ArticleFood chemistry: X2025
Multi-omics analysis of the dynamic changes in aroma compounds and microbial communities during the fermentation of Shanxi broomcorn millet Huangjiu.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Multi-omics study on traditional Xiaoqu of Fangxian Huangjiu: Unveiling interactions among physicochemical factors, microbiome and volatile flavor compounds.Food chemistry: X · 2026Article
- Physicochemical, Aroma Compounds, Microbial Community, and Antioxidant Capacity of Huangjiu-Based Functional Liqueur Fermented with Edible Herbs.Foods (Basel, Switzerland) · 2026Article
- Comparative analysis of metabolite and microbial community dynamics during spontaneous fermentation ofFood chemistry: X · 2025Article
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Authors and funding
6 authors.
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Abstract
Shanxi broomcorn millet Huangjiu (SXHJ) is a typical representative of northern Huangjiu. This study employed high-throughput sequencing and untargeted metabolomics to conduct an in-depth analysis of the key aroma components and microbial community during the traditional fermentation process of SXHJ. The research identified 16 amino acids and 72 key aroma compounds, with a wide variety of esters and a high concentration of alcohols.
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