Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu-Reference-Cited by-同舟云学术

Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu

Published:2021-04-21 Issue:5 Volume:86 Page:2061-2074
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Lihua¹²³^ORCID,Zhu Lin¹³,Zheng Fuping¹³^ORCID,Zhang Fengguo⁴,Shen Caihong⁵,Gao Xiaojuan²,Sun Baoguo¹³^ORCID,Huang Mingquan¹³,Li Hehe¹³,Chen Feng⁶

Affiliation:

1. Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology and Business University Beijing China

2. Shangxi Xinghuacun Fenjiu Distillery Co., Ltd. Fenyang Shanxi China

3. Beijing Laboratory of Food Quality and Safety Beijing Technology and Business University Beijing China

4. Shandong Bandaojing Co., Ltd. Zibo Shandong China

5. Luzhou Laojiao Co., Ltd. Luzhou Sichuan China

6. Department of Food Nutrition and Packaging Sciences Clemson University Clemson SC USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15718

Reference44 articles.

1. Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution

2. An Assessment of the Role Played by Some Oxidation-Related Aldehydes in Wine Aroma

3. Characterization of Geosmin as Source of Earthy Odor in Different Aroma Type Chinese Liquors

4. ORGANOLEPTIC THRESHOLD VALUES OF SOME ALCOHOLS AND ESTERS IN BEER

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