Characterization of key sulfur aroma compounds and enantiomer distribution in Yingjia Gongjiu

Rapid qualitative and quantitative analysis of strong aroma base liquor based on SPME-MS combined with chemometrics

(2021) Zongbao Sun et al.   Food Science and Human Wellness

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

Identification of volatile sulfur-containing compounds and the precursor of dimethyl sulfide in cold-pressed rapeseed oil by GC–SCD and UPLC–MS/MS

(2021) Pei Yu et al.   FOOD CHEMISTRY

Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu

(2021) Xuebo Song et al.   FOOD CHEMISTRY

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

(2021) Jinyuan Sun et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Distribution and Quantification of 1,2-Propylene Glycol Enantiomers in Baijiu

(2021) Hao Xu et al.   Foods

Chirality: An Important Phenomenon Regarding Biosynthesis, Perception, and Authenticity of Flavor Compounds

(2020) Karl-Heinz Engel   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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 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

Sensory evaluation of the synergism among ester odorants in light aroma-type liquor by odor threshold, aroma intensity and flash GC electronic nose

(2018) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Major Odor-Active Compounds in Dry Jujube Cultivars by Application of Gas Chromatography–Olfactometry and Odor Activity Value

(2018) Jiancai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of 3-Methylindole as a Source of a “Mud”-like Off-Odor in Strong-Aroma Types of Base Baijiu

(2018) Wei Dong et al.   JOURNAL OF AGRICULTURAL AND FOOD 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

Enantiodifferentiation of 1,2-propanediol in various wines as phenylboronate ester with multidimensional gas chromatography-mass spectrometry

(2016) Johannes Langen et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

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

(2016) Zuobing Xiao et al.   FLAVOUR AND FRAGRANCE JOURNAL

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

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

Aromatic profile of Brazilian sparkling wines produced with classical and innovative grape varieties

(2014) Vinícius Caliari et al.   FOOD RESEARCH INTERNATIONAL

Identification of Aroma Active Compounds of Cereal Coffee Brew and Its Roasted Ingredients

(2013) Małgorzata A. Majcher et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

(2013) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fast headspace-enantioselective GC–mass spectrometric-multivariate statistical method for routine authentication of flavoured fruit foods

(2011) Cecilia Cagliero et al.   FOOD CHEMISTRY

The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine

(2011) Miguel Roncoroni et al.   FOOD MICROBIOLOGY

Identification of Novel Aroma-Active Thiols in Pan-Roasted White Sesame Seeds

(2010) Hitoshi Tamura 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

Analysis, Occurrence, and Potential Sensory Significance of Five Polyfunctional Mercaptans in White Wines

(2010) Laura Mateo-Vivaracho et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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