Comprehensive analysis of different grades of roasted-sesame-like flavored Daqu

Comprehensive analysis of different grades of roasted-sesame-like flavored Daqu

We identified physicochemical, volatile compound, and microbial community differences between three grades of roasted-sesame-like flavored Daqu. The Daqu grades had different physicochemical characteristics. The concentrations and proportions of various esters reflected sensory evaluations of the Da...

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Bibliographic Details
Main Authors: Guangsen Fan, Zhilei Fu, Chao Teng, Qiuhua Wu, Pengxiao Liu, Ran Yang, Karim a H M Minhazul, Xiuting Li
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:International Journal of Food Properties
Subjects:
daqu
different grades
flavor compounds
microbial communities
physicochemical properties
Online Access:http://dx.doi.org/10.1080/10942912.2019.1635154

Internet

http://dx.doi.org/10.1080/10942912.2019.1635154

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