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Molecules (Basel, Switzerland)|July 30, 2025
Characterization of Key Aroma Compounds in Aged Chinese Nongxiangxing Baijiu Based on Sensory and Quantitative Analysis: Emphasis on the Contribution of Trace CompoundsPeiqi Li, Yuting Ling, Xiaomei Shen, et al.Food Research International (Ottawa, Ont.)|February 14, 2018
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluationDongrui Zhao, Dongmei Shi, Jinyuan Sun, et al.Journal of Agricultural and Food Chemistry|November 6, 2018
Characterization of 3-Methylindole as a Source of a "Mud"-like Off-Odor in Strong-Aroma Types of Base BaijiuWei Dong, Ke Shi, Miao Liu, et al.Frontiers in Nutrition|September 29, 2022
Quick classification of strong-aroma types of base Baijiu using potentiometric and voltammetric electronic tongue combined with chemometric techniquesLing Ao, Kai Guo, Xinran Dai, et al.Langmuir : the ACS Journal of Surfaces and Colloids|February 24, 2026
Probing Water Droplet Coalescence in Acidic Water-in-Oil Emulsions under a Direct Current Electric FieldNing Li, Zhiqian Sun, Yu Niu, et al.Food Chemistry|May 14, 2021
Vintage analysis of Chinese Baijiu by GC and 1H NMR combined with multivariable analysisYicong Li, Shuangxi Fan, Anjun Li, et al.Pageof 3