Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry

Journal of the Science of Food and Agriculture

Volumn 91, Issue 7, 2011, Pages 1187-1198

  Fan, Wenlai ^a   Shen, Haiyue ^a   Xu, Yan ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Aroma compounds; Baijiu (Chinese liquor); Gas chromatography mass spectrometry (GC MS); Principal component analysis (PCA); Stir bar sorptive extraction (SBSE)

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ALCOHOLIC BEVERAGE; ARTICLE; CEREAL; CHEMISTRY; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; PRINCIPAL COMPONENT ANALYSIS; SOYBEAN; TASTE; VALIDATION STUDY;

ALCOHOLIC BEVERAGES; CEREALS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; PRINCIPAL COMPONENT ANALYSIS; SOY FOODS; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 79953676000     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4294     Document Type: Article

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