View in EDS HTML Full Text PDF Full Text

Influence of Different Fermentation Conditions on the Aroma-Active Compounds During New-Make Whisky Production Determined by GC-MS, GC×GC-O-MS, HPLC, and UPLC-MS.

Saved in:
Bibliographic Details
Title: Influence of Different Fermentation Conditions on the Aroma-Active Compounds During New-Make Whisky Production Determined by GC-MS, GC×GC-O-MS, HPLC, and UPLC-MS.
Authors: Ma X; Tsingtao Brewery Co., Ltd., Qingdao 266061, China.; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China., Xing L; Tsingtao Brewery Co., Ltd., Qingdao 266061, China., Feng R; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China., Hu S; Tsingtao Brewery Co., Ltd., Qingdao 266061, China., Yong W; Institute of Food Safety, Chinese Academy of Quality and Inspection & Testing, Beijing 100176, China., Guo T; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China., Yang Z; Tsingtao Brewery Co., Ltd., Qingdao 266061, China., Song H; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Source: Molecules (Basel, Switzerland) [Molecules] 2026 Jun 17; Vol. 31 (12). Date of Electronic Publication: 2026 Jun 17.
Publication Type: Journal Article
Journal Info: Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049 (Electronic) Linking ISSN: 14203049 NLM ISO Abbreviation: Molecules Subsets: MEDLINE
Database: MEDLINE Ultimate
Full text is not displayed to guests.
FullText Links:
  – Type: pdflink
Text:
  Availability: 1
Header DbId: mdl
DbLabel: MEDLINE Ultimate
An: 42357534
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Influence of Different Fermentation Conditions on the Aroma-Active Compounds During New-Make Whisky Production Determined by GC-MS, GC×GC-O-MS, HPLC, and UPLC-MS.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AU" term="%22Ma+X%22">Ma X</searchLink>; Tsingtao Brewery Co., Ltd., Qingdao 266061, China.; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.<br /><searchLink fieldCode="AU" term="%22Xing+L%22">Xing L</searchLink>; Tsingtao Brewery Co., Ltd., Qingdao 266061, China.<br /><searchLink fieldCode="AU" term="%22Feng+R%22">Feng R</searchLink>; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.<br /><searchLink fieldCode="AU" term="%22Hu+S%22">Hu S</searchLink>; Tsingtao Brewery Co., Ltd., Qingdao 266061, China.<br /><searchLink fieldCode="AU" term="%22Yong+W%22">Yong W</searchLink>; Institute of Food Safety, Chinese Academy of Quality and Inspection & Testing, Beijing 100176, China.<br /><searchLink fieldCode="AU" term="%22Guo+T%22">Guo T</searchLink>; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.<br /><searchLink fieldCode="AU" term="%22Yang+Z%22">Yang Z</searchLink>; Tsingtao Brewery Co., Ltd., Qingdao 266061, China.<br /><searchLink fieldCode="AU" term="%22Song+H%22">Song H</searchLink>; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22100964009%22">Molecules (Basel, Switzerland)</searchLink> [Molecules] 2026 Jun 17; Vol. 31 (12). <i>Date of Electronic Publication: </i>2026 Jun 17.
– Name: TypePub
  Label: Publication Type
  Group: TypPub
  Data: Journal Article
– Name: TitleSource
  Label: Journal Info
  Group: Src
  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22MDPI%22">MDPI </searchLink><i>Country of Publication: </i>Switzerland <i>NLM ID: </i>100964009 <i>Publication Model: </i>Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1420-3049 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2214203049%22">14203049 </searchLink><i>NLM ISO Abbreviation: </i>Molecules <i>Subsets: </i>MEDLINE
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=42357534
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.3390/molecules31122138
    Languages:
      – Code: eng
        Text: English
    Titles:
      – TitleFull: Influence of Different Fermentation Conditions on the Aroma-Active Compounds During New-Make Whisky Production Determined by GC-MS, GC×GC-O-MS, HPLC, and UPLC-MS.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Ma X
      – PersonEntity:
          Name:
            NameFull: Xing L
      – PersonEntity:
          Name:
            NameFull: Feng R
      – PersonEntity:
          Name:
            NameFull: Hu S
      – PersonEntity:
          Name:
            NameFull: Yong W
      – PersonEntity:
          Name:
            NameFull: Guo T
      – PersonEntity:
          Name:
            NameFull: Yang Z
      – PersonEntity:
          Name:
            NameFull: Song H
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 17
              M: 06
              Text: 2026 Jun 17
              Type: published
              Y: 2026
          Identifiers:
            – Type: issn-electronic
              Value: 1420-3049
          Numbering:
            – Type: volume
              Value: 31
            – Type: issue
              Value: 12
          Titles:
            – TitleFull: Molecules (Basel, Switzerland)
              Type: main
ResultId 1