研究论文

Investigation on the interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu by Feller Additive Model, Odor Activity Value and Partition Coefficient

Shiqi Yang, Guihu Zhang, Xu Ling, Jiawen Duan, Hehe Li, Jinyuan Sun, Baoguo Sun

Beijing Technology and Business University

来源Food Chemistry

年份2023

DOI10.1016/j.foodchem.2023.135451

原文https://doi.org/10.1016/j.foodchem.2023.135451

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逐年被引趋势

1470

1425

关键指标

被引次数 · OpenAlex

7.78

领域内被引倍数
同类平均 = 1

前 2%

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学术脉络

学科主题

生物医学

Fermentation and Sensory Analysis

Biochemical Analysis and Sensing Techniques · Phytochemicals and Antioxidant Activities

参考文献 34

An Assessment of the Role Played by Some Oxidation-Related Aldehydes in Wine Aroma

Laura Culleré, Juan F Cacho, Vicente Ferreira · Journal of Agricultural and Food Chemistry · 2007

被引 245

Determination of gas-liquid partition coefficients by automatic equilibrium headspace-gas chromatography utilizing the phase ratio variation method

LESLIE S. ETTRE, Cornelius Welter, B. Kolb · Chromatographia · 1993

被引 183

Concentration Effect on Odor Addition or Synergism in Mixtures of Methyl Sulfide and Tomato Juice

Dante G. Guadagni, J. C. Miers, Delpha Venstrom · Journal of Food Science · 1969

被引 27

此处列出前 3 条

引用本文 52

Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms

Lianqing Wang, Ping Tang, Pengjie Zhang · Trends in Food Science & Technology · 2024

被引 126

Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu

Zhen Wang, Xiaoyue Chang, Wenjun Hao · Journal of Agricultural and Food Chemistry · 2024

被引 54

Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu

Dan Qin, Silei Lv, Yi Shen · Food Chemistry · 2023

被引 50

按被引量排序，此处列出前 3 条