Quantitative determination of vanillin and its detection threshold in sake

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

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Agriculture, Enology, Food Science +17

Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies

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Agriculture, Chemistry, Analytical Toxicology +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

Aging characteristics of different beer types

Bart Vanderhaegen, Filip Delvaux, Luk Daenen et al. · Food Chemistry · 2006 · 149 citations

Agriculture, Enology, Aging +8