专题：Fermentation and Sensory Analysis

This cluster of papers explores the intricate microbial interactions, genetic diversity, and metabolic processes involved in wine production, with a focus on yeast strains, aroma compounds, polyphenols, and fermentation dynamics. It delves into the impact of grape metabolism, microbial terroir, and biogenic amines on the flavor profile of wines.
最新文献
Strain-specific impacts of Pichia kudriavzevii on metabolite profiles and microbial community dynamics in Chinese Baijiu fermentation: Integrated metabolomics and metagenomics analysis

article Full Text OpenAlex

New insights into the characteristic flavor formation of Sichuan fermented sausages driven by liquid smoke addition: An integrated study based on microbiomics, flavoromics, and untargeted metabolomics

article Full Text OpenAlex

Insights into the roles of Ligilactobacillus, Tetragenococcus and Levilactobacillus in flavor metabolite formation during low-salt Doubanjiang fermentation: Pathways and mechanisms

article Full Text OpenAlex

Craft Non-Alcoholic and Low-Alcohol Beer (NABLAB): Perceived Role as Functional Foods Among Italian Consumers and a Focus on Benefits for Well-Being and Physical Activity

article Full Text OpenAlex

Environmental factor driven microbial interactions regulate flavor metabolisms in polymicrobial fermented alcoholic beverages: A dynamic coupling framework

article Full Text OpenAlex

Mechanisms of sweetness enhancement by sweet aroma compounds in black tea: More than just cross-modal interactions

article Full Text OpenAlex

Unveiling the mystery of baijiu blending based on flavoromics

article Full Text OpenAlex

From aroma to off-flavor: Metabolomics unveils the metabolic double-sided nature of traditional Chinese fermented foods

article Full Text OpenAlex

Exploring the effect of frying process on the optimum flavor range of French Fries by monitoring changes in total polar compounds

article Full Text OpenAlex

Decoding Lager Beer Acceptability in Low-Flavor-Liking Consumers Using Targeted and Untargeted Flavoromics Approaches

article Full Text OpenAlex

近5年高被引文献
Bonding wood with uncondensed lignins as adhesives

article Full Text OpenAlex 454 FWCI48.164

Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques

review Full Text OpenAlex 323 FWCI39.1401

Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies

article Full Text OpenAlex 266 FWCI33.0062

Dual domestications and origin of traits in grapevine evolution

article Full Text OpenAlex 252 FWCI100.276

The regulation of key flavor of traditional fermented food by microbial metabolism: A review

review Full Text OpenAlex 243 FWCI46.952

Metabolic exchanges are ubiquitous in natural microbial communities

review Full Text OpenAlex 242 FWCI57.5397

Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea

article Full Text OpenAlex 227 FWCI27.6856

Climate change impacts and adaptations of wine production

review Full Text OpenAlex 214 FWCI119.2747

Australian Journal of Grape and Wine Research

paratext Full Text OpenAlex 210 FWCI0

Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites

review Full Text OpenAlex 203 FWCI38.9163