Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu

Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu

Xiangyang fresh Huangjiu is a Chinese regional specialty fermented beverage and an intangible cultural heritage. The microbial community, sensory characteristics and volatile flavor compounds during the storage of two typs of Xiangyang fresh Huangjiu were investigated, and a correlative analysis was...

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Bibliographic Details
Main Authors:	Xianhao Ding, Yonghui Yu, Wenjing Li, Huang Dai, Jiahua Wang, Fuwei Pi, Mengjie Zhu, Xue Wang, Xiaodan Liu, Dun Wang
Format:	Article
Language:	English
Published:	Elsevier 2025-04-01
Series:	Food Chemistry: X
Subjects:	Xiangyang fresh Huangjiu Storage Microbial communities Sensory characteristics Volatile flavor compounds Correlative analysis
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157525001877
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