Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches
Yu Mu, Jun Huang, Rongqing Zhou, Suyi Zhang, Hui Qin, Hanlan Tang, Qianglin Pan, Huifang Tang
Topics & Concepts
AromaEthyl hexanoateFlavorFood scienceChemistryOdorFermentationEthyl lactateOrganic chemistryCatalysisFermentation and Sensory AnalysisTea Polyphenols and EffectsBiochemical Analysis and Sensing Techniques