Response of microbial community assembly and succession pattern to abiotic factors during the second round of light-flavor Baijiu fermentation.
Kang J, Hu Y, Jia L, Zhang M, Zhang Z, Huang X, Chen X, Han BZ.
Kang J, et al.
Food Res Int. 2022 Dec;162(Pt A):111915. doi: 10.1016/j.foodres.2022.111915. Epub 2022 Sep 13.
Food Res Int. 2022.
PMID: 36461181
A total of 54 volatile compounds were identified during the fermentation, among which 15 compounds, mainly including ethyl acetate, diethyl azelate, ethyl 2-hydroxyisocaproate, 3-furaldehyde, and ethylidene diacetate, were identified as important flavor metabolites. …
A total of 54 volatile compounds were identified during the fermentation, among which 15 compounds, mainly including ethyl acetate, dieth …