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Updated: Feb 22, 2026

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

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Relationship between sulfur compounds and Baijiu flavor: composition, flavor characteristics, and modulation

Ting Li1, Ying Lang2, Yangyang Huo1

  • 1Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Beijing 100048, China.

Food Chemistry
|February 20, 2026
PubMed

Keywords:
Alcoholic beveragesAroma-active compoundsFlavorSensory interactionsTrace compounds

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