Sensory profile and the contribution of key aroma compounds in Jiang-flavor rounded-base Baijiu produced in the Chishiu river basin

Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis

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

(2023) Lulu Wang et al.   Food Chemistry

Environmental factors induced metabolome shifts during Laobaigan-flavor Baijiu fermentation

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Development, validation and application of a fast GC-FID method for the analysis of volatile compounds in spirit drinks and wine

(2022) Mauro Paolini et al.   FOOD CONTROL

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

(2022) Xizhen Sun et al.   FOOD CHEMISTRY

Chinese Baijiu: The Perfect Works of Microorganisms

(2022) Wenying Tu et al.   Frontiers in Microbiology

Depth-depended quality comparison of light-flavor fermented grains from two fermentation rounds

(2022) Wenchao Cai et al.   FOOD RESEARCH INTERNATIONAL

“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu

(2022) Yashuai Wu et al.   Foods

Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry

(2022) Dan Qin et al.   Food Science and Human Wellness

Automatic and Intelligent Technologies of Solid-State Fermentation Process of Baijiu Production: Applications, Challenges, and Prospects

(2021) Hong Ye et al.   Foods

Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment

(2021) Xizhen Sun et al.   FOOD CHEMISTRY

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

(2021) Youqiang Xu 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

Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?

(2021) Jiawen Duan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Fermentation Processing on the Flavor of Baijiu

(2018) Huilin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

(2013) Yunzi Feng et al.   FOOD CHEMISTRY

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

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

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