Open Access
Issue |
E3S Web Conf.
Volume 185, 2020
2020 International Conference on Energy, Environment and Bioengineering (ICEEB 2020)
|
|
---|---|---|
Article Number | 04021 | |
Number of page(s) | 5 | |
Section | Chemical Engineering and Food Biotechnology | |
DOI | https://doi.org/10.1051/e3sconf/202018504021 | |
Published online | 01 September 2020 |
- Y. F. Shen. Liquor production technology book. China Light Industry Press, (1998). [Google Scholar]
- X. Y. Cai. Study on the method of analysis of flavor components in liquor by capillary column direct injection technique. Wine making, (03), 7–10 (2004). [Google Scholar]
- L. Cui. The key technology to form the style and quality of Jiang-flavor liquor is “four high, two long, one big and one more”. Brewing, 34(03), (2007). [Google Scholar]
- W. L. Fan, Y. Xu. Review and Prospect of the research on sauce flavor substances in Jiang-flavor liquor. Brewing, 39(03), 8–16 (2012). [Google Scholar]
- D. Y. Lai. Study on the technological characteristics, flavor characteristics and evaluation points of ten kinds of Chinese flavor liquors. Brewing, (06), 1–6 (2005). [Google Scholar]
- J. G. Fu. Study on the relationship between style and technology of Jiang-flavor liquor. Brewing technology, (01), 8–11 (1991). [Google Scholar]
- W. L. Fan, Y. Xu. Methodology of research on aroma substances of liquor. Journal of food science and technology, 36(03), 1–10 (2018). [Google Scholar]
- T. Rodríguez-Cabo, I. Rodríguez, M. Ramil, A. Silva, R. Cela. Multiclass semi-volatile compounds determination in wine by gas chromatography accurate time-of-flight mass spectrometry, J. Chromatogr. A, 1442, 107–117 (2016). [CrossRef] [Google Scholar]
- M. Stupak, I. Goodall, M. Tomaniova, J. Pulkrabova, J. Hajslova. A novel approach to assess the quality and authenticity of Scotch Whisky based on gas chromatography coupled to high resolution mass spectrometry, Analytica. Chimica. Acta., 1042, 60–70 (2018). [CrossRef] [Google Scholar]
- P. Quifer-Rada, A. Vallverdú-Queralt, M. Martínez-Huélamo, G. Chiva-Blanch, O. Jáuregui, R. Estruch, R. Lamuela-Raventós. A comprehensive characterisation of beer polyphenols by high resolution mass spectrometry (LC–ESI-LTQ-Orbitrap-MS), Food Chem., 169, 336–343 (2015). [PubMed] [Google Scholar]
- S. Vichi, N. Cortés-Francisco, J. Caixach. Analysis of volatile thiols in alcoholic beverages by simultaneous derivatization/extraction and liquid chromatography-high resolution mass spectrometry, Food Chem., 175, 401–408 (2015). [Google Scholar]
- L. Y. Xie, Y. Song, Z. Y. Shen, J. H. Li. Optimization study on fingerprint analysis method of organic components in sauce-flavor liquor based on gas chromatography, Grain Science and Technology and Economy, 45(03), 84–86 (2020). [Google Scholar]
- Y. L. Sun, Y. G. Huang, X. C. Zhu. Study on characteristic compounds of light and soy sauce aroma type liquors, Food science, (to be published). [Google Scholar]
- H. Y. Shen. Studies on aroma compounds of Chinese soy sauce aroma type liquor, Jiangnan University, (2010). [Google Scholar]
- Y. K. Li, G. M. Yang, Q. Z. Li. Analysis of aroma components of Maotai-flavor “Shanzhuang old wine” by HS-SPME and GC-MS. Brewing Technology, (04), 112–117 (2018). [Google Scholar]
- L. Yang, C. Shuang, X. Yan. Analysis of volatile substances in Maotai-flavored salted vegetable flavor defective wine by LLE and HS-SPME Combined with GC-MS. Food and Fermentation Industry, 45(17), 221–226 (2019). [Google Scholar]
- X. Z. Sun. Application of CP-WAX capillary column in the analysis of liquor flavor components. Brewing Technology, (12), 87–89 (2005). [Google Scholar]
- X. X. Wang. Study on aroma substances and their differences in Maotai-flavor liquor and Luzhou-flavor liquor. Jiangnan University, (01), (2014). [Google Scholar]
- X. Zhang, T. Liu, L.P. Wu. Determination of seven phenolic antioxidants and p-hydroxybenzoate preservatives in various foods by high performance liquid chromatography tandem mass spectrometry. Food and Fermentation Industry, 42(11), 206–211 (2016). [Google Scholar]
- X. R. Qi, C. Yan, C. H. Song. Analysis of aroma components of three kinds of liquors in Hebei by OAV. Brewing Technology, (09), 95–100 (2018). [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.