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- Zou, Huijun, et al. Show all 7 Authors
- International journal of food microbiology 2019 v.303 pp. 9-18
- Aspergillus; Lactobacillus; Lactococcus; Saccharomyces; Saccharopolyspora; Staphylococcus; acids; amino acids; esters; fermentation; flavor; flavor compounds; gas chromatography-mass spectrometry; high performance liquid chromatography; mash; mechanization; metagenomics; microorganisms; phenols
- ... Complex microbial metabolism is responsible for the unique flavor of Shaoxing mechanized huangjiu. However, the relationship between the microorganisms present during fermentation and the formation of specific flavor components is difficult to understand. In this study, gas chromatography–mass spectrometry and high-performance liquid chromatography were used to identify flavor components, and a me ...