Correlation analysis of the age of brandy and volatiles in brandy by gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry-Reference-Cited by-同舟云学术

Correlation analysis of the age of brandy and volatiles in brandy by gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry

Published:2020-09 Issue: Volume:157 Page:104948
ISSN:0026-265X
Container-title:Microchemical Journal
language:en
Short-container-title:Microchemical Journal

Author:

Li Siying,Yang Huafeng,Tian Hehe,Zou Jiyun,Li Jingming

Funder

Xinjiang Uygur Autonomous Region

Publisher

Elsevier BV

Subject

Spectroscopy,Analytical Chemistry

Reference43 articles.

1. L. Lurton, G. Ferrari, G. Snakkers, 11 – Cognac: production and aromatic characteristics, 2012.

2. Qualitative analysis of age and brand of unblended brandy by electronic nose;Yang;Comput. Comput. Technol.Agric.,2012

3. Are the furanic aldehydes ratio and phenolic aldehydes ratios reliable to assess the addition of vanillin and caramel to the aged wine spirit?;Canas;Food Control,2019

4. Study of aged cognac using solid-phase microextraction and partial least-squares regression;Watts;J. Agric. Food Chem.,2003

5. Analysis of lignin-derived phenolic compounds and their transformations in aged wine distillates;Cernisev;Food Control,2017

Cited by 26 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of volatile compounds and sensory properties of spine grape (Vitis davidii Foex) brandies aged with different toasted wood chips;Food Chemistry: X;2024-10

2. 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;Journal of Food Composition and Analysis;2024-09

3. Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics;Food Research International;2024-07

4. Removal of Cu (II) by ion exchange resin and its re-utilization of the residual solution from the distilled Lycium barbarum wine;Food Chemistry: X;2024-06

5. Chemical characterization and sensory properties of apple brandies aged with different toasted oak chips and ultra-high-pressure treatments;Food Chemistry;2024-06