Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics
Tianyan Chen, Hanyu Wang, Wei Su, Yingchun Mu, Yexin Tian
Topics & Concepts
ChemistryFood scienceWineFlavorFermentationDimethyl trisulfideFermentation in winemakingAcetic acidChromatographyFermentation in food processingBacteriaLactic acidBiochemistryBiologyOrganic chemistryDimethyl disulfideSulfurGeneticsFermentation and Sensory AnalysisTea Polyphenols and EffectsMeat and Animal Product Quality