Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments-Reference-Cited by-同舟云学术

Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments

Published:2020-10 Issue: Volume:136 Page:109434
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhou Zhilei,Jian Dongzhen,Gong Min,Zhu Shenghu,Li Guoquan,Zhang Si,Zhong Fang,Mao Jian

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province, China

National First-Class Discipline Program of Light Industry Technology and Engineering

Post Doctoral Fund of Jiangsu Province, China

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Food Science

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3. Characterization and comparison of aroma profiles and aroma-active compounds between traditional and modern Sichuan vinegars by molecular sensory science;Al-Dalali;Journal of Agricultural and Food Chemistry,2020

4. The 'buttery' attribute of wine–diacetyl–desirability, spoilage and beyond;Bartowsky;International Journal of Food Microbiology,2004

5. Targeting key aromatic substances on the typical aroma of sherry vinegar;Callejón;Journal of Agricultural and Food Chemistry,2008

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