Effect of caramel colors addition on the color, physicochemical properties, and flavor of Huangjiu

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

A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes

Shuangping Liu, Qingliu Chen, Huijun Zou et al. · International Journal of Food Microbiology · 2019 · 211 citations

Life Sciences, Food Science, Microbiology +16

Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

Shuang Chen, Michael C. Qian, Zhou Li et al. · Journal of Agricultural and Food Chemistry · 2019 · 167 citations

Agriculture, Enology, Food Science +17

Model Studies on the Influence of Coffee Melanoidins on Flavor Volatiles of Coffee Beverages

Thomas Hofmann, Sonia Calligaris, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2001 · 117 citations

Agriculture, Biochemistry, Chemistry +17

Interactions between coffee melanoidins and flavour compounds: impact of freeze-drying (method and time) and roasting degree of coffee on melanoidins retention capacity

Isabelle Andriot, Jean‐Luc Le Quéré, Élisabeth Guichard · Food Chemistry · 2003 · 54 citations

Agriculture, Biochemistry, Food Science +12