ArticleFood chemistry: X2023
Comparative characterization and contribution of key aroma compounds in the typical base liquor of
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed.
- Changes of Physicochemical Indicators and Volatile Compounds in Grains and Liquors During the Sauce-AromaFoods (Basel, Switzerland) · 2026Article
- Decoding the Flavor Structure of Jiang-Flavor Low-Alcohol Base Baijiu: A Machine Learning-Driven Approach to Reveal the Flavor Evolution Patterns and Key Quality Control Nodes.Foods (Basel, Switzerland) · 2026Article
- Revealing regional markers of sauce aroma baijiu in the Chishui River basin: Integrating multi-detection technologies with molecular sensory science and chemometrics.Food chemistry: X · 2026Article
- Chemical signatures and sensory perception ofFood chemistry: X · 2026Article
- Flavor characteristics of rice-aroma baijiu under low, atmospheric, and high pressure distillation: a comparative study.Food chemistry: X · 2026Article
- Surfactin-ProducingFoods (Basel, Switzerland) · 2026Article
- Elucidating the Impact of High-TemperatureFoods (Basel, Switzerland) · 2026Article
- Integrated Molecular Informatics and Sensory-Omics Study of Core Trace Components and Microbial Communities in Sauce-Aroma High-Temperature Daqu from Chishui River Basin.Foods (Basel, Switzerland) · 2026Article
- Construction of microecological discrimination models for high-temperature Daqu from different regions.Food chemistry: X · 2026Article
- The Science behind vegetable aromas: types, synthesis, and influencing factors of volatile compounds.Plant signaling & behavior · 2025Review
- Quality Control Strategies for Pit Mud Based on the Synergistic Effects of Flavor, Microorganisms and Physicochemical Factors.Foods (Basel, Switzerland) · 2025Review
- Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu.Food chemistry: X · 2025Article
- Influence of Phosphate Marinades on the Quality and Flavor Characteristics of Prepared Beef.Molecules (Basel, Switzerland) · 2025Article
- Metagenomics-based analysis of microbial community structure and functional differences in fermented grains of Jiang-flavored baijiu from different production regions and policy recommendations for industrial development.Frontiers in microbiology · 2025Article
- Machine learning discrimination and prediction of different quality grades of sauce-flavorFood chemistry: X · 2024Article
- Comparative characterization of key compounds of Sauce-flavored rounded-Baijiu in northern and southern China and the potential possibility of similar quality of their combined products.Food chemistry: X · 2024Article
- Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation duringFood chemistry: X · 2024Article
- Ultrasound-induced modifications of beef flavor characteristics during postmortem aging.Ultrasonics sonochemistry · 2024Article
- Comprehensive analysis of spatial heterogeneity reveals the important role of the upper-layer fermented grains in the fermentation and flavor formation ofFood chemistry: X · 2024Article
- The mechanism of microbial structure and flavor characteristics inFood chemistry: X · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The characteristic of typical base liquor is crucial in controlling ultimate quality of
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.