Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis

European Food Research and Technology

Volumn 239, Issue 5, 2014, Pages 813-825

  Wang, Xiaoxin ^a   Fan, Wenlai ^a   Xu, Yan ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Aroma compounds; Chinese liquor; Gas chromatography mass spectrometer; Gas chromatography olfactometry; Odor activity value

Indexed keywords

ARSENIC COMPOUNDS; GAS CHROMATOGRAPHY; SATURATED FATTY ACIDS;

AROMA COMPOUNDS; CHINESE LIQUORS; ETHYL HEXANOATE; ETHYL OCTANOATE; ETHYL PROPANOATE; MANUFACTURING PRACTICES; ODOR ACTIVITY VALUE (OAV); ODOR ACTIVITY VALUES;

ODORS;

EID: 84924851405     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-014-2275-z     Document Type: Article

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