A5004873628- Fermentation and Sensory Analysis
- Probiotics and Fermented Foods
- Food Quality and Safety Studies
- Microbial Metabolites in Food Biotechnology
- Advanced Chemical Sensor Technologies
- Meat and Animal Product Quality
- Advances in Cucurbitaceae Research
- Nuts composition and effects
- Tea Polyphenols and Effects
- Biochemical Analysis and Sensing Techniques
- Polysaccharides and Plant Cell Walls
Liaoning Academy of Agricultural Sciences
2007-2023
Volatile flavor compounds determine the holistic, unique, sensory characteristic of fermented food. The volatiles across fermentation process Dongbei Suancai (DS) were investigated by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with principal component analysis (PCA). A total 19 representative substances identified in samples. differences naturally and inoculated-fermented DS from different stages detected. Ethyl acetate, ethyl butanoate, 3-methyl acetone,...
In industrial production of suancai, baijiu is commonly used to inhibit the spoilage bacteria and enhance flavor. However, effects on microbial diversity metabolic pathways suancai are rarely reported in literature. This study aimed explore community, its predicted functional roles, metabolites formed during fermentation Chinese Dongbei fermented using a mixed starter with as supplementary material.Results showed that Lactobacillus, Enterobacter, Leuconostoc were major bacterial genera by...
In recent years, the Dongbei suancai industry in China had been developing continuously, however, flavor of fermented by inoculating with lactic acid bacteria needed to be improved. The effects Chinese Baijiu on compounds were investigated, and quality evaluation model volatile components was established this study. Results showed that although negative microbial growth, it could decrease total titratable content prevent excessive acidification suancai. addition, increased amount inoculated...