Determination of key aroma components and exploration of the material basis of rice aroma in Fangxian Huangjiu via sensory-directed flavor analysis and interaction studies

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: 1 June 2026

Source: LWT, Volume 249

Author(s): Siman Zheng, Hongtao Yu, Lulu Cui, Tianyi Cao, Hongqin Liu, Wenjun Hao, Zhongchao Wang, Jihong Wu, Bing Zhang, Mingquan Huang, Hehe Li

Publication date: 1 June 2026Source: LWT, Volume 249Author(s): Siman Zheng, Hongtao Yu, Lulu Cui, Tianyi Cao, Hongqin Liu, Wenjun Hao, Zhongchao Wang, Jihong Wu, Bing Zhang, Mingquan Huang, Hehe Li Read More

Related posts:

Default ThumbnailNovel insights into the effects of co-heat treatment versus pre-heat on the interaction between rice glutelin and aroma compounds Default ThumbnailWhy aging matters: Acetaldehyde-acetal interconversion in Baijiu Default ThumbnailCharacterization of key aroma-active compounds in onion seasoning oil via sensory-directed flavor analysis and gas chromatography‑sulfur chemiluminescence detection Default ThumbnailHydrogen sulfide modulation of quality traits and antioxidants in broccoli sprouts Default ThumbnailDietary polyphenols as candidate chrononutrients: Time-dependent modulation of gut microbial rhythmicity and metabolic control in obesity Default ThumbnailAdvances and prospects of self-calibration and self-validation biosensors for foodborne biotoxins determination: from single-mode to multi-mode strategies