Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin

Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach

“…HS-SPME-GC–MS quantitative analysis ( Gong, Ma, Li, Cheng, & Huang, 2023 ): The 8 mL SXB sample was combined with an internal standard (IS1: 2-octanol, 500 mg/L, 10 μL; IS3: amyl acetate, 500 mg/L, 10 μL). The mixture was then diluted to a volume of 15% with ultra-pure water.…”

Composition of the Scent in Some Ophrys Orchids Growing in Basilicata (Southern Italy): A Solid-Phase Microextraction Study Coupled with Gas Chromatography and Mass Spectrometry

“…Furthermore, articles devoted to finding volatile organic compounds in microorganisms such as kombucha fermentation broth [5], Kosakonia cowani [6], and Bacillus aryabhattai AYG1023 [7] have been published. Finally, there have been several articles related to the chemical characterization of food and beverages, such as grapevine chips for wine production [8], virgin olive oil [9], oranges [10], coffee [11], rice milk [12], Jiang-flavor baijiu liquor [13], and meat [14].…”