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food chemistry(1)

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aroma profile(1)
beer(1)
bourbon barrel aging(1)
odor active marker(1)
odor activity value (oav)(1)

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Xueli Pang AND Hua Yin AND Jing Li AND Yaqi Shi AND Zhaoxia Yang(0)

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state key laboratory of biological fermentation engineering of beer, tsingtao brewery co. ltd., qingdao 266061, people's republic of china(1)
tobacco research institute of chinese academy of agricultural sciences, qingdao 266101, china(1)

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2025(1)

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资源类型: 外文期刊

作者:Xueli Pang(精确检索)

作者:Hua Yin(精确检索)

作者:Jing Li(精确检索)

作者:Yaqi Shi(精确检索)

作者:Zhaoxia Yang(精确检索)

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1Molecular insights into the contribution of oak barrel aging to the aroma of beer with high alcohol content using SAFE-GC-O/AEDA and OAV calculation

作者： Xueli Pang; Hua Yin; Jing Li; Yaqi Shi; Zhaoxia Yang; SCIE（2025版） EI（2025版）

机构： Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266101, China; State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao 266061, People's Republic of China;

来源：Food Chemistry

关键词： Aroma profile Beer Bourbon barrel aging Odor active marker Odor activity value (OAV)