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
A defined microbial community reproduces attributes of fine flavour chocolate fermentation

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Effect of different aroma types of baijiu on the quality of Sichuan paocai

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Long-chain fatty acid esters produced by Sporidiobolus pararoseus or Rhodotorula mucilaginosa enhance the fat flavor of soy sauce fermented by defatted soybeans

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Characterization of volatile profiles in cherry fruits: Integration of E-nose and HS-SPME-GC–MS

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Elucidating metabolic and flavor evolution in traditional Chinese soy sauce during industrial-scale fermentation: A multi-omics approach

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Flavor characterization of aged Citri Reticulatae Pericarpium from core regions: An integrative approach utilizing GC-IMS, GC–MS, E-nose, E-tongue, and chemometrics

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Non-volatile compounds as aroma modulators in Jiangxiang-flavor Baijiu: Regional flavor differentiation and synergistic interactions with volatile aromas

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Effect of the roasting process on the flavor formation of Tibetan pork: Matrices oxidation dependence on temperature or time

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Effect of quorum-sensing molecule 2-phenylethanol on fermentation performance of Saccharomyces cerevisiae 31 in simulated sour fish

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Mechanistic insights into cross-modal aroma-taste interactions mediating sweetness perception enhancement in Fu brick tea

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近5年高被引文献
Anthocyanins: Factors Affecting Their Stability and Degradation

review Full Text OpenAlex 559 FWCI9.389

Handbook of Enology

book Full Text OpenAlex 550 FWCI17.038

Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

review Full Text OpenAlex 386 FWCI7.677

Fenaroli’s Handbook of Flavor Ingredients

book Full Text OpenAlex 376 FWCI37.364

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

review Full Text OpenAlex 283 FWCI5.853

Bonding wood with uncondensed lignins as adhesives

article Full Text OpenAlex 280 FWCI39.643

Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

article Full Text OpenAlex 266 FWCI31.232

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

article Full Text OpenAlex 265 FWCI35.361

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

review Full Text OpenAlex 238 FWCI12.421

Handbook of Enology, Volume 2: The Chemistry of Wine Stabilization and Treatments

book Full Text OpenAlex 237 FWCI5.628