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Characterization of Aroma Compounds in Chinese Rice Wine Qu by Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction

https://doi.org/10.1021/jf903631w
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Quantitative determination of the odorants of young red wines from different grape varieties
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Isolation and Identification of Representative Fungi from Shaoxing Rice Wine Wheat Qu Using a Polyphasic Approach of Culture-Based and Molecular-Based Methods
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Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry
inferredcites →https://doi.org/10.1007/bf01570016openalex-snapshot
Review: Biocatalytic transformations of ferulic acid: An abundant aromatic natural product
inferredcites →https://doi.org/10.1007/s002170050486openalex-snapshot
Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices
inferredcites →https://doi.org/10.1016/j.foodchem.2005.04.016openalex-snapshot
Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry
inferredcites →https://doi.org/10.1016/s1872-2059(08)60006-1openalex-snapshot
Analysis of Free Terpenoids in Vitis vinifera Using Solvent Assisted Flavour Evaporation and Gas Chromatography-Tandem Mass Spectrometry
inferredcites →https://doi.org/10.1021/jf00051a037openalex-snapshot
Analysis of Some Highly Volatile Compounds of Wine by Means of Purge and Cold Trapping Injector Capillary Gas Chromatography. Application to the Differentiation of Rias Baixas Spanish White Wines
inferredcites →https://doi.org/10.1021/jf00083a025openalex-snapshot
Contribution of volatiles to rice aroma
inferredcites →https://doi.org/10.1021/jf00114a051openalex-snapshot
Additional aroma components of honeydew melon
inferredcites →https://doi.org/10.1021/jf001363lopenalex-snapshot
Evaluation of Aroma Differences between Hand-Squeezed Juices from Valencia Late and Navel Oranges by Quantitation of Key Odorants and Flavor Reconstitution Experiments
inferredcites →https://doi.org/10.1021/jf0506939openalex-snapshot
Analysis of Volatile Compounds from Various Types of Barley Cultivars
inferredcites →https://doi.org/10.1021/jf051011kopenalex-snapshot
Headspace Solid Phase Microextraction and Gas Chromatography−Olfactometry Dilution Analysis of Young and Aged Chinese “Yanghe Daqu” Liquors
inferredcites →https://doi.org/10.1021/jf052495nopenalex-snapshot
Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion
inferredcites →https://doi.org/10.1021/jf0631732openalex-snapshot
Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction
inferredcites →https://doi.org/10.1021/jf073181yopenalex-snapshot
Correlation between the Pattern Volatiles and the Overall Aroma of Wild Edible Mushrooms
inferredcites →https://doi.org/10.1021/jf073481fopenalex-snapshot
Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry Analysis of Volatiles in Orujo Spirits from a Defined Geographical Origin
inferredcites →https://doi.org/10.1021/jf60149a032openalex-snapshot
Identification and organoleptic evaluation of compounds in Delicious apple essence
inferredcites →https://doi.org/10.1021/jf60205a039openalex-snapshot
Methyl ketone formation during germination of Penicillium roqueforti
inferredcites →https://doi.org/10.1021/jf8005245openalex-snapshot
Characterization of the Aroma-Active Compounds in Pink Guava (Psidium guajava, L.) by Application of the Aroma Extract Dilution Analysis
inferredcites →https://doi.org/10.1021/jf970157jopenalex-snapshot
Isolation and Identification of Volatile Compounds from a Wine Using Solid Phase Extraction, Gas Chromatography, and Gas Chromatography/Mass Spectrometry
inferredcites →https://doi.org/10.1021/jf9909252openalex-snapshot
Application of High-Temperature Gas Chromatography−Mass Spectrometry to the Investigation of Glycosidically Bound Components Related to Cashew Apple (Anacardium occidentale L. Var. nanum) Volatiles
inferredcites →https://doi.org/10.1021/jf991024wopenalex-snapshot
Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions
inferredcites →https://doi.org/10.1093/chemse/26.5.533openalex-snapshot
Evaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission
inferredcites →https://doi.org/10.1111/j.1365-2621.2003.tb05788.xopenalex-snapshot
Milled Rice Oxidation Volatiles and Odor Development
inferredcites →https://doi.org/10.6013/jbrewsocjapan1988.101.957openalex-snapshot
GC-Olfactometry analysis of the aroma components in sake koji

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Impact of High-Shear Extrusion Combined With Enzymatic Hydrolysis on Rice Properties and Chinese Rice Wine Fermentation
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Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing
inferred← citeshttps://doi.org/10.1080/19476337.2018.1473497openalex-snapshot
1H-NMR and viscosity studies of hydrogen bonding of Chinese rice wine
inferred← citeshttps://doi.org/10.1080/19476337.2024.2320785openalex-snapshot
Fabrication and characterization of maltodextrin-microporous starch microcapsules including mackerel protein hydrolysates
inferred← citeshttps://doi.org/10.1093/femsle/fnv214openalex-snapshot
Constitutive expression of theDUR1,2gene in an industrial yeast strain to minimize ethyl carbamate production during Chinese rice wine fermentation
inferred← citeshttps://doi.org/10.1093/fqsafe/fyad026openalex-snapshot
Development of a monitoring system for Huangjiu storage based on electrical conductivity
inferred← citeshttps://doi.org/10.1111/1750-3841.12719openalex-snapshot
Influence of Enzymatic Extrusion Liquefaction Pretreatment for Chinese Rice Wine on the Volatiles Generated from Extruded Rice
inferred← citeshttps://doi.org/10.1111/1750-3841.12935openalex-snapshot
Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice
inferred← citeshttps://doi.org/10.1111/1750-3841.14768openalex-snapshot
Wheat Qu and Its Production Technology, Microbiota, Flavor, and Metabolites
inferred← citeshttps://doi.org/10.1111/1750-3841.15421openalex-snapshot
Quantitative structure‐activity relationships (QSAR) of aroma compounds in different aged Huangjiu
inferred← citeshttps://doi.org/10.1111/1750-3841.15692openalex-snapshot
Differentiation and classification of Chinese Luzhou‐flavor liquors with different geographical origins based on fingerprint and chemometric analysis
inferred← citeshttps://doi.org/10.1111/1750-3841.16031openalex-snapshot
SAFE and SBSE combined with GC‐MS and GC‐O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor
inferred← citeshttps://doi.org/10.1111/ijfs.13743openalex-snapshot
Characteristic of filamentous fungal diversity and dynamics associated with wheat Qu and the traditional fermentation of Chinese rice wine
inferred← citeshttps://doi.org/10.1111/ijfs.14464openalex-snapshot
Effect of ageing process on carcinogen ethyl carbamate (EC), its main precursors and aroma compound variation in Hakka Huangjiu produced in southern China
inferred← citeshttps://doi.org/10.1111/ijfs.15117openalex-snapshot
Regional characteristics and discrimination of the fermentation starter Hong Qu in traditional rice wine brewing
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2011.02649.xopenalex-snapshot
Recovery of aroma compounds from Zhenjiang aromatic vinegar by supercritical fluid extraction
inferred← citeshttps://doi.org/10.1111/jfpe.13241openalex-snapshot
Optimization of glutinous rice wine brewing conditions by using Taguchi method and semiempirical equation
inferred← citeshttps://doi.org/10.1111/jfpp.14646openalex-snapshot
Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors
inferred← citeshttps://doi.org/10.1111/lam.12087openalex-snapshot
Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation
inferred← citeshttps://doi.org/10.1155/2014/289492openalex-snapshot
Fermentation Process Modeling with Levenberg‐Marquardt Algorithm and Runge‐Kutta Method on Ethanol Production by Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.1155/2022/4614330openalex-snapshot
