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Analytical Letters Volume 50, 2017 - Issue 5
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GAS CHROMATOGRAPHY

Characterization of Aromatic Liquor by Gas Chromatography and Principal Component Analysis

Sihai HanCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, ChinaCorrespondence[email protected]
,
Weiwei ZhangCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
,
Peiyan LiCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
,
Xuan LiCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
,
Jianxue LiuCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
,
Baocheng XuCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
&
Denglin LuoCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
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Pages 777-786 | Received 01 Mar 2016, Accepted 28 May 2016, Published online: 12 Apr 2017

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Salwa Tsouli Sarhir, Armin Amanpour & Serkan Selli. (2019) Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O) and Aroma Extract Dilution Analysis (AEDA). Analytical Letters 52:13, pages 2077-2091.
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Articles from other publishers (8)

Dan Qin, Jiawen Duan, Hehe Li, Fuping Zheng, Huan Cheng, Xingqian Ye & Baoguo Sun. (2023) Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry. Food Science and Human Wellness 12:1, pages 79-88.
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Wenxi Yang & Keith Cadwallader. 2023. Science and Engineering of Chinese Liquor (Baijiu). Science and Engineering of Chinese Liquor (Baijiu) 225 265 .
Hao Xu, Yifeng Dai, Shuyi Qiu, Baoguo Sun & Xiangyong Zeng. (2021) Distribution and Quantification of 1,2-Propylene Glycol Enantiomers in Baijiu. Foods 10:12, pages 3039.
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Qin Yang, Deng Zhi‐ping & Yu You‐gui. (2021) Formation of basic soybean‐flavor substances using pork fat soaked in rice‐flavored liquor. Journal of Food Processing and Preservation 45:12.
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Caitlin N. Cain, Paige E. Sudol, Kelsey L. Berrier & Robert E. Synovec. (2021) Development of variance rank initiated-unsupervised sample indexing for gas chromatography-mass spectrometry analysis. Talanta 233, pages 122495.
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Xuebo Song, Lin Zhu, Si Jing, Qing Li, Jian Ji, Fuping Zheng, Qiangzhong Zhao, Jinyuan Sun, Feng Chen, Mouming Zhao & Baoguo Sun. (2020) Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu. Journal of Agricultural and Food Chemistry 68:30, pages 7946-7954.
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Jian Zhang, Zhiqiang Tian, Yiqian Ma, Feilong Shao, Jialing Huang, Hao Wu & Ling Tian. (2019) Origin Identification of the Sauce-Flavor Chinese Baijiu by Organic Acids, Trace Elements, and the Stable Carbon Isotope Ratio. Journal of Food Quality 2019, pages 1-7.
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Xuemei Cai, Yi Shen, Mengyuan Chen, Mingye Zhong, Yulin Zhou & Aimin Luo. (2019) Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation . Journal of the Institute of Brewing 125:4, pages 453-463.
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