1. In addition to ethanol, n-propanol, isoamyl alcohol and isobutanol were the major alcohols identified in the two processes. The n-propanol content (DQ-JX: 1778 � 740 mg/L, NDQ-JX: 608 � 247 mg/L) in samples was the highest, followed by isoamyl alcohol (DQ-JX: 354 � 53 mg/L, NDQ-JX: 262 � 91 mg/L) and isobutanol (DQ-JX: 176 � 72 mg/L, NDQ-JX: 89 � 32 mg/mL);Dq-Jx;The aldehydes' content was the highest (DQ-JX: 488 � 170 mg/L; NDQ-JX: 343 � 131 mg/L), followed by acetal (DQ-JX: 841 � 391 mg/L; NDQ-JX: 404 � 295 mg/L) and 3-hydroxy-2-butanone (DQ-JX: 45 � 29 mg/L; NDQ-JX: 29 � 20 mg/L),2023
2. Isotopic and elemental characterisation of Slovenian apple juice according to geographical origin: Preliminary results;B K Bizjak;Food Chemistry,2016
3. The use of IRMS, 1H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils;F Camin;Food Chemistry,2016
4. Composition analysis of Maotai-flavor Baijiu with different processing technologies;S X Guo;Food and Fermentation Industries,2022