Concepedia

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

Wei Dong, Ruonan Guo, Miao Liu, Caihong Shen, Xiaotao Sun, Mouming Zhao, Jinyuan Sun, Hehe Li, Fuping Zheng, Mingquan Huang,

Food Research International · 2019 · 109 citations · 31 references

DOI

Concepts

References

31

Mystery behind Chinese liquor fermentation

Guangyuan Jin, Yang Zhu, Yan Xu · Trends in Food Science & Technology · 2017 · 698 citations · Full text

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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

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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

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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

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An Assessment of the Role Played by Some Oxidation-Related Aldehydes in Wine Aroma

Laura Culleré, Juan Cacho, Vicente Ferreira · Journal of Agricultural and Food Chemistry · 2007 · 235 citations

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