Optimization and validation of a method based on headspace-gas chromatography-ion mobility spectrometry for the rapid and visual analysis of flavor compound interactions in Baijiu-Reference-Cited by-同舟云学术

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Optimization and validation of a method based on headspace-gas chromatography-ion mobility spectrometry for the rapid and visual analysis of flavor compound interactions in Baijiu

Published:2024-09 Issue: Volume:133 Page:106389
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Wang Guangnan,Zhou Yixiao,Cheng Huan,Zheng Fuping,Ye Xingqian,Sun Baoguo

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference42 articles.

1. Burdock, G.A.Burdock, G.A. 2019. Fenaroli’s Handbook of Flavor Ingredients: Volume 2. CRC Press..

2. Novel method based on ion mobility spectrometry combined with machine learning for the discrimination of fruit juices;Calle;Foods,2023

3. Potential use of grape and wine polysaccharide extracts as fining agents to modulate the volatile composition of Viura wines;Canalejo;Food Chem.,2024

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

5. 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

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