Aroma Constituents in Shanxi Aged Vinegar before and after Aging-Reference-Cited by-同舟云学术

Aroma Constituents in Shanxi Aged Vinegar before and after Aging

Published:2016-09-28 Issue:40 Volume:64 Page:7597-7605
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liang Jingjing¹,Xie Jianchun¹,Hou Li¹,Zhao Mengyao¹,Zhao Jian¹,Cheng Jie²,Wang Shi²,Sun Bao-Guo¹

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China

2. Institute of Quality Standard and Testing Technology for Agro-products of CAAS, Beijing 100081, China

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b03019

Reference27 articles.

1. Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis

2. Free Phenolic Acids in Shanxi Aged Vinegar: Changes During Aging and Synergistic Antioxidant Activities

3. Analysis of variation of main components during aging process of Shanxi Aged Vinegar

4. HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region

5. Recovery of aroma compounds from Zhenjiang aromatic vinegar by supercritical fluid extraction

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