Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

Wenlai Fan, Michael C. Qian · Journal of Agricultural and Food Chemistry · 2006 · 403 citations

Agriculture, Chemistry, Analytical Chemistry +15

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

Wen‐Jun Gao, Wenlai Fan, Yan Xu · Journal of Agricultural and Food Chemistry · 2014 · 336 citations

Agriculture, Chemistry, Analytical Toxicology +15

Studies on acetate ester production by non-Saccharomyces wine yeasts

Virginia Rojas, José Vicente Gil, F. Piñaga et al. · International Journal of Food Microbiology · 2001 · 310 citations

Agriculture, Biotechnology, Microbiology +14

Volatile components of Zalema white wines

Manuela Gómez-Míguez, Juan Cacho, Vicente Ferreira et al. · Food Chemistry · 2006 · 305 citations

Agriculture, Chemistry, Enology +14

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

Anupam Giri, Kazufumi Osako, Akira Okamoto et al. · Food Research International · 2010 · 246 citations

Agriculture, Food Science, Food Analysis +16