Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu

Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu

Flavor components largely depend on microbial activity and environmental conditions during traditional fermented food production. However, the microbial and abiotic contributions to the flavor of Chinese strong-aroma Baijiu (SAB) remain poorly understood. In this study, the composition and functiona...

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Bibliographic Details
Main Authors: Bin Lin, Jie Tang, Qun Li, Liping Zhu, Wei Jiang, Hanbing Ke, Zhang Wen, Huaichen Liu, Shengzhi Yang, Qiang Yang, Shenxi Chen, Peijie Han
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Chinese Baijiu
Microbial succession
Aroma component
Physicochemical property
Functional profile
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524009568
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