A Novel Data Fusion Strategy of GC-MS and <sup>1</sup>H NMR Spectra for the Identification of Different Vintages of Maotai-flavor Baijiu-Reference-Cited by-同舟云学术

A Novel Data Fusion Strategy of GC-MS and ¹H NMR Spectra for the Identification of Different Vintages of Maotai-flavor Baijiu

Published:2024-06-24 Issue:26 Volume:72 Page:14865-14873
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Biying¹^ORCID,Wang Li²,Wang Liming¹^ORCID,Han Yueran²,Yan Guokai³,Chen Liangjie³,Li Changwen²,Zhu Yu⁴⁵,Lu Jun²,Han Lifeng¹^ORCID

Affiliation:

1. State Key Laboratory of Component-based Chinese Medicine, Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, 10 Poyanghu Road, Jinghai, Tianjin 301617, P. R. China

2. Guotai Research Academy, Guizhou Guotai Liquor Group Co., Ltd., 1 Tingjiang Road, Tianjin 300410, P. R. China

3. Guizhou Guotai Liquor Group Co., Ltd., Renhuai 564500, P. R. China

4. Department of Clinical Laboratory, Nankai University Affiliated Third Central Hospital, Tianjin 300170, P. R. China

5. Department of Clinical Laboratory, The Third Central Hospital of Tianjin, Tianjin Key Laboratory of Extracorporeal Life Support for Critical Diseases, Artificial Cell Engineering Technology Research Center of Tianjin, Tianjin Institute of Hepatobiliary Disease, Tianjin 300170, P. R. China

Funder

Inheritance Base of Traditional Chinese Medicine Processing Technology (National Administration of Traditional Chinese Medicine) (Tianjin), Zunyi science and technology plan project

Technology Project of Haihe Laboratory of Modern Chinese Medicine

Guizhou Province scientific and technological achievements application and industrialization plan project

Guizhou Renhuai science and technology project

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c00607

Reference33 articles.

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

2. Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?

3. Nanotechnology-based optical sensors for Baijiu quality and safety control

4. Comprehensive two-dimensional gas chromatography–time of flight mass spectrometry (GC×GC-TOFMS) in conventional and reversed column configuration for the investigation of Baijiu aroma types and regional origin

5. Foodomics analysis of natural aging and gamma irradiation maturation in Chinese distilled Baijiu by UPLC-Orbitrap-MS/MS

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1. Correction to “A Novel Data Fusion Strategy of GC-MS and ¹H NMR Spectra for the Identification of Different Vintages of Maotai-flavor Baijiu”;Journal of Agricultural and Food Chemistry;2024-07-23