Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments

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

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

Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach

(2016) Laura Franitza et al.   JOURNAL OF AGRICULTURAL AND 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

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

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

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

Assessment of the Aroma Impact of Major Odor-Active Thiols in Pan-Roasted White Sesame Seeds by Calculation of Odor Activity Values

(2011) Hitoshi Tamura et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2010) Hitoshi Tamura 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

Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies

(2008) Luigi Poisson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY