Identification of aroma compounds in Chinese 'Yanghe Daqu' liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry

Flavour and Fragrance Journal

Volumn 21, Issue 2, 2006, Pages 333-342

  Fan, Wenlai ^a   Qian, Michael C ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Aroma; Chinese liquor; Distillate; GC O; Osme; Yanghe Daqu liquor

Indexed keywords

AROMATIC COMPOUNDS; DISTILLATION; ESTERS; FATTY ACIDS; FOOD PRODUCTS; FRACTIONATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY;

CHINESE LIQUOR; NORMAL PHASE CHROMATOGRAPHY FRACTIONATION; OLFACTOMETRY; YANGHE DAQU LIQUOR;

FLAVORS;

1,1 DIETHOXY 2 METHYLPROPANE; 1,1 DIETHOXY 3 METHYLBUTANE; 4 ETHYLGUAIACOL; 4 ETHYLPHENOL; ACETAL; ACETAL DERIVATIVE; ALCOHOL; ALDEHYDE; BUTANOIC ACID ETHYL ESTER; CAPRYLIC ACID ETHYL ESTER; CREOSOL; ESTER DERIVATIVE; FATTY ACID; FLAVORING AGENT; HEXANOIC ACID 3 METHYLBUTYL ESTER; HEXANOIC ACID ETHYL ESTER; HEXANOL; ISOPENTYL ALCOHOL; KETONE; PENTANOIC ACID ETHYL ESTER; PHENOL DERIVATIVE; SILICA GEL; SULFUR DERIVATIVE; UNCLASSIFIED DRUG;

ACIDITY; ALCOHOLIC BEVERAGE; ALKALINITY; AROMA; ARTICLE; CHROMATOGRAPHY; FOOD ANALYSIS; FOOD COMPOSITION; FRACTIONATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OLFACTOMETRY;

SYZYGIUM AROMATICUM;

EID: 33644755425     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.1621     Document Type: Article

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