Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association

Yijin Yang, Lianzhong Ai, Zhiyong Mu, Haodong Liu, Xin Yan, Li Ni, Hui Zhang, Yongjun Xia

2022Food Chemistry145 citationsDOI

Topics & Concepts

FlavorChemistryAromaOdorWineFood scienceGas chromatography–mass spectrometryMass spectrometryGas chromatographyOrganic chemistryChromatographyFermentation and Sensory AnalysisFood Quality and Safety StudiesTea Polyphenols and Effects

Flavor compounds with high odor activity values (OAV &gt; 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association

Topics & Concepts

Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association