Why does distilled liquor has a soft and harmonious flavor after long-time ageing? A thermodynamic analysis-Reference-Cited by-同舟云学术

Why does distilled liquor has a soft and harmonious flavor after long-time ageing? A thermodynamic analysis

Published:2023-10 Issue: Volume:123 Page:105609
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Li Qu,Xu Haiyue,Yu Yougui,Zheng Qing^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Electrochemical methods of evaluating the van’t Hoff enthalpy in reactions involving biological macromolecules.;Ambrosone;Int. J. Biol. Macromol.,2000

2. Recent trends in quality control, discrimination and authentication of alcoholic beverages using nondestructive instrumental techniques;Arslan;Trends Food Sci. Technol.,2021

3. Disagreements between calorimetric and van't Hoff enthalpies of adsorption II: effect of pH and pH buffers on phenobarbital adsorption to activated carbon;Assaf;J. Pharm. Sci.,2022

4. Uncover the flavor code of roasted sesame for sesame flavor Baijiu: advance on the revelation of aroma compounds in sesame flavor baijiu by means of modern separation technology and molecular sensory evaluation;Chen;Foods,2022

5. Feasibility of using gas chromatography-ion mobility spectrometry to identify characteristic volatile compounds related to brandy aging;Chen;J. Food Compos. Anal.,2021

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fast and non-invasive identification of Baijiu based on Tyndall effect and chemometrics;Food Chemistry: X;2024-10

2. Comparison between Conventional Ageing Process in Barrels and a New Rapid Aging Process Based on RSLDE: Analysis of Bioactive Compounds in Spirit Drinks;Processes;2024-04-19

3. Exploring the regulated effects of solid-state fortified Jiuqu and liquid-state fortified agent on Chinese Baijiu brewing;Food Research International;2024-03

4. Anchoring of quality variance factors and uncovering its influence on the flavor quality of BCSGB during aging process of sun-exposure;International Journal of Food Properties;2023-12

5. Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin;Food Chemistry: X;2023-12