Aging status characterization of Chinese rice wine based on key aging-marker profiles combined with principal components analysis and partial least-squares regression

Author:

Wang Na,Zhou Zhemin,Chen Shuang

Funder

National Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference60 articles.

1. Chen S, Xu Y, Qian MC (2018) Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis. Flavour Fragr J 33:263–271

2. Li JS (2001) Sources of color components, aroma components and tast components in yellow rice wine. Liquor Making Sci Technol 3:48–50. https://www.cnki.com.cn/Article/CJFDTotal-NJKJ200103023.htm(in Chinese)

3. Zhang MX, Wu YW, Duan CHQ (2008) Progress in study of aromatic compounds in grape and wine. Sci Agric Sinica 7:2098–2104. https://login.cnki.net/login/?platform=kdoc&ForceReLogin=1&ReturnUrl=http%3a%2f%2fwww.cnki.com.cn%2fArticle%2fCJFDTotal-ZNYK200807032.htm(in Chinese)

4. Wang N, Chen S, Zhou ZM (2019) Characterization of volatile organic compounds as potential ageing-markers in Chinese rice wine using multivariable statistics. J Sci Food Agric 99:6444–6454

5. Shen F, Li FZ, Liu DL, Xu HR, Ying YB, Li BB (2012) Ageing status characterization of Chinese rice wines using chemical descriptors combined with multivariate data analysis. Food Control 25:458–463

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