Quantitative structure‐activity relationships (QSAR) of aroma compounds in different aged Huangjiu-Reference-Cited by-同舟云学术

Quantitative structure‐activity relationships (QSAR) of aroma compounds in different aged Huangjiu

Published:2020-09-12 Issue:10 Volume:85 Page:3273-3281
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Feng Tao¹^ORCID,Hu Zhongshan¹,Chen Ling²,Chen Da³,Wang Xu¹,Yao Lingyun¹,Sun Min¹,Song Shiqing¹^ORCID,Wang Huatian¹

Affiliation:

1. School of Perfume and Aroma Technology Shanghai Inst. of Technology No. 100 Hai Quan Rd. Shanghai 201418 China

2. Shanghai Kangshi Food Technology Co., Ltd. No. 1978 Lianhua Rd. Shanghai 201103 China

3. Dept. of Food Science and Technology The Ohio State Univ. 2015 Fyffe Rd. Columbus OH 43210 U.S.A.

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15421

Reference36 articles.

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2. A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine - Guyue Longshan Rice Wine

3. Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu)

4. Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

5. QSAR of α-campholenic derivatives with sandalwood odor, and molecular design

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