Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment
Authors
Keywords
Baijiu, Volatiles, Aroma, E-nose, SPME-MS, Classification
Journal
FOOD CHEMISTRY
Volume 337, Issue -, Pages 128002
Publisher
Elsevier BV
Online
2020-09-06
DOI
10.1016/j.foodchem.2020.128002
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Determination of volatile compounds in Baijiu using simultaneous chromatographic analysis on two columns
- (2020) Xi He et al. JOURNAL OF THE INSTITUTE OF BREWING
- Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry
- (2019) Xuebo Song et al. FOOD CHEMISTRY
- Partial least squares-discriminant analysis (PLS-DA) for classification of high-dimensional (HD) data: a review of contemporary practice strategies and knowledge gaps
- (2018) Loong Chuen Lee et al. ANALYST
- Effect of Fermentation Processing on the Flavor of Baijiu
- (2018) Huilin Liu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Joint direct injection and GC–MS chemometric approach for chemical profile and sulfur compounds of sesame-flavor Chinese Baijiu (Chinese liquor)
- (2017) Jinyuan Sun et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Classification of Aroma Styles and Geographic Origins of Chinese Liquors Using Chemometrics Based on Fluorescence Spectroscopy
- (2017) Y. Ma et al. Journal of Applied Spectroscopy
- Classification of Multiple Chinese Liquors by Means of a QCM-based E-Nose and MDS-SVM Classifier
- (2017) Qiang Li et al. SENSORS
- Mystery behind Chinese liquor fermentation
- (2017) Guangyuan Jin et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of high pressure treatment and short term storage on changes in main volatile compounds of Chinese liquor
- (2017) Menglong Xu et al. Scientific Reports
- 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
- Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods
- (2016) Angelika Ziółkowska et al. FOOD CHEMISTRY
- The Verification of the Usefulness of Electronic Nose Based on Ultra-Fast Gas Chromatography and Four Different Chemometric Methods for Rapid Analysis of Spirit Beverages
- (2016) Paulina Wiśniewska et al. Journal of Analytical Methods in Chemistry
- Discrimination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods
- (2015) Qi Peng et al. FOOD CHEMISTRY
- The Occurrence of Propyl Lactate in Chinese Baijius (Chinese Liquors) Detected by Direct Injection Coupled with Gas Chromatography-Mass Spectrometry
- (2015) Jihong Wu et al. MOLECULES
- A new spectral variable selection pattern using competitive adaptive reweighted sampling combined with successive projections algorithm
- (2014) Guo Tang et al. ANALYST
- Development of a Colorimetric Sensor Array for the Discrimination of Chinese Liquors Based on Selected Volatile Markers Determined by GC-MS
- (2014) Jun-Jie Li et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Determination of Chinese liquors from different geographic origins by combination of mass spectrometry and chemometric technique
- (2013) Pingyan Cheng et al. FOOD CONTROL
- Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features
- (2013) Jia Zheng et al. FOOD RESEARCH INTERNATIONAL
- Colorimetric artificial nose for baijiu identification
- (2012) Zhang Ya et al. FLAVOUR AND FRAGRANCE JOURNAL
- A Chinese liquor classification method based on liquid evaporation with one unmodulated metal oxide gas sensor
- (2011) Qiong Zhou et al. SENSORS AND ACTUATORS B-CHEMICAL
- Identification of the Botanical Origin of Raw Spirits Produced from Rye, Potato, and Corn Based on Volatile Compounds Analysis Using a SPME-MS Method
- (2010) Henryk H. Jeleń et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Comparison of PLS1-DA, PLS2-DA and SIMCA for classification by origin of crude petroleum oils by MIR and virgin olive oils by NIR for different spectral regions
- (2010) O. Galtier et al. VIBRATIONAL SPECTROSCOPY
- Expressing Forest Origins in the Chemical Composition of Cooperage Oak Woods and Corresponding Wines by Using FTICR-MS
- (2008) Regis D. Gougeon et al. CHEMISTRY-A EUROPEAN JOURNAL
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started