SAFE and SBSE combined with GC‐MS and GC‐O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor-Reference-Cited by-同舟云学术

SAFE and SBSE combined with GC‐MS and GC‐O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor

Published:2022-02-04 Issue:3 Volume:87 Page:939-956
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ma Longhua¹,Meng Qingran¹^ORCID,Chen Feng²,Gao Wenjie³

Affiliation:

1. Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai P. R. China

2. Department of Food, Nutrition, and Packaging Sciences Clemson University Clemson South Carolina USA

3. Department of Ecological Technology and Engineering Shanghai Institute of Technology Shanghai P. R. China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16031

Reference38 articles.

1. Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates

2. Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

3. A feasible process for furfural production from the pre-hydrolysis liquor of corncob via biochar catalysts in a new biphasic system

4. Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu

5. Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

Cited by 4 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. SAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages;Food Chemistry;2024-10

2. Optimization of GC-IMS parameters and determination of volatile fingerprint of flavors and fragrances using GC-IMS;CyTA - Journal of Food;2024-08-30

3. 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

4. Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC–MS;Food Chemistry;2024-03