Significance and Impact of the Study: Pit mud is a determining factor in the aroma of Baijiu. This study analysed the aroma substances, microbial composition and physicochemical indexes of pit mud in different years. So as to reveal the effects of physicochemical indexes on microbial communities and flavour substances. The results may provide a basis for studying the physicochemical indexes, community structure and flavour of Wenwang pits, offering a reference for optimizing the aroma and flavour of Baijiu.
The study is focussed on the conditions that would provide the best ozone oxidation to decrease the taste and odour of the water from Eagle Gorge Reservoir. This study incorporated advanced analytical methods, such as solid phase microextraction (SPME) and flavour profile analyses (FPA), to evaluate the best method for improving taste and odour. The study developed first-order relationships between ozone dose and the oxidation of several taste and odour compounds. The results focussed on the importance and interactions between ozone dose, pH, hydrogen peroxide and contact time.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.