Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry

Food Chemistry ◽

10.1016/j.foodchem.2019.03.071 ◽

2019 ◽

Vol 293 ◽

pp. 8-14 ◽

Author(s):

Haiyan Yu ◽

Tong Xie ◽

Jingru Xie ◽

Lianzhong Ai ◽

Huaixiang Tian

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Aroma Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Rice Wine ◽

Chinese Rice Wine ◽

Chromatography Mass Spectrometry ◽

Gas Chromatography Olfactometry

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Characteristic Aroma Compounds of Chinese Dry Rice Wine by Gas Chromatography–Olfactometry and Gas Chromatography–Mass Spectrometry

ACS Symposium Series - Flavor Chemistry of Wine and Other Alcoholic Beverages ◽

10.1021/bk-2012-1104.ch016 ◽

2012 ◽

pp. 277-301 ◽

Author(s):

Wenlai Fan ◽

Yan Xu

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Aroma Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Rice Wine ◽

Chromatography Mass Spectrometry ◽

Gas Chromatography Olfactometry

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Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

Food Chemistry ◽

10.1016/j.foodchem.2017.11.112 ◽

2018 ◽

Vol 245 ◽

pp. 775-785 ◽

Author(s):

JianCai Zhu ◽

LingYing Wang ◽

ZuoBing Xiao ◽

YunWei Niu

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Aroma Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Photometric Detection ◽

Gas Chromatography Olfactometry ◽

Flame Photometric Detection ◽

Odor Activity Value ◽

Mulberry Fruits

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Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography–olfactometry, gas chromatography–mass spectrometry and their correlation with sensory attributes

Journal of Chromatography B ◽

10.1016/j.jchromb.2015.12.029 ◽

2016 ◽

Vol 1009-1010 ◽

pp. 152-162 ◽

Author(s):

Zuobing Xiao ◽

Binbin Fan ◽

Yunwei Niu ◽

Minling Wu ◽

Junhua Liu ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Essential Oils ◽

Sensory Attributes ◽

Gas Chromatography Mass Spectrometry ◽

Active Compounds ◽

Chromatography Mass Spectrometry ◽

Gas Chromatography Olfactometry

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Characterization of Aroma Compounds in Chinese Bayberry (Myrica rubraSieb. et Zucc.) by Gas Chromatography Mass Spectrometry (GC-MS) and Olfactometry (GC-O)

Journal of Food Science ◽

10.1111/j.1750-3841.2012.02747.x ◽

2012 ◽

Vol 77 (10) ◽

pp. C1030-C1035 ◽

Author(s):

Wenhuai Kang ◽

Yan Li ◽

Yan Xu ◽

Wenguang Jiang ◽

Yongsheng Tao

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Aroma Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Chinese Bayberry ◽

Chromatography Mass Spectrometry

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Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose

Journal of Chromatography B ◽

10.1016/j.jchromb.2013.11.032 ◽

2014 ◽

Vol 945-946 ◽

pp. 92-100 ◽

Author(s):

Zuobing Xiao ◽

Dan Yu ◽

Yunwei Niu ◽

Feng Chen ◽

Shiqing Song ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Electronic Nose ◽

Aroma Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Chromatography Mass Spectrometry

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Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography–olfactometry and gas chromatography–mass spectrometry

Journal of Chromatography A ◽

10.1016/s0021-9673(00)00729-9 ◽

2000 ◽

Vol 896 (1-2) ◽

pp. 361-371 ◽

Author(s):

S. Le Guen ◽

C. Prost ◽

M. Demaimay

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Mytilus Edulis ◽

Gas Chromatography Mass Spectrometry ◽

Chromatography Mass Spectrometry ◽

Gas Chromatography Olfactometry

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Characterization of aroma compounds in bayberry juice by sensory evaluation and gas chromatography–mass spectrometry

Journal of Food Measurement & Characterization ◽

10.1007/s11694-019-00223-3 ◽

2019 ◽

Vol 14 (1) ◽

pp. 505-513

Author(s):

Haiyan Yu ◽

Tong Xie ◽

Lanlan He ◽

Jingru Xie ◽

Chen Chen ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Sensory Evaluation ◽

Aroma Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Chromatography Mass Spectrometry ◽

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Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

Food Chemistry ◽

10.1016/j.foodchem.2020.128136 ◽

2021 ◽

Vol 339 ◽

pp. 128136

Author(s):

JianCai Zhu ◽

Yunwei Niu ◽

ZuoBing Xiao

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Aroma Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Two Dimensional ◽

Chromatography Mass Spectrometry ◽

Odour Activity Value

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Drinking tastes of Chinese rice wine under different heating temperatures analyzed by gas chromatography–mass spectrometry and tribology tests

Journal of Texture Studies ◽

10.1111/jtxs.12571 ◽

2020 ◽

Author(s):

Wenhu Xu ◽

Jianzhong Jiang ◽

Qixiang Xu ◽

Min Zhong

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Gas Chromatography Mass Spectrometry ◽

Rice Wine ◽

Chinese Rice Wine ◽

Chromatography Mass Spectrometry

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Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

Food Chemistry ◽

10.1016/j.foodchem.2005.04.016 ◽

2006 ◽

Vol 96 (1) ◽

pp. 147-155 ◽

Author(s):

S GUILLOT ◽

L PEYTAVI ◽

S BUREAU ◽

R BOULANGER ◽

J LEPOUTRE ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

Headspace Solid Phase Microextraction ◽

Chromatography Mass Spectrometry ◽

Gas Chromatography Olfactometry

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