Analysis of the main flavor compounds and bacterial flora in the fermentation process of stinky tofu brine by YAN Yan, YANG Shuo, JIANG Liwen, LIU Suchun

Subjects: “…stinky tofu|brine|fermentation|volatile flavor components|bacterial community…”
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Flavor changes of malt Whisky aged for two years in 5 different types of barrel by AN Jiajing, ZHENG Xiaobai, XIONG Dawei, LEI Wenwen, HUANG Yanli, XIA Ji, DONG Dejin, ZHANG Jie, ZHAO Tianpeng, CHEN Feilong

Subjects: “…whisky|barrel|aging|quality|volatile flavor components|gc-ms…”
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Optimization of fermentation process and quality analysis of melon yogurt by CAO Yanfei, HAO Xin, LI Hongjun, MA Chengye, ZHOU Luhong

Subjects: “…melon yogurt|fermentation process optimization|storage property|volatile flavor components…”
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Preliminary exploration and application research on the model of gathering distillate according to the quality based on Fourier transform near infrared spectroscopy by LIAO Li, ZHANG Guiyu, ZOU Yongfang, ZHU Xuemei, PENG Houbo, ZHANG Wei, LI Yan

Subjects: “…ft-nir|gc-ms|volatile flavor components|gathering distillate according to the quality…”
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Effects of Hot-Air Drying Temperatures on Quality and Volatile Flavor Components of Cooked Antarctic krill (<i>Euphausia superba</i>) by Ruxin Zhang, Di Yu, Peng Wang, Yujun Liu, Hanfeng Zheng, Lechang Sun, Jie Zheng, Hai Chi

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Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation by Jing Zhang, Jing Zhang, Yunxuan Duan, Yang Lin, Jing Chen, Jie Cheng, Jie Cheng, Chuan Song, Jincen Zuo, Suyi Zhang, Suyi Zhang, Yong Zuo

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Tolerance and volatile flavor substances produced by Millerozyma farinose by ZHANG Xia, LEI Xuejun, WANG Xiaomei, LU Yanping, LI Zhansheng, ZHAO Dong, LI Yuzhu, ZHENG Jia

Subjects: “…millerozyma farinose|tolerance|fermented grains|solid-state fermentation|volatile flavor components…”
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Effects of different raw materials and pretreatment methods on the quality of compound sugarcane fruit wine by ZHANG Xue'er, YANG Jian, LIU Zhenyu, YANG Yi, WANG Haiyu, JIA Dongying

Subjects: “…strawberry-sugarcane wine|raw material ratio|pretreatment|physicochemical indexes|volatile flavor components…”
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Effects of different additional carbohydrate sources on the quality and aroma of mulberry wine by CAO Yutong, QIANG Wenle, FU Hao, MA Chenglong, TIAN Haoyang, LI Kaian, ZHANG Hongsong, MA Tengzhen

Subjects: “…mulberry wine|additional carbohydrate source|physiochemical indexes|volatile flavor components|sensory quality…”
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Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between <i>Hongqu</i> Rice Wines Fermented with <i>Gutian</i> Qu and <i>Wuyi</i> Qu by Zihua Liang, Shiyun Chen, Hao Wang, Qi Wu, Weiling Guo, Li Ni, Xucong Lv

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Antioxidant activity and flavor substances of 8 kinds of fermented fruit wines by ZHANG Hui, SONG Lindong, ZHANG Menglu, LIU Huijun

Subjects: “…fruit wine|antioxidant activity|volatile flavor components|sensory evaluation|partial least squares regression…”
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Central Regions of Three Types of Fengxiangxing Daqu: Multidimensional Characterization and Difference and Correlation Analysis by CAO Dan, LÜ Jiali, CHU Jingying, XU Shuangshuang, JIN Chengyong, ZHANG Yongli, ZHANG Yuhang

Subjects: “…fengxiangxing daqu; daqu’s center; microscopic characterization; physicochemical properties; fungal diversity; volatile flavor components…”
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Analysis of volatile flavor components of sauce-flavor Baijiu of different aging years by LAI Yucheng, GUO Hongli, ZHANG Jiaojiao, XIAN Tingting, SUN Zhiwei, LI Jin, LIU Haipo, ZHAO Jinsong, HAN Xinglin

Subjects: “…sauce-flavor baijiu|volatile flavor compound|aging year|characteristic differential volatile flavor components…”
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<i>Bacillus multifaciens</i> sp. nov., a Crucial and Highly-Active Flavor and Protease Producer Isolated from the <i>qu</i>-Starter of Chinese <i>Wuliangye</i> Baijiu by Qingchun Luo, Xinrui Zhao, Xi Li, Yuzhu Li, Pengju Zhao, Yanping Lu, Duotao Liu, Jian Su, Jian Chen, Dong Zhao, Jianghua Li, Jia Zheng

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Aroma components analysis of 'Marselan' dry red and rose wines in different producing areas by CHEN Jiawei, QIN Yanfei, SUN Jianping

Subjects: “…different producing areas|'marselan'|dry red wine|rose wine|volatile flavor components|odor activity value…”
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Effects and formula optimization of Rosa roxbunghii pomace substrate on the yield and volatile flavor compounds of Lentinulaedodes by Tingfei Deng, Tingfei Deng, Liangqun Li, Liangqun Li, Chunyan Li, Chunyan Li, Yanfang Yan, Yanfang Yan, Anqin Gao, Xiaolan Liu, Xiaolan Liu, Xiong Pan, Xiong Pan, Ming Gao, Ming Gao, Lijuan Ge, Lijuan Ge, Mei Peng, Mei Peng, Zhongsheng Luo, Zhongsheng Luo, Yan Tian, Juan Yang, Juan Yang, Xiaosheng Yang, Xiaosheng Yang

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Effect of Lactiplantibacillus plantarum inoculated on the quality of bran vinegar during the alcohol fermentation stage by JIANG Wenyi, LI Li, LIU Genqiao, FENG Zhiping, LIU Jun

Subjects: “…bran vinegar|lactiplantibacillus plantarum|inoculation time|physicochemical indicators|volatile flavor components|aroma sensory quality|alcoholic fermentation…”
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Analysis of quality and volatile flavor substances of six kinds of commercial Douchi by QIN Fangli, WANG Siyuan, ZOU Yuxiao, LI Erna, MU Lixia, LIU Jun, XING Dongxu

Subjects: “…douchi|umami taste|volatile flavor component|sensory evaluation…”
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Effect of the interaction between lactic acid bacterium and yeast on the fermentation process and flavor quality of radish Paocai by HUANG Yuli, GE Lihong, MA Siyao, MEI Yuan, LU Wei, ZHAO Nan

Subjects: “…paocai|lactic acid bacterium|yeast|interaction|volatile flavor component…”
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Characteristics and influencing factors of solid-state fermentation of Rhizopus delemar by CHEN Zhen, FAN Yue, LUO Huibo, HUANG Dan, LI Zijian

Subjects: “…rhizopus delemar|fermentation characteristic|influencing factor|volatile flavor component…”
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