Characterization of volatile compounds in Fen-Daqu - a traditional Chinese liquor fermentation starter

Journal of the Institute of Brewing

Volumn 118, Issue 1, 2012, Pages 107-113

  Le, Van Diep ^a,b   Zheng, Xiao Wei ^a,c   Chen, Jing Yu ^a   Han, Bei Zhong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b VINH UNIVERSITY   (Viet Nam)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Fen Daqu; HS SPME GC MS; Light flavour Daqu; Principal component analysis; Volatile compounds

Indexed keywords

ACETIC ACID; FERMENTATION; FOOD PROCESSING; KETONES; PRINCIPAL COMPONENT ANALYSIS; SATURATED FATTY ACIDS; WETLANDS;

CHINESE LIQUORS; ETHYL ACETATES; FEN-DAQU; HEXYL ACETATE; HS-SPME GC-MS; NONANOIC ACID; OCTANOIC ACIDS; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

EID: 84868610917     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.8     Document Type: Article

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