Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics

Characterization of interphase volatile compounds in Chinese Luzhou-flavor liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS)

(2016) Xiaofei Ding et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of high pressure treatment on the aging characteristics of Chinese liquor as evaluated by electronic nose and chemical analysis

(2016) S. M. Zhu et al.   Scientific Reports

Analysis of volatile compounds in Chinese Laobaigan liquor using headspace solid-phase microextraction coupled with GC-MS

(2015) Liping Du et al.   Analytical Methods

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

Identification and Aroma Impact of Volatile Terpenes in Moutai Liquor

(2015) Li Wang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

Changes in Volatile Compounds of ChineseLuzhou-Flavor Liquor during the Fermentation and Distillation Process

(2015) Xiaofei Ding et al.   JOURNAL OF FOOD SCIENCE

Qualification and quantisation of processed strawberry juice based on electronic nose and tongue

(2015) Shanshan Qiu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry

(2015) Feng Yao et al.   Scientific Reports

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

Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison

(2013) Matteo Bordiga et al.   FOOD CHEMISTRY

Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features

(2013) Jia Zheng et al.   FOOD RESEARCH INTERNATIONAL

Variations in Physicochemical Properties of Chinese Fenjiu During Storage and High-Gravity Technology of Liquor Aging

(2013) Yanhong Ma et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Aroma characteristics of Moutai-flavour liquor produced withBacillus licheniformisby solid-state fermentation

(2013) R. Zhang et al.   LETTERS IN APPLIED MICROBIOLOGY

Classification and characterisation of Spanish red wines according to their appellation of origin based on chromatographic profiles and chemometric data analysis

(2012) Daniel Serrano-Lourido et al.   FOOD CHEMISTRY

Methanol and Major Volatile Compounds of Turkish Raki and Effect of Distillate Source

(2012) Turgut Cabaroglu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Identification of metabolic content of selected Amarone wine

(2011) Roberto Consonni et al.   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

Fast determination of principal volatile compounds in distilled spirits

(2010) Cristina López-Vázquez et al.   FOOD CONTROL

Monosaccharide anhydrides, new markers of toasted oak wood used for ageing wines and distillates

(2009) M.E. Alañón et al.   FOOD CHEMISTRY