Revealing the key flavor components of Pixian Doubanjiang by molecular sensory science and flavor omics approaches and the interactions among flavor substances by quantum chemistry calculation

Food Chemistry 2026

View at publisher

Authors: Zhiluo Que, Ling Ao, Jianping Yang, Yao Jin, Shan Zeng, Caihong Shen, Xiaojuan Shen, Suyi Zhang, Rongqing Zhou, Chongde Wu

DOI: 10.1016/j.foodchem.2026.148699

Cited by: 1

References: 26

Fields of Study & Subjects

Fermentation and Sensory Analysis Biochemical Analysis and Sensing Techniques Sensory Analysis and Statistical Methods

References 26