compounds during storage
por: Huang, Zhangjun, et al.
Publicado: (2020)

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu
por: Yan, Yan, et al.
Publicado: (2021)

Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process
por: Xiang, Danhua, et al.
Publicado: (2023)

Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis
por: Hong, Jiaxin, et al.
Publicado: (2021)

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
por: Wang, Zhe, et al.
Publicado: (2022)

Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis
por: Cai, Wenchao, et al.
Publicado: (2022)

Correction: Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis
por: Hong, Jiaxin, et al.
Publicado: (2021)

Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas
por: Qu, Chunyun, et al.
Publicado: (2023)

Tandem Solid-Phase Extraction Columns for Simultaneous Aroma Extraction and Fractionation of Wuliangye and Other Baijiu
por: He, Zhanglan, et al.
Publicado: (2021)

Volatile Compound Abundance Correlations Provide a New Insight into Odor Balances in Sauce-Aroma Baijiu
por: Guan, Qijie, et al.
Publicado: (2022)

The Risk Monitoring of Aflatoxins and Ochratoxin A in Critical Control Point of Soy Sauce Aroma-Type Baijiu Production
por: Zhang, Siyu, et al.
Publicado: (2021)

Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu
por: WANG, XU-JIA, et al.
Publicado: (2020)

The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu
por: Cai, Wenchao, et al.
Publicado: (2022)

Three Extraction Methods in Combination with GC×GC-TOFMS for the Detailed Investigation of Volatiles in Chinese Herbaceous Aroma-Type Baijiu
por: Wang, Lulu, et al.
Publicado: (2020)

Physicochemical Attributes, Aroma Profile, and Sensory Quality of Organic Crimson Crisp Apples after Storage
por: Pontesegger, Niklas, et al.
Publicado: (2023)

“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu
por: Wu, Yashuai, et al.
Publicado: (2022)

Quick classification of strong-aroma types of base Baijiu using potentiometric and voltammetric electronic tongue combined with chemometric techniques
por: Ao, Ling, et al.
Publicado: (2022)

Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink
por: Suffys, Sarah, et al.
Publicado: (2023)

Two novel Planococcus species isolated from baijiu pit mud with potential application in brewing
por: Hao, Shuyue, et al.
Publicado: (2023)

Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China
por: Wang, Jiali, et al.
Publicado: (2022)

Endogenous Peptides Identified in Soy Sauce Aroma Style Baijiu Which Interacts with the Main Flavor Compounds during the Distillation Process
por: Zhang, Xu, et al.
Publicado: (2022)

Automatic and Intelligent Technologies of Solid-State Fermentation Process of Baijiu Production: Applications, Challenges, and Prospects
por: Ye, Hong, et al.
Publicado: (2021)

Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
por: Rocha, Sílvia M., et al.
Publicado: (2022)

Prediction of sensory attributes in winemaking grapes by on-line near-infrared spectroscopy based on selected volatile aroma compounds
por: Gehlken, Jana, et al.
Publicado: (2023)

New flavors from old wheats: exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces
por: Frankin, Sivan, et al.
Publicado: (2023)

Exploring the Mystery of the Sweetness of Baijiu by Sensory Evaluation, Compositional Analysis and Multivariate Data Analysis
por: Sun, Yulu, et al.
Publicado: (2021)

Study on microbial community of “green-covering” Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu
por: Zhu, Liping, et al.
Publicado: (2022)

Multiview clustering of multi-omics data integration by using a penalty model
por: AL-kuhali, Hamas A., et al.
Publicado: (2022)

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu
por: Hu, Yuanliang, et al.
Publicado: (2021)

Determination of 2-Pentanol Enantiomers via Chiral GC-MS and Its Sensory Evaluation in Baijiu
por: Hu, Lisha, et al.
Publicado: (2022)

Cytoprotective effects of a tripeptide from Chinese Baijiu against AAPH-induced oxidative stress in HepG2 cells via Nrf2 signaling
por: Wu, Jihong, et al.
Publicado: (2018)

Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review
por: Le Quéré, Jean-Luc, et al.
Publicado: (2023)

Comparative Aroma Profile Analysis and Development of a Sensory Aroma Lexicon of Seven Different Varieties of Flammulina velutipes
por: Wang, Ruijuan, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_ccfra4pmfsto8jiduoh0cbaj54