Mingquan Huang

Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis

Juan Wang, Changjiang Yuan, Xiulin Gao et al. · Food Research International · 2020 · 136 citations

Agriculture, Chemistry, Food Science +16

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 · 109 citations

Agriculture, Food Science, Food Analysis +14

Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics

Xuebo Song, Guangnan Wang, Lin Zhu et al. · LWT · 2021 · 62 citations

Agriculture, Food Science, Food Analysis +16

Characterization of benzenemethanethiol in sesame-flavour baijiu by high-performance liquid chromatography-mass spectrometry and sensory science

Ziyang Wu, Dan Qin, Jiawen Duan et al. · Food Chemistry · 2021 · 56 citations

Agriculture, Chemistry, Food Science +16

Characterization of volatile compounds in three commercial Chinese vinegars by SPME-GC-MS and GC-O

Sam Al‐Dalali, Fuping Zheng, Hehe Li et al. · LWT · 2019 · 42 citations

Agriculture, Chemistry, Analytical Chemistry +13