Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel-Reference-Cited by-同舟云学术

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

Published:2015-09-25 Issue:1 Volume:53 Page:171-183
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Zhu Hong,Zhu Jie,Wang Lili,Li Zaigui

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-015-2035-5.pdf

Reference33 articles.

1. Andujar-Ortiz I, Moreno-Arribas M, Martín-Álvarez P, Pozo-Bayón M (2009) Analytical performance of three commonly used extraction methods for the gas chromatography–mass spectrometry analysis of wine volatile compounds. J Chromatogr A 1216:7351–7357

2. Antalick G, Perello M-C, de Revel G (2010) Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography–mass spectrometry. Food Chem 121:1236–1245

3. Burdock GA (2004) Fenaroli's handbook of flavor ingredients, 5th edn. CRC press, Boca Raton

4. Burin VM, Marchand S, de Revel G, Bordignon-Luiz MT (2013) Development and validation of method for heterocyclic compounds in wine: optimization of HS-SPME conditions applying a response surface methodology. Talanta 117:87–93

5. Callejon RM, Morales ML, Ferreira ACS, Troncoso AM (2008) Defining the typical aroma of sherry vinegar: sensory and chemical approach. J Agric Food Chem 56:8086–8095

Cited by 60 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Biofunctionality of a new vinegar rich in anthocyanin from red‐fleshed Niedzwetzky's apple: An ornamental plant;Journal of Food Science;2024-09-13

2. Screening Biogenic Volatile Organic Compounds from Common Portuguese Shrubs Using Headspace–Bar Adsorptive Microextraction (HS-BAµE);Separations;2024-09-09

3. The interaction between Lactobacillus delbrueckii ssp. bulgaricus M58 and Streptococcus thermophilus S10 can enhanced texture and flavor profile of fermented milk: Insights from metabolomics analysis;Journal of Dairy Science;2024-08

4. Study of Shanxi aged vinegar by non-targeted metabolomics techniques and antioxidant activity characteristics;Food Bioscience;2024-04

5. The Complexity of Chinese Cereal Vinegar Flavor: A Compositional and Sensory Perspective;Foods;2024-02-29