The increase in rice consumption and demand for high-quality rice is impacted by the growth
of socioeconomic status in develo** countries and consumer awareness of the health …

Vinegar is a sour-taste liquid product produced mainly by three sequential steps:
saccharification, alcohol fermentation, and acetification. Vinegar has a significant position in …

Caoyuanwang Baijiu (CYW), a mild-flavor style Baijiu (MSB), is popular in northern China.
However, there is a lack of studies reporting its aroma-active components. The aroma …

Zhenjiang aromatic vinegar (ZAV) is one of the most famous traditional Chinese cereal
vinegars. The key aroma compounds in aged ZAV were characterized by gas …

The effect of micro-oxygenation (MOX) technique on quality and sensorial characteristics of
balsamic vinegar was investigated, aiming to aging acceleration. Aging experiments were …

Abstract Effects of different brewing processes, such as the solarization process (ie with or
without), selection of different types of rice as a raw material (ie normal or sticky rice), and …

Aging is an essential step for enriching the aroma profiles of Chinese vinegar. This study
aimed to track the volatile flavor changes in the same batch of Chinese vinegar for the first …

Microorganism-produced volatile organic compounds (VOCs) are considered promising
environmental-safety fumigants in food preservation. In this study, the VOCs from fungal …

In this work, the feasibility of combining headspace solid phase microextraction-gas
chromatography-mass spectrometry (HS-SPME-GC/MS) with colorimetric sensor array …

Aroma profiles and aroma-active compounds of Sichuan vinegar, which is one of the four
famous vinegars in China, were systemically analyzed by solvent-assisted flavor …