Analysis of aroma compounds in different grades of Luzhou Laojiao strong-aroma Baijiu by molecular sensory science-Reference-Cited by-同舟云学术

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Analysis of aroma compounds in different grades of Luzhou Laojiao strong-aroma Baijiu by molecular sensory science

Published:2024-11 Issue: Volume:135 Page:106607
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Chen Erbao,Yang Fan,Ma Zhiying,Geng Xiaojie,Li Qing,Zheng Fuping,Sun Jinyuan,Sun Baoguo

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference59 articles.

1. Furanic compounds and furfural in different coffee products by headspace liquid-phase micro-extraction followed by gas chromatography-mass spectrometry: survey and effect of brewing procedures;Chaichi;Food Addit. Contam. Part B-Surveill.,2015

2. Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features;Ding;J. Food Sci.,2015

3. Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu;Dong;Food Res. Int.,2019

4. Reducing the background interference of liquid-liquid extraction method during Baijiu aroma analysis;Dong;Food Chem.,2023

5. Characterization of key aroma compounds in soy sauce flavor Baijiu by molecular sensory science combined with aroma active compounds reverse verification method;Duan;Food Chem.,2024

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