Study on metabolites of Bacillus producing soy sauce‐like aroma in Jiang‐flavor Chinese spirits

Abstract Jiang‐flavor Chinese spirits are one of the four basic liquor types in China. It has thousands of years of history in China and is widely enjoyed because of its unique flavor and broad application. Although Jiang‐flavor Chinese spirits have a unique soy sauce flavor, the associated key comp...

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Detalhes bibliográficos
Main Authors: Xingxiu Zhao, Yuanhao Liu, Li Shu, Yiguo He
Formato: Artigo
Idioma:Inglês
Publicado em: Wiley 2020-01-01
Colecção:Food Science & Nutrition
Assuntos:
Chinese spirits
GC‐MS
headspace solid‐phase microextraction (HS‐SPME)
pyrazines
solid‐phase microextraction
soy sauce flavor
Acesso em linha:https://doi.org/10.1002/fsn3.1266
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