Analysis of volatile flavor components and response surface optimization of formula of Fuyu-flavor cocktail

Authors: PANG Xiaona, ZHENG Xiaowei, HAN Yufei, HAO Sainan, GE Sumu, DENG Lichuan, FAN Jiashuo, ZHANG Biao, DING Ziyuan

Source: Zhongguo niangzao, Vol 44, Iss 2, Pp 212-218 (2025)

Subject Terms: fuyu-flavor baijiu, cocktail, fuzzy mathematical sensory evaluation, formula optimization, volatile flavor component, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-212.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/224bc4d9d9a546e28bfad5ad7a578034

Effect of potassium ion and aluminum ion on volatile flavor substances in strong-flavor Baijiu with different aging years

Authors: ZHENG Yilong, XU Defu, MING Hongmei, AO Zonghua, ZHOU Jun, WANG Wenlong

Source: Zhongguo niangzao, Vol 44, Iss 2, Pp 101-107 (2025)

Subject Terms: strong-flavor baijiu, new liquor, aged baijiu, potassium ion, aluminum ion, identification model, volatile flavor component, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-101.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/8cbc801ec93d4a1b9f4b23ff93d3e44c

Isolation and screening of high-temperature resistant aroma-producing yeast and optimization of production process of Fuqu

Authors: ZHANG Xujiao, YAN Yufeng, LANG Fanfan, WANG Chenyuan, ZHENG Yu

Source: Zhongguo niangzao, Vol 44, Iss 2, Pp 108-114 (2025)

Subject Terms: saccharomycopsis fibuligera, isolation and screening, yeast fuqu, fuqu-making technology optimization, volatile flavor component, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-108.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/a084184f66b14b0aa241832debeeabb1

Effects of steaming and drying for nine times on the quality of Polygonatum cyrtonema from Jiuhua Mountain

Authors: LUO Xin, HU Yang, NI Xingting, TAN Xiaofei, HUANG Nie, LAI Fuli, LI Qiang, YANG Qiang

Source: Zhongguo niangzao, Vol 44, Iss 2, Pp 144-149 (2025)

Subject Terms: polygonatum cyrtonema, steaming and drying for nine times, active component, volatile flavor component, taste, antioxidant activity, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-144.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/9a504687605e4fc58f1683ce16fae36c

Analysis of volatile flavor components in Shuidouchi based on HS-SPME-GC-MS

Authors: RAN Haoyu, YANG Shen, WU Yu, ZHOU Xuhao, YNAG Haozhi, ZHU Wenyou, YIN Liguo, LI Cen, YAN Yan

Source: Zhongguo niangzao, Vol 44, Iss 2, Pp 87-94 (2025)

Subject Terms: shuidouchi, headspace solid-phase microextraction, condition optimization, volatile flavor component, gas chromatography-mass spectrometry, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-87.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/afd408c26e1348baa024c70ccfcc1d2e

Brewing process optimization and quality analysis of white radish craft beer

Authors: DENG Hanyu, LU Shasha, CHEN Feifan, MAO Tao, DENG Xiangyi, LI Jiwei

Source: Zhongguo niangzao, Vol 44, Iss 2, Pp 231-238 (2025)

Subject Terms: white radish, craft beer, brewing process optimization, antioxidant activity, volatile flavor component, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-231.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/d2ebcb9f220b40faa14252700c5623a1

Quality and volatile flavor components analysis of potato distilled spirits fermented with different Jiuqu

Authors: ZHOU Luona, HE Shengling, LV Du, DENG Lujun, FAN Shijie

Source: Zhongguo niangzao, Vol 44, Iss 1, Pp 124-130 (2025)

Subject Terms: jiuqu, potato, distilled spirits, quality, volatile flavor component, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-124.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/1a09c4e40b314aaa9153a15f2fe2fdbc

Difference and correlation analysis of volatile flavor components and sensory quality of different blueberry wines

Authors: GUO Zhijun, LI Yajuan, CHEN Guangyan, FANG Yulin

Source: Zhongguo niangzao, Vol 44, Iss 1, Pp 156-162 (2025)

Subject Terms: blueberry wine, volatile flavor component, sensory quality, correlation, relative odor activity value, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-156.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/c3dab81c806e4453bd82e7fd8f888e89

Preparation process optimization and volatile components analysis of Osmanthus fragrans Qingzhuan tea

Authors: LAI Jiandong, YU Ziming, GUO Zhiming, WANG Bo, MA Mengjun, CHEN Hongguo

Source: Zhongguo niangzao, Vol 43, Iss 12, Pp 224-230 (2024)

Subject Terms: osmanthus fragrans, qingzhuan tea, fermentation, preparation process optimization, volatile flavor component, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-12-224.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/554018e70b454d3fad676a3e76a60b0c

Optimization of extraction process of honeysuckle, chrysanthemum and dandelion and preparation of compound rice wine

Authors: XIA Boyu, MAO Zhihai, LUO Yuhao, SUN Bolin, FANG Shangling, CHEN Maobin

Source: Zhongguo niangzao, Vol 43, Iss 12, Pp 167-174 (2024)

Subject Terms: honeysuckle, chrysanthemum, dandelion, extraction process, compound rice wine, volatile flavor component, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-12-167.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/985ef7d9548f44c5a6c59073b97adab6

