Difference of flavor characteristics and microbial community of normal and urn odor of red sour soups and correlation analysis

Difference of flavor characteristics and microbial community of normal and urn odor of red sour soups and correlation analysis

In this study, the sensory quality, volatile flavor components and microbial communities of normal flavor (LSN) and urn odor (LS42, LS44 and LS143) red sour soups were determined using electronic nose, electronic tongue, gas chromatography-mass spectrometry (GC-MS) and high throu- ghput sequencing t...

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Bibliographic Details
Main Author: HE Yangbo, LI Guolin, SHI Bin, LI Wei, LI Yongfu, ZHENG Ruzhong, ZHU Ting, YANG Yi
Format: Article
Language:English
Published: Editorial Department of China Brewing 2024-12-01
Series:Zhongguo niangzao
Subjects:
red sour soup|urn odor|flavor characteristics|microbial community|correlation analysis
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-12-78.pdf
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