研究论文
Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms
Lianqing Wang, Ping Tang, Pengjie Zhang, Jun Lu, Yefu Chen, Dongguang Xiao, Xuewu Guo
Tianjin University of Science and Technology Tasly Holding Group (China)
来源Trends in Food Science & Technology
年份2024
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逐年被引趋势
62310
24
6225
26
关键指标
117
被引次数 · OpenAlex
29.23
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 0.1%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
193
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学术脉络
学科主题
生物医学Fermentation and Sensory Analysis
Phytochemicals and Antioxidant Activities · Biochemical and biochemical processes
参考文献 193
Effect of different<i>Bacillus</i>strains on the profile of organic acids in a liquid culture of<i>Daqu</i>
被引 76Zheng Yan, Xiaowei Zheng, Jingyu Chen · Journal of the Institute of Brewing · 2013
Deletion of the<i>Saccharomyces cerevisiae ARO8</i>gene, encoding an aromatic amino acid transaminase, enhances phenylethanol production from glucose
被引 43Gabriele Romagnoli, Theo Knijnenburg, Gianni Liti · Yeast · 2014
Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production
被引 117Min Gou, HuiZhong Wang, Huawei Yuan · Journal of the Institute of Brewing · 2015
此处列出前 3 条
引用本文 117
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
被引 68Shuai Li, Yueran Han, Li Wang · Food Chemistry · 2025
Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes
被引 48Gailing Shi, Chao Fang, Shuang Xing · Food Research International · 2024
Machine learning-assisted aroma profile prediction in Jiang-flavor baijiu
被引 40Min Zhu, Mingyao Wang, Gu Junfeng · Food Chemistry · 2025
按被引量排序，此处列出前 3 条