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585 related items for PubMed ID: 21384368

  • 1. Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.
    Fan W, Shen H, Xu Y.
    J Sci Food Agric; 2011 May; 91(7):1187-98. PubMed ID: 21384368
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  • 2. SAFE and SBSE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor.
    Ma L, Meng Q, Chen F, Gao W.
    J Food Sci; 2022 Mar; 87(3):939-956. PubMed ID: 35122437
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  • 3. Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu).
    Zhang X, Wang C, Wang L, Chen S, Xu Y.
    J Chromatogr A; 2020 Jan 11; 1610():460584. PubMed ID: 31607446
    [Abstract] [Full Text] [Related]

  • 4. Stir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity.
    Diez-Simon C, Eichelsheim C, Jacobs DM, Mumm R, Hall RD.
    Food Res Int; 2021 Jun 11; 144():110348. PubMed ID: 34053541
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  • 5. Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
    Xiao Z, Yu D, Niu Y, Chen F, Song S, Zhu J, Zhu G.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2014 Jan 15; 945-946():92-100. PubMed ID: 24333641
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  • 6. Changes in Volatile Compounds of Chinese Luzhou-Flavor Liquor during the Fermentation and Distillation Process.
    Ding X, Wu C, Huang J, Zhou R.
    J Food Sci; 2015 Nov 15; 80(11):C2373-81. PubMed ID: 26444440
    [Abstract] [Full Text] [Related]

  • 7. Optimization and Validation of a Headspace Solid-Phase Microextraction with Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometric Detection for Quantification of Trace Aroma Compounds in Chinese Liquor (Baijiu).
    Mu X, Lu J, Gao M, Li C, Chen S.
    Molecules; 2021 Nov 16; 26(22):. PubMed ID: 34834003
    [Abstract] [Full Text] [Related]

  • 8. 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 16; 131():109043. PubMed ID: 32247503
    [Abstract] [Full Text] [Related]

  • 9. Identification of 2-Hydroxymethyl-3,6-diethyl-5-methylpyrazine as a Key Retronasal Burnt Flavor Compound in Soy Sauce Aroma Type Baijiu Using Sensory-Guided Isolation Assisted by Multivariate Data Analysis.
    Zhao T, Chen S, Li H, Xu Y.
    J Agric Food Chem; 2018 Oct 10; 66(40):10496-10505. PubMed ID: 30221519
    [Abstract] [Full Text] [Related]

  • 10. Determination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce.
    Lee SM, Kim SB, Kim YS.
    J Food Sci; 2019 Oct 10; 84(10):2758-2776. PubMed ID: 31509249
    [Abstract] [Full Text] [Related]

  • 11. Soy sauce classification by geographic region and fermentation based on artificial neural network and genetic algorithm.
    Xu L, Li Y, Xu N, Hu Y, Wang C, He J, Cao Y, Chen S, Li D.
    J Agric Food Chem; 2014 Dec 24; 62(51):12294-8. PubMed ID: 25437796
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  • 12. Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis.
    Peng X, Li X, Shi X, Guo S.
    Food Chem; 2014 May 15; 151():532-8. PubMed ID: 24423567
    [Abstract] [Full Text] [Related]

  • 13. 6-(2-Formyl-5-methyl-1H-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma-Type Chinese Baijiu.
    Zhao T, Ni D, Hu G, Wang L, Chen S, Xu Y.
    J Agric Food Chem; 2019 Jul 17; 67(28):7916-7925. PubMed ID: 31180675
    [Abstract] [Full Text] [Related]

  • 14. Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis.
    He Y, Liu Z, Qian M, Yu X, Xu Y, Chen S.
    Food Chem; 2020 Nov 30; 331():127335. PubMed ID: 32574944
    [Abstract] [Full Text] [Related]

  • 15. Characterization of aroma compounds and effects of amino acids on the release of esters in Laimao baijiu.
    Niu Y, Zhao W, Xiao Z, Zhu J, Xiong W, Chen F.
    J Sci Food Agric; 2023 Mar 15; 103(4):1784-1799. PubMed ID: 36260337
    [Abstract] [Full Text] [Related]

  • 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.
    Song X, Jing S, Zhu L, Ma C, Song T, Wu J, Zhao Q, Zheng F, Zhao M, Chen F.
    Food Chem; 2020 Jun 01; 314():126098. PubMed ID: 31954940
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  • 17. 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 29; 68(30):7946-7954. PubMed ID: 32615756
    [Abstract] [Full Text] [Related]

  • 18. Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis.
    Wang P, Kan Q, Yang L, Huang W, Wen L, Fu J, Liu Z, Lan Y, Huang Q, Ho CT, Cao Y.
    Food Chem; 2023 Sep 01; 419():135995. PubMed ID: 37003053
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  • 19. Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method.
    Duan J, Cheng W, Lv S, Deng W, Hu X, Li H, Sun J, Zheng F, Sun B.
    Food Chem; 2024 Jun 15; 443():138487. PubMed ID: 38271898
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  • 20. Comparison of two data processing approaches for aroma marker identification in different distilled liquors using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry dataset.
    Liu Z, Yang K, He Z, Zhao D, Zheng J, Qian MC.
    J Food Sci; 2023 Jul 15; 88(7):2870-2881. PubMed ID: 37282742
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