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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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Main Authors: Qi Zheng, Wenhui Tian, Ling Yue, Qiulian Kong, Haihong Wang, Zhijun Chen, Yi Zhang, Chunfang Wang, Songheng Wu, Weiqiang Yan, Shujun Wu
Format: Artigo
Language:Inglês
Published: MDPI AG 2026-06-01
Series:Foods
Subjects:
Chinese sweet rice wine
metabolic pathway
metabolites
volatile compounds
sensory evaluation
Online Access:https://www.mdpi.com/2304-8158/15/12/2137
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