Si Jing

Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

Xuebo Song, Si Jing, Lin Zhu et al. · Food Chemistry · 2019 · 192 citations

Life Sciences, Food Science, Food Analysis +15

Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis

Guangnan Wang, Si Jing, Xinlei Wang et al. · Journal of Agricultural and Food Chemistry · 2022 · 92 citations

Agriculture, Biochemistry, Food Analysis +15

Reconstitution of the Flavor Signature of <i>Laobaigan</i>-Type Baijiu Based on the Natural Concentrations of Its Odor-Active Compounds and Nonvolatile Organic Acids

Guangnan Wang, Si Jing, Xuebo Song et al. · Journal of Agricultural and Food Chemistry · 2021 · 66 citations

Agriculture, Chemistry, Food Science +17

Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu

Xuebo Song, Lin Zhu, Si Jing et al. · Journal of Agricultural and Food Chemistry · 2020 · 62 citations

Agriculture, Enology, Food Science +17

Optimization and Validation of a Method for Analysis of Non-Volatile Organic Acids in Baijiu by Derivatization and its Application in Three Flavor-Types of Baijiu

Guangnan Wang, Xing Li, Xuebo Song et al. · Food Analytical Methods · 2022 · 34 citations

Agriculture, Chemistry, Food Science +14