Lactic acid modulates empty-cup aroma persistence in Baijiu via molecular interaction mechanisms: a case study of strong-aroma and soy-sauce-aroma Baijiu
Year: 2025
Type: article
Language: en
Topic: Fermentation and Sensory Analysis
Authors and affiliations:
raw_author_name: Qing-Ru Liu
raw_affiliation_strings: Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, Xihua University, Chengdu 610039, PR China. Electronic address: qingruliu@xhu.edu.cn
Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, Xihua University, Chengdu 610039, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China
raw_author_name: Shun-Hua Zhang
raw_affiliation_strings: Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China
National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China
raw_author_name: Xiao-Juan Zhang
raw_affiliation_strings: School of Biotechnology, Jiangnan University, Wuxi 214122, PR China
raw_author_name: Zheng-Juan Zhu
raw_affiliation_strings: Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China
raw_author_name: Ru-Yi Li
raw_affiliation_strings: Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Shandong Qiaofu Food Group Co., Ltd, Zibo 255100, PR China
raw_author_name: Song-Tao Wang
raw_affiliation_strings: National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China
raw_author_name: Jin-Song Shi
raw_affiliation_strings: School of Biotechnology, Jiangnan University, Wuxi 214122, PR China
raw_author_name: Su-Yi Zhang
raw_affiliation_strings: Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China
National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China
raw_author_name: Cai-Hong Shen
raw_affiliation_strings: National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China
raw_author_name: Guan-Yu Fang
raw_affiliation_strings: College of Food & Health, Zhejiang A&F University, Hangzhou 311300, PR China
raw_author_name: Qing-Qing Liu
raw_affiliation_strings: Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, Xihua University, Chengdu 610039, PR China. Electronic address: qingruliu@xhu.edu.cn
Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, Xihua University, Chengdu 610039, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China
raw_author_name: Yong-Jun Yuan
raw_affiliation_strings: Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, Xihua University, Chengdu 610039, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China. Electronic address: yyja9791@sina.com
raw_author_name: Zheng-Hong Xu
raw_affiliation_strings: Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China. Electronic address: zhenghxu@scu.edu.cn