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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
312
ssf for foods and beverages
9.3.3 Characteristic Aroma Compounds of Chinese Rice Wine
e investigations on the volatile components of Chinese rice wine
have been performed for a few years. More than 50 volatile and semi-
volatile compounds were detected by liquid– liquid extraction (LLE),
static headspace, and direct- injection gas chromatography (Luo et al.,
2007). In 2008, Luo and coworkers (Luo et al., 2008) first employed
headspace solid phase microextraction (HS– SPME) followed by gas
chromatography– mass spectrometry (GC– MS) for analyzing the vola-
tile and semivolatile trace compounds of Chinese rice wines. A total of
97 volatile and semivolatile compounds were detected and identified
in several typical Chinese rice wines, includi ...
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Publisher Resources

ISBN: 9781439844960