Characterization of odor-active compounds of various Chinese “Wuliangye” liquors by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory evaluation-Reference-Cited by-同舟云学术

Characterization of odor-active compounds of various Chinese “Wuliangye” liquors by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory evaluation

Published:2017-07-12 Issue:sup1 Volume:20 Page:S735-S745
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Niu Yunwei¹,Kong Jiali¹,Xiao Zuobing¹²,Chen Feng³,Ma Ning¹,Zhu Jiancai¹

Affiliation:

1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China

2. Shanghai Research Institute of Fragrance and Flavor Industry, Shanghai Institute of Technology, Shanghai, PR China

3. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, USA

Funder

National Natural Science Foundation of China

Shanghai Engineering Technology Research Center of Fragrance and Flavor

National Key Research and Development Program Nanotechnology Specific Project

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1309549

Reference40 articles.

1. Characterization of Geosmin as Source of Earthy Odor in Different Aroma Type Chinese Liquors

2. Traditional Chinese Biotechnology

3. Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

4. Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor

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