Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 4, 2010, Pages 2462-2469

  Mo, Xinliang ^a   Yan, X U ^a   Wenlai, F A N ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Aroma compounds; Chinese rice wine qu; GC O; HS SPME; PCA; Quantification; SAFE; Wheat Qu; Xiao Qu

Indexed keywords

SOLVENT;

ARTICLE; ASPERGILLUS ORYZAE; CALIBRATION; CHINA; HUMAN; MASS FRAGMENTOGRAPHY; METHODOLOGY; MICROBIOLOGY; ODOR; PHYSIOLOGY; RHIZOPUS; RICE; SOLID PHASE MICROEXTRACTION; TASTE; WINE;

ASPERGILLUS ORYZAE; CALIBRATION; CHINA; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; ORYZA SATIVA; RHIZOPUS; SMELL; SOLID PHASE MICROEXTRACTION; SOLVENTS; TASTE; WINE;

TRITICUM AESTIVUM;

EID: 77249101326     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903631w     Document Type: Article

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