Characterization of benzenemethanethiol in sesame-flavour baijiu by high-performance liquid chromatography-mass spectrometry and sensory science

Foodomics analysis of natural aging and gamma irradiation maturation in Chinese distilled Baijiu by UPLC-Orbitrap-MS/MS

(2020) Wei Jia et al.   FOOD CHEMISTRY

Directional design of a starter to assemble the initial microbial fermentation community of baijiu

(2020) Wenqing Zhang et al.   FOOD RESEARCH INTERNATIONAL

Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

(2019) Hehe Li et al.   FOOD CHEMISTRY

Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process

(2019) Yuwei Tan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood

(2019) Eduardo Coelho et al.   FOOD CHEMISTRY

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

Rosé wine volatile composition and the preferences of Chinese wine professionals

(2016) Jiaming Wang et al.   FOOD CHEMISTRY

1H NMR: A Novel Approach To Determining the Thermodynamic Properties of Acetaldehyde Condensation Reactions with Glycerol, (+)-Catechin, and Glutathione in Model Wine

(2016) Ana L. Peterson 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

Simple Quantitative Determination of Potent Thiols at Ultratrace Levels in Wine by Derivatization and High-Performance Liquid Chromatography–Tandem Mass Spectrometry (HPLC-MS/MS) Analysis

(2015) Dimitra L. Capone et al.   ANALYTICAL CHEMISTRY

Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography–tandem mass spectrometry

(2015) Cécile Thibon et al.   JOURNAL OF CHROMATOGRAPHY A

Identification of key odorants of fried cottage cheese and contribution of Galactomyces geotrichum MK017 to the formation of 2-phenylethanol and related rose-like aroma compounds

(2014) Małgorzata A. Majcher et al.   INTERNATIONAL DAIRY JOURNAL

Quantification and Odor Contribution of Volatile Thiols in Japanese Soy Sauce

(2013) Qi MENG et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chips

(2012) Raquel Garcia et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Varietal Thiols in Wine: Discovery, Analysis and Applications

(2011) Aurélie Roland et al.   CHEMICAL REVIEWS

Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines

(2011) Rubén Del Barrio-Galán et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Determination of Thiols in Yeast by HPLC Coupled with LTQ-Orbitrap Mass Spectrometry after Derivatization withp-(Hydroxymercuri)benzoate

(2010) Yulan Rao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection

(2010) Tracey E. Siebert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans

(2008) Laura Mateo-Vivaracho et al.   JOURNAL OF CHROMATOGRAPHY A

Chemical compounds released from five different woods used to make barrels for aging wines and spirits: volatile compounds and polyphenols

(2008) Mirko De Rosso et al.   WOOD SCIENCE AND TECHNOLOGY