Works matching DE "LIQUOR flavor %26 odor"

Results: 29

Production method and varietal source influence the volatile profiles of spirits prepared from fig fruits (Ficus carica L.).

Published in:

European Food Research & Technology, 2018, v. 244, n. 12, p. 2213, doi. 10.1007/s00217-018-3131-3

By:

Rodríguez-Solana, Raquel;
Galego, Ludovina R.;
Pérez-Santín, Efrén;
Romano, Anabela

Publication type:

Article

1,1-Diethoxymethane and methanethiol as age markers in Chinese roasted-sesame-like aroma and flavour type liquor.

Published in:

European Food Research & Technology, 2016, v. 242, n. 11, p. 1985, doi. 10.1007/s00217-016-2697-x

By:

Zhu, Mengxu;
Fan, Wenlai;
Xu, Yan;
Zhou, Qingyun

Publication type:

Article

The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans.

Published in:

European Food Research & Technology, 2008, v. 226, n. 3, p. 405, doi. 10.1007/s00217-006-0551-2

By:

Darin Sukha;
David Butler;
Pathmanathan Umaharan;
Emma Boult

Publication type:

Article

Polyphenols in Traditional Sour Cherry Liqueurs - Beverages with Health Benefits.

Published in:

Journal EJSDR- European Journal of Sustainable Development & Research, 2019, v. 3, n. 1, p. 11

By:

Ristovski, Bozidar;
Jakopic, Jerneja;
Slatnar, Ana;
Stampar, Franci;
Bocevska, Mirjana

Publication type:

Article

Mechanisms of the regulation of ester balance between oxidation and esterification in aged Baijiu.

Published in:

Scientific Reports, 2020, v. 10, n. 1, p. N.PAG, doi. 10.1038/s41598-020-74423-z

By:

Deng, Yonghui;
Xiong, Ayuan;
Zhao, Kun;
Hu, Yaru;
Kuang, Bisheng;
Xiong, Xiang;
Yang, Zhilong;
Yu, Yougui;
Zheng, Qing

Publication type:

Article

Preparation of Liquor Flavoring from Yellow Water Based on Water Absorbent Resin.

Published in:

Agricultural Biotechnology (2164-4993), 2017, v. 6, n. 6, p. 60

By:

Xinqiang TANG;
Fenghua ZUO;
Xinlu TANG;
Hong WANG

Publication type:

Article

Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation.

Published in:

International Journal of Food Engineering, 2014, v. 10, n. 4, p. 809, doi. 10.1515/ijfe-2014-0123

By:

Zhao, Yuping;
Tian, Tiantian;
Li, Jiming;
Zhang, Baochun;
Yu, Ying;
Wang, Yangyang;
Niu, Hao

Publication type:

Article

Prokaryotic diversity and biochemical properties in aging artificial pit mud used for the production of Chinese strong flavor liquor.

Published in:

3 Biotech, 2017, v. 7, n. 5, p. 1, doi. 10.1007/s13205-017-0978-0

By:

Sun, Zhongke;
Chen, Can;
Hou, Xiaoge;
Zhang, Jie;
Tian, Fengshou;
Li, Chengwei

Publication type:

Article

Investigation of the main parameters during the fermentation of Chinese Luzhou-f lavour liquor.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 145, doi. 10.1002/jib.193

By:

Yan, Shoubao;
Wang, Shunchang;
Wei, Guoguang;
Zhang, Kegui

Publication type:

Article

Microbial community structure of pit mud in a Chinese strong aromatic liquor fermentation pit.

Published in:

Journal of the Institute of Brewing, 2012, v. 118, n. 4, p. 356, doi. 10.1002/jib.52

By:

Zhao, Jin-Song;
Zheng, Jia;
Zhou, Rong-Qing;
Shi, Bi

Publication type:

Article

Analysis of characteristic flavour compounds in Chinese rice wines and representative fungi in wheat Qu samples from different regions.

Published in:

Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 114, doi. 10.1002/jib.13

By:

Yu, Lijuan;
Ding, Fei;
Ye, Hui

Publication type:

Article

The Impact of Copper in Different Parts of Malt Whisky Pot Stills on New Make Spirit Composition and Aroma.

Published in:

Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 106, doi. 10.1002/j.2050-0416.2011.tb00450.x

By:

Harrison, Barry;
Fagnen, Olivier;
Jack, Frances;
Brosnan, James

Publication type:

Article

Chemical Characterization of Craft Filuferru Spirit from Sardinia, Italy.

Published in:

Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030062

By:

Langasco, Ilaria;
Caredda, Marco;
Sanna, Gavino;
Panzanelli, Angelo;
Pilo, Maria Itria;
Spano, Nadia;
Petretto, Giacomo;
Urgeghe, Pietro Paolo

Publication type:

Article

Characterization of eubacterial and archaeal community diversity in the pit mud of Chinese Luzhou- flavor liquor by nested PCR-DGGE.

Published in:

World Journal of Microbiology & Biotechnology, 2014, v. 30, n. 2, p. 605, doi. 10.1007/s11274-013-1472-4

By:

Ding, Xiao-Fei;
Wu, Chong-De;
Zhang, Li-Qiang;
Zheng, Jia;
Zhou, Rong-Qing

Publication type:

Article

Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation.

