Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu-Reference-Cited by-同舟云学术

Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu

Published:2024-07-16 Issue:29 Volume:72 Page:16519-16529
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Zhen¹²,Chang Xiaoyue³,Hao Wenjun⁴,Wang Ying⁴,Huang Mingquan¹^ORCID,Sun Baoguo¹,Zeng Xin-An²^ORCID,Liu Hongqin¹^ORCID,Wu Jihong¹^ORCID,Zhao Dongrui¹

Affiliation:

1. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China

2. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China

3. State Key Laboratory of Brain and Cognitive Science, Institute of Psychology, Chinese Academy of Sciences, Beijing 100101, China

4. Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd., Beijing 101301, China

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c02979

Reference49 articles.

1. Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

2. Characterization of Qingke Liquor Aroma from Tibet

3. Characterization and comparative study of the key odorants in Caoyuanwang mild-flavor style Baijiu using gas chromatography–olfactometry and sensory approaches

4. Characterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis