Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method-Reference-Cited by-同舟云学术

Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method

Published:2024-06 Issue: Volume:443 Page:138487
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Duan Jiawen,Cheng Wei,Lv Silei,Deng Wanyu,Hu Xiangjun,Li Hehe^ORCID,Sun Jinyuan,Zheng Fuping,Sun Baoguo

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference35 articles.

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3. Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis;Du;Food Chemistry,2021

4. Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?;Duan;LWT-Food Science and Technology,2022

5. 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 and Food Chemistry,2015

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