Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science-Reference-Cited by-同舟云学术

Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

Published:2019-06 Issue: Volume:284 Page:100-107
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Hehe,Qin Dan,Wu Ziyang,Sun Baoguo,Sun Xiaotao,Huang Mingquan,Sun Jinyuan,Zheng Fuping

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

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3. Characterization of key odorants in chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies;Fan;Journal of Agricultural & Food Chemistry,2015

4. Characterization of aroma compounds of Chinese “Wuliangye” and “Jiannanchun” liquors by aroma extract dilution analysis;Fan;Journal of Agricultural & Food Chemistry,2006

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