Effects of different brewing processes on the volatile flavor profiles of Chinese vinegar determined by HS-SPME-AEDA with GC-MS and GC-O

Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

Shuang Chen, Yan Xu, Michael C. Qian · Journal of Agricultural and Food Chemistry · 2013 · 217 citations

Agriculture, Enology, Food Science +17

Chemometric Studies of Vinegars from Different Raw Materials and Processes of Production

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Agriculture, Chemistry, Food Science +17

Potent Aroma Compounds of Two Red Wine Vinegars

Marielle Charles, Bertrand Martin, Christian Giniès et al. · Journal of Agricultural and Food Chemistry · 1999 · 112 citations

Agriculture, Enology, Food Science +17

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

Gas Chromatography−Mass Spectrometry (GC−MS) Characterization of Volatile Compounds in Quality Vinegars with Protected European Geographical Indication

Fabio Chinnici, Enrique Durán, Francesca Sonni et al. · Journal of Agricultural and Food Chemistry · 2009 · 107 citations

Agriculture, Chemistry, Food Science +17