研究论文
Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
Jiawen Duan, Wei Cheng, Silei Lv, Wanyu Deng, Xiangjun Hu, Hehe Li, Jinyuan Sun, Fuping Zheng 等 9 位
Beijing Technology and Business University Sichuan Research Center of New Materials
来源Food Chemistry
年份2024
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逐年被引趋势
40200
24
4025
26
关键指标
93
被引次数 · OpenAlex
23.50
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 0.1%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
35
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学术脉络
学科主题
生物医学Fermentation and Sensory Analysis
Phytochemicals and Antioxidant Activities · Tea Polyphenols and Effects
参考文献 35
Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production
被引 135Xiaolong Hu, Hai Du, Yan Xu · International Journal of Food Microbiology · 2015
Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis
被引 199Xiaoxin Wang, Wenlai Fan, Yan Xu · European Food Research and Technology · 2014
Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science
被引 289Petra Steinhaus, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2007
此处列出前 3 条
引用本文 93
Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
被引 42Wei Shi, Li‐Juan Chai, Han Zhao · Food Bioscience · 2024
Characterization of odor profiles of pea milk varieties and identification of key odor-active compounds by molecular sensory science approaches using soybean milk as a reference
被引 36Lichang Yan, Ying Xu, Fan Yang · Food Chemistry · 2024
Separation and characterization of sweet compounds in Baijiu by molecular distillation combined with molecular sensory science
被引 31Fei He, Changrong Xia, Shiqi Yang · Food Chemistry · 2024
按被引量排序，此处列出前 3 条