Search Results - "Zhao, Dongrui"

Research progress of trace components in sesame-aroma type of baijiu by Hong, Jiaxin, Tian, Wenjing, Zhao, Dongrui

“…[Display omitted] •Sesame-aroma type of baijiu is a new defined aroma type of baijiu.•Sesame-aroma type of baijiu is popular with consumers due to roasted…”
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Research Progress on the Profile of Trace Components in Baijiu by Hong, Jiaxin, Zhao, Dongrui, Sun, Baoguo

“…Baijiu is a traditional solid-state distilled liquor prepared from grain fermentation of China, with a more than 2,000 years of history. As the national liquor…”
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Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation by Zhao, Dongrui, Shi, Dongmei, Sun, Jinyuan, Li, Anjun, Sun, Baoguo, Zhao, Mouming, Chen, Feng, Sun, Xiaotao, Li, Hehe, Huang, Mingquan, Zheng, Fuping

“…One of famous Chinese Baijiu, Gujinggong (GJG) that is produced in Anhui province, belongs to the famous Luzhou-aroma type of Baijiu in regards of its unique…”
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Intracellular antioxidant effect of vanillin, 4-methylguaiacol and 4-ethylguaiacol: three components in Chinese Baijiu by Zhao, Dongrui, Sun, Jinyuan, Sun, Baoguo, Zhao, Mouming, Zheng, Fuping, Huang, Mingquan, Sun, Xiaotao, Li, Hehe

“…Vanillin, 4-methylguaiacol, and 4-ethylguaiacol, three bioactive components in Chinese Baijiu (Chinese liquor), were evaluated in terms of their possible…”
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HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu by Wang, Zhe, Wang, Song, Liao, Pengfei, Chen, Lu, Sun, Jinyuan, Sun, Baoguo, Zhao, Dongrui, Wang, Bowen, Li, Hehe

“…has gained wide attention because it is an essential source of microorganisms and flavor in baijiu production. In this study, HS-SPME combined with GC-MS/O was…”
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“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu by Wu, Yashuai, Hou, Yaxin, Chen, Hao, Wang, Junshan, Zhang, Chunsheng, Zhao, Zhigang, Ao, Ran, Huang, He, Hong, Jiaxin, Zhao, Dongrui, Sun, Baoguo

“…Baijiu is the national liquor of China, which has lasted in China for more than 2000 years. Abundant raw materials, multi-strain co-fermentation, and complex…”
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Anchoring of quality variance factors and uncovering its influence on the flavor quality of BCSGB during aging process of sun-exposure by Chen, Hao, Hou, Yaxin, Huang, He, Sun, Yue, Wu, Yashuai, Hong, Jiaxin, Zhao, Dongrui, Sun, Jinyuan, Huang, Mingquan, Sun, Baoguo

“…The aging process is crucial to improve the harmony and fullness of the flavor of baijiu. Nevertheless, the traditional aging process consumes space and times…”
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Extraction, Identification, and In Vitro Anti-Inflammatory Activity of Feruloylated Oligosaccharides from Baijiu Distillers' Grains by Yin, Zhongtian, Liu, Mengyao, Wang, Bowen, Zhao, Dongrui, Li, Hehe, Sun, Jinyuan

“…The structure and function of phenoyl oligosaccharides in baijiu distillers' grains (BDGs) have not been identified and investigated yet. This study aimed to…”
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Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation by Chen, Hao, Wu, Yashuai, Wang, Junshan, Hong, Jiaxin, Tian, Wenjing, Zhao, Dongrui, Sun, Jinyuan, Huang, Mingquan, Li, Hehe, Zheng, Fuping, Sun, Baoguo

“…Baijiu occupies an important position in the food industry of China and is deeply recognized as the national liquor of China. According to the flavor…”
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Unraveling the chemosensory characteristics on different types of spirits based on sensory contours and quantitative targeted flavoromics analysis by Huang, He, Chen, Yiyuan, Hong, Jiaxin, Chen, Hao, Zhao, Dongrui, Wu, Jihong, Li, Jinchen, Sun, Jinyuan, Sun, Xiaotao, Huang, Mingquan, Sun, Baoguo

