Idetification of the key flavor compounds from different aged chinese rice wines by using GC-MS and olfactometer conjunctively

Idetification of the key flavor compounds from different aged chinese rice wines by using GC-MS and olfactometer conjunctively

In order to study the volatile flavor compounds of Jinse Nianhua—a famous Chinese rice wine,the aroma compounds in three different aged Jinse nianhua rice wines were extracted by solid phase micro-extraction (SPME) and analyzed qualitatively and quantitatively by gas chromatography-mass spectrometer...

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Bibliographic Details
Main Authors: WANG Xu, FENG Tao, ZHUANG Hainin
Format: Article
Language:English
Published: Academic Journals Center of Shanghai Normal University 2014-12-01
Series:Journal of Shanghai Normal University (Natural Sciences)
Subjects:
Chinese rice wine
GC-MS
olfactory threshold
Odour Activity Value
Online Access:http://qktg.shnu.edu.cn/zrb/shsfqkszrb/ch/reader/create_pdf.aspx?file_no=201406006&flag=1&year_id=2014&quarter_id=6

Internet

http://qktg.shnu.edu.cn/zrb/shsfqkszrb/ch/reader/create_pdf.aspx?file_no=201406006&flag=1&year_id=2014&quarter_id=6

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