Elucidating metal ion-regulated flavour formation mechanism in the aging process of Chinese distilled spirits (Baijiu) by electrochemistry, ICP-MS/OES, and UPLC-Q-Orbitrap-MS/MS
Author:
Affiliation:
1. School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
2. Hunan Provincial Key Laboratory of New Technology and Application for Ecological Baijiu Production, Shaoyang University, Shaoyang 422000, China
Abstract
Funder
Scientific Research Foundation of Hunan Provincial Education
Natural Science Foundation of Hunan Province
Hunan Provincial Innovation Foundation for Postgraduate
Shaoyang University
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO01505B
Reference30 articles.
1. Effect of Fermentation Processing on the Flavor of Baijiu
2. W.Fan , Y.Xu and M.Qian , in Sex, Smoke, and Spirits: The Role of Chemistry , American Chemical Society , 2019 , ch. 12, vol. 1321 , pp. 145–175
3. Recent advances in Baijiu analysis by chromatography based technology–A review
4. Research progress of trace components in sesame-aroma type of baijiu
5. Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation
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