Low Quantity but Critical Contribution to Flavor: Review of The Current Understanding of Volatile Sulfur-containing Compounds in Baijiu

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

(2021) Jingyi Du et al.   FOOD CHEMISTRY

Construction of a synthetic microbial community for the biosynthesis of volatile sulfur compound by multi-module division of labor

(2021) Rubing Du et al.   FOOD CHEMISTRY

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

(2021) Xuebo Song et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2021) Ziyang Wu 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

Aging status characterization of Chinese rice wine based on key aging-marker profiles combined with principal components analysis and partial least-squares regression

(2020) Na Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation

(2020) Matias I. Kinzurik et al.   FOOD MICROBIOLOGY

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

Recent advances in Baijiu analysis by chromatography based technology–A review

(2020) Wei Jia et al.   FOOD CHEMISTRY

Three Extraction Methods in Combination with GC×GC-TOFMS for the Detailed Investigation of Volatiles in Chinese Herbaceous Aroma-Type Baijiu

(2020) Lulu Wang et al.   MOLECULES

Yeasts and their importance to the flavour of traditional Chinese liquor: a review

(2019) Diqiang Wang et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

Analysis of potential cyanide antidote, dimethyl trisulfide, in whole blood by dynamic headspace gas chromatography–mass spectroscopy

(2019) Subrata Bhadra et al.   JOURNAL OF CHROMATOGRAPHY A

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

(2019) Hehe Li et al.   FOOD CHEMISTRY

Characterization of Volatile Organic Compounds as Potential Ageing‐markers in Chinese Rice Wine using Multivariable Statistics

(2019) Na Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Ethanol on the Adsorption of Volatile Sulfur Compounds on Solid Phase Micro-Extraction Fiber Coatings and the Implication for Analysis in Wine

(2019) Peter M. Davis et al.   MOLECULES

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

Antioxidant action and effectiveness of sulfur-containing amino acid during deep frying

(2019) H. F. Emilie Heng et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Loss and formation of malodorous volatile sulfhydryl compounds during wine storage

(2018) Gal Y. Kreitman et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Generation of 2-Furfurylthiol by Carbon–Sulfur Lyase from the Baijiu Yeast Saccharomyces cerevisiae G20

(2018) Musu Zha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Fermentation Processing on the Flavor of Baijiu

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

Recent advances in modulator technology for comprehensive two dimensional gas chromatography

(2018) H. Daniel Bahaghighat et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

(2017) Yunwei Niu et al.   FOOD CHEMISTRY

Factors Affecting Dimethyl Trisulfide Formation in Wine

(2017) Nahoko Nishibori et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

STR3 and CYS3 Contribute to 2-Furfurylthiol Biosynthesis in Chinese Sesame-Flavored Baijiu Yeast

(2017) Musu Zha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Mystery behind Chinese liquor fermentation

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

1,1-Diethoxymethane and methanethiol as age markers in Chinese roasted-sesame-like aroma and flavour type liquor

(2016) Mengxu Zhu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines

(2016) Ernesto Franco-Luesma et al.   FOOD CHEMISTRY

Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide

(2016) Matias I. Kinzurik et al.   FOOD CHEMISTRY

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

Recent developments in the analysis of musty odour compounds in water and wine: A review

(2016) R.M. Callejón et al.   JOURNAL OF CHROMATOGRAPHY A

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

Sources of volatile sulfur compounds in wine

(2015) M.E. Smith et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

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

Characterization of Key Odorants in Chinese Chixiang Aroma-Type Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2015) Haiyan Fan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evolution of Volatile Sulfur Compounds during Wine Fermentation

(2015) Matias I. Kinzurik et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reactivity and stability of selected flavor compounds

(2015) Monthana Weerawatanakorn et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

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

Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC–Olfactometry and GC–PFPD

(2014) Kanjana Mahattanatawee et al.   FOOD CHEMISTRY

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

Applications of stir-bar sorptive extraction to food analysis

(2013) Migaku Kawaguchi et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Characterization of Geosmin as Source of Earthy Odor in Different Aroma Type Chinese Liquors

(2011) Hai Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Study on the Role of Precursors in Coffee Flavor Formation Using In-Bean Experiments

(2009) Luigi Poisson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Multi-residue off-flavour profiling in wine using stir bar sorptive extraction–thermal desorption–gas chromatography–mass spectrometry

(2009) Céline Franc et al.   JOURNAL OF CHROMATOGRAPHY A