Aroma characterization of Chinese rice wine by gas chromatography- olfactometry, chemical quantitative analysis, and aroma reconstitution

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 47, 2013, Pages 11295-11302

  Chen, Shuang ^a,b   Xu, Yan ^a   Qian, Michael C ^b  

^a JIANGNAN UNIVERSITY   (China)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

aroma; aroma reconstitution; Chinese rice wine; GC O; normal phase chromatography; OAV

Indexed keywords

AROMA; AROMA RECONSTITUTIONS; CHINESE RICE WINE; GC-O; NORMAL-PHASE CHROMATOGRAPHY; OAV;

ANALYTIC EQUIPMENT; EXTRACTION; GAS CHROMATOGRAPHY; SILICA GEL; VOLATILE ORGANIC COMPOUNDS; WINE;

ODORS;

ALDEHYDE; LACTONE; PHENOL DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; FOOD ANALYSIS; GAS CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; OLFACTOMETRY; RICE; SOLID PHASE EXTRACTION; SOLID PHASE MICROEXTRACTION; WINE;

ALDEHYDES; CHROMATOGRAPHY, GAS; FOOD ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LACTONES; ODORS; OLFACTOMETRY; ORYZA SATIVA; PHENOLS; SOLID PHASE EXTRACTION; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84889806913     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4030536     Document Type: Article

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