Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution-Reference-Cited by-同舟云学术

Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

Published:2013-11-14 Issue:47 Volume:61 Page:11295-11302
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Shuang¹²,Xu Yan¹,Qian Michael C.²

Affiliation:

1. State Key Laboratory of Food Science, Technology Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, and School of Biotechnology, Jiangnan University Wuxi, Jiangsu, China 214122

2. Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf4030536

Reference48 articles.

1. ACS Symposium Series 1104;Fan W. L.,2012

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

Cited by 170 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rapid and nondestructive identification of rice storage year using hyperspectral technology;Food Control;2025-02

2. Research advances in technologies and mechanisms to regulate vinegar flavor;Food Chemistry;2024-12

3. The insights into sour flavor and organic acids in alcoholic beverages;Food Chemistry;2024-12

4. Unlocking aroma in three types of vinasse fish by sensomics approach;Food Chemistry;2024-12

5. The formation, influencing factors, efficacy, and analytical techniques of flavor substances in Huangjiu;Journal of Food Composition and Analysis;2024-11