Cargando…

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu

Daqu has gained wide attention because it is an essential source of microorganisms and flavor in baijiu production. In this study, HS-SPME combined with GC-MS/O was used to analyze the volatile flavor components of Strong aroma baijiu Daqu. DI-GC-O was used to choose the best extraction fiber to ext...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wang, Zhe, Wang, Song, Liao, Pengfei, Chen, Lu, Sun, Jinyuan, Sun, Baoguo, Zhao, Dongrui, Wang, Bowen, Li, Hehe
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750912/ https://www.ncbi.nlm.nih.gov/pubmed/35010242 http://dx.doi.org/10.3390/foods11010116

Ejemplares similares

Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation
por: Chen, Hao, et al.
Publicado: (2022)

What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu
por: Niu, Jiao, et al.
Publicado: (2022)

Isolation and Characterization of Yeast with Benzenemethanethiol Synthesis Ability Isolated from Baijiu Daqu
por: Zhang, Guihu, et al.
Publicado: (2023)

Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose
por: Wu, Junhai, et al.
Publicado: (2023)

Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments
por: Sun, Jinyuan, et al.
Publicado: (2018)

Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS
por: Luo, Ying, et al.
Publicado: (2022)

HS-SPME/GC×GC-TOFMS-Based Flavoromics and Antimicrobial Properties of the Aroma Components of Zanthoxylum motuoense
por: Gu, Wei, et al.
Publicado: (2023)

Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis
por: Cai, Wenchao, et al.
Publicado: (2022)

Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis
por: Hong, Jiaxin, et al.
Publicado: (2021)

Quick classification of strong-aroma types of base Baijiu using potentiometric and voltammetric electronic tongue combined with chemometric techniques
por: Ao, Ling, et al.
Publicado: (2022)

Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation
por: Han, Pei-Jie, et al.
Publicado: (2023)

Correction: Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis
por: Hong, Jiaxin, et al.
Publicado: (2021)

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS
por: Guan, Chunbo, et al.
Publicado: (2022)

Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics
por: Lin, Yanping, et al.
Publicado: (2023)

Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork
por: Gao, Hu, et al.
Publicado: (2023)

Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses
por: Hao, Zhilong, et al.
Publicado: (2023)

Potential Aroma Chemical Fingerprint of Oxidised Coffee Note by HS-SPME-GC-MS and Machine Learning
por: Strocchi, Giulia, et al.
Publicado: (2022)

Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS
por: Wang, Chenchen, et al.
Publicado: (2019)

Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME–GC–MS
por: Liang, Miao, et al.
Publicado: (2023)

Effects of metals released in strong‐flavor baijiu on the evolution of aroma compounds during storage
por: Huang, Zhangjun, et al.
Publicado: (2020)

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS
por: Feng, Hua, et al.
Publicado: (2022)

Geographical Discrimination of Bell Pepper (Capsicum annuum) Spices by (HS)-SPME/GC-MS Aroma Profiling and Chemometrics
por: Reale, Samantha, et al.
Publicado: (2021)

Dispersive Liquid-Liquid Microextraction Followed by HS-SPME for the Determination of Flavor Enhancers in Seafood Using GC-MS
por: Luo, Xiaolin, et al.
Publicado: (2022)

Evaluation of Different Processes Impact on Flavor of Camellia Seed Oil Using HS-SPME-GC/MS
por: Li, Ziming, et al.
Publicado: (2023)

Analyzing Volatile Compounds of Young and Mature Docynia delavayi Fruit by HS-SPME-GC-MS and rOAV
por: Wang, Yun, et al.
Publicado: (2022)

Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine
por: Wang, Shengnan, et al.
Publicado: (2022)

Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose
por: Wu, Ruixiao, et al.
Publicado: (2022)

Analysis of Difference in Microbial Community and Physicochemical Indices Between Surface and Central Parts of Chinese Special-Flavor Baijiu Daqu
por: Chen, Yanru, et al.
Publicado: (2021)

Searching for Potential Markers of Glomerulopathy in Urine by HS-SPME-GC×GC TOFMS
por: Ligor, Tomasz, et al.
Publicado: (2021)

Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion (Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC-DAD
por: Cecchi, Lorenzo, et al.
Publicado: (2020)

HS-SPME-GC/MS Analysis for Revealing Carob’s Ripening
por: Fella, Panagiota, et al.
Publicado: (2022)

Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application
por: Li, Haideng, et al.
Publicado: (2023)

Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS
por: Zhang, Wenjun, et al.
Publicado: (2023)

Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS
por: Lolli, Veronica, et al.
Publicado: (2020)

Analysis of Important Volatile Organic Compounds and Genes Produced by Aroma of Pepper Fruit by HS-SPME-GC/MS and RNA Sequencing
por: Qiu, Yinhui, et al.
Publicado: (2023)

Aroma Difference Analysis of Partridge Tea (Mallotus oblongifolius) with Different Drying Treatments Based on HS-SPME-GC-MS Technique
por: Gui, Xinxin, et al.
Publicado: (2023)

Taorong-type Baijiu starter: Analysis of fungal community and metabolic characteristics of middle-temperature Daqu and high-temperature Daqu
por: Liu, Yanbo, et al.
Publicado: (2022)

Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS
por: Guo, Hao, et al.
Publicado: (2022)

Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food
por: Li, Jinchen, et al.
Publicado: (2023)

Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics
por: Yi, Zhuolin, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_quadlkagnsnqsp6odqmmgliven