Revealing the Flavor and Metabolite Differences of Chinese Sweet Rice Wine Fermented with Diverse Rice Varieties Using GC-IMS and UPLC-MS/MS

Japonica rice offers high cost-effectiveness and yield, with the potential to replace glutinous rice in Chinese sweet rice wine (CSRW) brewing. It can be classified into aromatic and non-aromatic types, but whether different varieties cause flavor and metabolite differences in CSRW remains unclear....

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Detalhes bibliográficos

Principais autores:	Qi Zheng, Wenhui Tian, Ling Yue, Qiulian Kong, Haihong Wang, Zhijun Chen, Yi Zhang, Chunfang Wang, Songheng Wu, Weiqiang Yan, Shujun Wu
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2026-06-01
coleção:	Foods
Assuntos:	Chinese sweet rice wine metabolic pathway metabolites volatile compounds sensory evaluation
Acesso em linha:	https://www.mdpi.com/2304-8158/15/12/2137
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