Characterization of the volatile profile of Chinese rice wine by comprehensive two‐dimensional gas chromatography coupled to quadrupole mass spectrometry-Reference-Cited by-同舟云学术

Characterization of the volatile profile of Chinese rice wine by comprehensive two‐dimensional gas chromatography coupled to quadrupole mass spectrometry

Published:2019-06-14 Issue:12 Volume:99 Page:5444-5456
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Yu Haiyan¹^ORCID,Xie Tong¹,Qian Xinhua¹,Ai Lianzhong²,Chen Chen¹^ORCID,Tian Huaixiang¹^ORCID

Affiliation:

1. Department of Food Science and TechnologyShanghai Institute of Technology Shanghai China

2. School of Medical Instrument and Food EngineeringUniversity of Shanghai for Science and Technology Shanghai China

Funder

Natural Science Foundation of Shanghai

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9806

Reference35 articles.

1. Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process

2. Characterization of Chinese rice wine taste attributes using liquid chromatographic analysis, sensory evaluation, and an electronic tongue

3. Differentiation of Chinese rice wines from different wineries based on mineral elemental fingerprinting

4. Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis

5. Maturization of Chinese rice wine;Xu RN;Liquor Making,2003

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