Related Experiment Video

Updated: May 12, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

Exploring the origin of off-flavor compounds in bacterial-type shuidouchi using molecular sensory science techniques

Meijing Chen1, Aiqi Ren1, Yuxuan Yao1

  • 1Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agrobioengineering, Guizhou University, Guiyang 550025, Guizhou Province, China.

Food Chemistry: X
|May 11, 2026
PubMed

Keywords:
Molecular dockingMolecular sensory scienceOff-flavorPerceptual interactionsShuidouchi

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