Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value-Reference-Cited by-同舟云学术

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Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value

Published:2017-11-13 Issue:12 Volume:82 Page:2816-2822
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Chen Shuang¹^ORCID,Sha Sha¹,Qian Michael²,Xu Yan¹

Affiliation:

1. State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology; Jiangnan Univ. Wuxi; Jiangsu China 214122

2. Dept. of Food Science & Technology; Oregon State Univ.; Corvallis OR 97331 U.S.A

Funder

Natural Science Foundation of Jiangsu Province

the National Key R&D Program of China

National Natural Science Foundation of China

Program of Introducing Talents of Discipline to Universities

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13969/fullpdf

Reference31 articles.

1. Headspace solid-phase microextraction for the determination of volatile organic sulphur and selenium compounds in beers, wines and spirits using gas chromatography and atomic emission detection;Campillo;J Chromatogr A,2009

2. Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems;Celia Resconi;J Food Sci,2012

3. Progress on Volatile Sulfur Compound Analysis in Wine

4. Identification of sulphur volatiles and GC-olfactometry aroma profiling in two fresh tomato cultivars;Du;Food Chem,2015

5. Changes in strawberry volatile sulfur compounds due to genotype, fruit maturity and sample preparation;Du;Flavour Fragr J,2012

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