Characterization of volatile compounds in three commercial Chinese vinegars by SPME-GC-MS and GC-O
Author:
Funder
Ministry of Science and Technology of the People's Republic of China
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
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2. Comparison of aroma profiles of traditional and modern Zhenjiang aromatic vinegars and their changes during the vinegar aging by SPME-GC-MS and GC-O;Al-Dalali;Food Analytical Methods,2019
3. Defining the typical aroma of sherry vinegar: Sensory and chemical approach;Callejón;Journal of Agricultural and Food Chemistry,2008
4. Cereal vinegars made by solid-state fermentation in China;Chen,2009
5. Sensory properties of volatile maillard reaction products and related compounds: A literature review;Fors,1983
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