Effect of <i>Koji</i> on Flavor Compounds and Sensory Characteristics of Rice <i>Shochu</i>

Effect of <i>Koji</i> on Flavor Compounds and Sensory Characteristics of Rice <i>Shochu</i>

<i>Koji</i> is an important starter for rice <i>shochu</i> brewing and influences the rice <i>shochu</i> quality. Consequently, we studied the impacts of <i>koji</i> on the flavor compounds and sensory characteristics of rice <i>shochu</i>...

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Bibliographic Details
Main Authors: Huawei Yuan, Li Tan, Yu Zhao, Yuting Wang, Jianlong Li, Guangqian Liu, Chao Zhang, Kunyi Liu, Songtao Wang, Kai Lou
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Molecules
Subjects:
<i>koji</i>
rice <i>shochu</i>
sensory characteristics
fermentation
aroma characterization
Online Access:https://www.mdpi.com/1420-3049/28/6/2708

Internet

https://www.mdpi.com/1420-3049/28/6/2708

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