Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis-Reference-Cited by-同舟云学术

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

Published:2018-02-06 Issue:3 Volume:33 Page:263-271
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr J

Author:

Chen Shuang¹²^ORCID,Xu Yan²,Qian Michael C.¹

Affiliation:

1. Department of Food Science & Technology; Oregon State University; Corvallis Oregon USA

2. State Key Laboratory of Food Science & Technology; Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology; Jiangnan University Wuxi; Jiangsu China

Funder

National Natural Science Foundation of China

National Key R&D Program of China

Natural Science Foundation of Jiangsu Province

111 Program of Introducing Talents

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference36 articles.

1. Wine flavor: chemistry in a glass;Polaskova;Chem Soc Rev,2008

2. Yeast and bacterial modulation of wine aroma and flavour;Swiegers;Australian Journal of Grape and Wine Research,2005