Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis-Reference-Cited by-同舟云学术

Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis

Published:2022-10-21 Issue:43 Volume:70 Page:13987-13995
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Guangnan¹²,Jing Si¹²,Wang Xinlei¹²³,Zheng Fuping¹²^ORCID,Li Hehe¹²^ORCID,Sun Baoguo¹²,Li Zexia³

Affiliation:

1. Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China

2. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China

3. Hebei Hengshui Laobaigan Liquor Co. Ltd., Hengshui, Hebei 053000, China

Funder

Science and Technology Department of Tibet

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.2c04321

Reference37 articles.

1. Reconstitution of the Flavor Signature of Laobaigan-Type Baijiu Based on the Natural Concentrations of Its Odor-Active Compounds and Nonvolatile Organic Acids

2. A flavoromics strategy for the differentiation of different types of Baijiu according to the non-volatile organic acids

3. Baijiu (白酒), Chinese liquor: History, classification and manufacture

4. Characterization of benzenemethanethiol in sesame-flavour baijiu by high-performance liquid chromatography-mass spectrometry and sensory science

5. Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu

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