Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies

Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach

(2022) Xizhen Sun et al.   FOOD CHEMISTRY

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

(2022) JianCai Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques

(2022) Lulu Wang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Identification, quantitation and sensorial contribution of lactones in brandies between China and France

(2021) Yuanyi Li et al.   FOOD CHEMISTRY

Elucidating oxidation-based flavour formation mechanism in the aging process of Chinese distilled spirits by electrochemistry and UPLC-Q-Orbitrap-MS/MS

(2021) Qing Zheng et al.   FOOD CHEMISTRY

An accurate single-step LLE method using keeper solvent for quantification of trace amounts of sotolon in Port and white table wines by HPLC-DAD

(2021) Juliana Milheiro 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

Insights into the mechanism of flavor compound changes in strong flavor baijiu during storage by using the density functional theory and molecular dynamics simulation

(2021) Zhangjun Huang et al.   FOOD CHEMISTRY

Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics

(2021) Wei Jia et al.   FOOD CHEMISTRY

Characterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis

(2021) Zhen Wang et al.   FOOD CHEMISTRY

Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies

(2020) Lulu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile compounds sorption during the aging of Chinese Liquor (Baijiu) using Pottery Powder

(2020) Min Li et al.   FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2019) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood

(2019) Eduardo Coelho et al.   FOOD CHEMISTRY

Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing

(2019) Lin Zhu et al.   FOOD CHEMISTRY

Rapid Determination of Sotolon in Fortified Wines Using a Miniaturized Liquid-Liquid Extraction Followed by LC-MS/MS Analysis

(2018) Vanda Pereira et al.   Journal of Analytical Methods in Chemistry

Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value

(2017) Shuang Chen et al.   JOURNAL OF FOOD SCIENCE

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

Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation

(2016) Yunwei Niu et al.   NATURAL PRODUCT RESEARCH

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

Port Wine Oxidation Management: A Multiparametric Kinetic Approach

(2013) Rui Costa Martins et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Odor-Active Compounds in Sweet-type Chinese Rice Wine by Aroma Extract Dilution Analysis with Special Emphasis on Sotolon

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

Oxygen Contribution to Wine Aroma Evolution during Bottle Aging

(2013) Maurizio Ugliano   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of a Sotolon Pathway in Dry White Wines

(2010) Alexandre Pons 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

Decrease of 4-Vinylguaiacol during Beer Aging and Formation of Apocynol and Vanillin in Beer

(2008) Nele Vanbeneden et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY