Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC-MS
Year: 2025
Type: article
Language: en
Topic: Fermentation and Sensory Analysis
Authors and affiliations:
raw_author_name: Ruiqi Liu
raw_affiliation_strings: Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, Beijing Technology and Business University, China General Chamber of Commerce, Beijing 100048, China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
raw_author_name: Jialiang Niu
raw_affiliation_strings: Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, Beijing Technology and Business University, China General Chamber of Commerce, Beijing 100048, China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
raw_author_name: Bo Wan
raw_affiliation_strings: Guizhou Xijiu Co., LTD., Xishui 564622, Guizhou, China. Electronic address: wanbo1122xj@163.com
raw_author_name: Feng Hu
raw_affiliation_strings: Guizhou Xijiu Co., LTD., Xishui 564622, Guizhou, China
raw_author_name: Cheng Wu
raw_affiliation_strings: Guizhou Xijiu Co., LTD., Xishui 564622, Guizhou, China
raw_author_name: Junlin Yang
raw_affiliation_strings: Guizhou Xijiu Co., LTD., Xishui 564622, Guizhou, China
raw_author_name: Anran Zhu
raw_affiliation_strings: Guizhou Xijiu Co., LTD., Xishui 564622, Guizhou, China
raw_author_name: Baoguo Sun
raw_affiliation_strings: Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, Beijing Technology and Business University, China General Chamber of Commerce, Beijing 100048, China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
raw_author_name: Xiuting Li
raw_affiliation_strings: Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, Beijing Technology and Business University, China General Chamber of Commerce, Beijing 100048, China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: lixt@btbu.edu.cn