Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu-Reference-Cited by-同舟云学术

Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu

Published:2020-07-03 Issue:30 Volume:68 Page:7946-7954
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Song Xuebo¹²^ORCID,Zhu Lin²,Jing Si²,Li Qing²,Ji Jian³,Zheng Fuping²^ORCID,Zhao Qiangzhong¹,Sun Jinyuan²^ORCID,Chen Feng⁴^ORCID,Zhao Mouming¹^ORCID,Sun Baoguo²

Affiliation:

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

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

3. School of Food Science, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

4. Department of Food Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina 29634, United States

Funder

Ministry of Science and Technology of the People's Republic of China

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.0c04170

Reference41 articles.

1. Effect of Fermentation Processing on the Flavor of Baijiu

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

3. Mystery behind Chinese liquor fermentation

4. Varietal Thiols in Wine: Discovery, Analysis and Applications

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