Research graph
References from Contribution of sorghum cooking-related aroma components to the formation of compound aroma of Luzhou-flavor baijiu. Local targets link to admitted publications; unresolved targets remain external evidence.
Nutritional and anti-nutritional trade-offs among elite sorghum (Sorghum bicolor L. Moench) genotypes revealed by multivariate analysis
10.9734/ajrcs/2026/v11i2428 · 2026 · External reference
Journal of Chinese Institute of Food Science and Technology
2015 · External reference
Quantitative determination of vanillin and its detection threshold in sake
10.1016/j.foodchem.2024.140224 · 2024 · External reference
Characterization of muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison
10.1016/j.foodchem.2013.02.051 · 2013 · External reference
Exploring germination to unlock the nutritional potential of sorghum (Sorghum bicolor)
10.3390/molecules30173622 · 2025 · External reference
Effect of ethanol stress on the fatty acid ethyl ester biosynthesis pathways of Baijiu brewing yeast
10.3390/foods15071129 · 2026 · External reference
Odor detection thresholds and enantiomeric distributions of several 4-alkyl substituted gamma-lactones in Australian red wine
10.1021/jf802866f · 2009 · External reference
Unresolved reference
External reference
Unresolved reference
External reference
Unresolved reference
External reference
Insights into microbial communities and metabolic profiles in the traditional production of the two representative Hongqu rice wines fermented with Gutian Qu and Wuyi Qu based on single-molecule real-time sequencing
2023 · External reference
Unresolved reference
External reference
An assessment of the role played by some oxidation-related aldehydes in wine aroma
10.1021/jf062432k · 2007 · External reference
Kinetics of non-catalyzed hydrolysis of tannin in high temperature liquid water
10.1631/jzus.b0730098 · 2008 · External reference
Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum
10.1016/j.ijfoodmicro.2023.110212 · 2023 · External reference
Unresolved reference
External reference
Characterization of the key aroma compounds in an American bourbon whisky by quantitative measurements, aroma recombination, and omission studies
10.1021/jf800383v · 2008 · External reference
Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu
10.1016/j.foodres.2023.113196 · 2023 · External reference
Detection and source analysis of terpenoids in Nongxiangxing baijiu during the brewing process
2023 · External reference
Exploring the diversity and role of microbiota during material pretreatment of light-flavor baijiu
10.1016/j.fm.2020.103514 · 2020 · External reference
Study on off-odor compounds in base liquor and control methods
2020 · External reference
Characterisation of odour-active compounds in aged rum
10.1016/j.foodchem.2011.11.133 · 2012 · External reference
Analysis of volatiles of Laobaigan base baijiu fermented by Laowuzengand Sanpaijing processes
2019 · External reference
Unresolved reference
External reference
Unresolved reference
External reference
Research on the flavouring compositions of sorghum
2012 · External reference
Comfort evaluation after drinking baijiu and its correlation analysis with main flavor components
2024 · External reference
Investigating the main contributors to esterification activity and identifying the aqueous-phase ester synthases in Daqu
10.1016/j.fbio.2025.106227 · 2025 · External reference
Synergistic Effect of Multiple Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production
10.1128/aem.00013-20 · 2020 · External reference
Unresolved reference
External reference
Characterization of the key odorants in light aroma type chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies
10.1021/jf501214c · 2014 · External reference
Unresolved reference
External reference
10.3389/fnut.2022.1014813
10.3389/fnut.2022.1014813 · External reference
Comparative analysis of aroma components and sensory quality of spontaneous fermentation and inoculated fermentation Chardonnay dry white wine in Minqin region
2025 · External reference
Research on the origin of the "grain aroma" in Nongxiangxing baijiu based on the flavor profile of steamed brewing grains
2025 · External reference
Unresolved reference
External reference
Recent advances in metabolically engineered microorganisms for the production of aromatic chemicals derived from aromatic amino acids
2020 · External reference
Progress of research on the aroma and flavor-producing substances in liquo
2015 · External reference
Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review
10.1016/j.ijbiomac.2021.02.175 · 2021 · External reference
Optimization and validation of a headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometric detection for quantification of trace aroma compounds in Chinese liquor (Baijiu)
10.3390/molecules26226910 · 2021 · External reference
Characterization of volatile aroma compounds in cooked sorghum by HS-SPME and GC-MS
2017 · External reference
Unresolved reference
External reference
Solid-phase microextraction
10.3390/molecules25020379 · 2020 · External reference
