2019•Food ChemistryRequires access

Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry

Haiyan Yu, Tong Xie, Jingru Xie, Lianzhong Ai, Huaixiang Tian

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Key concepts: Chemistry, Ethyl hexanoate, Wine, Aroma, Ethyl butyrate, Chromatography, Ethyl benzoate, Isoamyl acetate

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Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry — Research Paper | ScholarLens