Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies-Reference-Cited by-同舟云学术

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

Published:2016-06-24 Issue:26 Volume:64 Page:5367-5374
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zheng Yang¹²,Sun Baoguo²,Zhao Mouming¹,Zheng Fuping²,Huang Mingquan²,Sun Jinyuan²,Sun Xiaotao²,Li Hehe²

Affiliation:

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

2. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China 100048

Funder

National Natural Science Foundation of Beijing

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.6b01390

Reference38 articles.

1. Identification of Aroma Compounds in Chinese “Moutai” and “Langjiu” Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry

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