Characterization of Odor-Active Compounds in Sweet-type Chinese Rice Wine by Aroma Extract Dilution Analysis with Special Emphasis on Sotolon

Shuang Chen; Dong Wang; Yan Xu

doi:10.1021/jf402867m

Characterization of Odor-Active Compounds in Sweet-type Chinese Rice Wine by Aroma Extract Dilution Analysis with Special Emphasis on Sotolon

Journal of Agricultural and Food Chemistry ◽

10.1021/jf402867m ◽

2013 ◽

Vol 61 (40) ◽

pp. 9712-9718 ◽

Cited By ~ 31

Author(s):

Shuang Chen ◽

Dong Wang ◽

Yan Xu

Keyword(s):

Aroma Extract Dilution Analysis ◽

Rice Wine ◽

Chinese Rice Wine ◽

Active Compounds

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Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.9b01420 ◽

2019 ◽

Vol 67 (17) ◽

pp. 4876-4884 ◽

Cited By ~ 23

Author(s):

Shuang Chen ◽

Chengcheng Wang ◽

Michael Qian ◽

Zhou Li ◽

Yan Xu

Keyword(s):

Aroma Compounds ◽

Aroma Extract Dilution Analysis ◽

Rice Wine ◽

Chinese Rice Wine ◽

Quantitative Measurements ◽

Aroma Recombination

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Characterization of Chinese rice wine taste attributes using liquid chromatographic analysis, sensory evaluation, and an electronic tongue

Journal of Chromatography B ◽

10.1016/j.jchromb.2015.05.037 ◽

2015 ◽

Vol 997 ◽

pp. 129-135 ◽

Cited By ~ 22

Author(s):

HaiYan Yu ◽

Jie Zhao ◽

Fenghua Li ◽

Huaixiang Tian ◽

Xia Ma

Keyword(s):

Sensory Evaluation ◽

Chromatographic Analysis ◽

Electronic Tongue ◽

Rice Wine ◽

Chinese Rice Wine ◽

Liquid Chromatographic Analysis ◽

Liquid Chromatographic

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Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

Journal of Agricultural and Food Chemistry ◽

10.1021/jf4030536 ◽

2013 ◽

Vol 61 (47) ◽

pp. 11295-11302 ◽

Cited By ~ 83

Author(s):

Shuang Chen ◽

Yan Xu ◽

Michael C. Qian

Keyword(s):

Gas Chromatography ◽

Quantitative Analysis ◽

Rice Wine ◽

Chinese Rice Wine ◽

Gas Chromatography Olfactometry

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Aging status characterization of Chinese rice wine based on key aging-marker profiles combined with principal components analysis and partial least-squares regression

European Food Research and Technology ◽

10.1007/s00217-020-03488-x ◽

2020 ◽

Vol 246 (6) ◽

pp. 1283-1296 ◽

Cited By ~ 1

Author(s):

Na Wang ◽

Zhemin Zhou ◽

Shuang Chen

Keyword(s):

Least Squares ◽

Principal Components Analysis ◽

Partial Least Squares ◽

Principal Components ◽

Partial Least Squares Regression ◽

Rice Wine ◽

Least Squares Regression ◽

Chinese Rice Wine ◽

Components Analysis

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Characterization of Aroma-Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC–MS-Olfactometry

Journal of the American Oil Chemists Society ◽

10.1007/s11746-016-2906-6 ◽

2016 ◽

Vol 93 (12) ◽

pp. 1595-1603 ◽

Cited By ~ 14

Author(s):

Asghar Amanpour ◽

Hasim Kelebek ◽

Songul Kesen ◽

Serkan Selli

Keyword(s):

Olive Oil ◽

Aroma Extract Dilution Analysis ◽

Active Compounds

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Characterization of the Major Aroma-Active Compounds in Mango (Mangifera indicaL.) Cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by Application of a Comparative Aroma Extract Dilution Analysis

Journal of Agricultural and Food Chemistry ◽

10.1021/jf5008743 ◽

2014 ◽

Vol 62 (20) ◽

pp. 4544-4551 ◽

Cited By ~ 38

Author(s):

John P. Munafo ◽

John Didzbalis ◽

Raymond J. Schnell ◽

Peter Schieberle ◽

Martin Steinhaus

Keyword(s):

Aroma Extract Dilution Analysis ◽

Active Compounds

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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 ◽

10.1080/00032719.2019.1594244 ◽

2019 ◽

Vol 52 (13) ◽

pp. 2077-2091 ◽

Cited By ~ 2

Author(s):

Salwa Tsouli Sarhir ◽

Asghar Amanpour ◽

Serkan Selli

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Gas Chromatography Mass Spectrometry ◽

Aroma Extract Dilution Analysis ◽

Active Compounds ◽

Chromatography Mass Spectrometry

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Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.9923 ◽

2019 ◽

Vol 99 (14) ◽

pp. 6444-6454 ◽

Cited By ~ 4

Author(s):

Na Wang ◽

Shuang Chen ◽

Zhemin Zhou

Keyword(s):

Volatile Organic Compounds ◽

Organic Compounds ◽

Rice Wine ◽

Chinese Rice Wine ◽

Volatile Organic

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Characterization of the Most Odor-Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution Analysis

Journal of Agricultural and Food Chemistry ◽

10.1021/jf800382m ◽

2008 ◽

Vol 56 (14) ◽

pp. 5813-5819 ◽

Cited By ~ 66

Author(s):

Luigi Poisson ◽

Peter Schieberle

Keyword(s):

Aroma Extract Dilution Analysis ◽

Active Compounds

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Age-dependent characterization of volatile organic compounds and age discrimination in Chinese rice wine using an untargeted GC/MS-based metabolomic approach

Food Chemistry ◽

10.1016/j.foodchem.2020.126900 ◽

2020 ◽

Vol 325 ◽

pp. 126900 ◽

Cited By ~ 3

Author(s):

Na Wang ◽

Shuang Chen ◽

Zhemin Zhou

Keyword(s):

Volatile Organic Compounds ◽

Organic Compounds ◽

Age Discrimination ◽

Rice Wine ◽

Chinese Rice Wine ◽

Volatile Organic ◽

Age Dependent ◽

Metabolomic Approach

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