ArticleFoods (Basel, Switzerland)2023
Isolation and Characterization of Yeast with Benzenemethanethiol Synthesis Ability Isolated from Baijiu Daqu.
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 8 papers.
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Who cites it
8 citing papers in PubMed.
- Omics-Guided Construction of Microbial Consortia for Reproducible Traditional Fermented Foods and Beverages.Foods (Basel, Switzerland) · 2026Review
- Targeted Intervention Strategies for Seasonal Fluctuations in Daqu Microorganisms in Brewing.Foods (Basel, Switzerland) · 2026Review
- Preliminary tossing post-harvest: Unraveling its role in aroma enhancement of large-leaf oolong tea.Food chemistry: X · 2026Article
- Different brewing materials change the vertical distribution pattern of eukaryotic communities in Luzhou-flavor liquor pit muds.Scientific reports · 2025Article
- Effect of Non-Foods (Basel, Switzerland) · 2025Article
- Interactions ofFoods (Basel, Switzerland) · 2024Article
- Microbial β C-S Lyases: Enzymes with Multifaceted Roles in Flavor Generation.International journal of molecular sciences · 2024Review
- Comprehensive genomic and metabolomic analysis revealed the physiological characteristics and pickle like odor compounds metabolic pathways ofFrontiers in microbiology · 2023Article
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Authors and funding
7 authors.
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Abstract
Baijiu, a prevalent alcoholic beverage, boasts over 2000 aroma compounds, with sulfur-containing compounds being the most influential in shaping its flavor. Benzenemethanethiol, a distinctive odorant in baijiu, is known to enhance the holistic flavor profile of baijiu. Despite its importance, there is very little literature on the biotransformation mechanism of benzenemethanethiol. Thus, extensive research efforts have been made to elucidate the formation mechanism of this compound in order to improve baijiu production. In this study, 12 yeast strains capable of generating benzenemethanethiol were isolated from baijiu daqu, and the
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