Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation-Reference-Cited by-同舟云学术

Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation

Published:2016-11-11 Issue:8 Volume:31 Page:938-944
ISSN:1478-6419
Container-title:Natural Product Research
language:en
Short-container-title:Natural Product Research

Author:

Niu Yunwei¹,Chen Xiaomei¹,Xiao Zuobing¹²,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

Funder

National Youth Science Foundation of China

National Natural Science Foundation of China

Shanghai Engineering Technology Research Center of Fragrance and Flavor

Publisher

Informa UK Limited

Subject

Organic Chemistry,Plant Science,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/14786419.2016.1255892

Reference26 articles.

1. Thermal Degradation Studies of Food Melanoidins

2. Analytical and Sensorial Characterization of the Aroma of Wines Produced with Sour Rotten Grapes Using GC-O and GC-MS: Identification of Key Aroma Compounds

3. Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison

4. Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

5. Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products

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