Abstract Solid-phase microextraction (SPME), a solvent-free extraction technique, is an
effective, cost-saving, versatile, and easily automated assay for high sample throughput …

The flavor characteristics of distilled liquors significantly affect consumer acceptance and
adoption. Therefore, odorants that contribute to sensory properties have received more …

Abstract Aroma compounds in Chinese 'Yanghe Daqu'liquor were investigated with normal
phase chromatography fractionation followed by gas chromatography–olfactometry (GC–O) …

The aroma compounds of young and aged Chinese “Yanghe Daqu” liquor samples were
extracted by solid phase microextraction (SPME) and analyzed by gas chromatography …

In recent years, intensive studies have been carried out regarding the sensory activity of the
individual components of the odours of various alcoholic beverages and the dependence …

Knowledge of wine flavor has paralleled developments in analytical chemistry. In the 19th
century, analytical methods focused on the determination of major wine components such as …

Solid‐phase microextraction (SPME) is a modern, solvent‐free sample preparation
technique, commonly used in trace analysis. This technique has been developed to …

A full-factorial design was used to assess the matrix effects of ethanol, glucose, glycerol,
catechin, and proline on the volatile partitioning of 20 volatile compounds considered to play …

Pyrazines are very important impact aroma compounds in Chinese liquors. The identification
of pyrazine derivatives was carried out by liquid–liquid extraction (LLE). The liquor sample …

The aroma-active compounds in two apple ciders were identified using gas
chromatography− olfactometry (GC-O) and GC− mass spectrometry (MS) techniques. The …