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389 related items for PubMed ID: 33503572

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  • 6. 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 01; 384():132452. PubMed ID: 35193021
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  • 10. Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation.
    Zhao D, Shi D, Sun J, Li A, Sun B, Zhao M, Chen F, Sun X, Li H, Huang M, Zheng F.
    Food Res Int; 2018 Mar 01; 105():616-627. PubMed ID: 29433255
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  • 11. Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix.
    Hong J, Huang H, Zhao D, Sun J, Huang M, Sun X, Sun B.
    Food Chem; 2023 Nov 15; 426():136576. PubMed ID: 37321116
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  • 16. 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 01; 419():136027. PubMed ID: 37031537
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  • 17. Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation.
    Niu Y, Chen X, Xiao Z, Ma N, Zhu J.
    Nat Prod Res; 2017 Apr 01; 31(8):938-944. PubMed ID: 27834102
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