Sichuan industrial paocai and traditional home-made paocai have different aroma profiles
due to different manufacturing techniques, but detailed information about the aroma profiles …

Volatile and non-volatile compounds in coffee directly affect the beverage's quality. This
study aimed to demonstrate how the organic acids and volatile profiles were impacted by …

To improve the aroma of bread, two aroma-producing yeast isolates from the Chinese liquor
starter culture called Daqu, Meyerozyma guilliermondii CGMCC 17606 and Pichia …

Microorganisms produce hundreds of aroma-active compounds during fermentation process
which affect the flavor of the final wine product. The current study explored the enological …

Despite being used chiefly for fermenting the sugars of grape must to alcohol, wine yeasts
(most prominently Saccharomyces cerevisiae) play a pivotal role in the final aroma profiles …

Low-temperature fermentation is considered to enrich the aroma of wine. The metabolism of
Saccharomyces cerevisiae responding to low temperatures is intricate and this complexity is …

Wine is a highly complex mixture of components with different chemical natures. These
components largely define wine's appearance, aroma, taste, and mouthfeel properties …

Sustainable production of bulk chemicals is one of the major challenges in the chemical
industry, particularly due to their low market prices. This includes short and medium chain …

In this study, mixed starter cultures of yeast and lactobacilli were used for type I sourdough
bread making to evaluate their ability to improve bread quality and increase the amount of …

The flavour profiles of beef jerky separately inoculated with different autochthonous lactic
acid bacteria (LAB) strains (Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and …