“…Due to differences in raw materials and production processes, different spirits exhibit various flavor even if undergo distillation operation. In this study,…”
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Molecular Sensomics Combined with Random Forest Model Can Reveal the Evolution of Flavor Type of Baijiu Based on Differential Markers by Huang, He, Chen, Yiyuan, Hou, Yaxin, Hong, Jiaxin, Chen, Hao, Zhao, Dongrui, Wu, Jihong, Li, Jinchen, Sun, Jinyuan, Sun, Xiaotao, Huang, Mingquan, Sun, Baoguo

“…Baijiu is popular with a long history and balanced flavor. Flavor type is the most widely used classification mode for Baijiu. However, the evolutionary…”
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Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters by Wu, Yashuai, Chen, Hao, Sun, Yue, Huang, He, Chen, Yiyuan, Hong, Jiaxin, Liu, Xinxin, Wei, Huayang, Tian, Wenjing, Zhao, Dongrui, Sun, Jinyuan, Huang, Mingquan, Sun, Baoguo

“…The storage process of Baijiu is an integral part of its production (the quality undergoes substantial changes during the aging process of Baijiu). As the…”
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Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics by Wu, Yashuai, Chen, Hao, Huang, He, Chen, Fangyuan, Hong, Jiaxin, Zhao, Dongrui, Zhang, Chunsheng, Zhao, Zhigang, Wang, Shimin, Ao, Ran, Sun, Baoguo

“…Long-chain fatty acid ethyl ester (LCFAEEs) is colorless and has a weak wax and cream aroma. It can be used as an intermediate for the synthesis of…”
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Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation by Wang, Junshan, Chen, Hao, Wu, Yashuai, Zhao, Dongrui

“…Baijiu is widely regarded as the national liquor of China and occupies a vital position in China’s food industry. In 2020, the total sales revenue of baijiu…”
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Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix by Hong, Jiaxin, Huang, He, Zhao, Dongrui, Sun, Jinyuan, Huang, Mingquan, Sun, Xiaotao, Sun, Baoguo

“…[Display omitted] •Flavor factors in northern strong-aroma Baijiu were studied by flavoromics.•78 aroma compounds were found responsible for the flavor quality…”
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Identification of peptides in Qingke baijiu and evaluation of its angiotensin converting enzyme (ACE) inhibitory activity and stability by Yin, Zhongtian, Yan, Ruyu, Jiang, Yunsong, Feng, Shengbao, Sun, Hailang, Sun, Jinyuan, Zhao, Dongrui, Li, Hehe, Wang, Bowen, Zhang, Ning

“…•Four novel ACEI peptides were identified from Qingke baijiu.•Hydrophobicity contributed significantly to the ACEI activity of the peptides.•Molecular docking…”
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Characterization of Key Aroma Compounds in Tartary Buckwheat (Fagopyrum tataricum Gaertn.) by Means of Sensory-Directed Flavor Analysis by Shi, Jie, Tong, Guoqiang, Yang, Qiang, Huang, Mingquan, Ye, Hong, Liu, Yuancai, Wu, Jihong, Zhang, Jinglin, Sun, Xiaotao, Zhao, Dongrui

“…The key odorants of tartary buckwheat (TB) were researched by a sensory-directed flavor analysis approach for the first time. After the volatiles of TB were…”
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Based on metabolomics, chemometrics, and modern separation omics: Identifying key in-pathway and out-pathway points for pesticide residues during solid-state fermentation of baijiu by Chen, Hao, Hong, Jiaxin, Huang, He, Zhao, Dongrui, Sun, Baoguo, Sun, Jinyuan, Huang, Mingquan, Sun, Xiaotao

“…[Display omitted] •Real samples were collected throughout the entire solid-state fermentation process.•Establish a consistent pesticide residue monitoring…”
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Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce‐aroma style baijiu by Huang, He, Wu, Yashuai, Chen, Hao, Hou, Yaxin, Wang, Junshan, Hong, Jiaxin, Zhao, Dongrui, Sun, Jinyuan, Huang, Mingquan, Sun, Baoguo

“…Abstract Background Baijiu is a very complex system and its flavor substances are endogenous, influenced by raw materials, starter, production process,…”
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Comparative study on key odorants of Jiujiang Fenggang Huangjiu and their succession regularities during aging using sensory-directed flavor analysis by Zhang, Bing, Wang, Juan, Jiang, Xinye, Huang, Mingquan, Liu, Hongqin, Meng, Nan, Wu, Jihong, Zhao, Dongrui

“…•Jiujiang Fenggang Huangjiu (JJFG) were studied using sensomics for the first time.•Seventy-seven odorants, including 7 new key odorants, were found in…”
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