Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis

Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China

(2013) Bao Jiang et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach

(2013) Daniel Langos 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

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

(2012) Tao Luo et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

Identification and Quantification of Impact Aroma Compounds in 4 Nonfloral Vitis vinifera Varieties Grapes

(2009) Wenlai Fan et al.   JOURNAL OF FOOD SCIENCE

Study of tetramethylpyrazine formation in fermentation system from glucose by Bacillus subtilis XZ1124

(2009) B. Zhu et al.   New Biotechnology

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