Non-volatile compounds as aroma modulators in Jiangxiang-flavor Baijiu: Regional flavor differentiation and synergistic interactions with volatile aromas

Baijiu (白酒), Chinese liquor: History, classification and manufacture

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Agriculture, Food Science, Microbiology +14

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

Agriculture, Chemistry, Analytical Chemistry +15

Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

Xiangyang Guo, Wilfried Schwab, Chi‐Tang Ho et al. · Food Chemistry · 2021 · 349 citations

Agriculture, Food Science, Plant Sciences +13

Characterization of Key Odorants in Chinese Chixiang Aroma-Type Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

Haiyan Fan, Wenlai Fan, Yan Xu · Journal of Agricultural and Food Chemistry · 2015 · 194 citations

Agriculture, Food Science, Analytical Toxicology +16

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

Yang Zheng, Baoguo Sun, Mouming Zhao et al. · Journal of Agricultural and Food Chemistry · 2016 · 187 citations

Agriculture, Chemistry, Analytical Chemistry +16