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Multi-Omics Elucidation of Flavor Characteristics in Compound Fermented Beverages Based on Flavoromics and Metabolomics

To characterize the key odorants and elucidate the flavor profiles of compound fermented beverages after fermentation, single-compound fermented beverages (GW, AW) and a compound fermented beverage (CW) were prepared using Italian Riesling grapes and SirPrize apples as raw materials. The flavor and...

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Principais autores: Xiaolong Li, Jun Ma, Yannan Chu, Hui Li, Yin Zhang, Abo Li, Yonghua Jia
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2025-12-01
Serier:Foods
Fag:
compound fermented beverage
flavoromics
metabolomics
active substances
flavor characteristics
Online adgang:https://www.mdpi.com/2304-8158/14/23/4119
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