Analysis and formation mechanism of Key aroma compounds with ammonia-like off-flavors in Jiang-flavored high-temperature daqu: Substances composition and main microorganisms
Ping Tang, Qingliang Li, Changwen Li, Dongguang Xiao, Xiaodan Wang, Xuewu Guo
Topics & Concepts
TrimethylamineOdorChemistryFlavorMicroorganismFood scienceAromaAmmoniaComposition (language)Lactic acidAmino acidBiochemistryBacteriaMetabolomicsMicrobial population biologyPrincipal component analysisAmmonia productionBacillus (shape)Fermentation and Sensory AnalysisFood Quality and Safety StudiesTea Polyphenols and Effects