Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu
Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu
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Author / Creator
Yuan, Huawei , Tan, Li , Zhao, Yu , Wang, Yuting , Li, Jianlong , Liu, Guangqian , Zhang, Chao , Liu, Kunyi , Wang, Songtao and Lou, Kai
Publisher
Switzerland: MDPI AG
Journal title
Language
English
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Publication information
Publisher
Switzerland: MDPI AG
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Scope and Contents
Contents
Koji is an important starter for rice shochu brewing and influences the rice shochu quality. Consequently, we studied the impacts of koji on the flavor compounds and sensory characteristics of rice shochu using molds Aspergillus kawachii SICC 3.917 (A-K), Aspergillus oryzae SICC 3.79(A-O), Aspergillus Niger CICC 2372 (A-N), Rhizopus oryzae CICC 402...
Alternative Titles
Full title
Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_6e0c228c9c0e4b78933b42b96b1aa98f
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_6e0c228c9c0e4b78933b42b96b1aa98f
Other Identifiers
ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules28062708
