Improvement of the flavor of major ethyl ester compounds during Chinese Te-flavor Baijiu brewing by Wickerhamomyces anomalus
Jingjing Liu, Yan Chen, Guiming Fu, Yanru Chen, Yin Wan, Mengfei Deng, Wenqin Cai, Mengxiang Li
Topics & Concepts
FlavorEthyl butyrateChemistryFood scienceBrewingEthyl hexanoateEthyl acetateFermentationEthyl lactateAromaOrganic chemistrySolventFermentation and Sensory AnalysisFungal Biology and ApplicationsFungal and yeast genetics research