Results 201 to 210 of about 4,055 (228)

Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

Food Chemistry, 2021
Agnieszka Wierzbicka, Henryk H Jeleń
exaly  

Flavors of Baijiu Products

2021
openaire   +1 more source

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

Food Chemistry, 2020
Michael C Qian, Yan Xu, Shuang Chen
exaly  

Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies

Food Chemistry, 2021
Hehe Li, Jin-Yuan Sun, Baoguo Sun
exaly  

Sensory-directed decoding of key aroma compounds from Jiugui-series Baijiu, the representative of Fuyu-flavor-type Baijiu (FFTB)

Journal of Food Composition and Analysis, 2022
Panpan Chen, Yue Liu, Jihong Wu, Bing Yu, Hu Zhao, Mingquan Huang, Fuping Zheng   +6 more
openaire   +1 more source

Research progress of trace components in sesame-aroma type of baijiu

Food Research International, 2020
Jiaxin Hong, Dong-Rui Zhao
exaly  

Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation

Journal of Food Composition and Analysis, 2022
Dong-Rui Zhao
exaly  

Recent advances in Baijiu analysis by chromatography based technology–A review

Food Chemistry, 2020
Wei Jia
exaly  

Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

Food Chemistry, 2019
Hehe Li, Baoguo Sun, Mingquan Huang
exaly  

Health Benefits of Baijiu & Huangjiu

2021
openaire   +1 more source