Characterization of key aroma compounds in Laobaigan Chinese Baijiu by GC × GC ‐ TOF / MS and means of molecular sensory science-Reference-Cited by-同舟云学术

Characterization of key aroma compounds in Laobaigan Chinese Baijiu by GC × GC ‐ TOF / MS and means of molecular sensory science

Author:

Fan Qian¹²,Wang Xinlei¹³,Zhao Yuefeng¹²,Zheng Fuping¹²^ORCID,Li Hehe¹²,Zhang Fuyan³,Zhang Yuhang³,Chen Feng¹⁴^ORCID

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China

2. Beijing Laboratory of Food Quality and Safety Beijing Technology and Business University Beijing China

3. Hebei Hengshui Laobaigan Liquor Co., Ltd. Hengshui Hebei China

4. Department of Food, Nutrition and Packaging Sciences Clemson University South CarolinaUSA

Funder

National Key R&D Program of China

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

Reference36 articles.

3. Changes of enzyme and biology in the fermented grains for hengshui laobaigan‐flavor liquor;Zhang YH;Liquor Making Sci Technol,2007

4. The change rules of the main flavoring components during the fermentation of hengshui laobaigan liquor;Zhu HX;Liquor Making Sci Technol,2015

5. Analysis of aroma components in Laobaigan‐flavor liquor;Ding YL;Liquor Making,2008

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