GC/MS-based untargeted metabolomics reveals the differential metabolites for discriminating vintage of Chenxiang-type baijiu

Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement

Kai Hu, Guojie Jin, Wen-Chao Mei et al. · Food Chemistry · 2017 · 225 citations

Agriculture, Biotechnology, Food Science +16

Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

Xuebo Song, Si Jing, Lin Zhu et al. · Food Chemistry · 2019 · 192 citations

Life Sciences, Food Science, Food Analysis +15

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

Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation

Junshan Wang, Hao Chen, Yashuai Wu et al. · Journal of Food Composition and Analysis · 2022 · 152 citations · Full text

Agriculture, Chemistry, Food Science +17

Characterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis

Zhen Wang, Ying Wang, Tingting Zhu et al. · Food Chemistry · 2021 · 106 citations · Full text

Agriculture, Chemistry, Food Science +17