Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose-Reference-Cited by-同舟云学术

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Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose

Published:2014-01 Issue: Volume:945-946 Page:92-100
ISSN:1570-0232
Container-title:Journal of Chromatography B
language:en
Short-container-title:Journal of Chromatography B

Author:

Xiao Zuobing,Yu Dan,Niu Yunwei,Chen Feng,Song Shiqing,Zhu Jiancai,Zhu Guangyong

Publisher

Elsevier BV

Subject

Cell Biology,Clinical Biochemistry,Biochemistry,General Medicine,Analytical Chemistry

Reference48 articles.

1. Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

2. Differences in the Volatile Compositions of French Labeled Brandies (Armagnac, Calvados, Cognac, and Mirabelle) Using GC-MS and PLS-DA

3. Characterization of Volatile Compounds of Mezcal, an Ethnic Alcoholic Beverage Obtained from Agave salmiana

4. Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction

5. Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC–MS

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