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Article

Characterization of Aroma Compounds of Four Brandies by Aroma Extract Dilution Analysis

Yuping Zhao, Jiming Li, Yan Xu, Wenlai Fan, Wenguang Jiang
Am J Enol Vitic.  2009  60: 269-276  ; DOI: 10.5344/ajev.2009.60.3.269
Yuping Zhao
1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.
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Jiming Li
1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.
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  • For correspondence: zyljm{at}163.com
Yan Xu
1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.
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Wenlai Fan
1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.
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Wenguang Jiang
1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.
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Vol 60 Issue 3

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You have accessRestricted access
Characterization of Aroma Compounds of Four Brandies by Aroma Extract Dilution Analysis
Yuping Zhao, Jiming Li, Yan Xu, Wenlai Fan, Wenguang Jiang
Am J Enol Vitic.  2009  60: 269-276  ; DOI: 10.5344/ajev.2009.60.3.269
Yuping Zhao
1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.
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Jiming Li
1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.
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  • For correspondence: zyljm{at}163.com
Yan Xu
1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.
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Wenlai Fan
1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.
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Wenguang Jiang
1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.
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Characterization of Aroma Compounds of Four Brandies by Aroma Extract Dilution Analysis
Yuping Zhao, Jiming Li, Yan Xu, Wenlai Fan, Wenguang Jiang
Am J Enol Vitic.  2009  60: 269-276  ; DOI: 10.5344/ajev.2009.60.3.269
Yuping Zhao
1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.
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Jiming Li
1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.
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  • For correspondence: zyljm{at}163.com
Yan Xu
1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.
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Wenlai Fan
1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.
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Wenguang Jiang
1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.
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