Characterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry.

Yu, Haiyan; Xie, Tong; Qian, Xinhua; Ai, Lianzhong; Chen, Chen; Tian, Huaixiang

Yu, Haiyan; Xie, Tong; Qian, Xinhua; Ai, Lianzhong; Chen, Chen; Tian, Huaixiang.

Afiliação

Yu H; Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China.
Xie T; Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China.
Qian X; Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China.
Ai L; School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China.
Chen C; Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China.
Tian H; Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China.

J Sci Food Agric ; 99(12): 5444-5456, 2019 Sep.

Article em En | MEDLINE | ID: mdl-31081146

Assuntos

Aromatizantes/química; Cromatografia Gasosa-Espectrometria de Massas/métodos; Oryza/química; Compostos Orgânicos Voláteis/química; Vinho/análise; Aldeídos/química; China; Odorantes/análise

Palavras-chave

Chinese rice wine; comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry; surrogate odor activity value; volatile compounds

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Vinho / Compostos Orgânicos Voláteis / Aromatizantes / Cromatografia Gasosa-Espectrometria de Massas Tipo de estudo: Evaluation_studies / Prognostic_studies País/Região como assunto: Asia Idioma: En Revista: J Sci Food Agric Ano de publicação: 2019 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google