Characterization of different aroma-types of chinese liquors based on their aroma profile by gas chromatography-mass spectrometry and sensory evaluation-Reference-Cited by-同舟云学术

Characterization of different aroma-types of chinese liquors based on their aroma profile by gas chromatography-mass spectrometry and sensory evaluation

Published:2016-01-07 Issue:3 Volume:31 Page:217-227
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Xiao Zuobing¹²,Yu Dan¹²,Niu Yunwei¹,Ma Ning¹,Zhu Jiancai¹

Affiliation:

1. School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai 201418 PR China

2. Shanghai Research Institute of Fragrance and Flavor Industry; Shanghai 200232 PR China

Funder

National Youth Science Foundation of China

National Natural Science Foundation of China

National Key Technology R&D Program

Shanghai Engineering Technology Research Center of Fragrance and Flavor

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/ffj.3304/fullpdf

Reference26 articles.

1. Microorganisms in Daqu: a starter culture of Chinese Maotai-flavor liquor

2. Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starter

3. Optimization of the distillation process of Chinese liquor by comprehensive experimental investigation

4. Headspace Solid Phase Microextraction and Gas Chromatography−Olfactometry Dilution Analysis of Young and Aged Chinese “Yanghe Daqu” Liquors

5. Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

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