Recent advances in the understanding of off-flavors in alcoholic beverages: Generation, regulation, and challenges

An efficient phthalate ester-degrading Bacillus subtilis: Degradation kinetics, metabolic pathway, and catalytic mechanism of the key enzyme

(2021) Youqiang Xu et al.   ENVIRONMENTAL POLLUTION

Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies

(2020) Lulu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Proficiency-testing scheme for haloanisoles and halophenols in oak wood

(2020) Caterina Mazzoni et al.   ACCREDITATION AND QUALITY ASSURANCE

Multi-target optimization of solid phase microextraction to analyse key flavour compounds in wort and beer

(2020) Ana C. Vieira et al.   FOOD CHEMISTRY

Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis

(2020) Juan Wang et al.   FOOD RESEARCH INTERNATIONAL

Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu

(2020) Youqiang Xu et al.   FOOD CHEMISTRY

Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste

(2020) Xianli Gao et al.   FOOD CHEMISTRY

Identification of Dialkylpyrazines Off-Flavors in Oak Wood

(2019) Svitlana Shinkaruk et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation

(2019) Xianli Gao et al.   FOOD CHEMISTRY

Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu

(2019) Wei Dong et al.   FOOD RESEARCH INTERNATIONAL

Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2019) Xuebo Song et al.   FOOD CHEMISTRY

A Technological Solution to Modulate the Aroma Profile during Beer Fermentation

(2018) Lorenzo Guerrini et al.   Food and Bioprocess Technology

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

(2018) Dongrui Zhao et al.   FOOD RESEARCH INTERNATIONAL

Effect of Fermentation Processing on the Flavor of Baijiu

(2018) Huilin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Earthy and Musty Off-Flavor Episodes in Catfish Split-Pond Aquaculture Systems

(2018) Kevin K. Schrader et al.   NORTH AMERICAN JOURNAL OF AQUACULTURE

Identification of 2-Hydroxymethyl-3,6-diethyl-5-methylpyrazine as a Key Retronasal Burnt Flavor Compound in Soy Sauce Aroma Type Baijiu Using Sensory-Guided Isolation Assisted by Multivariate Data Analysis

(2018) Tengfei Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of 3-Methylindole as a Source of a “Mud”-like Off-Odor in Strong-Aroma Types of Base Baijiu

(2018) Wei Dong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value

(2017) Shuang Chen et al.   JOURNAL OF FOOD SCIENCE

The brewing process and microbial diversity of strong flavour Chinese spirits: a review

(2017) Youqiang Xu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Flavour-active volatile compounds in beer: production, regulation and control

(2017) Ademola O. Olaniran et al.   JOURNAL OF THE INSTITUTE OF BREWING

Degradation mechanisms of geosmin and 2-MIB during UV photolysis and UV/chlorine reactions

(2016) Tae-Kyoung Kim et al.   CHEMOSPHERE

Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide

(2016) Matias I. Kinzurik et al.   FOOD CHEMISTRY

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2016) Yang Zheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction–Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants

(2016) Sha Sha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inactivation of Dekkera bruxellensis yeasts in wine storage in brand new oak barrels using low electric current technology

(2015) Giuseppe Lustrato et al.   ANNALS OF MICROBIOLOGY

Removal of 2-MIB and geosmin using UV/persulfate: Contributions of hydroxyl and sulfate radicals

(2015) Pengchao Xie et al.   WATER RESEARCH

Exploring 2-aminoacetophenone contents in sparkling wines based on analytical data and statistical modelling

(2014) S. Ganß et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region

(2014) Peixuan Wang et al.   FOOD CONTROL

Lichenysin, a Cyclooctapeptide Occurring in Chinese Liquor Jiannanchun Reduced the Headspace Concentration of Phenolic Off-Flavors via Hydrogen-Bond Interactions

(2014) Rong Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the fermentation of high gravity thick sugar beet juice worts for efficient bioethanol production

(2013) Piotr Dziugan et al.   Biotechnology for Biofuels

Detection and Quantification of Natural Contaminants of Wine by Gas Chromatography–Differential Ion Mobility Spectrometry (GC-DMS)

(2013) Malick Camara et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Community of Environmental Streptomyces Related to Geosmin Development in Chinese Liquors

(2013) Hai Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of the Microbial Origin of Geosmin in Chinese Liquor

(2012) Hai Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Advances in the Control of Wine Spoilage byZygosaccharomycesandDekkera/Brettanomyces

(2012) J.M. Zuehlke et al.   Annual Review of Food Science and Technology

Characterisation of odour-active compounds in aged rum

(2011) Jorge A. Pino et al.   FOOD CHEMISTRY

Effects of the origins of Botrytis cinerea on earthy aromas from grape broth media further inoculated with Penicillium expansum

(2011) H. Morales-Valle et al.   FOOD MICROBIOLOGY

Identification of Impact Odorants Contributing to Fresh Mushroom Off-Flavor in Wines: Incidence of Their Reactivity with Nitrogen Compounds on the Decrease of the Olfactory Defect

(2011) Monique Pons et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Geosmin as Source of Earthy Odor in Different Aroma Type Chinese Liquors

(2011) Hai Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry

(2011) Wenlai Fan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Yeasts and wine off-flavours: a technological perspective

(2010) Manuel Malfeito-Ferreira   ANNALS OF MICROBIOLOGY

Determination of geosmin and 2,4,6-trichloroanisole in white and red Austrian wines by headspace SPME-GC/MS and comparison with sensory analysis

(2010) Georg Weingart et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Concentrations of viable airborne fungal spores and trichloroanisole in wine cellars

(2010) D. Haas et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparison of two SPME fibers for the extraction of some off-flavor cork-taint compounds in bottled wines investigated by GC–HRMS

(2009) Giuliana Bianco et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Molecular Fingerprinting by PCR-Denaturing Gradient Gel Electrophoresis Reveals Differences in the Levels of Microbial Diversity for Musty-Earthy Tainted Corks

(2009) C. Prat et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

(−)Geosmin sorption by enological yeasts in model wine and FTIR spectroscopy characterization of the sorbent

(2009) R. Pradelles et al.   FOOD CHEMISTRY

Multi-residue off-flavour profiling in wine using stir bar sorptive extraction–thermal desorption–gas chromatography–mass spectrometry

(2009) Céline Franc et al.   JOURNAL OF CHROMATOGRAPHY A

Development of a dynamic headspace solid-phase microextraction procedure coupled to GC–qMSD for evaluation the chemical profile in alcoholic beverages

(2008) F. Rodrigues et al.   ANALYTICA CHIMICA ACTA

The yeastSaccharomyces cerevisiae– the main character in beer brewing

(2008) Elizabeth J. Lodolo et al.   FEMS YEAST RESEARCH

Decrease of 4-Vinylguaiacol during Beer Aging and Formation of Apocynol and Vanillin in Beer

(2008) Nele Vanbeneden et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The influence of wort aeration and yeast preoxygenation on beer staling processes

(2007) Sofie A. Depraetere et al.   FOOD CHEMISTRY