Effects of different Jiuqu on the quality and antioxidant activity of highland barley Baijiu

Authors: YI Shuili, TIE Yu, ZHU Wenyou, LI Yuwei, CHEN Min, WU Yuwei, WANG Xinhui, YIN Liguo

Source: Zhongguo niangzao, Vol 43, Iss 12, Pp 45-54 (2024)

Subject Terms: highland barley baijiu, jiuqu, physicochemical indicator, volatile flavor compound, 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/0254-5071-2024-43-12-45.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/5db01e2027e44221ba7d2c3bbd2bb014

Differences of volatile components in four kinds of fermented Rosa roxburghii wines based on GC-IMS analysis

Authors: ZHANG Ting, WANG Xinying, LI Qianyan, GAO Angze, YANG Junlan, WANG Yingwei

Source: Zhongguo niangzao, Vol 43, Iss 11, Pp 242-248 (2024)

Subject Terms: rosa roxburghii, fermented wine, gas chromatography-ion migration spectrometry, volatile flavor compound, 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/0254-5071-2024-43-11-242.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/e617039e69f440109e210a2ccea17138

Analysis of the flavor profile of chicken white soup with varying fat addition using GC–MS, GC-IMS and E-nose combined with E-tongue

Authors: Haining Guan, Wenxiu Zhang, Yanli Tian, Siqi Leng, Shifa Zhao, Dengyong Liu, Xiaoqin Diao

Source: Food Chemistry: X, Vol 26, Iss , Pp 102335- (2025)

Subject Terms: Chicken white soup, Fat addition, Volatile flavor compound, Taste compound, Sensory evaluation, 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/S2590157525001828; https://doaj.org/toc/2590-1575

Access URL: https://doaj.org/article/b69045131903462f90a1f78f01df8f05

Effects of different yeasts on the quality of highland barley whiskey

Authors: ZHANG Weijian, LI Mao, ZHAO Jiawei, YAN Junling, QIN Fengyang, ZHENG Jia, ZHAO Dong

Source: Zhongguo niangzao, Vol 43, Iss 9, Pp 135-139 (2024)

Subject Terms: highland barley, whiskey, yeast, physicochemical indexes, volatile flavor compound, liquor yield, 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/0254-5071-2024-43-9-135.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/b29de1af67bb413688069c24e317fdfa

Effects of three kinds of Jiuqu on the aroma components of millet Huangjiu based on HS-SPME-GC-MS

Authors: BO Tao, ZHANG Jiaojiao, LV Na, BAI Baoqing, ZHANG Jinhua, FAN Sanhong, JIA Liyan, TIAN Xiang

Source: Zhongguo niangzao, Vol 43, Iss 8, Pp 274-280 (2024)

Subject Terms: gas chromatography-mass spectrometry, millet huangjiu, volatile flavor compound, jiuqu, 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/0254-5071-2024-43-8-274.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/53a8640c734f42c39767f1c0303887d8

Screening, identification and characterization analysis of aroma-producing yeasts in sauce-flavor Daqu

Authors: GONG Wen, LUO Xiaoye, HE Xuli, LI Jiamin, QIU Shuyi

Source: Zhongguo niangzao, Vol 43, Iss 8, Pp 24-30 (2024)

Subject Terms: aroma-producing yeast, screening and identification, volatile flavor compound, characteristic 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/0254-5071-2024-43-8-24.pdf; https://doaj.org/toc/0254-5071

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Variation of volatile flavor substances in salt-baked chicken during processing

Authors: Hao Jiang, Shaobi Ou, Junjie Ye, Min Qian, Jinpei Wen, Heming Qi, Xiaofang Zeng, Wenhong Zhao, Weidong Bai

Source: Food Chemistry: X, Vol 24, Iss , Pp 101846- (2024)

Subject Terms: Salt-baked chicken, Volatile flavor compound, Electronic nose, Gas chromatography-mass spectrometry, Odor activity value, 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/S259015752400734X; https://doaj.org/toc/2590-1575

Access URL: https://doaj.org/article/5344da02025240a492d48429a0acd0b0

Innovative enhancement of flavor profiles and functional metabolites composition in Pandanus amaryllifolius through lactic acid bacteria fermentation

Authors: Junping Zhou, Zhen Feng, Mingzhe Yue, Ziqing Chang, Junxia Chen, Mengrui Wang, Fei Liu, Chunhe Gu

Source: Food Chemistry: X, Vol 24, Iss , Pp 101964- (2024)

Subject Terms: Pandan, Lactic acid bacteria, Fermentation, Volatile flavor compound, Metabolites, Antioxidant activity, 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/S2590157524008526; https://doaj.org/toc/2590-1575

Access URL: https://doaj.org/article/21ff656c7e554a0497f28b328cc86251

Application and comparative analysis of Enterococcus faecium CGMCC 29309 and Lactobacillus delbrueckii subsp. bulgaricus CGMCC 1.60194 in the preparation of fermented soymilk

Authors: Li, Chang-Cheng, Li, Zi-Yu, Feng, Yu-Ting, Tian, Yu-Han, Gao, Zhen-Peng, Guo, Chun-Feng ^⁎

Source: In Food Bioscience April 2025 66

Analysis of aroma difference between 'Cabernet Sauvignon' and 'Marselan' wines among parcels in the Eastern Foothills of Helan Mountain

Authors: HU Ruiqi, YANG Weixi, LING Mengqi, SHI Ying, DUAN Changqing, LAN Yibin

Source: Zhongguo niangzao, Vol 43, Iss 6, Pp 49-58 (2024)

Subject Terms: wine, terroir, volatile flavor compound, sensory analysis, eastern foothills of helan mountains, 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/0254-5071-2024-43-6-49.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/f9c250b1be3245cfa767a039ad26b62b

