Funder
National Natural Science Foundation of China
National Key Research and Development Program of China
Subject
General Medicine,Food Science,Analytical Chemistry
Reference31 articles.
1. Sensory-directed decoding of key aroma compounds from Jiugui-series Baijiu, the representative of Fuyu-flavor-type Baijiu (FFTB);Chen;Journal of Food Composition and Analysis,2022
2. Uncover the flavor code of roasted sesame for sesame flavor Baijiu: advance on the revelation of aroma compounds in sesame flavor baijiu by means of modern separation technology and molecular sensory evaluation;Chen;Foods,2022
3. Analysis of flavoring components of base liquor produced in pits of different age based on multivariate statistical analysis and OAV;Cao;Liquor-Making Sci. Technol.,2017
4. Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu;Dong;Food Research International.,2019
5. Determination of odor thresholds of volatile aroma compounds in baijiu by a forced-choice ascending concentration series method of limits;Fan;Liquor Making,2011
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