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Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection.
Song X, Zhu L, Wang X, Zheng F, Zhao M, Liu Y, Li H, Zhang F, Zhang Y, Chen F. Song X, et al. Among authors: chen f. Food Chem. 2019 Nov 1;297:124959. doi: 10.1016/j.foodchem.2019.124959. Epub 2019 Jun 7. Food Chem. 2019. PMID: 31253273
Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.
Song X, Jing S, Zhu L, Ma C, Song T, Wu J, Zhao Q, Zheng F, Zhao M, Chen F. Song X, et al. Among authors: chen f. Food Chem. 2020 Jun 1;314:126098. doi: 10.1016/j.foodchem.2019.126098. Epub 2019 Dec 30. Food Chem. 2020. PMID: 31954940
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