{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T14:37:14Z","timestamp":1789137434723,"version":"build-2803163510"},"reference-count":43,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2021,9,18]],"date-time":"2021-09-18T00:00:00Z","timestamp":1631923200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003453","name":"Natural Science Foundation of Guangdong Province","doi-asserted-by":"publisher","award":["2011A01003"],"award-info":[{"award-number":["2011A01003"]}],"id":[{"id":"10.13039\/501100003453","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2021,11]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>This study used litchi (Heiye) wine and distilled spirit as raw experimental materials to analyze the volatile aroma compounds. Qualitative and quantitative determination of aromatic components was studied using stir bar sportive extraction (SBSE) and gas chromatography coupled to mass spectrometry (GC\/MS). Results indicated that a total of 128 different types of aroma compounds were observed, which belonged to six chemical groups, including 39 esters, 16 alcohols, 16 acids, 22 terpenes, 17 aldehydes and ketones, and 18 other compounds. In particular, esters were the highest among all six categories and represented approximately 52% of the total flavor component content in litchi distilled spirit. The odor activity values (OAVs) revealed 22 types of aroma compounds with OAVs &gt;1 in this test. It is possible that the produced litchi distilled spirit had a stronger varietal character due to the increased concentrations and OAVs of \u03b2\u2010damascenone, linalool, ethyl butyrate, ethyl isovalerate, ethyl caproate, trans\u2010rose oxide, and cis\u2010rose oxide. Taking the OAVs into account, we evaluated the characteristic aromas for litchi wine and litchi distilled spirit.<\/jats:p>","DOI":"10.1002\/fsn3.2361","type":"journal-article","created":{"date-parts":[[2021,9,18]],"date-time":"2021-09-18T03:40:06Z","timestamp":1631936406000},"page":"5914-5927","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":43,"title":["Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit"],"prefix":"10.1002","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2605-7171","authenticated-orcid":false,"given":"Lili","family":"Zhao","sequence":"first","affiliation":[{"name":"College of Enology Northwest A&amp;F University  Yangling China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shili","family":"Ruan","sequence":"additional","affiliation":[{"name":"Technical Center of Yantai Changyu Group Co., Ltd  Yantai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiangke","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Enology Northwest A&amp;F University  Yangling China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qiling","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Enology Northwest A&amp;F University  Yangling China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kan","family":"Shi","sequence":"additional","affiliation":[{"name":"College of Enology Northwest A&amp;F University  Yangling China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ke","family":"Lu","sequence":"additional","affiliation":[{"name":"College of Enology Northwest A&amp;F University  Yangling China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ling","family":"He","sequence":"additional","affiliation":[{"name":"College of Horticulture Northwest A&amp;F University  Yangling China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuwen","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Enology Northwest A&amp;F University  Yangling China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8109-2223","authenticated-orcid":false,"given":"Yangbo","family":"Song","sequence":"additional","affiliation":[{"name":"Agriculture and Animal Husbandry College Qinghai University  Xining China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,9,18]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aca.2013.12.036"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.10.013"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2013.10.025"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.10.047"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.9b01420"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.1093\/femsre\/fux031"},{"key":"e_1_2_11_8_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu9090992"},{"key":"e_1_2_11_9_1","doi-asserted-by":"publisher","DOI":"10.5344\/ajev.2004.55.4.371"},{"key":"e_1_2_11_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfda.2017.07.013"},{"key":"e_1_2_11_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.10.027"},{"key":"e_1_2_11_12_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf970280a"},{"key":"e_1_2_11_13_1","doi-asserted-by":"publisher","DOI":"10.1002\/ffj.1503"},{"key":"e_1_2_11_14_1","doi-asserted-by":"publisher","DOI":"10.4103\/0973\u20107847.176548"},{"key":"e_1_2_11_15_1","first-page":"313","article-title":"Analysis of the flavor of aged spirits made from sweet potato and rice by gas chromatography\u2010mass spectrometry","volume":"27","author":"Lee S. 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