Yashuai Wu

Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation

Dongrui Zhao, Junshan Wang, Hao Chen, 2022, Journal of Food Composition and Analysis.

Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis

Jinyuan Sun, Wenjing Tian, Dongrui Zhao, 2021, RSC advances.

“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu

Baoguo Sun, He Huang, Dongrui Zhao, 2022, Foods.

Correction: Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis

Jinyuan Sun, Wenjing Tian, Dongrui Zhao, 2021, RSC advances.

Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics

Fangyuan Chen, He Huang, Dongrui Zhao, 2023, Foods.

Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters

Mingquan Huang, Jinyuan Sun, Hao Chen, 2023, Foods.

Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation

Mingquan Huang, Jinyuan Sun, F. Zheng, 2022, Foods.