Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis

Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu

(2019) Wei Dong et al.   FOOD RESEARCH INTERNATIONAL

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

A comparison of RATA questions with descriptive analysis: Insights from three studies with complex/similar products

(2018) Gastón Ares et al.   JOURNAL OF SENSORY STUDIES

Characterization of odor-active compounds of various Chinese “Wuliangye” liquors by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory evaluation

(2017) Yunwei Niu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of different distillation patterns on main compounds of Chinese Luzhou -flavour raw liquors

(2017) Xiaofei Ding et al.   JOURNAL OF THE INSTITUTE OF BREWING

The brewing process and microbial diversity of strong flavour Chinese spirits: a review

(2017) Youqiang Xu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Mystery behind Chinese liquor fermentation

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

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

Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol–gel fibre

(2015) Pei-Pei Wang et al.   FOOD CHEMISTRY

Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production

(2015) Xiao-long Hu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

A winery-scale trial of the use of antimicrobial plant phenolic extracts as preservatives during wine ageing in barrels

(2013) Eva M. González-Rompinelli 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

Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC–MS) analysis of aroma compounds in cooked beef using response surface methodology

(2012) Q.L. Ma et al.   MICROCHEMICAL JOURNAL

Solid-Phase Microextraction (SPME) Techniques for Quality Characterization of Food Products: A Review

(2010) Sundar Balasubramanian et al.   Food and Bioprocess Technology

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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