Identification and interaction of the key odorants in Jimo Huangjiu by means of molecular sensory science-Reference-Cited by-同舟云学术

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Identification and interaction of the key odorants in Jimo Huangjiu by means of molecular sensory science

Published:2024-11 Issue: Volume:135 Page:106695
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Zhou Zhilei,Jiang Zhang,Zhang Zhimin,Liu Shuangping,Ji Zhongwei,Han Jichen,Mao Jian

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference25 articles.

1. Impact of consumption temperature on sensory properties of hot brewed coffee - ScienceDirect;Adhikari;Food Res. Int.,2019

2. Perceptual interactions between fruity and woody notes of wine;Atanasova;Flavour Fragr. J.,2004

3. Characterization of odor-active compounds in sweet-type chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon;Chen;J. Agric. Food Chem.,2013

4. Characterization of the key aroma compounds in aged Chinese rice wine by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies;Chen;J. Agric. Food Chem.,2019

5. Characteristic aroma compounds of chinese dry rice wine by gas chromatography–olfactometry and gas chromatography–mass spectrometry.;Fan;J. Agric. Food Chem.,2012

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