Characterization of key aroma compounds in Laobaigan Chinese Baijiu by GC × GC ‐ TOF / MS and means of molecular sensory science

Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection

(2019) Xuebo Song et al.   FOOD CHEMISTRY

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

(2018) Dongrui Zhao et al.   FOOD RESEARCH INTERNATIONAL

Effect of Fermentation Processing on the Flavor of Baijiu

(2018) Huilin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments

(2018) Jinyuan Sun et al.   RSC Advances

Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography–Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis

(2017) Zuobing Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of different aroma-types of chinese liquors based on their aroma profile by gas chromatography-mass spectrometry and sensory evaluation

(2016) Zuobing Xiao et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2016) Yang Zheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of volatile compounds in Chinese Laobaigan liquor using headspace solid-phase microextraction coupled with GC-MS

(2015) Liping Du et al.   Analytical Methods

Characterization of Key Odorants in Chinese Chixiang Aroma-Type Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2015) Haiyan Fan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry

(2015) Yan Duan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry

(2015) Feng Yao et al.   Scientific Reports

Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2014) Wenjun Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Variations in Physicochemical Properties of Chinese Fenjiu During Storage and High-Gravity Technology of Liquor Aging

(2013) Yanhong Ma et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of ethanol, tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine

(2012) Remedios R. Villamor et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies

(2008) Luigi Poisson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative study of Eucalyptus dunnii volatile oil composition using retention indices and comprehensive two-dimensional gas chromatography coupled to time-of-flight and quadrupole mass spectrometry

(2008) Carin von Mühlen et al.   JOURNAL OF CHROMATOGRAPHY A