Discrimination Analysis of Conventional Baijiu-making Sorghum from Southwest China and Hybrid Sorghum Based on Physicochemical Properties and Metabolomics
The objective of this paper was to analyze the difference of composition between hybrid sorghum and conventional sorghum in southwest China, and to establish the method of variety identification. The basic physical and chemical components of 29 sorghum samples were determined, and the metabolite com...
Saved in:
| Main Authors: | Hongmei WANG, Zhe LI, Songtao WANG, Qingliang ZHANG, Anjing CHEN, Ling LI, Rongkun TU |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-10-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023100133 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Effects of sorghum nutritional quality on the brewing quality of strong-flavor Baijiu
by: LI Jingxin, LIU Hujun, CHENG Zhongliang, WANG Mian, HE Hongkui, CAO Runjie, LI Anjun, SUN Changpo
Published: (2025-04-01) -
Effect of sorghum varieties on the quality of Xiaoqu light-flavor Baijiu
by: LAI Yucheng, ZHANG Ying, LI Xiumei, ZHE Hongbin, PU Weiying, XIE Lianfen, HE Mengchao, SUN Zhiwei, ZHAO Jinsong, HAN Xinglin
Published: (2024-03-01) -
Effects of Different Contents of Sorghum Tannin on Fermentation Process and Flavor of Sichuan Xiaoqu Baijiu
by: Xiao YU, et al.
Published: (2025-05-01) -
Comparative analysis of flavor of Baijiu brewed by different glutinous rice and millet mixed with sorghum
by: CHEN Nuo, MU Yingchun, SU Wei, QI Qi, LIN Caixia
Published: (2025-01-01) -
Differences in the Quality of Jiang-Flavor Base Baijiu Brewed from Different Varieties of Sorghum
by: SHAN Bo, JIANG Xiaofeng, TU Rongkun, QIU Dengrong, LU Lingfei, ZHANG Rui, XIE Zhengze, LIU Xiaogang
Published: (2025-02-01)