Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol

Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol–gel fibre

Published:2015-02 Issue: Volume:169 Page:230-240
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Pei-Pei,Li Zhao,Qi Ting-Ting,Li Xiu-Juan,Pan Si-Yi

Funder

Fundamental Research Funds

National Natural Science Foundation of China

Hubei Daohuaxiang liquor Co., Ltd.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Quality grade discrimination of Chinese strong aroma type liquors using mass spectrometry and multivariate analysis;Cheng;Food Research International,2013

2. Determination of Chinese liquors from different geographic origins by combination of mass spectrometry and chemometric technique;Cheng;Food Control,2014

3. Development of a stir bar sorptive extraction method coupled to gas chromatography–mass spectrometry for the analysis of volatile compounds in Sherry brandy;Delgado;Analytica Chimica Acta,2010

4. Studies on characteristic aroma compounds in Fen-liquor;Ding,2008

5. Headspace solid phase microextraction and gas chromatography–olfactometry dilution analysis of young and aged Chinese ‘Yanghe Daqu’ liquors;Fan;Journal of Agricultural and Food Chemistry,2005

Cited by 62 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. Quality attributes of black tea-flavored Chardonnay wine processed by ultrasound;Food Production, Processing and Nutrition;2024-09-06

2. Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms;Trends in Food Science & Technology;2024-04

3. High-Resolution Mass Spectrometry-Based Chemical Fingerprinting of Baijiu, a Traditional Chinese Liquor;ACS Omega;2024-02-13

4. Airborne microbes in five important regions of Chinese traditional distilled liquor (Baijiu) brewing: regional and seasonal variations;Frontiers in Microbiology;2024-01-09

5. Unraveling Special Flavor Components and Health Factors of Nanpai Light Aroma Based on Full Two-Dimensional Gas Chromatography-Time of Flight Mass Spectrometry and Descriptive Sensory;2024