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Susan Stewart, Ross Sanders, Natalja Ivanova, Kerry L. Wilkinson, Doug C. Stewart, Jianjun Dong, Shumin Hu, David Evan Evans & Jason A. Able. (2023) The Influence of Malt Variety and Origin on Wort Flavor. Journal of the American Society of Brewing Chemists 81:2, pages 282-298.
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Lulu Wang, Yuchen Gao, Lan Wu, Shuang Chen & Yan Xu. (2024) Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process. Journal of Agricultural and Food Chemistry 72:3, pages 1695-1707.
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Mengwei Lin, Bingyan Yang, Mengqi Dai, Youqiang Xu, Xiuting Li & Baoguo Sun. (2023) East meets west in alcoholic beverages: Flavor comparison, microbial metabolism and health effects. Food Bioscience 56, pages 103385.
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Zhipeng Liu, Kangzhuo Yang, Zhanglan He, Dong Zhao, Jia Zheng & Michael C. Qian. (2023) Comparison of two data processing approaches for aroma marker identification in different distilled liquors using comprehensive two‐dimensional gas chromatography‐time‐of‐flight mass spectrometry dataset. Journal of Food Science 88:7, pages 2870-2881.
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Lauren J. Brzozowski, Elżbieta Szuleta, Timothy D. Phillips, David A. Van Sanford & Anthony J. Clark. (2023)
Breeding cereal rye (
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JianCai Zhu, Xueying Cao, YunWei Niu & ZuoBing Xiao. (2023) Investigation of Lactone Chiral Enantiomers and Their Contribution to the Aroma of Longjing Tea by Odor Activity Value and S-Curve. Journal of Agricultural and Food Chemistry 71:17, pages 6691-6698.
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Zhengfei Yang, Yirong Wang, Yongqi Yin, Weiming Fang & Shuo Wang. (2022) Identification of volatile compounds in chocolate malt. European Food Research and Technology 249:3, pages 631-639.
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Agathe Goullet, Farnaz Hanaei, Nadine Vallet, Marie‐Françoise Nonier, Nathalie Vivas, Nicolas Vivas & Magali Picard. (2023) A sensory characterization of some N‐heterocycles in model spirit matrix: Influence of ethanol and several chemical features on aroma perception. Flavour and Fragrance Journal 38:2, pages 108-120.
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Lulu Wang, Shuang Chen & Yan Xu. (2022) Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques. Comprehensive Reviews in Food Science and Food Safety 22:1, pages 502-534.
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Rudolf Jung, Marcel Karabín, Lukáš Jelínek & Pavel Dostálek. (2022) Balance of volatile phenols originating from wood- and peat-smoked malt during the brewing process. European Food Research and Technology 249:1, pages 33-45.
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Mohsen Gavahian, Rachael Chu & Paphawarin Ratchaneesiripap. (2021) An ultrasound‐assisted extraction system to accelerate production of Mhiskey, a rice spirit‐based product, inside oak barrel: Total phenolics, color, and energy consumption. Journal of Food Process Engineering 45:6.
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Akira Wanikawa & Toshikazu Sugimoto. (2022) A Narrative Review of Sulfur Compounds in Whisk(e)y. Molecules 27:5, pages 1672.
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Yingxia He, Ke Tang, Xiaowei Yu, Shuang Chen & Yan Xu. (2021) Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing. Journal of Agricultural and Food Chemistry 70:2, pages 598-606.
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Inge Russell & Graham G. Stewart. 2022. Whisky and Other Spirits. Whisky and Other Spirits
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Martina Daute, Frances Jack, Barry Harrison & Graeme Walker. (2021) Experimental Whisky Fermentations: Influence of Wort Pretreatments. Foods 10:11, pages 2755.
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Magali Picard, Marie-Françoise Nonier, Nathalie Vivas & Nicolas Vivas. (2021) The dynamic of roasted aroma compounds release from oak wood: investigation of the heating barrel process and some spirit maturation parameters. Wood Science and Technology 55:6, pages 1821-1839.
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Yap Chin Ann, Foo See Wei, Gilbert Yeo, Teow Wei Ping & Lawrence Tuah. (2021) Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit. International Journal of Food Science 2021, pages 1-8.
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Ancuța Chetrariu & Adriana Dabija. (2021) Spent Grain from Malt Whisky: Assessment of the Phenolic Compounds. Molecules 26:11, pages 3236.
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Yuanliang Hu, Xinyi Lei, Xiaomin Zhang, Tongwei Guan, Luyao Wang, Zongjie Zhang, Xiang Yu, Junming Tu, Nan Peng, Yunxiang Liang & Shumiao Zhao. (2021) Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu. Frontiers in Microbiology 12.
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Martina Daute, Frances Jack, Irene Baxter, Barry Harrison, John Grigor & Graeme Walker. (2021) Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit. Applied Sciences 11:4, pages 1410.
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