Comparative characterization of key compounds of Sauce-flavored rounded-Baijiu in northern and southern China and the potential possibility of similar quality of their combined products.

The flavor characteristics and sensory attributes of northern Sauce-flavored rounded-Baijiu (NR) and southern Sauce-flavored rounded-Baijiu (SR) were systematically studied. A total of 56 major flavor compounds were quantitatively detected through Gas chromatography-flame ionization detection (GC-FID). Besides, 20 kinds of key aroma compounds and 7 significant differential compounds were identified by calculating the odor activity values (OAVs) and orthogonal partial least squares discriminant analysis (OPLS-DA) of flavor compounds in NR and SR.

The mechanism of FBKL4.010 produced tetramethylpyrazine in the liquid fermentation by comparative transcriptomic techniques.

Tetramethylpyrazine (TTMP) is considered a crucial flavor component in Moutai-flavored liquor. FBKL4.010 () is the dominant species found in Moutai-flavor Daqu, and this study aims to determine the mechanism by which produces TTMP during liquid fermentation of Moutai-flavor Daqu.

Multiple bioinformatics analysis identifies IGFBP1 as associated with the prognosis of stomach adenocarcinoma.

This study aimed to screen the hub gene for predicting the prognosis of patients with stomach adenocarcinoma (STAD). The RNA-sequencing expression data and clinical data of STAD were collected from the cancer genome atlas. The R package "limma" was performed to ascertain the differentially expressed genes (DEGs) between the relapse group and non-relapse group, and the DEGs between the survival dead status group and survival alive status group were screened.

Determining the changes in metabolites of Dendrobium officinale juice fermented with starter cultures containing Saccharomycopsis fibuligera FBKL2.8DCJS1 and Lactobacillus paracasei FBKL1.3028 through untargeted metabolomics.

Background: The present study aimed to investigate the changes in volatile components and metabolites of Dendrobium officinale (D. officinale) juice fermented with starter cultures containing Saccharomycopsis fibuligera and Lactobacillus paracasei at 28 ℃ for 15 days and post-ripened at 4 ℃ for 30 days using untargeted metabolomics of liquid chromatography-mass spectrometry (LC-MS) and headspace solid-phase microextraction-gas chromatography (HS-SPME-GC-MS) before and after fermentation.

Results: The results showed that the alcohol contents in the S.