Wenlai Fan, Yan Xu, and Michael C. Qian. “Identification of Aroma Compounds in Chinese Moutai and Langjiu Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry.” In Flavor Chemistry of Wine and Other Alcoholic Beverages, edited by Michael C. Qian and Thomas H. Shellhammer. ACS Symposium Series 1104. American Chemical Society, 2012.
Fractionation and GC-O/GC-MS disclosed a broad aroma-active inventory in two 53% ethanol commercial baijiu samples. Of186 detected aroma compounds,184 were identified or tentatively identified and two remained unknown. Esters, acids, pyrazines, aromatic compounds and lactones contributed strong signals in separated fractions.
Wenlai Fan, Yan Xu, and Michael C. Qian, “Identification of Aroma Compounds in Chinese Moutai and Langjiu Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 289–324.
Wenlai Fan, Yan Xu, and Michael C. Qian, “Identification of Aroma Compounds in Chinese Moutai and Langjiu Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 289–324.
324
289
Wenlai Fan, Yan Xu, and Michael C. Qian, chapter 17, supplied PDF 289–324.
Identification of Aroma Compounds in Chinese Moutai and Langjiu Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry
Uses supplied PDF-page sequence, not printed pagination. Chapter attribution checked from its opening page; no DOI invented. Source-study limitations remain in the linked evidence.
No access
Source and locator
Wenlai Fan, Yan Xu, and Michael C. Qian, chapter 17; supplied PDF 289–324. PDF sequence is not printed pagination.
Formatted outputs
Wenlai Fan, Yan Xu, and Michael C. Qian, “Identification of Aroma Compounds in Chinese Moutai and Langjiu Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 289–324.
Usage map
Fraction intensities are not additive whole-beverage flavor scores. A compound found in several fractions is not a new compound each time. Identification confidence varies; 'whisky lactone' detection does not prove oak origin. The sample does not represent all baijiu or American whiskey.
Verification checklist
Fresh September 28 qualification
PDF297 tetramethylpyrazine4–7 differs from PDF320TableVII11/8. TableV reuses/shifts odorIDs, so these are not global compound keys. Imported prior-study concentration ranges are not new quantitative measurements of these bottles.