Insights into the Aroma Profile of Sauce‐Flavor Baijiu by GC‐IMS Combined with Multivariate Statistical Analysis
inferred← citeshttps://doi.org/10.1155/2024/5566466openalex-snapshot
Influence of the Residual Mature Qu’s Bacterial Community Structure on Box Wheat Qu–Making Process for Shaoxing Rice Wine (Huangjiu)
inferred← citeshttps://doi.org/10.1186/s40694-020-00097-xopenalex-snapshot
Potentials of truffles in nutritional and medicinal applications: a review
inferred← citeshttps://doi.org/10.1371/journal.pone.0300213openalex-snapshot
Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor
inferred← citeshttps://doi.org/10.17554/j.issn.2313-7177.2015.01.11openalex-snapshot
Volatile Composition and Aroma Evaluation of Chrysanthemum Coronarium
inferred← citeshttps://doi.org/10.18174/529912openalex-snapshot
Solid-state fermentation for Chinese liquor production
inferred← citeshttps://doi.org/10.2139/ssrn.4778398openalex-snapshot
Sensory-Directed Characterization of Key Aroma-Active Compounds for High-Salt Dilute-State Fermented Soy Sauce
inferred← citeshttps://doi.org/10.2139/ssrn.5502725openalex-snapshot
Molecular Level Analysis of Aroma Differences between Huangjiu and Beer: Insights from Concentration Balancing and Sensory Models
inferred← citeshttps://doi.org/10.2991/icsem.2013.212openalex-snapshot
The Design of Temperature Control System for Rice Wine Fermentation
inferred← citeshttps://doi.org/10.3136/fstr.21.371openalex-snapshot
Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds
inferred← citeshttps://doi.org/10.3382/ps/pey109openalex-snapshot
The change of volatile compounds of two kinds of vinasse-cured ducks during processing
inferred← citeshttps://doi.org/10.3389/fmicb.2021.678903openalex-snapshot
The Potential of Flos sophorae immaturus as a Pigment-Stabilizer to Improve the Monascus Pigments Preservation, Flavor Profiles, and Sensory Characteristic of Hong Qu Huangjiu
inferred← citeshttps://doi.org/10.3389/fpls.2022.984795openalex-snapshot
The effects of fermentation of Qu on the digestibility and structure of waxy maize starch
inferred← citeshttps://doi.org/10.3390/books978-3-03928-970-7openalex-snapshot
Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food and Health Benefits
inferred← citeshttps://doi.org/10.3390/fermentation10040192openalex-snapshot
Improving the Quality and Flavor of Monascus Rice Wine Brewed by Pure Culture Using the Addition of Trichosanthis Fructus
inferred← citeshttps://doi.org/10.3390/fermentation8120754openalex-snapshot
Analysis of the Microbial Community Structure and Volatile Metabolites of JIUYAO in Fangxian, China
inferred← citeshttps://doi.org/10.3390/foods11111661openalex-snapshot
Effects of Frying Conditions on Volatile Composition and Odor Characteristics of Fried Pepper (Zanthoxylum bungeanum Maxim.) Oil
inferred← citeshttps://doi.org/10.3390/foods12132579openalex-snapshot
Comparative Analysis of Volatile Flavor Compounds in Strongly Flavored Baijiu under Two Different Pit Cap Sealing Processes
inferred← citeshttps://doi.org/10.3390/foods13172696openalex-snapshot
Transcriptome Analysis Reveals the Variations in Enzyme Production of Saccharopolyspora rosea A22 under Different Temperatures
inferred← citeshttps://doi.org/10.3390/foods8070258openalex-snapshot
Bioprocessed Production of Resveratrol-Enriched Rice Wine: Simultaneous Rice Wine Fermentation, Extraction, and Transformation of Piceid to Resveratrol from Polygonum cuspidatum Roots
inferred← citeshttps://doi.org/10.3390/ijms17040412openalex-snapshot
Comparative Analysis of Volatile Composition in Chinese Truffles via GC × GC/HR-TOF/MS and Electronic Nose
inferred← citeshttps://doi.org/10.4028/www.scientific.net/amm.341-342.660openalex-snapshot
The Design of Temperature Control System for Rice Wine Fermentation
inferred← citeshttps://doi.org/10.5650/jos.ess15114openalex-snapshot
Volatile Compounds with Characteristic Odor of Essential Oil from Magnolia obovata Leaves by Hydrodistillation and Solvent-assisted Flavor Evaporation
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