Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics

Unraveling of the Aroma-Active Compounds in Virgin Camellia Oil (Camellia oleifera Abel) Using Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Studies

(2021) Xiao Jia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the key odorants contributing to retronasal olfaction during bread consumption

(2020) Dandan Pu et al.   FOOD CHEMISTRY

Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies

(2020) Lulu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of a Mixed-Species Biofilm Is a Survival Strategy for Unculturable Lactic Acid Bacteria and Saccharomyces cerevisiae in Daqu, a Chinese Traditional Fermentation Starter

(2020) Yi Fan et al.   Frontiers in Microbiology

Accelerating aroma formation of raw soy sauce using low intensity sonication

(2020) Xianli Gao et al.   FOOD CHEMISTRY

Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value

(2020) JianCai Zhu et al.   FOOD RESEARCH INTERNATIONAL

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

Production of Methionol from 3-Methylthiopropionaldehyde by Catalysis of the Yeast Alcohol Dehydrogenase Adh4p

(2020) Yixin Che et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis

(2020) Juan Wang et al.   FOOD RESEARCH INTERNATIONAL

Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu

(2020) Xuebo Song et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of aroma-active compounds and perceptual interaction between esters and sulfur compounds in Xi baijiu

(2020) Ning Ma et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Key Odorant Differences in Fragrant Brassica napus and Brassica juncea Oils Revealed by Gas Chromatography–Olfactometry, Odor Activity Values, and Aroma Recombination

(2020) Xiao Jia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2019) Qian Fan et al.   FLAVOUR AND FRAGRANCE JOURNAL

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

(2019) Wei Dong et al.   FOOD RESEARCH INTERNATIONAL

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavour Daqu

(2019) Guangsen Fan et al.   JOURNAL OF THE INSTITUTE OF BREWING

Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice

(2019) Xueli Pang et al.   FOOD CHEMISTRY

Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing

(2019) Lin Zhu et al.   FOOD CHEMISTRY

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

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

Microbiome–Metabolomics Analysis of the Impacts of Long-Term Dietary Advanced-Glycation-End-Product Consumption on C57BL/6 Mouse Fecal Microbiota and Metabolites

(2018) Wanting Qu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry

(2017) Zhilei Zhou et al.   JOURNAL OF CHROMATOGRAPHY A

Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value

(2017) Shuang Chen et al.   JOURNAL OF FOOD SCIENCE

The geographical patterns of Chinese liquors during 1995–2004

(2017) Xilin Zhao et al.   Journal of Maps

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

Regulating ehrlich and demethiolation pathways for alcohols production by the expression of ubiquitin-protein ligase gene HUWE1

(2016) Quan Zhang et al.   Scientific Reports

Methionine Metabolism: Major Pathways and Enzymes Involved and Strategies for Control and Diversification of Volatile Sulfur Compounds in Cheese

(2013) María Del Carmen Martínez-Cuesta et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Varietal Thiols in Wine: Discovery, Analysis and Applications

(2011) Aurélie Roland et al.   CHEMICAL REVIEWS