Articles with "shaoxing huangjiu" as a keyword



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Characterization of Bitter Compounds in Shaoxing Huangjiu by Quantitative Measurements, Taste Recombination, and Omission Experiments.

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Published in 2022 at "Journal of agricultural and food chemistry"

DOI: 10.1021/acs.jafc.2c02867

Abstract: Excessive and uncoordinated bitterness of Shaoxing Huangjiu, a traditional Chinese rice wine, reduces its acceptance by consumers. To determine the compounds responsible for this bitterness, gas chromatography-mass spectrometry and high-performance liquid chromatography were performed on… read more here.

Keywords: shaoxing huangjiu; taste; ethyl; bitter compounds ... See more keywords