Volatile compounds of raw spirits from different distilling stages of luzhou-flavor spirit

Food Science and Technology Research

Volumn 20, Issue 2, 2014, Pages 283-293

  Zheng, Jia ^a   Liang, Ru ^a   Huang, Jun ^a   Zhou, Rui Ping ^c   Chen, Zhe Jun ^c   Wu, Chong De ^a   Zhou, Rong Qing ^a,b   Liao, Xue Pin ^a  

^a SICHUAN UNIVERSITY   (China)

^b National Engineering Research Center of Solid State Brewing   (China)

^c Xufu distillery company   (China)

Author keywords

Distilling process; Odor active value; Raw spirit; Volatile compound

Indexed keywords

ACETALDEHYDE; DISTILLATION; ESTERIFICATION; ESTERS; ODOR REMOVAL;

DISTILLATION PROCESS; ESTER DERIVATIVES; LIQUID-LIQUID EXTRACTION; ODOR ACTIVE VALUES; ODOR-ACTIVE COMPOUND; RAW SPIRIT; VOLATILE COMPOSITION; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

EID: 84891647906     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.20.283     Document Type: Article

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