Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing

Published:2011-07-21 Issue:1 Volume:27 Page:47-53
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Aili Wang¹,Huanlu Song²,Changzhong Ren,Zaigui Li¹

Affiliation:

1. College of Food Science & Nutritional Engineering; China Agricultural University; 17 Qinghua Dong Lu, Haidian; Beijing; 100083; China

2. College of Chemical & Environmental Engineering; Beijing Technology & Business University; 11Fucheng Road, Haidian; Beijing; 100048; China

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference27 articles.

1. Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samples

2. Application of headspace-solid-phase microextraction and HPLC for the analysis of the aroma volatile components of treacle and determination of its content of 5-hydroxymethylfurfural (HMF)

3. Composition and technological properties of the flour and bran from common and tartary buckwheat

Cited by 35 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Complexity of Chinese Cereal Vinegar Flavor: A Compositional and Sensory Perspective;Foods;2024-02-29

2. Characterization of Main Aroma Active Compounds in Shanxi Aged Vinegar and Possible Transformation Pathways in the Entire Production Process;2024

3. Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations;Journal of Sensory Studies;2023-08-23

4. Effect of temperature on chemical compounds of Cupei (precursor of bran vinegar) during in-situ aging and revelation of functional microorganisms in the process;LWT;2023-06

5. Characterization of the volatile flavor profiles of Zhenjiang aromatic vinegar combining a novel nanocomposite colorimetric sensor array with HS-SPME-GC/MS;Food Research International;2022-09

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3