College of Agricultural Sciences

S. Chen, Xu, Y., and Qian, M. C., “Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.”, J Agric Food Chem, vol. 61, no. 47, pp. 11295-302, 2013.

S. Sha, Chen, S., Qian, M., Wang, C., and Xu, Y., “Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction–Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants”, Journal of Agricultural and Food Chemistry, vol. 65, no. 1, pp. 123 - 131, 2017.

S. Chen, Sha, S., Qian, M., and Xu, Y., “Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value”, Journal of Food Science, vol. 82, no. 12, pp. 2816 - 2822, 2017.

S. Chen, Xu, Y., and Qian, M. C., “Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis”, Flavour and Fragrance Journal, vol. 33, no. 3, pp. 263 - 271, 2018.