Background More than 2700 trace compounds were reported in Chinese Baijiu. Among
these compounds, odor-active compounds (OACs) can directly exhibit sensory …

Microorganisms, particularly yeasts, play key roles in the complex process of grape wine
fermentation. Saccharomyces cerevisiae is the yeast species primarily utilized in alcoholic …

Black soldier fly larvae (BSFL) Hermetia illucens is fastest growing and most promising
insect species especially recommended to bring high-fat content as 5th generation …

Nongxiangxing Baijiu is a liquor widely consumed in China and whose flavor vary
considerably depending on the production area. Daqu is a common fermentation starter for …

As a traditional Chinese rice wine, Hong Qu glutinous rice wine (HQW) is popular among
consumers due to its unique flavor. However, its quality changes during fermentation, and …

Yeast plays a key role in the production of fermented foods and beverages, such as bread,
wine, and other alcoholic beverages. They are able to produce and release from the …

The development of plant-based meat analogs is currently hindered by the beany flavor
generated by raw soybean protein and extrusion processing. Wide concern has led to …

Tender Coconut water is popular for its deliciousness and nutrition. Mature coconut water,
usually discarded as waste in the coconut kernel-based food industry due to its unpleasant …

The recent developments in the sustainable production of n-hexanol, in addition to its
distinctive physicochemical properties, have encouraged its application in direct-injection …

Caproicibacterium lactatifermentans is a major caproate-producing bacterium in high-quality
pit mud and has an impact on the synthesis of fatty acids during Baijiu fermentation. To …