{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,4]],"date-time":"2026-02-04T21:00:59Z","timestamp":1770238859734,"version":"3.49.0"},"reference-count":38,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2022,2,4]],"date-time":"2022-02-04T00:00:00Z","timestamp":1643932800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2022,3]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>Volatile compounds in Chinese Zhizhonghe Wujiapi (WJP) medicinal liquor were extracted by solvent\u2010assisted flavor evaporation extraction (SAFE) and stir bar sorptive extraction (SBSE), respectively, and identified by gas chromatography\u2010mass spectrometry. Results showed that a total of 123 volatile compounds (i.e., 108 by SAFE, 50 by SBSE, and 34 by both) including esters, alcohols, acids, aldehydes, ketones, heterocycles, terpenes and terpenoids, alkenes, phenols, and other compounds were identified, and 67 of them were confirmed as aroma\u2010active compounds by the application of the aroma extract dilution analysis coupled with gas chromatography\u2010olfactometry. After making a simulated reconstitute by mixing 41 characterized aroma\u2010active compounds (odor activity values \u22651) based on their concentrations, the aroma profile of the reconstitute showed good similarity to that of the original WJP liquor. Omission test further corroborated 34 key aroma\u2010active compounds in the WJP liquor. The study of WJP liquor is expected to provide some insights into the characterization of special volatile components in traditional Chinese medicine liquors for the purpose of quality improvement and aroma optimization.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.16031","type":"journal-article","created":{"date-parts":[[2022,2,4]],"date-time":"2022-02-04T21:20:07Z","timestamp":1644009607000},"page":"939-956","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["SAFE and SBSE combined with GC\u2010MS and GC\u2010O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor"],"prefix":"10.1111","volume":"87","author":[{"given":"Longhua","family":"Ma","sequence":"first","affiliation":[{"name":"Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai P. R. 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