Characteristic Aroma Compounds of Chinese Dry Rice Wine by Gas Chromatography–Olfactometry and Gas Chromatography–Mass Spectrometry-Reference-Cited by-同舟云学术

Characteristic Aroma Compounds of Chinese Dry Rice Wine by Gas Chromatography–Olfactometry and Gas Chromatography–Mass Spectrometry

Published:2012-01 Issue: Volume: Page:277-301
ISSN:0097-6156
Container-title:ACS Symposium Series
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Author:

Fan Wenlai¹,Xu Yan¹

Affiliation:

1. State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China, 214122

Publisher

American Chemical Society

Link

https://pubs.acs.org/doi/pdf/10.1021/bk-2012-1104.ch016

Reference33 articles.

1. Xu, Y. Wang, D. Fan, W. Mu, X. Q. Chen, J. InBiotechnology in China II: Chemicals, Energy and Enviroment; Taso, G. T. Ouyang, P. Chen, J. , Eds.Springer:Heidelberg, Germany,2010; Vol.122, pp189−233.

2. Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

3. Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

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