4 Papers
Si Jing is an academic researcher from Beijing Technology and Business University. The author has contributed to research in topics: Chemistry & Flavor. The author has an hindex of 2, co-authored 2 publications.
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Papers
Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry
Xuebo Song,Si Jing,Lin Zhu,Chenfei Ma,Tao Song,Jihong Wu,Qiangzhong Zhao,Fuping Zheng,Mouming Zhao,Feng Chen +9 more
TL;DR: A metabolomics strategy was developed to differentiate strong aroma-type baijiu (SAB) from the Sichuan basin and Yangtze-Huaihe River Basin through liquid-liquid extraction coupled with GC×GC-TOFMS, and the PLS-DA training model demonstrated its ability to perfectly differentiate all the unknown SAB samples.
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Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu.
Xuebo Song,Xuebo Song,Lin Zhu,Si Jing,Qing Li,Jian Ji,Fuping Zheng,Qiangzhong Zhao,Jinyuan Sun,Feng Chen,Mouming Zhao,Baoguo Sun +11 more
TL;DR: H hierarchical cluster analysis (HCA) and PLS-DA results revealed that these compounds can be used to differentiate Chinese light, strong and soy sauce aroma types Baijiu.
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Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis.
TL;DR: In this paper , 13 esters were found to have high FD factors in the Laobaigan flavor type of Baijiu, and 35 nonvolatile organic acids were quantified by a derivatization method combined with GC-MS.
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