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

Volumn 61, Issue 40, 2013, Pages 9712-9718

  Chen, Shuang ^a   Wang, Dong ^a   Xu, Yan ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

AEDA; Chinese rice wine; large volume injection; sensory evaluation; sotolon

Indexed keywords

EXTRACTION; FINITE DIFFERENCE METHOD; ODOR REMOVAL; PHASE SEPARATION; WINE;

2-ACETYL-1-PYRROLINE; AEDA; AROMA EXTRACT DILUTION ANALYSIS; CHINESE RICE WINE; LARGE VOLUME INJECTION; ODOR-ACTIVE COMPOUND; SOLID-PHASE EXTRACTION; SOTOLON;

SENSORY ANALYSIS;

2 ACETYL 1 PYRROLINE; 2-ACETYL-1-PYRROLINE; 4,5 DIMETHYL 3 HYDROXY 2(5H) FURANONE; 4,5-DIMETHYL-3-HYDROXY-2(5H)-FURANONE; FURAN DERIVATIVE; PHENETHYL ALCOHOL; PYRROLE DERIVATIVE; SUGAR; VOLATILE ORGANIC COMPOUND;

ADULT; ARTICLE; CALIBRATION; CARAMEL; CHEMISTRY; FEMALE; HUMAN; INDICATOR DILUTION CURVE; MALE; MIDDLE AGED; ODOR; REPRODUCIBILITY; RICE; SOLID PHASE EXTRACTION; TASTE; WINE;

ADULT; CALIBRATION; CANDY; FEMALE; FURANS; HUMANS; INDICATOR DILUTION TECHNIQUES; MALE; MIDDLE AGED; ODORS; ORYZA SATIVA; PHENYLETHYL ALCOHOL; PYRROLES; REPRODUCIBILITY OF RESULTS; SMELL; SOLID PHASE EXTRACTION; TASTE; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84885451203     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf402867m     Document Type: Article

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