Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS Analyses

(2021) Guozhong Zhao et al.   Frontiers in Microbiology

Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis

(2020) Yan Yan et al.   FOOD RESEARCH INTERNATIONAL

Quantitation of pyrazines in Baijiu and during production process by a rapid and sensitive direct injection UPLC-MS/MS approach

(2020) Yan Yan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical and Sensory Characteristics of Soy Sauce: A Review

(2020) Carmen Diez-Simon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production

(2020) Junlin Wei et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2019) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory Characterization of Dominant Malawi Peanut Varieties After Roasting

(2019) Aggrey Pemba Gama et al.   JOURNAL OF FOOD SCIENCE

Enzymatic cascade in Pseudomonas for pyrazine production from α‐amino acids

(2019) Shunsuke Masuo et al.   CHEMBIOCHEM

6-(2-Formyl-5-methyl-1H-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma-Type Chinese Baijiu

(2019) Tengfei Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of hot air-assisted radio frequency roasting on nutritional quality and aroma composition of cashew nut kernels

(2019) Meiji Liao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Fermentation Processing on the Flavor of Baijiu

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

On relating rheology and oral tribology to sensory properties in hydrogels

(2018) Emma M. Krop et al.   FOOD HYDROCOLLOIDS

Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS-SPME-GC-MS

(2018) Yi Gong et al.   JOURNAL OF FOOD SCIENCE

Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems

(2018) Gustavo Luis Leonardo Scalone et al.   FOOD CHEMISTRY

Mystery behind Chinese liquor fermentation

(2017) Guangyuan Jin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The olfactory masking effect of ethylphenols: Characterization and elucidation of its origin

(2016) S. Tempere et al.   FOOD QUALITY AND PREFERENCE

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

Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction–Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants

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

Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation

(2016) Yunwei Niu et al.   NATURAL PRODUCT RESEARCH

Distribution and Organoleptic Impact of Ethyl 3-Hydroxybutanoate Enantiomers in Wine

(2015) Georgia Lytra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis

(2014) Xiaoxin Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comprehensive two-dimensional gas chromatography coupled with static headspace sampling to analyze volatile compounds: Application to almonds

(2014) Pilar Manzano et al.   JOURNAL OF SEPARATION SCIENCE

Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution

(2013) Georgia Lytra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile profiling of high quality hazelnuts (Corylus avellana L.): Chemical indices of roasting

(2012) Luca Nicolotti et al.   FOOD CHEMISTRY

Impact of Perceptive Interactions on Red Wine Fruity Aroma

(2012) Georgia Lytra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microbial metabolism of pyrazines

(2011) K. S. Rajini et al.   CRITICAL REVIEWS IN MICROBIOLOGY

Analysing sensory panel performance in a proficiency test using the PanelCheck software

(2009) Oliver Tomic et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

High-yield fermentative preparation of tetramethylpyrazine by Bacillus sp. using an endogenous precursor approach

(2009) Bing-Feng Zhu et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Synergistic Mixture Interactions in Detection of Perithreshold Odors by Humans

(2008) T. Miyazawa et al.   CHEMICAL SENSES

DEVELOPMENT OF A QUANTITATIVE SENSORY METHOD FOR THE DESCRIPTION OF YOUNG RED WINES FROM RIOJA ALAVESA

(2008) I. ETAIO et al.   JOURNAL OF SENSORY STUDIES