Results 181 to 190 of about 4,055 (228)
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A minimalist fluorescent MOF sensor array for Baijiu identification
Analytical Methods, 2022We report a minimalist fluorescent metal–organic framework (MOF) sensor array for Baijiu identification. The original MOF was modified by rare-earth elements to obtain Eu-MOFs and Tb-MOFs exhibiting multiple fluorescence peaks in the range of 400–700 nm.
Xiaofang Liu +8 more
openaire +2 more sources
Peanut Pairing Baijiu: To Enhance Retronasal Aroma Intensity while Reducing Baijiu Aftertaste
Journal of Agricultural and Food ChemistryLiquor-pairing food is a common dietary combination. Baijiu and peanuts are unquestionably a classic pairing in China. But no one has explained why. Its alteration in baijiu flavor was studied using multiple sensory evaluation, as well as nontargeted proton-transfer reaction mass spectrometry coupled with GC × GC-MS.
Lu Chen +9 more
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Colorimetric artificial nose for baijiu identification
Flavour and Fragrance Journal, 2012ABSTRACTBased on a colorimetric sensor array, five commercial baijiu were analysed by a simple colorimetric artificial nose. Utilizing porphyrin, porphyrin derivatives and chemically responsive dyes as sensitive materials, the sensor array of the artificial nose showed a unique pattern of colorific changes upon its exposure to baijiu.
Zhang Ya +7 more
openaire +1 more source
C&EN Global Enterprise, 2018
When covering U.S. President Richard Nixon’s trip to China in 1972, American journalist Dan Rather referred to a popular liquor there, called baijiu, as “liquid razor blades.” Few outside of China have heard of baijiu (pronounced bye-joe), and clearly, not everyone’s a fan, but the potent beverage is the most-consumed spirit in the world, with people ...
openaire +1 more source
When covering U.S. President Richard Nixon’s trip to China in 1972, American journalist Dan Rather referred to a popular liquor there, called baijiu, as “liquid razor blades.” Few outside of China have heard of baijiu (pronounced bye-joe), and clearly, not everyone’s a fan, but the potent beverage is the most-consumed spirit in the world, with people ...
openaire +1 more source
Food Research International, 2020
2-Furfurylthiol was an important contributor to the flavor of traditional fermented foods including Baijiu. It is essential to increase 2-furfurylthiol concentration to improve the quality of Baijiu. This study aimed to enrich the content of 2-furfurylthiol in Chinese sesame-flavored Baijiu via two strains we isolated from Baijiu fermentation, Bacillus
Ting, Shen, Jun, Liu, Qun, Wu, Yan, Xu
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2-Furfurylthiol was an important contributor to the flavor of traditional fermented foods including Baijiu. It is essential to increase 2-furfurylthiol concentration to improve the quality of Baijiu. This study aimed to enrich the content of 2-furfurylthiol in Chinese sesame-flavored Baijiu via two strains we isolated from Baijiu fermentation, Bacillus
Ting, Shen, Jun, Liu, Qun, Wu, Yan, Xu
openaire +2 more sources
Sesame flavour baijiu: a review
Journal of the Institute of Brewing, 2020Wenqing Zhang +7 more
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