Published in:

Letters in Applied Microbiology, 2013, v. 57, n. 1, p. 11, doi. 10.1111/lam.12087

By:

Zhang, R.;
Wu, Q.;
Xu, Y.

Publication type:

Article

Characterization of Aromatic Liquor by Gas Chromatography and Principal Component Analysis.

Published in:

Analytical Letters, 2017, v. 50, n. 5, p. 777, doi. 10.1080/00032719.2016.1196365

By:

Han, Sihai;
Zhang, Weiwei;
Li, Peiyan;
Li, Xuan;
Liu, Jianxue;
Xu, Baocheng;
Luo, Denglin

Publication type:

Article

The Potential Correlation Between Bacterial Sporulation and the Characteristic Flavor of Chinese Maotai Liquor.

Published in:

Frontiers in Microbiology, 2018, p. N.PAG, doi. 10.3389/fmicb.2018.01435

By:

Wang, Weiying;
Liu, Renlu;
Shen, Ye;
Lian, Bin

Publication type:

Article

Changes of enological variables, metal ions, and aromas in Fenjiu during 3 years of ceramic and glass bottle ageing.

Published in:

CyTA: Journal of Food, 2015, v. 13, n. 3, p. 366, doi. 10.1080/19476337.2014.986765

By:

Qiao, Hua;
Sun, Tijian

Publication type:

Article

Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2015, v. 42, n. 12, p. 1601, doi. 10.1007/s10295-015-1647-0

By:

Meng, Xing;
Wu, Qun;
Wang, Li;
Wang, Diqiang;
Chen, Liangqiang;
Xu, Yan

Publication type:

Article

Evaluation of the acetaldehyde production and degradation potential of 26 enological Saccharomyces and non- Saccharomyces yeast strains in a resting cell model system.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2011, v. 38, n. 9, p. 1391, doi. 10.1007/s10295-010-0924-1

By:

Li, Erhu;
Mira de Orduña, Ramón

Publication type:

Article

Very high gravity (VHG) ethanolic brewing and fermentation: a research update.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2011, v. 38, n. 9, p. 1133, doi. 10.1007/s10295-011-0999-3

By:

Puligundla, Pradeep;
Smogrovicova, Daniela;
Obulam, Vijaya;
Ko, Sanghoon

Publication type:

Article

Wine flavor and aroma.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2011, v. 38, n. 9, p. 1145, doi. 10.1007/s10295-011-1018-4

By:

Styger, Gustav;
Prior, Bernard;
Bauer, Florian

Publication type:

Article

Performance of Mice in Discrimination of Liquor Odors: Behavioral Evidence for Olfactory Attention.

Published in:

Chemical Senses, 2008, v. 33, n. 3, p. 283, doi. 10.1093/chemse/bjm086

By:

Takiguchi, Noboru;
Okuhara, Keisuke;
Kuroda, Akio;
Kato, Junichi;
Ohtake, Hisao

Publication type:

Article

Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process.

Published in:

Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.00056

By:

He, Guiqiang;
Huang, Jun;
Zhou, Rongqing;
Wu, Chongde;
Jin, Yao

Publication type:

Article

A 3D CFD Simulation and Analysis of Flow-Induced Forces on Polymer Piezoelectric Sensors in a Chinese Liquors Identification E-Nose.

Published in:

Sensors (14248220), 2016, v. 16, n. 10, p. 1738, doi. 10.3390/s16101738

By:

Yu Gu;
Yang-Fu Wang;
Qiang Li;
Zu-Wu Liu

Publication type:

Article

The flavour of fruit spirits and fruit liqueurs: a review.

Published in:

Flavour & Fragrance Journal, 2015, v. 30, n. 3, p. 197, doi. 10.1002/ffj.3237

By:

Śliwińska, Magdalena;
Wiśniewska, Paulina;
Dymerski, Tomasz;
Wardencki, Waldemar;
Namieśnik, Jacek

Publication type:

Article

Vintage identification of sauce-flavor liquor based on fluorescence spectroscopy.

Published in:

Quality Assurance & Safety of Crops & Foods, 2023, v. 15, n. 4, p. 125, doi. 10.15586/qas.v15i4.1371

By:

Rizeng Tao;
Huizi Liu;
Chunfeng Guo;
Jun Zou;
Qifei Zhu;
Yifan Yang;
Bobo Yang;
Lihua Chen

Publication type:

Article

Simultaneous Distillation Extraction of Some Volatile Flavor Components from Pu-erh Tea Samples--Comparison with Steam Distillation-Liquid/Liquid Extraction and Soxhlet Extraction.

Published in:

International Journal of Analytical Chemistry, 2009, v. 2009, p. 1, doi. 10.1155/2009/276713

By:

Xungang Gu;
Zhengzhu Zhang;
Xiaochun Wan;
Jingming Ning;
Chengcheng Ya;
Wanfang Shao

Publication type:

Article

Formation of 6-Shogaol of Ginger Oil Under Different Drying Conditions.

Published in:

Drying Technology, 2011, v. 29, n. 16, p. 1884, doi. 10.1080/07373937.2011.589554

By:

Huang, Tzou-Chi;
Chung, Chao-Chin;
Wang, Han-Yang;
Law, Chung-Lim;
Chen, Ho-Hsien

Publication type:

Article