Process optimization and flavor analysis of Shennongjia kiwifruit vinegar by multi-strains co-fermentation

Authors: ZHU Xuena, LIN Congcong, LIU Rui, LU Qun

Source: Zhongguo niangzao, Vol 43, Iss 5, Pp 206-215 (2024)

Subject Terms: kiwifruit vinegar, multi-strains co-fermentation, alcoholic fermentation, acetic fermentation, process optimization, amino acids, volatile flavor compound, 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/0254-5071-2024-43-5-206.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/6f8ffb82dd7447e09c43164c0a182130

Interaction and dynamic changes of microbial communities and volatile flavor compounds during the fermentation process of coffee flower rice wine

Authors: Kunyi Liu, Rui Su, Qi Wang, Xiaojing Shen, Bin Jiang, Liran Yang, Zelin Li, Jia Zheng, Pingping Li

Source: Frontiers in Microbiology, Vol 15 (2024)

Subject Terms: microbial community, volatile flavor compound, sensory evaluation, coffee flower rice wine, interaction, Microbiology, QR1-502

File Description: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2024.1476091/full; https://doaj.org/toc/1664-302X

Access URL: https://doaj.org/article/7bed3c4435824c76ac60362db374a75c

Comparison of volatile flavor components of original strong-flavor Baijiu with different spatial levels based on electronic nose and HS-SPME-GC-MS

Authors: LI Yuzhu, YANG Kangzhuo, LIU Zhipeng, HE Zhanglan, ZHENG Jia

Source: Zhongguo niangzao, Vol 43, Iss 1, Pp 34-40 (2024)

Subject Terms: electronic nose, original strong-flavor baijiu, volatile flavor compound, key difference 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/0254-5071-2024-43-1-34.pdf; https://doaj.org/toc/0254-5071

Access URL: https://doaj.org/article/6591de334ada43259918581bdb2bde75

Changes in bioactive and volatile aroma compounds in vinegar fermented in a rotary drum bioreactor

Authors: Wang, Wenxiu, Ma, Qianyun ¹, Zhang, Fan, Tang, Yiwei, Wang, Jie, Sun, Jianfeng ^⁎

Source: In Journal of Food Composition and Analysis August 2023 121

Investigation into the characteristic volatile flavor of old duck

Authors: Mingcai Duan, Ligen Xu, Tiantian Gu, Yangying Sun, Qiang Xia, Jun He, Daodong Pan, Lizhi Lu

Source: Food Chemistry: X, Vol 20, Iss , Pp 100899- (2023)

Subject Terms: Sheldrake duck, Age, Volatile flavor compound, Free fatty acid, 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/S2590157523003425; https://doaj.org/toc/2590-1575

Access URL: https://doaj.org/article/ea070fec032b4e86af5938e33618065a

Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste

Authors: Quanye Wu, Zhaona Xu, Shirong Feng, Xunzhu Shi, Likang Qin, Haiying Zeng

Source: Foods, Vol 13, Iss 8, p 1209 (2024)

Subject Terms: chili bean paste, microbial community, volatile flavor compound, correlation analysis, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/8/1209; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/30e0f670f49d4d3fbde460bf08880cdf

Effects of a novel microbial fermentation medium produced by Tremella aurantialba SCT-F3 on cigar filler leaf

Authors: Qianying Zhang, Shuanghong Yang, Zhen Yang, Tianfei Zheng, Pinhe Li, Quanwei Zhou, Wen Cai, Yue Wang, Juan Zhang, Xiaoying Ji, Dongliang Li

Source: Frontiers in Microbiology, Vol 14 (2023)

Subject Terms: cigar filler leaf (CFL), Tremella aurantialba, fermentation medium, microbial community, volatile flavor compound, Microbiology, QR1-502

File Description: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2023.1267916/full; https://doaj.org/toc/1664-302X

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Identification of Characteristic Bioactive Compounds in Silkie Chickens, Their Effects on Meat Quality, and Their Gene Regulatory Network

Authors: Xinting Yang, Chaohua Tang, Bowen Ma, Qingyu Zhao, Yaxiong Jia, Qingshi Meng, Yuchang Qin, Junmin Zhang

Source: Foods, Vol 13, Iss 6, p 969 (2024)

Subject Terms: silkie chicken, characteristic metabolite, characteristic lipid, meat quality, volatile flavor compound, gene regulatory network, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/6/969; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/09887649114e4721bb369c174a992105

Marine Fish Oil Replacement with Lard or Basa Fish (Pangasius bocourti) Offal Oil in the Diet of Tiger Puffer (Takifugu rubripes): Effects on Growth Performance, Body Composition, and Flesh Quality

Authors: Guoxu Liu, Lin Li, Shuqing Song, Qiang Ma, Yuliang Wei, Mengqing Liang, Houguo Xu

Source: Animals, Vol 14, Iss 7, p 997 (2024)

Subject Terms: fish oil replacement, by-product, alternative lipid source, flesh quality, volatile flavor compound, Veterinary medicine, SF600-1100, Zoology, QL1-991

File Description: electronic resource

Relation: https://www.mdpi.com/2076-2615/14/7/997; https://doaj.org/toc/2076-2615

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Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study

Authors: Jin Zhang, Ke Zhao, Huanhuan Li, Shuangxi Li, Weimin Xu, Lihong Chen, Jing Xie, Honggang Tang

Source: Frontiers in Microbiology, Vol 14 (2023)

Subject Terms: Jinhua ham, fatty ham, lean ham, volatile flavor compound, bacterial community, fungal community, Microbiology, QR1-502

File Description: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2023.1124770/full; https://doaj.org/toc/1664-302X

Access URL: https://doaj.org/article/8467e372bd954953aa96ad4bdac9076f