Dynamic changes of flavor characterization of lager beer during barrel aging process based on untargeted volatilomics
> 0.89). These findings establish a predictive chemical-sensory framework for understanding flavor development during barrel aging.
Authors
- Shumin Hu (ORCID: https://orcid.org/0000-0001-7889-9309)
- Hua Yin (ORCID: https://orcid.org/0000-0001-9803-7976)
- Junhong Yu
- Hualei Chen
- Xing Lei
- Yaqi Shi
- Haixin Liu
- Yajie Tang
- Peng Yan
- Shuping Shao
- Zhaoxia Yang
Institutions
- Shandong University (CN)
- Shandong Food Fermentation Industry Research and Design Institute (CN)
- State Key Laboratory of Microbial Technology
Publication Details
- Journal
- Food Chemistry X
- Published
- 2026-04-22
- DOI
- https://doi.org/10.1016/j.fochx.2026.103901
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Qingdao Postdoctoral Science Foundation