Changes in Volatile Compounds of ChineseLuzhou-Flavor Liquor during the Fermentation and Distillation Process-Reference-Cited by-同舟云学术

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Changes in Volatile Compounds of ChineseLuzhou-Flavor Liquor during the Fermentation and Distillation Process

Published:2015-10-07 Issue:11 Volume:80 Page:C2373-C2381
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ding Xiaofei¹²,Wu Chongde¹²,Huang Jun¹,Zhou Rongqing¹²³

Affiliation:

1. College of Light Industry, Textile & Food Engineering; Sichuan Univ; Chengdu P.O. Box 610065 China

2. Key Laboratory of Leather Chemistry and Engineering; Ministry of Education, Sichuan Univ; Chengdu P.O. Box 610065 China

3. Natl. Engineering Research Center of Solid-State Manufacturing; Luzhou P.O. Box 646000 China

Publisher

Wiley

Subject

Food Science

Reference23 articles.

1. Effects of distillation system and yeast strain on the aroma profile of Albariño (Vitis vinifera L.) grape pomace spirits;Arrieta-Garay;J Agi Food Chem,2014

2. Fruit brandy production by batch column distillation with reflux;Claus;J Food Process Eng,2005

3. Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi;Cui;Eur Food Res Technol,2014

4. Characterization of geosmin as source of earthy odor in different aroma type Chinese liquors;Du;J Agric Food Chem,2011

5. Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese “Yanghe Daqu” liquors;Fan;J Agric Food Chem,2005

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