Determination of volatile compounds in Baijiu using simultaneous chromatographic analysis on two columns

Author:

He Xi1,Gaca Anna1,Jeleń Henryk H.1ORCID

Affiliation:

1. Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Poznań Poland

Funder

Faculty of Food Science and Nutrition, Poznań, University of Life Sciences

Poznań University of Life Sciences funds

Faculty of Food Science and Nutrition

Publisher

Wiley

Subject

Food Science

Reference16 articles.

1. Mystery behind Chinese liquor fermentation;Jin;Trends Food Sci Technol,2017

2. Baijius overtake hiskeys to become world's most valuable spirit brands http://brandfinance.com/press-releases/baijius-overtake-whiskeys-to-become-worlds-most-valuable-spirit-brands/

3. Effect of fermentation processing on the flavor of Baijiu;Liu;J Agric Food Chem,2018

4. Baijiu (白酒) Chinese liquor: history, classification and manufacture;Zheng;J Ethnic Foods,2016

5. Joint direct injection and GC-MS chemometric approach for chemical profile and sulfur compounds of sesame-flavor Chinese Baijiu (Chinese liquor);Sun;Eur Food Res Technol,2018

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