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

Sensory evaluation and gas chromatography-mass spectrometry (GC-MS) analysis of the volatile extracts of pummelo (Citrus maxima) peel

(2014) Hao Sun et al.   FLAVOUR AND FRAGRANCE JOURNAL

Use of Stir Bar Sorptive Extraction and Thermal Desorption for Gas Chromatography-Mass Spectrometry Characterization of Selected Volatile Compounds in Chinese Liquors

(2014) Yunwei Niu et al.   Food Analytical Methods

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

Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained

(2013) R. Noguerol-Pato et al.   FOOD CHEMISTRY

Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses

(2012) R. Noguerol-Pato et al.   FOOD CHEMISTRY

Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starter

(2011) Chunlin Zhang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Optimization of the distillation process of Chinese liquor by comprehensive experimental investigation

(2011) Hailong Li et al.   FOOD AND BIOPRODUCTS PROCESSING

Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC–MS

(2011) M. González Álvarez et al.   FOOD CHEMISTRY

Characterisation of odour-active compounds in aged rum

(2011) Jorge A. Pino et al.   FOOD CHEMISTRY

Characterization of odor-active compounds of various cherry wines by gas chromatography–mass spectrometry, gas chromatography–olfactometry and their correlation with sensory attributes

(2011) Yunwei Niu et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry

(2011) Wenlai Fan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Application of new fungicides under good agricultural practices and their effects on the volatile profile of white wines

(2010) R.M. González-Rodríguez et al.   FOOD RESEARCH INTERNATIONAL

Relationship between Nonvolatile Composition and Sensory Properties of Premium Spanish Red Wines and Their Correlation to Quality Perception

(2010) María-Pilar Sáenz-Navajas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitative determination and characterisation of the main odourants of Mencía monovarietal red wines

(2009) R. Noguerol-Pato et al.   FOOD CHEMISTRY

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Microorganisms in Daqu: a starter culture of Chinese Maotai-flavor liquor

(2008) Chang-lu Wang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY