Multi-omics study on traditional Xiaoqu of Fangxian Huangjiu: Unveiling interactions among physicochemical factors, microbiome and volatile flavor compounds

Xiaoqu is the key fermentation starter of Huangjiu, with its microbial profile closely linking to the flavor quality. This study investigated Fangxian Xiaoqu (FXXQ) and corresponding Fangxian Huangjiu (FXHJ) by physicochemical analysis, microbiomics, and flavoromics. Results showed significant varia...

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Dades bibliogràfiques

Autors principals:	Xuanjing Ren, Qingya Wen, Lulu Cui, Tianyi Cao, Die Hu, Hongqin Liu, Jihong Wu, Qing Ren, Mingquan Huang, Dongrui Zhao, Hehe Li
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2026-04-01
Col·lecció:	Food Chemistry: X
Matèries:	Xiaoqu Fangxian Huangjiu Multi-omics Physicochemical analysis Microbial community Volatile flavor compounds
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2590157526003706
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