Concepedia

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

Dongrui Zhao, Dongmei Shi, Jinyuan Sun, Anjun Li, Baoguo Sun, Mouming Zhao, Feng Chen, Xiaotao Sun, Hehe Li, Mingquan Huang,

Food Research International · 2017 · 212 citations · 33 references

DOI

Concepts

References

33

Baijiu (白酒), Chinese liquor: History, classification and manufacture

Xiaowei Zheng, Bei‐Zhong Han · Journal of Ethnic Foods · 2016 · 428 citations · Full text

, , +14

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

, , +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

, , +15

Headspace Solid Phase Microextraction and Gas Chromatography−Olfactometry Dilution Analysis of Young and Aged Chinese “Yanghe Daqu” Liquors

Wenlai Fan, Michael C. Qian · Journal of Agricultural and Food Chemistry · 2005 · 275 citations

, , +16

Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography[sol ]olfactometry

Wenlai Fan, Michael C. Qian · Flavour and Fragrance Journal · 2005 · 237 citations

, , +15