Isolation, Identification, and Quantification of Lichenysin, a Novel Nonvolatile Compound in Chinese Distilled Spirits
Rong Zhang, Qun Wu, Yan Xu, Michael C. Qian
Journal of Food Science
Abstract
This was the first report that lichenysin was isolated, identified, and quantified as a nonvolatile compound in traditional Chinese liquors. Lichenysin selectively affected the volatility of the aroma compounds in Chinese liquors. So far, there is no report on lichenysin in other alcoholic beverages. It would give a new insight into flavoromics in food and help to improve aroma quality of Chinese liquors.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
lichenysin is isolated, identified, and quantified Chinese distilled spirits
“This was the first report that lichenysin was isolated, identified, and quantified as a nonvolatile compound in traditional Chinese liquors.”
lichenysin affects volatility of aroma compounds
“Lichenysin selectively affected the volatility of the aroma compounds in Chinese liquors.”