Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu

Authors: Xueli Yang, Renyuan Chen, Junhai Wu, Fangqiang Yu, Fengmei Liao, Xiaobo Li, Ye Wang, Cheng Zhao, Hanren Zhang, Xinying Wu

Source: Food Chemistry: X, Vol 26, Iss , Pp 102331- (2025)

Subject Terms: Base liquor, Jiang-flavored baijiu, Fermentation rounds, Quality grades, Sensory evaluation, GC-FID, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157525001786; https://doaj.org/toc/2590-1575

Access URL: https://doaj.org/article/79db26f402c9473698b5ef489e48bfff

Revealing novel insights into the enhancement of quality in black tea processing through microbial intervention

Authors: Ailing Wang, Qingqing Lei, Beibei Zhang, Junhai Wu, Zheyang Fu, Jiangfeng He, Yanbo Wang, Xinying Wu

Source: Food Chemistry: X, Vol 23, Iss , Pp 101743- (2024)

Subject Terms: Black tea, Microbial diversity, Full-length amplicon sequencing, qPCR, Enzymes, Quality-related components, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S259015752400631X; https://doaj.org/toc/2590-1575

Access URL: https://doaj.org/article/e4e6888918634ca69d1dcacf4ab4b3e0

Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose

Authors: Junhai Wu, Renyuan Chen, Xiaobo Li, Zheyang Fu, Chun Xian, Wenwu Zhao, Cheng Zhao, Xinying Wu

Source: Frontiers in Nutrition, Vol 10 (2023)

Subject Terms: soy sauce-aroma type baijiu, different quality grades of base liquor, differential compounds, HS-SPME-GC-MS, E-nose, correlation analysis, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fnut.2023.1132527/full; https://doaj.org/toc/2296-861X

Access URL: https://doaj.org/article/543a318fd0414327b761970832c79935