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Fan, H., Fan, W. and Xu, Y. (2015) Characterization of Key Odorants in Chinese Chixiang Aroma-Type Liquor by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies. Journal of Agricultural and Food Chemistry, 63, 3660-3668.
https://doi.org/10.1021/jf506238f

has been cited by the following article:

• TITLE: Effect of Marine Bacillus BC-2 on the Health-Beneficial Ingredients of Flavor Liquor

  AUTHORS: Yueming Li, Jianchun Xu, Zhimei Xu

  KEYWORDS: Luzhou-Flavor Liquor, Marine Bacillus BC-2, Flavoring Components

  JOURNAL NAME: Food and Nutrition Sciences, Vol.10 No.6, June 14, 2019

  ABSTRACT: The main aroma component of Luzhou-flavor Liquor is ethyl caproate, which is combined with appropriate amount of ethyl butyrate, ethyl acetate, ethyl lactate and so on. By adding the marine bacillus BC-2 (Accession number: MK811408) to substrate sludge, the bacillus complex bacterial liquid (pit Mud Functional Bacterial liquid) has been modified. The complex bacterial liquid was used in the production of Luzhou-flavor Liquor and it dramatically promoted the content of health-beneficial ingredients in the new workshop. These results demonstrated that the marine bacillus BC-2 can effectively improve the quality and health benefit of Luzhou-flavor Liquor.