Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference35 articles.
1. 2022–2023 Report on the development of the Chinese soy sauce flavor baijiu industry. National data from https://www.sohu.com/a/641188562_121209855.
2. Characterization of volatile sulfur compounds in moutai liquors by headspace solid-phase microextraction gas chromatography-pulsed flame photometric detection and odor activity value;Chen;Journal of Food Science,2017
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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