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Exploration of key aroma compounds contributing to sweet aroma differences between base and commercial Fenjiu: an approach integrating Napping-UFP with molecular sensoromics.

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第一作者： Rong,Liu

第一单位： Shanxi Xinghuacun Fenjiu Distillery Co., Ltd., Fenyang 032205, China.

作者： Rong,Liu ^[1] ; Qi,Deng ^[2] ; Ying,Han ^[1] ; Yintao,Jia ^[2] ; Fangchao,Li ^[2] ; Baoguo,Sun ^[2] ; Pan,Zhen ^[1] ; Liyuan,Guo ^[1] ; Wei,Dong ^[2] ; Xiaotao,Sun ^[2] ; Fan,Cui ^[1]

作者单位： Shanxi Xinghuacun Fenjiu Distillery Co., Ltd., Fenyang 032205, China. ^[1] Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.;Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.;Key Laboratory of Geriatric Nutrition and Health Ministry of Education, Beijing Technology and Business University, Beijing 100048, China. ^[2]

关键词 Aroma recombination and omission Light-flavor baijiu (LFB)Napping-UFP OAVs Sweet aroma

DOI 10.1016/j.fochx.2025.102980

PMID 40995203

发布时间 2025-09-27

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Food chemistry

2025年30卷

102980页

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Food chemistry

2025年30卷

102980页

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Exploration of key aroma compounds contributing to sweet aroma differences between base and commercial Fenjiu: an approach integrating Napping-UFP with molecular sensoromics.

Food chemistry

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Exploration of key aroma compounds contributing to sweet aroma differences between base and commercial Fenjiu: an approach integrating Napping-UFP with molecular sensoromics.

Food chemistry

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Food chemistry

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