ArticleFoods (Basel, Switzerland)2023
GC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Microbial Interactions and Flavor Modulation in Cabbage Fermentation: Roles ofMolecules (Basel, Switzerland) · 2026Article
- Unraveling the Dynamic Evolution of Volatile Aroma Compounds in Sea Buckthorn-Grape Composite Fruit Wine During Sequential Yeast-Lactic Acid Bacteria Fermentation.Foods (Basel, Switzerland) · 2026Article
- Microbial Communities, Volatile Flavor Profiles and Metabolomic Characteristics During Traditional Hakka Huangjiu Fermentation.Foods (Basel, Switzerland) · 2026Article
- Regulating Glycerol Metabolism to Investigate the Effects of EngineeredFoods (Basel, Switzerland) · 2026Article
- Isolation and Evaluation ofFoods (Basel, Switzerland) · 2025Article
- Effect ofFoods (Basel, Switzerland) · 2024Article
- Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
8 authors.
Funding
Abstract
Yellow glutinous rice wine is a traditional Chinese beverage created by soaking, boiling, and fermenting glutinous rice. The majority of current studies on the flavor of yellow glutinous rice wine are based on instrumental analysis, with sensory analysis being overlooked. In this study, 36 volatile chemicals in the fermentation process of yellow wine were annotated by GC-MS and then an OPLS-DA model was built to screen out 13 distinctive substances (VIP > 1,
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