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Characterization of Bitter Compounds in Shaoxing Huangjiu by Quantitative Measurements, Taste Recombination, and Omission Experiments.
Yu H, Li Q, Xie J, Chen C, Lou X, Ai L, Tian H. Yu H, et al. J Agric Food Chem. 2022 Oct 12;70(40):12907-12915. doi: 10.1021/acs.jafc.2c02867. Epub 2022 Oct 2. J Agric Food Chem. 2022. PMID: 36183262
To determine the compounds responsible for this bitterness, gas chromatography-mass spectrometry and high-performance liquid chromatography were performed on four types of Shaoxing Huangjiu (Yuanhong, Huadiao, Shanniang, and Xiangxue wine) for targeted quantitation of cand …
To determine the compounds responsible for this bitterness, gas chromatography-mass spectrometry and high-performance liquid chromatography …