Exploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods

Content changes of Jiupei tripeptide Tyr-Gly-Asp during simulated distillation process of baijiu and the potential in vivo antioxidant ability investigation

(2021) Yunsong Jiang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

(2021) Youqiang Xu et al.   FOOD CHEMISTRY

Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies

(2021) Fei He et al.   FOOD CHEMISTRY

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

(2021) Ziyang Wu et al.   FOOD CHEMISTRY

Key Odorant Differences in Fragrant Brassica napus and Brassica juncea Oils Revealed by Gas Chromatography–Olfactometry, Odor Activity Values, and Aroma Recombination

(2020) Xiao Jia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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 key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

(2018) Dongrui Zhao et al.   FOOD RESEARCH INTERNATIONAL

Effect of Fermentation Processing on the Flavor of Baijiu

(2018) Huilin Liu 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 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

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

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

(2013) Jia Zheng et al.   FOOD RESEARCH INTERNATIONAL

VARIATIONS OF FLAVOR SUBSTANCES IN DISTILLATION PROCESS OF CHINESE LUZHOU-FLAVOR LIQUOR

(2011) HAILONG LI et al.   JOURNAL OF FOOD PROCESS ENGINEERING