Exploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods-Reference-Cited by-同舟云学术

Exploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods

Published:2022-07 Issue: Volume:110 Page:104577
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

He Fei,Yang Shiqi,Zhang Guihu,Xu Ling,Li Hehe,Sun Jinyuan,Huang Mingquan,Zheng Fuping,Sun Baoguo

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

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3. Changes in volatile compounds of Chinese Luzhou-flavor liquor during the fermentation and distillation process;Ding;J. Food Sci.,2015

4. Characterization of key odorants in Chinese Chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies;Fan;J. Agric. Food Chem.,2015

5. Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography-olfactometry;Fan;Flavour Fragr. J.,2010

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