Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies

2008 ◽  
Vol 56 (14) ◽  
pp. 5820-5826 ◽  
Author(s):  
Luigi Poisson ◽  
Peter Schieberle
Keyword(s):  
Aroma Compounds ◽  
Quantitative Measurements ◽  
Aroma Recombination

scholarly journals 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

RSC Advances ◽  
2018 ◽  
Vol 8 (42) ◽  
pp. 23757-23767 ◽  
Author(s):  
Jinyuan Sun ◽  
Qinya Li ◽  
Siqi Luo ◽  
Jinglin Zhang ◽  
Mingquan Huang ◽  
...  
Keyword(s):  
Quantitative Analysis ◽  
Active Compound ◽  
Aroma Compounds ◽  
Aroma Extract Dilution Analysis ◽  
Quantitative Measurements ◽  
Aroma Components ◽  
Aroma Recombination

The aroma components in Meilanchun sesame flavor style baijiu were identified by aroma extract dilution analysis (AEDA), quantitative analysis, aroma active compound recombination, and omission/addition experiments.

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