Correlation between key aroma and manufacturing processes of rice-flavor baijiu and awamori, Chinese and Japanese traditional liquors
Zhe Zhao, Mina Sugimachi, Yumiko Yoshizaki, Xuan Yin, Xinglin Han, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine
Topics & Concepts
Ethyl lactateAromaFlavorChemistryFood scienceLactic acidFermentationAcetic acidAftertasteBiochemistryBacteriaBiologyGeneticsCatalysisFermentation and Sensory AnalysisFood Quality and Safety StudiesMicrobial Metabolism and Applications