372 related articles for article (PubMed ID: 31957444)
1. Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies.
Wang L; Fan S; Yan Y; Yang L; Chen S; Xu Y
J Agric Food Chem; 2020 Feb; 68(6):1666-1677. PubMed ID: 31957444
[TBL] [Abstract][Full Text] [Related]
2. Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies.
Zheng Y; Sun B; Zhao M; Zheng F; Huang M; Sun J; Sun X; Li H
J Agric Food Chem; 2016 Jul; 64(26):5367-74. PubMed ID: 27263543
[TBL] [Abstract][Full Text] [Related]
3. Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants.
Sha S; Chen S; Qian M; Wang C; Xu Y
J Agric Food Chem; 2017 Jan; 65(1):123-131. PubMed ID: 27989125
[TBL] [Abstract][Full Text] [Related]
4. Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection.
Song X; Zhu L; Wang X; Zheng F; Zhao M; Liu Y; Li H; Zhang F; Zhang Y; Chen F
Food Chem; 2019 Nov; 297():124959. PubMed ID: 31253273
[TBL] [Abstract][Full Text] [Related]
5. Interactions between kafirin and pickle-like odorants in soy sauce flavor Baijiu: Aroma profile change and binding mechanism.
Zhu L; Song X; Li X; Geng X; Zheng F; Li H; Sun J; Huang M; Sun B
Food Chem; 2023 Jan; 400():133854. PubMed ID: 36067694
[TBL] [Abstract][Full Text] [Related]
6. Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies.
Chen S; Wang C; Qian M; Li Z; Xu Y
J Agric Food Chem; 2019 May; 67(17):4876-4884. PubMed ID: 30920213
[TBL] [Abstract][Full Text] [Related]
7. Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value.
Chen S; Sha S; Qian M; Xu Y
J Food Sci; 2017 Dec; 82(12):2816-2822. PubMed ID: 29131338
[TBL] [Abstract][Full Text] [Related]
8. Characterization of 3-Methylindole as a Source of a "Mud"-like Off-Odor in Strong-Aroma Types of Base Baijiu.
Dong W; Shi K; Liu M; Shen C; Li A; Sun X; Zhao M; Sun J; Li H; Zheng F; Huang M
J Agric Food Chem; 2018 Dec; 66(48):12765-12772. PubMed ID: 30392373
[TBL] [Abstract][Full Text] [Related]
9. Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies.
Wang L; Wu L; Xiang D; Huang H; Han Y; Zhen P; Shi B; Chen S; Xu Y
Food Chem; 2023 Sep; 419():136027. PubMed ID: 37031537
[TBL] [Abstract][Full Text] [Related]
10. Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis.
Yan Y; Chen S; Nie Y; Xu Y
Food Res Int; 2020 May; 131():109043. PubMed ID: 32247503
[TBL] [Abstract][Full Text] [Related]
11. Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value.
Zhang Y; Liu Y; Yang W; Huang J; Liu Y; Huang M; Sun B; Li C
J Agric Food Chem; 2018 Jun; 66(24):6132-6141. PubMed ID: 29790747
[TBL] [Abstract][Full Text] [Related]
12. Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
Lyu J; Ma Y; Xu Y; Nie Y; Tang K
Molecules; 2019 Aug; 24(16):. PubMed ID: 31426361
[TBL] [Abstract][Full Text] [Related]
13. Identification and characterization of the aroma-impact components of Thai fish sauce.
Lapsongphon N; Yongsawatdigul J; Cadwallader KR
J Agric Food Chem; 2015 Mar; 63(10):2628-38. PubMed ID: 25730550
[TBL] [Abstract][Full Text] [Related]
14. Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu.
Song X; Zhu L; Jing S; Li Q; Ji J; Zheng F; Zhao Q; Sun J; Chen F; Zhao M; Sun B
J Agric Food Chem; 2020 Jul; 68(30):7946-7954. PubMed ID: 32615756
[TBL] [Abstract][Full Text] [Related]
15. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.
Li H; Qin D; Wu Z; Sun B; Sun X; Huang M; Sun J; Zheng F
Food Chem; 2019 Jun; 284():100-107. PubMed ID: 30744833
[TBL] [Abstract][Full Text] [Related]
16. Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice.
Pang X; Zhang Y; Qiu J; Cao J; Sun Y; Li H; Kong F
Food Chem; 2019 Dec; 301():125307. PubMed ID: 31387043
[TBL] [Abstract][Full Text] [Related]
17. Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)-An Approach To Use Artificial Intelligence in Determining Food Odor Codes.
Nicolotti L; Mall V; Schieberle P
J Agric Food Chem; 2019 Apr; 67(14):4011-4022. PubMed ID: 30879302
[TBL] [Abstract][Full Text] [Related]
18. Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach.
Sun X; Qian Q; Xiong Y; Xie Q; Yue X; Liu J; Wei S; Yang Q
Food Chem; 2022 Aug; 384():132452. PubMed ID: 35193021
[TBL] [Abstract][Full Text] [Related]
19. Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon.
Chen S; Wang D; Xu Y
J Agric Food Chem; 2013 Oct; 61(40):9712-8. PubMed ID: 24028662
[TBL] [Abstract][Full Text] [Related]
20. Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies.
Fan H; Fan W; Xu Y
J Agric Food Chem; 2015 Apr; 63(14):3660-8. PubMed ID: 25797496
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]