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142 related items for PubMed ID: 38317409

  • 1. Retronasal sensory characterization of aroma compounds in Baijiu by detection threshold measurement, retronasal OAVs, and time-intensity evaluation.
    Yu Y, Yan Y, Wu L, Nie Y, Chen S, Xu Y.
    J Food Sci; 2024 Mar; 89(3):1684-1700. PubMed ID: 38317409
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
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  • 4. Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu.
    Wang L, Zhu L, Zheng F, Zhang F, Shen C, Gao X, Sun B, Huang M, Li H, Chen F.
    J Food Sci; 2021 May 17; 86(5):2061-2074. PubMed ID: 33884627
    [Abstract] [Full Text] [Related]

  • 5. Characterization of the dynamic retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and an intra-oral SPME combined with GC × GC-TOFMS method.
    Yu Y, Nie Y, Chen S, Xu Y.
    Food Chem; 2023 Mar 30; 405(Pt B):134854. PubMed ID: 36403467
    [Abstract] [Full Text] [Related]

  • 6. Peanut Pairing Baijiu: To Enhance Retronasal Aroma Intensity while Reducing Baijiu Aftertaste.
    Chen L, Zhao Y, Chen X, Zhang Y, Li H, Zhao D, Wang B, Ye X, Sun B, Sun J.
    J Agric Food Chem; 2024 Jul 03; 72(26):14851-14864. PubMed ID: 38841998
    [Abstract] [Full Text] [Related]

  • 7. 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 06; 64(26):5367-74. PubMed ID: 27263543
    [Abstract] [Full Text] [Related]

  • 8. Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) method for oral aroma compounds monitoring of Baijiu.
    Yu Y, Chen S, Nie Y, Xu Y.
    Food Chem; 2022 Aug 15; 385():132502. PubMed ID: 35287108
    [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. 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 30; 284():100-107. PubMed ID: 30744833
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  • 13. 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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  • 18. Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis.
    Du J, Li Y, Xu J, Huang M, Wang J, Chao J, Wu J, Sun H, Ding H, Ye H.
    Food Chem; 2021 Aug 01; 352():129363. PubMed ID: 33676120
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  • 19. Characterization and comparative study of the key odorants in Caoyuanwang mild-flavor style Baijiu using gas chromatography-olfactometry and sensory approaches.
    Wang J, Ming Y, Li Y, Huang M, Luo S, Li H, Li H, Wu J, Sun X, Luo X.
    Food Chem; 2021 Jun 15; 347():129028. PubMed ID: 33503572
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  • 20. 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
    [Abstract] [Full Text] [Related]

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