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Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu.
Dong, Wei; Guo, Ruonan; Liu, Miao; Shen, Caihong; Sun, Xiaotao; Zhao, Mouming; Sun, Jinyuan; Li, Hehe; Zheng, Fuping; Huang, Mingquan; Wu, Jihong.
Afiliação
  • Dong W; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China; College of Food Science and Engineering, South China
  • Guo R; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China.
  • Liu M; Luzhou Laojiao Co.Ltd., Luzhou, Sichuan 646000, China.
  • Shen C; Luzhou Laojiao Co.Ltd., Luzhou, Sichuan 646000, China.
  • Sun X; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. Electronic address: sxt_btbu66@163.com.
  • Zhao M; College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Sun J; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China.
  • Li H; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China.
  • Zheng F; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China.
  • Huang M; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China.
  • Wu J; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China.
Food Res Int ; 125: 108546, 2019 11.
Article em En | MEDLINE | ID: mdl-31554090
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Alimentos Fermentados / Odorantes Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Alimentos Fermentados / Odorantes Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2019 Tipo de documento: Article