Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor
W Jia, R Ma - Critical Reviews in Food Science and Nutrition, 2024 - Taylor & Francis
Chinese liquor (Baijiu), unique liquor produced in China and among the six world-renowned
distilled liquors, is never a follower of others. Flavor is the essential characteristics of Baijiu …
distilled liquors, is never a follower of others. Flavor is the essential characteristics of Baijiu …
[HTML][HTML] Quantification of volatile compounds in wines by HS-SPME-GC/MS: Critical issues and use of multivariate statistics in method optimization
The aim of this review is to explore and discuss the two main aspects related to a
HeadSpace Solid Phase Micro-Extraction Gas-Chromatography/Mass-Spectrometry (HS …
HeadSpace Solid Phase Micro-Extraction Gas-Chromatography/Mass-Spectrometry (HS …
Evaluation of the perceptual interaction among ester odorants and nonvolatile organic acids in Baijiu by GC-MS, GC-O, odor threshold, and sensory analysis
G Wang, S Jing, X Wang, F Zheng, H Li… - Journal of Agricultural …, 2022 - ACS Publications
By applying the aroma extract dilution analysis, 13 esters were found to have high FD factors
in the Laobaigan flavor type of Baijiu. These were then quantified using GC-MS. In addition …
in the Laobaigan flavor type of Baijiu. These were then quantified using GC-MS. In addition …
Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material
W Ma, Y Zhu, J Shi, J Wang, M Wang, C Shao, H Yan… - Food Chemistry, 2021 - Elsevier
Various dark teas are quite different in their volatile profiles, mainly due to the huge
differences in the phytochemical profiles of dark raw tea and the diverse post-fermentation …
differences in the phytochemical profiles of dark raw tea and the diverse post-fermentation …
Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold, S-Curve, and σ–τ Plot Methods
N Li, G Li, A Li, Y Tao - Journal of Agricultural and Food Chemistry, 2023 - ACS Publications
To analyze the contribution of fruity esters on wine aroma perception, the interaction levels
between 12 esters and key odorants of Hutai-8 rose wine were investigated using threshold …
between 12 esters and key odorants of Hutai-8 rose wine were investigated using threshold …
Investigation on the interaction between 1, 3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu by Feller Additive Model, Odor Activity Value and …
S Yang, G Zhang, L Xu, J Duan, H Li, J Sun, B Sun - Food Chemistry, 2023 - Elsevier
Abstract The interaction between 1, 3-dimethyltrisulfide and aroma-active compounds in
sesame-flavor baijiu was evaluated by Feller's additive model and Odor Activity Value …
sesame-flavor baijiu was evaluated by Feller's additive model and Odor Activity Value …
Foods and contaminants analysis using multidimensional gas chromatography: An update of recent studies, technology, and applications
Y Nolvachai, MSS Amaral, PJ Marriott - Analytical Chemistry, 2023 - ACS Publications
Trace analysis of food contaminants, pathogens, or the presence of undesirable
compounds, investigation of the ongoing concern of food fraud 1 (eg, adulteration …
compounds, investigation of the ongoing concern of food fraud 1 (eg, adulteration …
[HTML][HTML] Effect of agronomic techniques on aroma composition of white grapevines: A review
E Cataldo, L Salvi, F Paoli, M Fucile, GB Mattii - Agronomy, 2021 - mdpi.com
Climate change with rising temperatures and the unpredictability of rainy events during
ripening leads to tough challenges for the winemakers in preserving the quality of white …
ripening leads to tough challenges for the winemakers in preserving the quality of white …
Characterization of aroma compounds and effects of amino acids on the release of esters in Laimao baijiu
Y Niu, W Zhao, Z Xiao, J Zhu, W Xiong… - Journal of the Science …, 2023 - Wiley Online Library
Background Laimao baijiu is a typical soy‐sauce aroma‐type baijiu in China. Amino acids
are non‐volatile compounds in baijiu and are beneficial to human health. Aroma is one of …
are non‐volatile compounds in baijiu and are beneficial to human health. Aroma is one of …
Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis
JE Welke, KC Hernandes, KP Nicolli… - Journal of separation …, 2021 - Wiley Online Library
The human nose has been used as a detector in gas chromatography analysis to evaluate
odoriferous compounds related to aroma and quality of wine. Several olfactometric …
odoriferous compounds related to aroma and quality of wine. Several olfactometric …