Jinyuan Sun

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

Dongrui Zhao, Dongmei Shi, Jinyuan Sun et al. · Food Research International · 2017 · 201 citations

Key Aroma Compounds, Gujinggong Chinese Baijiu, Flavoromics +5

Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

Hehe Li, Dan Qin, Ziyang Wu et al. · Food Chemistry · 2019 · 191 citations

Key Aroma Compounds, Molecular Sensory Science, Sesame-flavor Baijiu +2

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

Yang Zheng, Baoguo Sun, Mouming Zhao et al. · Journal of Agricultural and Food Chemistry · 2016 · 179 citations

Food Chemistry, Zhima Aroma-type Baijiu, Engineering +15

Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu

Wei Dong, Ruonan Guo, Miao Liu et al. · Food Research International · 2019 · 103 citations

Key Odorants, Base Baijiu, Flavoromics +1

Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects

Guimei Chen, Zirui Huang, Li Wu et al. · Current Opinion in Food Science · 2021 · 100 citations

Microbial Diversity, Chinese Rice Wine, Food Fermentation +10