Screening of caproic acid-producing microorganisms and their application in the pit mud maintenance of strong-flavor Baijiu

Authors: FENG Wencong, CHEN Jiwei, XIA Boyu, ZHANG Wei, MAO Wending, YIN Xiangxiang, CHEN Maobin, FANG Shangling, MAO Zhihai

Source: Zhongguo niangzao, Vol 43, Iss 11, Pp 41-45 (2024)

Subject Terms: pit mud, caproic acid bacteria, screening, identification, pit mud maintenance, physicochemical index, volatile flavor component, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-41.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/03c17fa9200c400591e762b3040c1b51

Screening, identification and tolerance of enzyme and aroma-producing mold from light-flavor Baijiu Daqu

Authors: HE Yimin, MOU Feiyan, ZHANG Wei, LIAO Bei, DONG Xiaoyuan, LI Junwei, FANG Shangling, CHEN Maobin

Source: Zhongguo niangzao, Vol 43, Iss 11, Pp 58-63 (2024)

Subject Terms: light-flavor daqu, mold, screening, identification, saccharification power, liquefaction power, esterification power, lipase activity, volatile flavor component, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-58.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/c9a1ec91c5f2403ea9f902600ff10945

Effect of different yeasts on the quality and volatile flavor substances of cherry tomato wines

Authors: ZHU Jing, CHEN Shunxin, ZHANG Yiming, CHEN Yalan

Source: Zhongguo niangzao, Vol 43, Iss 9, Pp 177-184 (2024)

Subject Terms: cherry tomato wine, yeast, fermentation, quality analysis, volatile flavor component, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-177.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/027623e2a10044c994641cf7ae62d50b

Analysis of flavor characteristic of mulberry brandy with different aging methods by GC-IMS

Authors: WANG Runling, PANG Wenyuan, GUO Dejun, HUANG Chen

Source: Zhongguo niangzao, Vol 43, Iss 9, Pp 249-255 (2024)

Subject Terms: gas chromatography-ion migration spectrometry, volatile flavor component, mulberry brandy, aging method, flavor characteristic, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-249.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/5f0cb4aad70048018cd83ae813702df5

Optimization of mixed-strain fermentation process of purple yam wine and its quality analysis

Authors: XIE Jingjing, WANG Shuixing, WU Lingwei, WU Jiaqi

Source: Zhongguo niangzao, Vol 43, Iss 9, Pp 215-220 (2024)

Subject Terms: purple yam wine, mixed-strain fermentation, process optimization, anti-oxidation, organic acid, volatile flavor component, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-215.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/84132ec8897b488198b22765b8f9824f

Analysis of comfort scale and correlation between comfort level and volatile flavor components of rice-flavor Baijiu

Authors: WEN Yinping, HUANG Fujie, ZHANG Genlin, GUAN Meiling, HE Songgui, WU Zhenqiang

Source: Zhongguo niangzao, Vol 43, Iss 8, Pp 80-85 (2024)

Subject Terms: questionnaire, baijiu, comfort scale, principal component analysis, volatile flavor component, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-80.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/2f41f664723e4d1eb6ab73b21efe0518

Analysis of quality and volatile flavor substances of six kinds of commercial Douchi

Authors: QIN Fangli, WANG Siyuan, ZOU Yuxiao, LI Erna, MU Lixia, LIU Jun, XING Dongxu

Source: Zhongguo niangzao, Vol 43, Iss 7, Pp 238-245 (2024)

Subject Terms: douchi, umami taste, volatile flavor component, sensory evaluation, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-7-238.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/b32e7aedd27542f8984cb91efda6df31

Research progress on the relationship between fermentation and flavor formation of cigar tobacco leaves

Authors: ZHONG Xianyun, YE Weimin, CHEN Qunming, LI Huaiyuan, DENG Shiyuan, CHEN Jianjun, WANG Yuanyuan, WANG Xiaoyuan

Source: Zhongguo niangzao, Vol 43, Iss 6, Pp 27-31 (2024)

Subject Terms: cigar tobacco flavor, fermentation, volatile flavor component, microbial community, artificial fermentation process, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-27.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/a1621201ff6f4ff2b537c839b2637116

Analysis of volatile flavor components of red tangerine juice and wine with different pretreatment processes

Authors: FU Xun, NIE Qingyu, ZHANG Wenling, ZHANG Yan, LI Xiang, FENG Tingting

Source: Zhongguo niangzao, Vol 43, Iss 5, Pp 81-90 (2024)

Subject Terms: red tangerine wine, volatile flavor component, principal component analysis, cluster analysis, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-5-81.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/c007da7256c94cf0bef5d2b8820d868f

Effect of the interaction between lactic acid bacterium and yeast on the fermentation process and flavor quality of radish Paocai

Authors: HUANG Yuli, GE Lihong, MA Siyao, MEI Yuan, LU Wei, ZHAO Nan

Source: Zhongguo niangzao, Vol 43, Iss 4, Pp 197-202 (2024)

Subject Terms: paocai, lactic acid bacterium, yeast, interaction, volatile flavor component, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-4-197.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/9f8a6f8d19f64bce9e7e6f9443297c56