Characterization of the key aroma compounds of a sweet rice alcoholic beverage fermented with Saccharomycopsis fibuligera
Author:
Funder
Education Department of Hunan Province
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04833-4.pdf
Reference36 articles.
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3. Cullere L, Escudero A, Cacho J, Ferreira V (2004) Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J Agric Food Chem 52:1653–1660. https://doi.org/10.1021/jf0350820
4. Czerny M, Christlbauer M, Christlbauer M, Fischer A, Granvogl M, Hammer M, Hartl C, Hernandez NM, Schieberle P (2008) 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. Eur Food Res Technol 228(2):265–273. https://doi.org/10.1007/s00217-008-0931-x
5. El Hadi MA, Zhang FJ, Wu FF, ZhouCH TJ (2013) Advances in fruit aroma volatile research. Molecules 18(7):8200–8229. https://doi.org/10.3390/molecules18078200
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